Raymond Blanc’s famed rural retreat Belmond Le Manoir aux Quat’Saisions hardly needs an introduction, but if it’s attention to detail, sustainability, luxurious surroundings (and the chance to catch a glimpse of the man himself) that you’re after, then the Raymond Blanc Cookery School is definitely worth a visit, too. The school itself is located in its own area in the main Manoir kitchen so you are never far away from the thrill of service. Learn about seasonality with a tour of the famed Le Manoir gardens and a day of seasonal tuition, or master making bread from scratch with Benoit Blin, chef patissier of the two-Michelin-starred restaurant kitchen. Limited to a maximum of 10 guests, the classes cover a range of abilities and more than 40 different subjects, but at the heart of them all are recipes or subjects close to Raymond’s heart, with guidance from school director Mark Peregrine. For those keen to combine improving their kitchen skills with a stay at Blanc’s hotlist-topping hotel, four-day residential courses are available; and, if you believe in getting their Michelin training in young, there are parent-and-child sessions for ages seven and up.