Our brasseries are warm and welcoming with comfortable spaces where you can gather for a leisurely lunch or dinner from our extensive fresh & seasonal à la carte menu. Many of our restaurants have great little bars and lovely outside areas where you can stave off the hunger until dinner with a glass of wine, a beer or a refreshing cocktail.
Our food is sourced with care from some of the best producers and farmers in the country, the dishes are freshly prepared by our wonderful chefs and brought to you by knowledgeable teams who are here to make your visit just as perfect as it can be.
Raymond Blanc and a passion for food are synonymous. We feel privileged to work with him and have all seen first-hand how this passion radiates to every part of our business – from sourcing the best ingredients, to hiring the best chefs and choosing the most beautiful dining venues.
Our favourite Frenchman is bursting with an encyclopaedic knowledge & a love of real food with roots in a childhood that revolved around his Maman, and her kitchen table. Maman Blanc’s table was, by all accounts, not a thing to be trifled with. Meals there dictated the rhythm of the family days, and lives. And it is here that he learned the importance of being true to ingredients, everything in its season.
There is great beauty in honest food, cooked with heart, using kitchen wisdom passed down through the generations. And as Maman Blanc passed her knowledge and love of food to Raymond, so he passes it on to us, his team, to share with our brasserie families, and you, our guests.
We get artisan French and English cheeses from Eric Chariaux – a long-standing friend of the company and a man who truly knows his Neuftables from his Rochebaron! Our Cheddar cheese – the star of our famous soufflé – is from Wkye Farm who have an inspirational 100% green policy and truly the most flavoursome cheese you will taste.
Our meat is from award-winning butchers Aubrey Allen who supply the royal household and manage their herds impeccably which reflects in the taste and texture of our steaks, pork and lamb. We are renowned for our steaks which are all 30 day dry-aged, from free-range herds of Cornish heritage cattle.
As president of the Sustainable Restaurant Association, Raymond Blanc is dedicated to using sustainable, seasonal fish in our dishes. We work with Direct Seafood to ensure the ethical sourcing of the fish and shellfish that reach our restaurants.
Head chefs in each brasserie work with local suppliers to source the best seasonal veggies and our executive chef Clive, also hand-picks the most in-season produce to star on our à la carte menu.
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