From the 1950s on, the Hungarian restaurateur who settled here transformed Britain's eating habits
'He spent two days at the hospital with me, then had a 10-course dinner sent to my room'
He is an institution in British gastronomy. But even after 35 years here, Raymond Blanc would still like to teach us a thing or two about food. John Walsh takes notes
At Otarian, menus have a feelgood global-warming index. A gimmick, or the next step in ethical eating?