Chef Raymond Blanc said that he is in his "element" combining his great loves of food and gardens as he oversees the corporate hospitality catering at the Chelsea Flower Show.
This week's event is the first occasion that Blanc has worked with foodservice company Sodexo Presitge, having signed a five year contract with the company, which will see him involved in a variety of events including Royal Ascot.
At Chelsea, Blanc and Sodexo Prestige are entertaining around 5,000 guests at Jardin Blanc, a specially constructed suite commissioned by the Royal Horticultural Society (RHS). The suite sits alongside an 18th century inspired garden designed by Banbury Walker Studio, which features an edible theme throughout with vegetable beds reflecting the extensive kitchen garden at Blanc's Belmond Le Manoir Quat' Saisons in Great Milton, Oxfordshire.
"I've always been in love with gardens; there, the colourful plants will flourish and the heritage vegetables will grow. From the garden, my gastronomy is born. Each season brings its drama and beauty."
Chris Bray, chief executive sports and leisure, Sodexo UK & Ireland, added: "Jardin Blanc is a new concept dedicated to an incredible and exclusive dining experience, unique to the RHS Chelsea Flower Show."
An exterior bar and kitchen called The Greenhouse sits at the heart of the hospitality suite, which starts the day as a breakfast juice and smoothie bar, moving on to afternoon teas and an artisan cocktail bar later in the day. In the dining spaces, guests are encouraged to pick their own herbs from table terrariums to embellish the food they are served.
The Chelsea Flower Show runs until 28 May.
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