Dinner by Heston Blumenthal

Whilst we were in London we had a great meal at Heston’s new restaurant, Dinner by Heston Blumenthal.

The restaurant is located in the Mandarin Oriental Hotel and has sweeping views out over the park or great views into an amazing looking kitchen, if you like that sort of thing….and I love it.

Heston and Head Chef Ashley Palmer-Watts (former Head Chef at The Fat Duck) are delving into English history to bring old, long-forgotten dishes back. By taking all these old dishes, looking at them with fresh eyes and applying modern techniques, the guys are presenting wonderful, perfectly cooked food. London has another good reason for a visit.

Meat Fruit (c.1500)

The most delicious and perfectly textured chicken-liver parfait you are likely to find. Awesome presentation with the mandarin jelly, which plays an important part in the taste as well. Don’t eat the leaf!!

Broth of Lamb (c.1730)

Lovely crunchy breaded sweetbreads with a slow cooked egg and intense lamb broth; the pickled radish added great character to this yummy dish.

Savoury Porridge (c.1660)

Great flavours, from the earthiness of the grain to the deep rich green flavour of the herb colouring.

Hay Smoked Mackerel (c.1730)

Delicious smoked mackerel that Charlotte loved and devoured.

Roast Scallops (c.1820)

The roasted scallops were perfect paired with the texture and flavour of roasted cucumbers. A great and unique way to use this vegetable, as it more often than not ends up sliced in a salad (or in a  Pimms No.1 cup!!!)

Powdered Duck (c.1670)

Tender, plump and crisp all at the same time; perfectly cooked.

Tipsy Cake (c.1810)

This cake is slowly soaked with alcohol while the pineapple caramelises on the rotisserie…   

Lychee Frozen Ice

Light and refreshing – the perfect way to finish a meal.

The kitchen

Tags: Ashley Palmer-Watts, Dinner by Heston Blumenthal, Heston Blumenthal, London, Mandarin Oriental Hotel, Neil Perry, Rockpool, The Fat Duck

This entry was posted on Thursday, June 16th, 2011 at 9:55 am and is filed under Neil's Restaurant Stories. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.