Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.

Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.

Meat Fruit with parfait spheres of foie gras, mandarin jelly, and herb oil by chef Heston Blumenthal. - See more at: http://theartofplating.com/news/historic-recipes-with-heston-blumenthal/#sthash.CJCKKJhA.dpuf

Meat Fruit with parfait spheres of foie gras, mandarin jelly, and herb oil by chef Heston Blumenthal. - See more at: http://theartofplating.com/news/historic-recipes-with-heston-blumenthal/#sthash.CJCKKJhA.dpuf

#squishy | Celebrating the Best Restaurant Design 2016 award for Dinner by Heston Blumenthal at the Eat Drink Design Awards  Extract from Jury comment: “Everything about this interior is ‘squishy’ – to use an oddly non-designer-like work – you sink into the deep comfort of this interior, both literally and conceptually.” #batessmart #jeffcopolov @mroper

#squishy | Celebrating the Best Restaurant Design 2016 award for Dinner by Heston Blumenthal at the Eat Drink Design Awards Extract from Jury comment: “Everything about this interior is ‘squishy’ – to use an oddly non-designer-like work – you sink into the deep comfort of this interior, both literally and conceptually.” #batessmart #jeffcopolov @mroper

Heston Blumenthal’s triple cooked chips - Don’t be tempted to fry the chips only once, the key to a deliciously crispy and golden chip is in cooking them in three stages.

Heston Blumenthal’s triple cooked chips - Don’t be tempted to fry the chips only once, the key to a deliciously crispy and golden chip is in cooking them in three stages.

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