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Heston Blumenthal

An English chef and owner of The Fat Duck restaurant


The Fat Duck is a three-Michelin-starred restaurant in Bray, Berkshire, voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted best restaurant in the world by Restaurant magazine in 2005. His restaurant has been a perennial runner-up to Ferran Adrià of El Bulli in the world rankings, achieving 2nd place in 2006, 2007, 2008 and 2009, and 3rd in 2010.

Blumenthal is a proponent of modern cooking; he opened his own research and development kitchen in early 2004. It could be said that he is a molecular gastronomist, though he dislikes the term, believing it makes the practice sound "complicated" and "elitist." He holds multiple honorary degrees in recognition of his scientific approach to cooking.

One of his signature techniques is the use of a vacuum jar to increase expansion of bubbles during food preparation. This is used in such dishes as an aerated chocolate soufflé–like dessert. The reduction in air pressure inside the jar causes bubbles to grow to a larger size. He has experimented with amplification to enhance the sounds, such as the crunch, created while eating various foods.

Blumenthal's signature dishes include snail porridge and parsnip cereal.

Blumenthal and his restaurant "The Fat Duck" have been credited as instigators of the bacon dessert "craze". He was preparing sweet and savoury bacon-and-egg ice cream as early as 2004, and news "about the intriguingly odd confection quickly spread through the food world."

(Profile information sourced from Wikipedia and other publicly available internet sources.)

Heston Blumenthal on the web

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The Fat Duck

High Street, Bray, BERKS SL6 2AQ

p: +44 (0) 1628 580 333

The Fat Duck

Organization

The Tasting Menu

The tasting menu is a sequence of dishes designed not only to capture a delicious and exciting range of flavours, textures and aromas, but also to bring multisensory appeal, some culinary history and a sense of theatre to the dining experience.

 

NITRO POACHED APERITIFS

Vodka and Lime Sour, Gin and Tonic, Campari Soda

 

RED CABBAGE GAZPACHO

Pommery Grain Mustard Ice Cream

 

JELLY OF QUAIL, CRAYFISH CREAM

Chicken Liver Parfait, Oak Moss and Truffle Toast

 

SNAIL PORRIDGE

Iberico Bellota Ham, Shaved Fennel

 

ROAST FOIE GRAS

Rhubarb, Braised Konbu and Crab Biscuit

 

MOCK TURTLE SOUP (c.1850)

"Mad Hatter Tea"

"SOUND OF THE SEA"

 

SALMON POACHED IN A LIQUORICE GEL

Artichoke, Vanilla Mayonnaise and Golden Trout Roe

 

ANJOU PIGEON

Blood Pudding, Risotto of Spelt and Umbles

 

HOT AND ICED TEA

 

TAFFETY TART (C.1660)

Caramelized Apple, Fennel, Rose and Candied Lemon

 

THE "BFG"

Kirsch Ice Cream and the smell of the Black Forest

"LIKE A KID IN A SWEET SHOP"

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