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Heston Marc Blumenthal OBE born 27 May 1966 is a British celebrity chef. He is the proprietor of The Fat Duck in Bray, Berkshire, one of five restaurants in Great Britain to have three Michelin stars; it was voted No. 1 in The World's 50 Best Restaurants in 2005.
Blumenthal owns the restaurant Dinner in London, which has two Michelin stars, and two pubs in Bray, The Crown at Bray and The Hinds Head, which has one Michelin star. He invented recipes for triple-cooked chips and soft-centred Scotch eggs.
He advocates scientific understanding in cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made a Fellow of the Royal Society of Chemistry. He is a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He has described his ideas in books, newspaper columns and a TV series.
Heston Marc Blumenthal was born in Kensington, London on 27 May 1966, to a Jewish father born in Southern Rhodesia and an English mother who converted to Judaism. Blumenthal has stated that he considers himself Jewish. His surname comes from a great-grandfather from Latvia and means flowered valley.
He attended Latymer Upper School in Hammersmith, St John's Church of England School in Lacey Green, Buckinghamshire, and John Hampden Grammar School, High Wycombe.
His interest in cooking began at the age of sixteen on a family holiday to Provence, France, when he was taken to the 3 Michelin-starred restaurant L'Oustau de Baumanière. He was inspired by the quality of the food and "the whole multi-sensory experience: the sound of fountains and cicadas, the heady smell of lavender, the sight of the waiters carving lamb at the table". When he learned to cook, he was influenced by the cookbook series Les recettes originales, with French chefs such as Alain Chapel.
When he left school at eighteen, Blumenthal began an apprenticeship at Raymond Blanc's Le Manoir aux Quat' Saisons but left after a week's probation. Over the next ten years he worked in a "relatively undemanding series of jobs – credit controller, repo man" during the day, teaching himself the French classical repertoire in the evenings. A pivotal moment came when reading On Food and Cooking: the Science and Lore of the Kitchen by Harold McGee. This challenged kitchen practices such as searing meat to seal in the juices, and it encouraged Heston to "adopt a totally different attitude towards cuisine that at its most basic boiled down to: question everything".
Blumenthal married his first wife Zanna in 1989, and had three children with her, Jack, Jessie and Joy, over the course of a twenty-two-year partnership. From 2011 until 2015 he was in a relationship with Suzanne Pirret.
In 1995, Blumenthal bought a run-down pub in Bray, Berkshire called The Ringers and re-opened it as The Fat Duck. It quickly gained the attention of food critics; Matthew Fort and Fay Maschler praised the cooking. Blumenthal described the original restaurant as a "bistro".
Blumenthal acquired The Hinds Head, also in Bray, in 2004. The building was a 15th-century tavern; it now serves traditional seasonal cuisine and historic British dishes. In 2011, it was named the Michelin Pub Guide's "Pub of the Year".
In January 2011, Blumenthal opened his first restaurant outside Bray, Dinner by Heston Blumenthal, at the Mandarin Oriental Hyde Park in London. Historians helped to develop the restaurant's dishes from historic British recipes. Dinner was awarded its first Michelin star in 2012. It was voted the 7th best restaurant in the world in 2013. It received a second Michelin Star in the 2014 Michelin Guide.
In June 2014, Blumenthal announced that he would launch a new restaurant, "The Perfectionists' Cafe" in Heathrow Airport's Terminal 2 (T2).
The Fat Duck was temporarily relocated to Melbourne, Australia in 2015 whilst the Bray restaurant was refurbished. Upon reaching the end of its temporary opening, the restaurant became a permanent Melbourne based Dinner by Heston Blumenthal.
Signature dishes
Blumenthal's most famous signature dishes include Triple Cooked Chips, snail porridge, bacon and egg ice cream and parsnip cereal, mock turtle soup (which combines a multi-sensory experience with historical references), Meat Fruit, and his Sweet Shop petit fours.
He has pioneered the use of sound as part of the dining experience with his Sound of the Sea dish where diners listen to a recording of the seaside – crashing waves with occasional sounds of distant seagulls, children's laughter and the horn of a ship, while they eat a dish of king fish, konbu cured halibut, ballotine of mackerel with 5 different seaweeds, sea jelly beans and monks beard served on "sand" made from tapioca starch, toasted Japanese breadcrumbs, miso paste and dried seaweeds.
Blumenthal is also known for his use of scented dry ice. 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.
Bacon icecream huh i hope you liked this post and as always have a chilled day from the viking.
HESTON BLUMENTHAL
Heston Marc Blumenthal OBE born 27 May 1966 is a British celebrity chef. He is the proprietor of The Fat Duck in Bray, Berkshire, one of five restaurants in Great Britain to have three Michelin stars; it was voted No. 1 in The World's 50 Best Restaurants in 2005.
Blumenthal owns the restaurant Dinner in London, which has two Michelin stars, and two pubs in Bray, The Crown at Bray and The Hinds Head, which has one Michelin star. He invented recipes for triple-cooked chips and soft-centred Scotch eggs.
He advocates scientific understanding in cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made a Fellow of the Royal Society of Chemistry. He is a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He has described his ideas in books, newspaper columns and a TV series.
Heston Marc Blumenthal was born in Kensington, London on 27 May 1966, to a Jewish father born in Southern Rhodesia and an English mother who converted to Judaism. Blumenthal has stated that he considers himself Jewish. His surname comes from a great-grandfather from Latvia and means flowered valley.
He attended Latymer Upper School in Hammersmith, St John's Church of England School in Lacey Green, Buckinghamshire, and John Hampden Grammar School, High Wycombe.
His interest in cooking began at the age of sixteen on a family holiday to Provence, France, when he was taken to the 3 Michelin-starred restaurant L'Oustau de Baumanière. He was inspired by the quality of the food and "the whole multi-sensory experience: the sound of fountains and cicadas, the heady smell of lavender, the sight of the waiters carving lamb at the table". When he learned to cook, he was influenced by the cookbook series Les recettes originales, with French chefs such as Alain Chapel.
When he left school at eighteen, Blumenthal began an apprenticeship at Raymond Blanc's Le Manoir aux Quat' Saisons but left after a week's probation. Over the next ten years he worked in a "relatively undemanding series of jobs – credit controller, repo man" during the day, teaching himself the French classical repertoire in the evenings. A pivotal moment came when reading On Food and Cooking: the Science and Lore of the Kitchen by Harold McGee. This challenged kitchen practices such as searing meat to seal in the juices, and it encouraged Heston to "adopt a totally different attitude towards cuisine that at its most basic boiled down to: question everything".
Blumenthal married his first wife Zanna in 1989, and had three children with her, Jack, Jessie and Joy, over the course of a twenty-two-year partnership. From 2011 until 2015 he was in a relationship with Suzanne Pirret.
In 1995, Blumenthal bought a run-down pub in Bray, Berkshire called The Ringers and re-opened it as The Fat Duck. It quickly gained the attention of food critics; Matthew Fort and Fay Maschler praised the cooking. Blumenthal described the original restaurant as a "bistro".
Blumenthal acquired The Hinds Head, also in Bray, in 2004. The building was a 15th-century tavern; it now serves traditional seasonal cuisine and historic British dishes. In 2011, it was named the Michelin Pub Guide's "Pub of the Year".
In January 2011, Blumenthal opened his first restaurant outside Bray, Dinner by Heston Blumenthal, at the Mandarin Oriental Hyde Park in London. Historians helped to develop the restaurant's dishes from historic British recipes. Dinner was awarded its first Michelin star in 2012. It was voted the 7th best restaurant in the world in 2013. It received a second Michelin Star in the 2014 Michelin Guide.
In June 2014, Blumenthal announced that he would launch a new restaurant, "The Perfectionists' Cafe" in Heathrow Airport's Terminal 2 (T2).
The Fat Duck was temporarily relocated to Melbourne, Australia in 2015 whilst the Bray restaurant was refurbished. Upon reaching the end of its temporary opening, the restaurant became a permanent Melbourne based Dinner by Heston Blumenthal.
Signature dishes
Blumenthal's most famous signature dishes include Triple Cooked Chips, snail porridge, bacon and egg ice cream and parsnip cereal, mock turtle soup (which combines a multi-sensory experience with historical references), Meat Fruit, and his Sweet Shop petit fours.
He has pioneered the use of sound as part of the dining experience with his Sound of the Sea dish where diners listen to a recording of the seaside – crashing waves with occasional sounds of distant seagulls, children's laughter and the horn of a ship, while they eat a dish of king fish, konbu cured halibut, ballotine of mackerel with 5 different seaweeds, sea jelly beans and monks beard served on "sand" made from tapioca starch, toasted Japanese breadcrumbs, miso paste and dried seaweeds.
Blumenthal is also known for his use of scented dry ice. 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.
Bacon icecream huh i hope you liked this post and as always have a chilled day from the viking.
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