2About Heston Blumenthal Born: May 27, 1966 (age 46), London.Nationality: British.Spouse: Zanna Blumenthal.Parents: Celia Blumenthal, Stephen Blumenthal.Children: Jack Blumenthal, Jessie Blumenthal, Joy Blumenthal.Heston Marc Blumenthal,(born 27 May 1966) is an English chef and owner of The Fat Duck restaurant, a three-Michelin-starred restaurant in Bray, Berkshire, which has been voted Best Restaurant in the UK and received a perfect score of 10/10 every year since 2007 by The Good Food Guide.
3TV Programmes Kitchen Chemistry (2005) Heston Blumenthal: In the search for perfection (2005)Heston Blumenthal: Further adventures in the search for perfection (2005)British Cuisine (2005)Did a series on popham little chef ( )Hestons feasts ( )Hestons mission impossible (2011)2 episodes of masterchef Australia ( )How to cook like Heston (2012)Hestons Fantastical food (2012)
4Restaurants The Fat Duck The Fat Duck is Blumenthal’s first restaurant which he opened in 1995 in Bray, Berkshire. It has won many awards and has consistently been rated as one of the top restaurants in the world. Blumenthal is a proponent of multi- sensory dining, which is evident in many of his dishes at The Fat Duck.Dinner by Heston BlumenthalHeston’s first restaurant outside of Bray, opened at the Mandarin Oriental Hyde Park in London in January 2011 to great accolades from critics and diners alike. The Times food critic, Giles Coren, called it the “best restaurant in the whole wide world”. Blumenthal and his team worked with historians to develop the restaurant’s dishes which are inspired by historic British recipes.Hinds HeadThe Hinds Head is in Bray, a short distance from The Fat Duck. Blumenthal acquired the Hinds Head in It is located in a 15th century former tavern and serves traditional seasonal cuisine and historic British dishes. It has received many awards for its food. In 2011, it was named the Michelin Pub Guide’s “Pub of the Year”. Received his first Michelin star in 2013.The Crown at BrayThe Crown at Bray is a Blumenthal’s version of a British village pub. Blumenthal bought it in June It is located in a 16th century former inn and serves traditional pub food.
5Types of FoodBlumenthal's signature dishes include snail porridge, bacon and egg ice cream and parsnip cereal, mock turtle soup (which combines a multi-sensory experience with historical references), Meat Fruit, and his Sweet Shop petit fours.He has pioneered the use of sound as part of the dining experience with his Sound of the Sea dish where diners listen to a recording of the seaside – crashing waves with occasional sounds of distant seagulls, children's laughter and the horn of a ship, while they eat a dish of king fish, konbu cured halibut, ballotine of mackerel with 5 different seaweeds, sea jelly beans and monks beard served on "sand" made from tapioca starch, toasted Japanese breadcrumbs, miso paste and dried seaweeds.Blumenthal is also known for his use of scented dry ice.Blumenthal and his restaurant "The Fat Duck" have been credited as instigators of the bacon dessert "craze". He was preparing sweet and savoury bacon-and-egg ice cream as early as 2004, and news "about the intriguingly odd confection quickly spread through the food world."
7Why you have chosen your chef. You must explain why you chose to research your chef. It needs a detailed answer!What did you find out?What did you learn about them?What did you like about them?
8Evaluate your sources of information What websites, books, TV programmes have you used to get your information?Which was the most useful and why?What information did you get from each site/book?
9Image board Cut and paste images of your chef or their food. To get a higher level you can annotate the pictures
10Level 6 & level 7 Level 6 – watch and review a TV programme. What was it about, who was on it, what did they cook, did you enjoy it???????Level 7 – Make a recipe from your chef and record your making by taking pictures, making a movie. Remember to fully evaluate and write up your making.