Chef's hopes for county's food scene's future

11:22am Thursday 6th March 2008

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HAMPSHIRE could become one of Britain's great culinary centres, according one of the world's top chefs Raymond Blanc got a taste for Winchester yesterday as he prepared for the opening of his new restaurant in the city.

Locally sourced watercress smoothies will be among the delicacies served up at Brasserie Blanc when it opens next week.

During his visit, Blanc went to Alresford's famous watercress beds in search of ingredients for his Winchester menu.

Blanc, who is known for his ethical approach to cooking, told the Daily Echo he hopes to incorporate plenty of Hampshire produce into his dishes.

"Hampshire could become one of the great food counties in Great Britain," said Blanc, whose Oxford restauraunt Le Manoir Aux Quat Saisons was a training ground for many top chefs.

"Hampshire has an amazing climate, an amazing soil and is still completely under-used.

"I am really looking forward to being part of the beautiful and historic city of Winchester.

In an area so rich in high-quality producers and growers, I am very keen to add ingredients of local provenance to my menu."

Raymond Blanc will be at Winchester Farmers' Market this Sunday getting involved with local produce and cookery demonstrations.

"We want to create a great little restaurant where everything is home cooked," he added.

"This is not another Le Manoir. It's a place where families and business people can come often because it is reasonably priced."

Brasserie Blanc opens in Jewry Street, Winchester, on Friday, March 14. Raymond Blanc is also hosting a launch party for special guests - including his former student and fellow chef James Martin - at the restaurant in Jewry Street on Thursday, March 13.