Raymond Blanc's Royal Kitchen Gardens

Raymond visits a very special house and garden, Highgrove. Beloved home to King Charles III with impressive gardens and important educational centres, it's a truly magical place. Exploring the grounds Raymond finds himself in his favourite space, the walled gardens where he chats to Mel about the organic principles of the estate and how Charles built the gardens from nothing. 

Using fresh greens from his own garden, Raymond makes a bistro classic Lyonnaise salad. 

Head chef Luke uses some of his own favourite ingredients to cook for Raymond, serving up Rosemary chicken with butternut squash and chilli. The perfect dish for autumn. 

Keen to see the important work of the Prince's foundation, Raymond heads to the dye garden to meet Kasia and find out the range of educational programmes on offer. Inspired by the wonderful colours he sees in the garden, Raymond makes baked figs and pain perdu.

Back at Hampton Court Palace to find out more, Raymond meets one of the oldest residence, the Great Vine. Keeper of the Vine, Hilary tells Raymond about the vines long history and how it is cared for. In the walled gardens, Ichiho talks to Raymond about the impressive collection of herbs they have before Raymond uses one of his favourites in his next dish, Grilled Asparagus and Chervil Butter. 

Neil, the head chef at the Palace's café, offers a glimpse into their busy kitchen and the wonderful dishes they offer visitors before making Raymond a dish of Marinated Beetroots with Goats curd, truffle and honey dressing. 

Raymond pays a visit to the Historical Kitchens and meets the reenactment team who show him how hot chocolate would have been made in Georgian times whilst discussing the history of chocolate within the palace and how it became the height of fashion. 

Raymond then takes a trip down memory lane and makes a dish with a past of its own, Maman Blanc's Chocolate Mousse. 

The chef returns to Castle of Mey in Caithness, where gardener Chris tells him about what it takes to grow produce in the blustery grounds. Raymond then makes a comforting and quick ratatouille, before heading along the coast to Scrabster Harbour to meet retired fisherman Jay.

The chef returns to Dumfries House in Ayrshire, visiting the Education Garden before making a favourite dish of aubergine parmigiana. When farm manager Denise then shows off the rare breeds of chickens kept at Dumfries House, Raymond uses the eggs to create his often-feared Comte cheese souffle.