“Is it okay, chef?” Watching the legendary Raymond Blanc OBE unmould the soufflé I’d made with my own hands at The Raymond Blanc Cookery School at Le Manoir aux Quat’Saisons in Oxfordshire was simultaneously terrifying and exhilarating. Yet it’s a precious moment I return to regularly; for gourmet travellers (especially those short on time), how better to capture the essence of a destination than to learn from (or dine with) those at the top of their field?
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