A CHEF who quit his restaurant after his food was labelled “too poncey” has been backed by one of Britain’s best chefs.

Ryan Simpson and his entire team left The Goose, in Britwell Salome, just weeks after winning a Michelin star because his boss asked him to return to making more basic “pub grub”.

Last night Raymond Blanc, 60, who owns the two-Michelin-starred Le Manoir aux Quat’Saisons in Great Milton, said owner Paul Castle should have done more research before hiring Mr Simpson.

Speaking to the Oxford Mail, Mr Blanc said: “It’s such a shame.

“I like The Goose very much. It’s a beautiful little restaurant in a lovely area.

“I think the owner should have researched more about the chef before he hired him, if I’m being honest.

“A chef has their own individuality and creativity and will create a certain type of food. They shouldn’t be expected to change and I understand why he was concerned.”

Mr Blanc’s comments came as he launched a new BBC2 series.

Kitchen Secrets sees the Frenchman passing on the knowledge he has gained during his 30-year career to get Britain cooking again.

He said: “Our current food habits are damaging the family, the environment and our health.

“So many of our great food traditions are being destroy-ed by habits like intensive farming and we need to get back to basics and rediscover our love of cooking.

“The programme is a real conversation with the viewer.

“It will be the same as I treat my young British chefs – I don’t tell them what to do, I have a conversation with them.”

Mr Blanc said the key to culinary success is choosing the right ingredients.

He said: “If you are going to make tarte tatin, then it is important to make sure you use the right apple. There are some fantastic varieties around, but if you pick the wrong one your tarte will be ruined.

“Now is the time to start discovering and using the fantastic produce which is being grown and made in this country.”

After starting his career as waiter, Mr Blanc became a chef at The Rose Revived at Newbridge, near Standlake, before opening his first restaurant called Les Quat’Saisons in Oxford.

In 1981, Mr Blanc opened a chain of boulangeries and pâtisseries called Maison Blanc and launched Le Manoir aux Quat’Saisons in 1984.

The show starts on Monday at 8.30pm with a programme about chocolate.