Raymond Blanc has appointed Mark Peregrine as head tutor of The Raymond Blanc Cookery School. Peregrine brings over 30 years of experience to the role.

Peregrine began his career working as an apprentice at Les Quat'Saisons, Raymond Blanc's first-ever restaurant, where over the course of five years – between 1979 and 1983 – Raymond Blanc tutored Peregrine on all aspects and elements of his haute cuisine.

After working as a commis de cuisine in France for two of Blanc's colleagues, Louis Outhier and Marc Meneau, in 1987 Peregrine returned to Le Manoir aux Quat'Saisons for two years working as a sous-chef tounant. However, it wasn't until he worked as a chef lecturer at Le Cordon Bleu Culinary School for two years that he laid the foundations for his tutoring skills.

Since then Peregrine has continued to develop a wealth of experience in all aspects of the culinary world, from running his own Patisserie The Pastry Shop in London, which supplied to establishments such as Harvey Nichols, John Lewis and The Wallace Collection, to being involved in the conceptualising and organizing of a Professional
Patisserie course for the Culinary Arts in Massachusetts.