Description
Raymond Blanc explores the Castle of May to see King Charles III's cherished walled kitchen garden, taste royal peaches, and cook Scottish classics from sea to stove.
Returning to the far north of Scotland, Raymond steps behind the high walls of the Queen Mother's beloved retreat above the Pentland Firth. Head gardener Chris guides him through the glasshouse of peppers, chilies, tomatoes and butternut squash, revealing how mainland UK's most northerly walled garden coaxes around 150 varieties to thrive despite constant wind and big temperature swings. Raymond recalls planting a tree with the then Prince Charles in 2013, a nod to their shared passion and friendly rivalry.
From shore to kitchen, a veteran fisherman explains why eating local, seasonal seafood matters, from cod and pollock to scallops and prized langoustines. Inspired, Raymond grills Scottish langoustines in minutes and finishes them two ways: with hot smoked paprika, chili and lemon butter, or a classic herb butter of garlic, shallots, parsley and tarragon, served with tender new potatoes.
Back at the castle, royal chef Martin Duffy gathers garden-fresh spring onions, leeks and potatoes to bake cheese scones and prepare delicate Cullen skink with smoked haddock, milk and chives. Raymond also shares a simple step-by-step beetroot-marinated salmon tartar, then closes with an elegant finale of baked peaches with orange and lavender, a fragrant salute to a royal favorite fruit.
This episode is a celebration of sustainable, seasonal food and the people who grow and cook it, proving that even in the far north a kitchen garden can be fit for a king.
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