Behind the Pass with Luke Selby - Part 2: In the Orchards at Le Manoir
Having last week been shown around the kitchen at Le Manoir Aux Quat'Saisons by executive chef Luke Selby, in this episode we venture outside to the restaurant's own orchard to meet head orchard gardener Paula Fleming. With 2500 trees growing in the orchard, producing hundreds of different heritage varieties of apples and pears, Paula and Luke have to work closely together to identify the right varieties to use in specific dishes – in this case, in a salmon and apple starter and a towering pear dessert.
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About Behind the Pass
Behind the Pass is a brand-new bi-monthly video series from Great British Chefs. Every month over the course of two episodes, we'll be taking you behind the scenes of some of the most celebrated and exciting restaurants in the country, as their masterful chefs provide a glimpse into the secrets of their kitchens. From innovative techniques and next-level sustainable practices to never-seen-before ingredients and flavour enhancers, prepare to be wowed by the work that goes on behind the scenes in the UK's best restaurants.
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