With two Michelin Stars for his culinary excellence, he is an expert in his own kitchen.
But acclaimed chef Raymond Blanc has risked cooking up a storm – by praising ‘delicious’ tinned and frozen food.
This is after Delia Smith (80), a TV chef, recommended the use frozen mashed potatoes and tinned mince.
French chef, Blanc, 72, said: ‘Delia Smith was the first TV chef to really simplify food. Although she received a lot of criticism for her use of frozen and tinned food in her recipes.
‘Take the frozen pea. First, it’s delicious – all the nutrients are trapped in. Although it’s not as delicious as fresh podpeas, they are still tasty. If it takes two hours, you’re not going to want to eat it.’

Acclaimed chef Raymond Blanc, 72, has risked cooking up a storm – by praising ‘delicious’ tinned and frozen food.
Blanc, who owns the famed Le Manoir aux Quat’ Saisons hotel-restaurant in Oxfordshire, has previously suggested using tinned pears in his dishes.
He admits that he still struggles with sliced white bread, a British staple.
He told Radio Times: ‘Sliced white bread is still what most people serve. The wheat has been pulverized, whitened, and vitamin added. It will keep for two weeks – and no wonder!’
Blanc has created Simply Raymond Blanc to simplify cooking.
This comes just a few months after the father of two almost died from Covid in 2020. After being admitted into Oxford’s high dependency unit, he stayed there for one month.
He said he was ‘close to terminal’, adding: ‘When you are that fragile, you come out of it and really celebrate. You want to change everything – work less hard, take time for yourself.
You appreciate the value of life and promise to do all kinds of things, such as meditate every day. I’m trying to take time out of the torrent of life, but it’s amazing how the momentum of life takes over.’