AN HOMAGE TO RAYMOND BLANC

Sera is offering two tickets to one of its member-only exclusive events on April 16th, 2024.

Launched in September 2023, Sera is a membership platform for individuals passionate about food and drink, culinary experiences, and connecting with like-minded food lovers. Members gain access to an ever-evolving programme of unique events and experiences that champion the globe’s greatest culinary talent, as well as an innovative restaurant reservations platform designed to streamline the table booking process.

On April 16th, six of Raymond Blanc’s esteemed protégés are joining forces to pay homage to their dear friend and mentor in an unparalleled fine dining experience. Orchestrated and hosted, by Darby’s founder Robin Gill, alongside Raymond Blanc, the six-course dinner will see each chef serve up a dish close to their heart, drawing inspiration from the lessons learnt and memories made whilst training under the titan chef. 

Widely acknowledged as one of the world’s finest chefs, Raymond Blanc’s impact on the culinary scene is unparalleled. Completely self-taught, he is the only chef to have been honoured with both an OBE from Britain and the equivalent of a knighthood from France. Le Manoir aux Quat’Saisons, Raymond’s exquisite vision for a country-house hotel which celebrates its 40th anniversary this year, has retained two Michelin stars for over 30 years and is considered one of the finest gastronomic experiences in the UK. His group of authentic, seasonal, and affordable French brasseries, Brasserie Blanc, which he first founded in 1996 now has over 20 restaurants throughout England. 

Whilst Raymond's accolades and restaurants are world-renowned, his greatest pride is his pupils. With no formal training himself, he puts remarkable emphasis on passing his knowledge to the next generation of talent, and with huge success: 34 of his protégés have gone on to win a Michelin star. The dinner marks a unique moment for past members of ‘Team RB’ to pay homage to an industry great that’s helped shaped their career.

“As a self-taught chef, this is something I am truly most proud of. To have nurtured so many successful chefs through our kitchens and to have helped create a network of incredible talent across the world... there is nothing greater.” 

- Raymond Blanc