Raymond Blanc Cookery School
In addition to advising my own clients on their wellbeing, I am also Head Nutritionist at the Raymond Blanc Cookery School at Le Manoir aux Quat'Saisons, where I teach several courses in nutrition. Along with the cookery school's Head Tutor Mark Peregrine, we can help you gain a better understanding of how food affects your body as well as sharing our tips for creating delicious and balanced meals using simple cooking techniques and healthy ingredients.
Recipes to try at home
IRONBARK PUMPKIN SOUP
Photograph © David Griffin 2014.
CONFIT OF SALMON, APPLE AND LEMON VERBENA
Photograph © Jean Cazals 2015.
CHICKEN FRICASSÉE WITH VINEGAR & HERB
Photograph © Jean Cazals 2015.
WATERCRESS SOUP
Photograph © Jean Cazals 2015.
WARM SALAD OF LEEKS, JERUSALEM ARTICHOKES AND WINTER LEAVES
Photograph © David Griffin 2014.
FILLET OF MACKEREL, SHAVED FENNEL SALAD AND SOY LIME GLAZE
Photograph © Jean Cazals 2015.
KEW ON A PLATE - CARROT, CUMIN AND BARLEY STEW (SUMMER)
Photograph © Jean Cazals 2015.
CHOCOLATE MOUSSE ‘MAMAN BLANC’
Photograph © David Griffin 2014.
Click the button below to browse or book the nutrition courses available at the Raymond Blanc Cookery School