Raymond Blanc's Royal Kitchen Gardens

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.