Back at Hampton Court Palace to find out more, Raymond meets one of the oldest residence, the Great Vine. Keeper of the Vine, Hilary tells Raymond about the vines long history and how it is cared for. In the walled gardens, Ichiho talks to Raymond about the impressive collection of herbs they have before Raymond uses one of his favourites in his next dish, Grilled Asparagus and Chervil Butter. Neil, the head chef at the Palace's café, offers a glimpse into their busy kitchen and the wonderful dishes they offer visitors before making Raymond a dish of Marinated Beetroots with Goats curd, truffle and honey dressing. Raymond pays a visit to the Historical Kitchens and meets the reenactment team who show him how hot chocolate would have been made in Georgian times whilst discussing the history of chocolate within the palace and how it became the height of fashion. Raymond then takes a trip down memory lane and makes a dish with a past of its own, Maman Blanc's Chocolate Mousse.