Heston Blumenthal

Heston Marc Blumenthal OBE HonFRSC (/ˈbluːməntɔːl/; born 27 May 1966) is an English celebrity chef, TV personality and food writer. 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.

Heston Blumenthal

OBE HonFRSC
Blumenthal in 2010
Born
Heston Marc Blumenthal

(1966-05-27) 27 May 1966
Shepherd's Bush, London, England
EducationJohn Hampden Grammar School
Latymer Upper School
Culinary career
Cooking style
Rating(s)
Current restaurant(s)
Previous restaurant(s)
  • The Crown at Bray
Television show(s)
  • Heston's Great British Food
    Kitchen Chemistry
    In Search of Perfection
    Crazy Delicious
    Big Chef Takes on Little Chef
    Heston's Feasts
    How To Cook Like Heston
    Heston's Fantastical Food
    Heston's Mission Impossible
    Inside Heston's World
Websitethefatduck.co.uk

Blumenthal's public profile has been increased 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. He is the proprietor of the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant which is widely regarded as one of the best in the world. Blumenthal also owns Dinner, a two-Michelin-star restaurant in London, and a pub in Bray, the Hind's Head, with one Michelin star.

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