Chef Raymond Blanc OBE talks through his impact on the world of food and whips up the ultimate French baguette.

Today’s guest brings me to an achingly picturesque country pile in Oxfordshire. An enormously celebrated hotel, housing the renowned two Michelin starred restaurant Maison aux quat’saison which has retained its stars for 40 years and celebrates its 40th anniversary this year.Raymond's infectious passion, drive and attention to detail has seen many a great chef pass through his kitchens and go on to in turn to reach dizzy heights within the world of food. Landing on British soil in 1972, his  52 years in the industry has seen his aptitude for French gastronomy catapult him to fame. A whopping ten cookery books, numerous television shows, a two star restaurant and a chain of brasseries with over 40 sites across the uk are just some of his achievements! 2008 saw him receive an honorary OBE for his work promoting culinary excellence and raising awareness around the importance of healthy food. He currently resides as President of the sustainable restaurant association, something else he is truly passionate about. Follow Raymond Blanc OBE HEREFollow Anna Barnett HERE to see some behind the scenes sandwich making and wine drinking!