Heston Blumenthal
Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from the universities of Reading, Bristol and London and made an honorary fellow of the Royal Society of Chemistry.
Blumenthal's public profile was boosted by a number of television series, most notably for Channel 4, as well as a product range for the Waitrose supermarket chain introduced in 2010. Blumenthal also owns Dinner, a two-Michelin-star restaurant in London, and a pub in Bray, the Hind's Head, with one Michelin star.
Biography from the Wikipedia article Heston Blumenthal. Licensed under CC-BY-SA. Full list of contributors on Wikipedia.
Known For
Big Chef Takes on Little Chef
Crazy Delicious
Heston Blumenthal: In Search of Perfection
Heston's Fantastical Food
Heston's Feasts
Heston's Great British Food
Heston's Mission Impossible
How to Cook Like Heston
Inside Heston's World
Kitchen Chemistry with Heston Blumenthal
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