Mandarin Oriental Hotel Group and The Fat Duck
Group have joined forces to create Dinner by Heston Blumenthal,
Chef Heston Blumenthalís first London restaurant which will open
at the Mandarin Oriental Hyde Park, London in December 2010.
Blumenthal, of the three Michelin starred The Fat Duck in
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 chefís inimitable style of culinary alchemy
with a menu heavily influenced by his ongoing research and
discovery of historic British gastronomy.
Focusing on the
revival and modernization of traditional British recipes, the menu
at the new restaurant will feature simple
contemporary dishes inspired by Britainís historic gastronomic
past and recipes dating as far back as the 16th century, such as
Scallops with Cucumber Ketchup and Peas, Bergamot cured Mackerel
Salad and Slow Cooked Short Rib of Beef.
and Heston Blumenthal are working with the internationally
renowned designer, Adam D. Tihany, to create the restaurant
interior. Inspired by Chef Blumenthalís deep interest and
knowledge of 16th century cookery and his use of local
ingredients, the design is a contemporary British Brasserie
concept; an innovative illustration which influences the senses,
yet remains true to British culinary and design traditions. Tihany
plans to highlight rich, natural materials such as wood, leather
and iron Ė historical elements at the root of 16th century British
style Ė incorporating them in contemporary ways to reinforce
Hestonís revival and modernization of traditional British recipes.
With views over Hyde Park, the restaurant will
also feature floor to ceiling glass walls providing a glimpse into
the open kitchen and an unusual one-of-a-kind large scale pulley
mechanism. This contemporary chrome and steel contraption has been modelled after the 16th century pulley system originally designed
for the Royal British Courtís kitchens. A selection of 16th
century British recipes sourced from rare antique cookbooks will
be on display behind a one-way mirror in the bar area, and a
private dining room will be available for up to 10 guests as well
as a chefís table for six located within the kitchen. During the
summer months, a terrace overlooking Hyde Park will provide guests
with one of Londonís finest al fresco dining locations.
Seating 140 guests, Dinner by Heston Blumenthal will serve lunch
and dinner and from March 2011, afternoon tea. The kitchen will be headed by Ashley Palmer-Watts, group executive chef of the Fat
Duck, who has worked with Blumenthal for ten years.
Dinner by Heston Blumenthal will be open from 12
noon to 2.30pm and from 6.30pm to 10.30pm.
lunch will start from GBP 25 while the three-course a la carte dinner
will start from GBP 55.
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