Kew on a Plate

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[edit] General Information

Nature Documentary hosted by Kate Humble and Raymond Blanc, published by BBC in 2015 - English narration

[edit] Cover

[edit] Information

Kew on a Plate Michelin-starred chef Raymond Blanc, together with Kate Humble, has been given the unique opportunity to spend a year at the most famous botanical gardens at Kew to re-establish the long-lost kitchen gardens that once provided produce for the royal table from George II to Queen Victoria.

[edit] Spring

In the first episode, spring has arrived and Raymond harvests rhubarb and plants asparagus crowns, while Kate discovers how war with France turned Britain into a nation of potato eaters.

[edit] Summer

Summer has arrived at Kew and Raymond Blanc tries to protect his carrot crop to ensure he has a good supply for a stew, while Kate Humble learns how the vegetable was once used in medicine. At Hampton Court, food historian Marc Meltonville makes Kate a cup of hot chocolate as the Georgians would have prepared it, while Raymond prepares a vegetable bean chilli, complete with raw cacao. On the Isle of Wight, Kate discovers how a clandestine wartime operation was responsible for Britain's introduction to garlic.

[edit] Autumn

It's autumn and the vegetable garden is set to produce a bumper harvest. Kate Humble finds out why the tomato was once considered a deadly poison, while Raymond Blanc makes a salad using some of their crop. The chef also sets up a mushroom farm in Kew's old ice house, while Kate finds out how the pineapple was grown in Georgian Britain and local children help harvest pumpkins for Halloween. Plus, Kate tries her hand at traditional cider-making and Raymond rounds off the season by making an apple charlotte.

[edit] Winter

Winter is setting in and Kate Humble visits Kew's Millennium Seed Bank to discover the secret to the survival of winter greens, while Raymond Blanc cooks a nutrient-rich kale dish with sweet and sour pork. Kate learns how chicory coffee was once a popular British drink, while Raymond tries out the forced variety grown at Kew in a warming gratin. As the pair's year at the Royal Botanic Gardens draws to an end, Kew is prepared for its next cycle and they reflect on their earlier successes and failures.