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Heston Marc Blumenthal OBE HonFRSC ( / ˈbluːməntɔːl /; born 27 May 1966) is an English celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge.
The story of Dinner began in the late 90s with Heston Blumenthal’s fascination with historic gastronomy. The savoury ice creams of the late 1800s, the theatre of the Tudor dining experiences and the dishes of Alice’s Adventures in Wonderland all resonated with his unique approach to cooking.
The Fat Duck Restaurant, Heston Blumenthal, awarded three Michelin stars, restaurant of the year, Best Restaurant in the World and Best Restaurant in the UK. High Street, Bray, Berkshire, SL6 2AQ 01628 580333
Dec 8, 2017 · Next time you find yourself in a pub tucking into delicious triple cooked chips, or come across an otherwise run of the mill chef dallying with crazily flavoured savoury ice cream, you have one person to thank: Heston Blumenthal.
Heston Blumenthal's celebrity guests eat his weird and wonderful feast dishes in Season 2 of Heston's Feasts. Guests include Noddy Holder, Jo Whiley, Rosie Boycott, Jonny Vegas, Edwina Currie...
Feb 28, 2017 · Heston Blumenthal, winner of this year’s Diners Club Lifetime Achievement Award, is recognised for many different things – the 50 Best-topping restaurant The Fat Duck, his use of liquid nitrogen and creating a bacon sandwich to be eaten in space.
May 19, 2020 · The reality of spending time with Heston is that he's as addictive and unpredictable as the drugs he describes. "Everything that's happened in my life, and the way I've responded to it, has got me ...
Heston Blumenthal is chef-patron of The Fat Duck in Bray, a three Michelin-starred restaurant known for its whimsical, scientific and creative style of cookery and famed for being...
Apr 29, 2016 · From an ambitious, thrice-bankrupt newcomer, to a Michelin-starred chef chasing the next big thing, Heston Blumenthal has never been afraid of taking risks, writes Larissa Dubecki.
An Honorary Fellow of the Royal Society of Chemistry and awarded an OBE by her Majesty the Queen, for services to gastronomy, the work and achievements of Heston Blumenthal have been recognised worldwide. His relentless research of the history of gastronomy was contagious.
