Q.: Intellectual or sensory

[Sandra Levine]

In developing a new dish, which suggests itself first -- the sensory or the intellectual qualities? Which element is more important?

[Heston Blumenthal]

I think that more often than not, the formation of a dish is intellectually driven but without doubt, it's sensory qualities must be the driving force for the dish itself.

It does not matter how clever or technical a dish is, it must taste great.

The really grey area is what tastes great to one person may and will not necessarily taste great to another...this is fo rme the most fascinating area of all