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Raymond returns to Hampton Court Palace, where he learns about the Great Vines history and care from the Keeper, Hilary. He also explores the herb collection and cooks a dish with Ichiho. In the palace kitchen, head chef Neil prepares marinated beetroots with goats curd for Raymond. Raymond visits the Historical Kitchens to see how hot chocolate was made in Georgian times and makes Maman Blancs Chocolate Mousse, reflecting on its history.