Mandarin Oriental and The Fat Duck Group have
joined forces to create the first London restaurant with Chef
Heston Blumenthal which will open at Mandarin Oriental’s property
in autumn 2010.
Blumenthal, of the three Michelin starred
The Fat Duck in Bray, Berkshire and The Hinds Head pub of the same
village, has won international acclaim for his unique and
multi-sensory approach to cooking.
This first restaurant to open
outside of the village of Bray will feature the chef’s inimitable
style of culinary alchemy with a menu heavily influenced by his
ongoing research and discovery of historic British gastronomy.
Mandarin Oriental and Heston Blumenthal are working with the
internationally renowned designer, Adam Tihany, to create the
restaurant interior in London.
Inspired by historical British style
references and Blumenthal’s novel approach to cuisine, Tihany
plans to highlight traditional materials such as wood, leather and
iron, found in the historical roots of British style, using them
in contemporary ways to reinforce Heston’s revival and
modernization of traditional British recipes.
guests, the new restaurant will serve lunch, dinner and afternoon
tea. The kitchen will be headed by Ashley Palmer Watts who has
worked with Blumenthal at The Fat Duck for nine years in the
capacity of Group Executive Chef.
“We are delighted to partner with The Fat Duck Group on this
very exciting new venture. A longtime friend of Heston’s, I have
always shared his enthusiasm for English recipes and have enjoyed
working with him to help develop talented British chefs through
the Roux Scholarship programme,” saif David Nicholls, Corporate
Director of Food & Beverage of Mandarin Oriental Hotel Group.
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