Raymond Blanc's Royal Kitchen Gardens - Season 1

Raymond's journey takes him to the impressive Hampton Court Palace. In the shadows of the imposing palace, he finds the wonderful walled gardens and chats to Keeper of the Walled Garden, Hilary who tells him about the fascinating history and long heritage of the plots they're standing in.

Using one of his favourite ingredients, Raymond makes a beautiful dessert, sure to impress, his Iced Cassis Parfait.

Chef Neil is busy harvesting herbs before making Raymond a dish of Chalk Stream Trout, Courgette Ribbons and broad beans served with a fresh mint dressing.

In the Great Hall, Raymond meets Historian and Curator Tracy Borman to discuss the vast Tudor feasts once held there and the impressive number of meals turned out by the kitchens.

Raymond has a feast of his own in mind, making his take on a Sunday Roast, Herb Stuffed Lamb Leg with Salsa Verde. A dish fit for a Royal Banquet.

Raymond journeys to the Northernly tip of Scotland to the majestic Castle of Mey, once home to Queen Elizabeth the Queen Mother, now a treasured place to King Charles the III. In the walled garden Raymond meets Head Gardener Chris and finds out the history of the garden under The Queen Mother, and how to grow produce in such a challenging location.  

Raymond meets some of the castle's most iconic residence, the Aberdeen Angus cattle, a herd founded by the Queen Mother and currently tended to by farmer Danny.

In the castle's old kitchen, Chef Martin makes the most of the Castle produce cooking an Aberdeen Angus fillet steak with seasonal vegetables from the gardens.

Tour Guide Jim offers Raymond and viewers a glimpse of dining at the castle by Royal invitation and Raymond reminisces about his own Royal encounters.

The visit to the Queen Mother's beloved Castle stir Raymond to make a dish he once created in her honour, his pineapple sunflower.

A trip to the Ayrshire countryside sees Raymond visit the splendid Dumfries House. Exploring the vast grounds he meets head Gardener Melissa in Queen Elizabeth Walled Garden and learns about structure and scale of the impressive garden. Melissa shares the secrets to creating a year-round garden for visitors to enjoy. The huge range of vegetables grown at Dumfries plant a seed of inspiration and Raymond makes a fresh and zesty Scallop, Salmon and Vegetable Ceviche. 

Exploring the grounds further, Raymond meets Iona at the Education Farm where he learns how through Dumfries House, King Charles' passion for sustainability is being passed on to the next generation. 

Resident Chef Kevin, shows Raymond a dish making the most of the fantastic produce on his door step with his Pig Cheek Scotch Eggs, served with vegetables from the gardens. 

Inside the impressive Georgian House, Raymond joins Satinder in the dazzling rococo dining room to discuss the history of the house and what was served to impress at a Georgian dinner party. 

Seeking comfort, whilst still being decadent Raymond makes a French Classic with a Scottish favourite, Potato and Turnip Dauphinoise.

Raymond visits Hillsborough Castle and Gardens the official Royal Residence in Northern Ireland where he spends time soaking up the tranquillity of the gardens. 

Whilst taking a walk with Christine in the Walled Gardens he learns about their history and the impressive crops grown there. During a visit to the garden shop and a chat with gardener Edele, Raymond sees what lucky visitors have the chance to take home. Back in his own garden Raymond takes inspiration from his time at Hillsborough and makes a delicious dish of soft fruits and a sabayon. 

The café chef, Jamie prepares fresh dish filled with produce from the beautiful gardens for Raymond. 

Raymond checks out the decadent State Dining Room and talks to David to learn about the history of the house and look at the menu served for the celebration of Queen Elizabeth II's Coronation, before taking a peek at the other grand rooms. 

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.

The chef returns to Highgrove House in Gloucestershire, the family residence of King Charles and Queen Camilla. Mel takes him around some of their vegetable beds while chatting about how she came to be a gardener for the King Charles III, while royal beekeeper Stephen demonstrates the art of managing hives as he and Raymond discuss their shared passion for bees and honey.