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Get Ready for Our Easter Workshops

Celebrate the spirit of Springtime this weekend, from the comfort of your own home






With a floral workshop and gastronomical feast unfolding on Belmond IGTV, gather the family and prepare for the fun. Join Raymond Blanc OBE, our maître de maison of Belmond Le Manoir aux Quat’Saisons, as he prepares a springtime feast. From the beloved French ‘pistou’ soup to a slow-roasted shoulder of lamb, the mouthwatering display celebrates the traditional flavours of Spring. To make sure the dining table is beautifully decorated, tune in to Simon Lycett’s floral workshop to watch the botanical mastermind and florist-to-the-stars at work.

Simon Lycett’s Easter Floral Workshop

  • Friday 10th April, 11am BST/6am EDT
  • Treasures to collect:
    1 large plate / serving dish / quiche tin
    Small saucers or jam jar lids
    Egg shells
  • Items you might find in your garden or on your daily walk...
  • Assortment of spring flowers
    Moss and foliage
    Compost or wet sand
    Broken pottery
    Pebbles
    Sea glass

Raymond Blanc’s Easter Feast

  • Saturday 11th April, 11am BST/6am EDT
  • Pistou Soup
  • 30g basil leaves and stalks, washed
    20g garlic, puréed
    100ml extra virgin olive oil
    1 pinch sea salt
    2 pinches white pepper
    60g white onion, diced
    90g carrot, peeled and diced
    50g celery, peeled and diced
    90g fennel, chopped and diced
    100g courgette, diced
    50g broad beans
    8 cherry tomatoes, halved
    60g extra virgin olive oil
    5g sea salt
    1 pinch white pepper
    800ml water, boiling
    40g grated parmesan
    Croutons or toasted baguette, finely sliced
  • Slow-Roasted Shoulder of Spring Lamb
  • 1 ½ - 2kg new season’s shoulder of lamb
    200g lamb bones and trimmings
    4 pinches sea salt
    2 sprigs rosemary, leaves picked, finely chopped
    3 sage leaves
    2 tbsp olive oil
    2 tbsp rapeseed oil
    1 garlic bulb, halved horizontally
    100ml white wine, such as dry Chardonnay
    400-500ml hot water
    1 bay leaf
    3 thyme sprigs
  • Chocolate Mousse
  • 165g good-quality dark chocolate (at least 70 percent cocoa solids), roughly chopped
    8 egg whites, medium, organic or free-range
    ¼ tsp lemon juice
    20g caster sugar

Friday 10th April, 11am BST/6am EDT

Simon Lycett's Botanical Workshop

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Saturday 11th April, 11am BST/6am EDT

Raymond Blanc OBE's Spring Feast at Home

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