The choice of edible
crops in Raymond Blanc garden this month is incredible. Each one was selected
for flavour and approved by the man himself.
Chefs have the use
of 60 different types of vegetables, from roots to brassicas, legumes to
perennials, in 250 different varieties. There are 90 annual and perennial
herbs, daily supplies of fresh microleaves and no less than 40 unusual crops
from Asia and around the world. There are also taste trials every year for new
organic varieties on the market. It is for this range of produce that guests
flock from home and abroad.