Yes Mr Goodfellow, we have found your booking.
Happy smiley greeting from well drilled staff, got us off to a good start.
Mutton, dressed as Lamb (c 2011)? or,
The Dogs Goolies (c2011) ?
We shall see.
Yes, both of the above could be on a Heston Blumenthal Menu, but thankfully they were not, dogs knackers simply did not appeal on the day. However there is a raft of interesting dishes, with an historical link as to source of origin on the back of same.
Like the man himself has stated, I was concerned that the food may not live up to the hype.
It is an impressive space. The main man is visible with glass wine cellar in the background. A handfull of bloggers were in, eating their way through the menu, although of surprise no one seemed to be taking any photos until later on when a film crew proper arrived on the scene.
The giant Ebel clock movement turns the rotisserie inside the kitchen where twenty odd chefs toil away.
Bread was fine, butter excellent. Of the two breads I preferred the brown, but not much in it really.
Roast Marrowbone (c1720) (£14)
Was my choice of starter. It was served in a reusable shaped bone with a refreshing side of slightly pickled vegetables. Said marrow was perked up with anchovy,and mace and a welcome hit of parsley. I enjoyed this dish.
Roast Scallops (c1820) (£16)
Were declared a hit, but so they should be at £16 plus service charge. Admittedly they had been transported from the Outer Hebrides and were as tasty as any that we have eaten in recent times. Some announced Cucumber relish is visable, there was also borage and brocolli florets and an emulsion of brocolli.Black Foot Pork Chop (c1860) (£28)
I assume is from Spain, fed on acorns and with my limited knowledge have to guess the reason its made its way on to the menu is because it tastes so bloody good. This is a fairly basic dish given the pedigee of the chef, however saying that the chop was absolutly gorgeous, with a big whack of flavour. Well seasoned with a little tease of black pepper every now and then. Tender, moist and pink, the sort of hunk of meat you wish would go on and on eating, until you could eat no more.
Said chop is propped up by some hispy cabbage.
Beef Royal (c1720) (£28)
Would have been my first choice, but the other half fancied it first so no problem.
I liked the sound of the dish before it hit the table, "72 hour slow cooked short rib of Angus, smoked anchovy & onion puree, Ox tongue.
I liked it even better when it finally arrived. As you may expect, tender as a baby's bottom, but so it should be, bathing for all those hours at 56 degrees. I was informed that before it went into the water bath, it had a very short spell in the Josper grill to impart some smokiness from the charcoal, beech, ash and hornbeam. Then bathed and finally finished of on the Plancha.
We had a couple of sides, of Heston's famous chips and some cabbage for Mrs G.
The other half has decided that she can live without desserts for a while so I chose an impossibly complex dish,
Tafferty Tart (c1660) (£8.50)
" Rose, Fennel, Lemon and Blackcurrant Sorbet".
I,m sure our waitress said it took three days to make.
It took about three minutes to eat.
Apart from the pricing, which is to be expected with such a phenomenon behind this restaurant. I am very pleased to report I was well pleased with what was on offer.
My wife was not quite so enamored as I was especially to her beef dish, and she questioned the pricing also.
Food tourists from all over the world will be beating a path to this place long after the initial buzz has died down. Confident of the hubris of mentioning to their friends " We dined at Heston Blumenthal's new place last week"
Would we return? If we could get a table?
Yes indeed, the lunch at £28 seems an absolute steal for the money plus we will try a few more dishes off the carte.
Heston's "Son" and Head Chef Ashley Palmer-Watts taking a well earned break during a photo shoot.
Heston with much revered Mattew Fort.
How does a chef keep those whites so spotlessly clean.