Raymond tours the kitchen garden in Tudor feasts, and enjoys poached chalk stream trout with a vegetable salad prepared by palace chef, Neil, before whipping up an iced cassis parfait and roasted leg of lamb with salsa verde at Le Manoir.
At the former home of Queen Elizabeth the Queen Mother, Raymond discovers gardener Chris grows chemical-free produce in this unique environment, meets the castle's celebrated Aberdeen Angus Cattle and is served fillet steak by chef Martin.
At this splendid Scottish stately home Raymond explores the Queen Elizabeth Walled Garden, learns head gardener Melissa's secrets for maintaining a year-round oasis for visitors and enjoys two very different but equally majestic meals
In Northern Ireland Raymond soaks up the tranquil atmosphere and admires the royal residence's impressive restoration journey. After being treated to dishes with fresh ingredients by chef Jamie, he shares a recipe using gooseberries
In the grounds surrounding King Charles and Queen Camilla's private home, Raymond's moved by this important educational centre's ethical principles and impressed by the scrumptious meals served up by head chef Luke.