Raymond's journey takes him to the impressive Hampton Court Palace. In the shadows of the imposing palace, he finds the wonderful walled gardens and chats to Keeper of the Walled Garden, Hilary who tells him about the fascinating history and long heritage of the plots they're standing in.
Using one of his favourite ingredients, Raymond makes a beautiful dessert, sure to impress, his Iced Cassis Parfait.
Chef Neil is busy harvesting herbs before making Raymond a dish of Chalk Stream Trout, Courgette Ribbons and broad beans served with a fresh mint dressing.
In the Great Hall, Raymond meets Historian and Curator Tracy Borman to discuss the vast Tudor feasts once held there and the impressive number of meals turned out by the kitchens.
Raymond has a feast of his own in mind, making his take on a Sunday Roast, Herb Stuffed Lamb Leg with Salsa Verde. A dish fit for a Royal Banquet.
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