Home Transition Two

Keeping it light at Le Manoir

Ampersand chefs took part in an inspiring salt Master class with Raymond Blanc OBE at his two Michelin-starred Le Manoir aux Quat’ Saisons restaurant in Oxfordshire.
The event, which was inspired by consultant nutritionist, Amanda Ursell, lit the fuse wire and got the chefs buzzing about how they could reduce salt without comprising flavour. It also underlined Ampersand’s salt pledge under the Government’s Responsibility Deal.

The evening included three thought-provoking salt tests and demonstrations to highlight the many alternatives to seasoning food. Another highlight for the chefs was a tour of the impressive kitchen gardens at Le Manoir.

Raymond Blanc said: "It was great to talk to a group of passionate, craft-trained chefs who already have a very good perception of salt levels but are hungry to learn how they can improve.

"If every chef who took part in this event goes way and uses a little less salt tomorrow, I will have achieved my goal.”
If every chef who took part in this event goes way and uses a little less salt tomorrow, I will have achieved my goal.


Contact:
Get in touch with Ampersand
Contact us »