Mandarin Oriental and The Fat Duck Group have
opened Dinner by Heston Blumenthal, Chef Heston Blumenthalís first
Blumenthal, of the three Michelin starred The
Fat Duck in Bray, Berkshire, The Hinds Head pub and The Crown pub
of the same quaint village, has won international acclaim for his
unique and multi-sensory approach to cooking. This, his first
restaurant to open outside of the village of Bray, features the
chefís inimitable style of culinary alchemy with a menu heavily
influenced by his ongoing research and discovery of historic
British gastronomy. The new restaurant opened at the
Mandarin Oriental Hyde Park, London on Monday, 31 January 2011.
Focusing on the revival and modernization of
traditional British recipes, the menu at this highly anticipated
new restaurant features 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, Slow Cooked Short Rib of Beef in Red Wine Juice with Triple
Cooked Chips and Tipsy Cake, made with Spit Roast Pineapple and
Mandarin Oriental and Heston Blumenthal
worked with the internationally renowned designer, Adam D. Tihany,
to create the restaurant interior. Inspired by Chef Blumenthalís
deep interest and knowledge of 15th and 16th century cookery, 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 highlights 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.
uninterrupted views over Hyde Park, the restaurant also features
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 private dining room is 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 is open for lunch and dinner and from
May 2011, afternoon tea. The kitchen is headed by Ashley
Palmer-Watts, group executive chef of the Fat Duck, who has worked
with Blumenthal for ten years.
Dinner by Heston
Blumenthal is open from 12 noon to 2.30pm and from 6.30pm to
Three course set lunch is from GBP 28 while a three course
a la carte dinner starts from GBP 55.
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