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August 21, 2012

World’s Top Restaurants: Dinner by Heston Blumenthal Stuns London

By Pardhasaradhi Gonuguntla

Meat FruitDining room with view of Hyde ParkTaffety TartLondon, UK – Reported by Elite Traveler, the private jet lifestyle magazine

The first London venture of British chef Heston Blumenthal, Dinner swiftly won a Michelin star and has remained the talk of the town since opening last January. Inspired by historical British cooking, Blumenthal has revived dishes from as far back as the Middle Ages, adding the odd flourish of modern technology. Intriguing and entertaining, Dinner defends Blumenthal’s status as a culinary magician, where the apparatus is as much a part of the show as the trick itself.

The menu lists dishes with the year they were first cooked, based on old recipe books Blumenthal trawled through during his research. Some of these texts are on display in the bar area, cleverly arranged to appear and disappear depending on the light’s reflection. Other quirky features include porcelain wall sconces in the shape of antique jelly moulds, and a kitchen pulley system that rotates a spit on the open fire.

Blumenthal has built a global reputation for his scientific approach to cooking, and Dinner sees his skill and wit in glowing form. The Meat Fruit is a must, a medieval recipe that shows off Blumenthal’s playful style deliciously. Other highlights include Rice and Flesh (dating from c.1390) with saffron, calf tail and red wine, and the clever liquid nitrogen ice cream trolley—not a relic of the past, but rather a fun nod to the future.

Blumenthal’s first restaurant, The Fat Duck, was a tough act to follow—the three-Michelin-starred headline-grabber in Bray, Berkshire, has been voted Best Restaurant in the UK and received a perfect score of 10/10 every year since 2007 by The Good Food Guide. It remains one of only four restaurants in the UK with the maximum three Michelin stars.

Blumenthal has also produced a string of TV series in the UK, one of which—Heston’s Feasts—introduced the historical theme later developed at Dinner. Heston’s Feasts presented Victorian (Alice in Wonderland-inspired), Medieval, Tudor, Christmas (including dormouse and venison) and Roman themed banquets with celebrities invited as guests. The second series included a Charlie and The Chocolate Factory-style feast, a Fairytale feast and an Edwardian style feast based on the last meal eaten on the Titanic.

Head Chef: Heston Blumenthal
Executive Chef: Ashley Palmer-Watts
Phone: +44 (0)20 7201 3833
Address: Mandarin Oriental Hyde Park, 66 Knightsbridge, London SW1X 7LA, UK
Website: www.dinnerbyheston.com

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