• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

gavinhanly

Dinner by Heston Blumenthal

110 posts in this topic

Couldn't find an existing topic for this - so thought I'd add one. The restaurant is still due to open in December - and we had a chance to chat to both Heston and head chef Ashley Palmer Watts last week, both of who were very nice indeed and happy to answer questions about it.

We put together a quick interview with Ashley here: http://www.hot-dinners.com/Features/Articles/preparing-dinner-by-heston-blumenthal-an-exclusive-interview-with-ashley-palmer-watts-mandarin-oriental

Surely the biggest restaurant opening in London this year? And I am keen to know what the "old favourites" are that are coming to the menu.


Hot Dinners - London's Top restaurants, reviewed by the critics and you

Share this post


Link to post
Share on other sites

Yes indeed - got that wrong. The booking line opens in December, and the restaurant opens at the end of January.


Hot Dinners - London's Top restaurants, reviewed by the critics and you

Share this post


Link to post
Share on other sites

Reservations opened today, restaruant opening January 31st. Reservations are via OpenTable, but are linked at the main website here. For my table of 4, the only date I could get was April 2nd(!)

Share this post


Link to post
Share on other sites

Three of us booked for lunch on 2nd April


Time flies like an arrow, fruit flies like a banana.

Share this post


Link to post
Share on other sites

Book lunch March 12th for 4 :)

Ooooh! Just tried again and got that date too :)

Ah, see you there then :)

Share this post


Link to post
Share on other sites

Book lunch March 12th for 4 :)

Ooooh! Just tried again and got that date too :)

Ah, see you there then :)

Indeed! It's my friend's Bday the following day so it may be a nice treat for her :)

(If it's any good, I'll keep the April reservation for my Bday too!)

Share this post


Link to post
Share on other sites

Had the pleasure of dining at Dinner by Heston Blumenthal over this past weekend.

As you will all know the restaurant does not open until early in February but they are d

undertaking a 2 week "soft" opening by invitation and my wife and I got the golden envelope.

The interior is stunning as you would expect from the Mandarin Oriental. The menu consists entirely of English food dating back over the last 7 centuries, refreshingly there is not a word of French anywhere - even the word "jus" has been replaced with the word "juice" - this is truly a clebration of English Cuisine. The recipes have all been gleaned by HB from ancient cookery books and some from the royal kitchen records at Hampton Court Palace. Each item on the menu is accompanied by the earliest recorded date that it was known to have been served/created.

The table decor is wood (no white linen table cloths) and a few of the dishes are served on wooden platters. The cultlery was specially designed for the restaurant. The service was impeccable as you would expect.

This is definitely not a Fat Duck 2. I have eaten at The Fat Duck and it was more akin to Culinary Theatre with fine food thrown in rather than just a night out at a fine restaurant. Dinner is a much larger restaurant(105 covers) and so the food is a little more conventional - but only a little. HB definitely does not disappoint. The menu as it stands for the first weeks of opening consists of 8-10 each of starters, mains and desert. Some of the food was absolutely stunning some of it was relatively simple. The Meat Fruit starter is in the shape of a Mandarin Orange and is chicken liver parfait mixed with foie gras - it was the finest example of this pate I have ever eaten. We tried numerous mains but the Beef Royal (slow cooked over 72 hours) was also extraordinary. I also tried the aged Wing Rib which was a superb cut of beef cooked to perfection. The signature desert will definitely be The Tipsy Cake. the spit roasted pineapples turn, gently caramelising, on an upright spit for all the diners to see. The combination of this pineapple and the Tipsy Cake itself was sublime.

Also had the pleasure of meeting HB and can confirm that he was as passionate about his craft as he appears on the TV. For those of you that have a reservation you are in for a real treat.

Share this post


Link to post
Share on other sites

Is it ALC only SBG? Might have the opportunity to go twice, so if there's no tasting menu I might go for it!

Share this post


Link to post
Share on other sites

Sounds amazing, and it's great to have somewhere focusing on old British food. What about prices?

Also - if "refreshingly there is not a word of French anywhere" - did they translate foie gras as fatty liver ...? ;o)

Share this post


Link to post
Share on other sites

went to see hestons place yesterday very cool dining room and glass walled kitchen in place looking great

Share this post


Link to post
Share on other sites

Sounds amazing, and it's great to have somewhere focusing on old British food. What about prices?

Also - if "refreshingly there is not a word of French anywhere" - did they translate foie gras as fatty liver ...? ;o)

Perfect chicken paste with fatty liver? :smile:


Edited by ChrisTaylor (log)

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between

Share this post


Link to post
Share on other sites

I have a booking on the 10th of feb!

We managed to get a table for two weeks time, although considering that I was on the case for months I'm slightly disappointed not to have gone sooner.

Anyone know if the soft opening was at a discount?

Share this post


Link to post
Share on other sites

Would be interested in having a look at a menu as soon as one becomes available.Please post here...pics would be a bonus also.Thanks.


CumbriafoodieCumbriafoodie

Share this post


Link to post
Share on other sites

Would be interested in having a look at a menu as soon as one becomes available.Please post here...pics would be a bonus also.Thanks.

Next week can not arrive soon enough, I am counting the days.

A full report and hopefully great pics on my new Canon S95 point and shoot will quickly follow. :biggrin:

Share this post


Link to post
Share on other sites

Ill look forward very much to that David , enjoy your meal and be snap happy.


CumbriafoodieCumbriafoodie

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Franzisaurus_Rex
      FOOD BRETHREN!
      I need some advice. I have one last piece of pork belly confit in the fridge. I brined these bitches for about 5 days (brine included pink curing salt), vacuum sealed the squares of pork belly with lard and sous vide them at 158 F for 16 hours. I cooked this on 11/10/16 and its been in my refrigerator since. 
      Here is the general recipe I followed, with some modifications based on my taste: https://www.chefsteps.com/activities/...
      The last piece is still vacuum sealed and submerged (mostly) in lard. Any visible pork only has contact with the bag. 
      It's staring at me. And calling my name.
      I want to deep fry this sucker and have a little date night with the handsome devil I see in the mirror every morning, but the last thing I want is spoiled food. I can't find any conclusive information about how long pork confit lasts for. I've only seen references that duck confit or in general that the confit technique will last for months in the fridge. I have found no sources which directly addresses pork confit.
      Questions/Factors I'm Considering:
      - Does pork confit keep for as long as duck confit?
      - Does vacuum sealing have any effect on the length of preservation?
      - Does sous-vide cooking method affect the length of preservation?
      I know I am probably being a bit paranoid, but I thought I would do my due diligence before taking the plunge, so to speak. Any advice on these questions would be extremely helpful and appreciated!
      The Franzisaurus-Rex
      PS - you should totally make this if you are into sous vide, confit, food, or have any respect for the enjoyment of life. Flash-searing these things after cooking was OUT OF THIS WORLD.
    • By JoNorvelleWalker
      The NY Times has a current article in the science section "A Universe of Bubbles in Every Champagne Bottle".
       
      The article asserts that it is better to serve Champagne at warmer than refrigerator temperatures so that the bubbles are larger and convey more flavor.  Also to serve in a narrow glass.
       
      However Gerard Liger-Belair (who is referenced as an authority in the Times article) points out in his book Uncorked (forward by Herve This) that the colder the wine the more viscous and the more dissolved CO2.  Liger-Belair also prefers a goblet to a flute.  I bought Uncorked after reading about it in Liquid Intelligence from Dave Arnold.
       
      Discuss.
       
    • By weedy
      I made a Gellan based fluid gel that I think is 'too thick'.
      (One could say, I'd like more fluid and less gel!)
       
      Anyone know what the best way, if any?,there is to thin it so I can squeeze bottle it? at the moment it's spoonable but way thick.
       
      Could I add water and blender it again?
      or is there another idea?
       
      thanks in advance.
       
       
    • By Gary Burns
      Hello,
       
      This is my first post here -- apologies if I'm making any mistakes on protocol -- I have spent some time checking prior posts but this seemed the best place to jump in.
       
      I have a 13lb skin-on, loin attached pork belly I'm going to cook for Christmas dinner. Coincidentally I also have an Anova sous vide circulation heater and a new plastic tub with a lid.
       
      The recipes I've saw mostly call for seasoning, a water bath for 36 hours and then a deep or pan fry to crisp. Now I have the setup, and look at the combination of the roast and the container I realize I have some questions about what I'm doing -- I've attached a picture below of what we're starting off with. 
       
      Here are those questions:
       
      The fit seems a little tight to me -- is the container size fine? I was planning on seasoning, tying and double bagging it in large ziploc bringing bags ( water displacement, no vacuum sealer ). I've convinced myself the ziplock method is fine, but is standing the meat vertically in a space close to it's dimension for a 36 hour cook ok? After the 36 hours in water, it is Ok to refrigerate? The main recipe I've been using as a base calls for removing it, shocking it and then removing the liquids for sauce before deep frying -- would it be ok to shock, refrigerate for several hours, then bring to temperature in the bath again before proceeding with browning/bringing to temp? If this isn't a bad idea, how long would you keep in the water bath after refrigeration? Deep frying vs. a quick hot oven? I'll rub baking soda on this, and I'll fry if need be -- but does anyone have experience or thoughts on whether you'd be defeating the purpose of using sous vide in the first place if you just used a suitably hot oven to crisp the skin after cooking sous vide and drying the skin beforehand? I'd prefer not to to do an inside stove top fry for something this large right before dinner if it wasn't sacrificing too much.    
      Thanks for any help, would also be great to hear any other useful advice from anyone that's went through a similar process.
       
      Gary
       

    • By pmilas
      HI guys,
       
      I'm here for a bit of advice. We are building a house (in Croatia, Europe), and finally have a chance to build a kitchen as i want it
      We would like to get a professional combi oven, something like this new Rational (a bit pricey) or this UNOX (better price) so that we have a long term solution for our needs.
      The reason we are going for the professional oven is that, for example UNOX, is cheaper than "home combi ovens" from brands like Miele, Gaggenau, etc. and are much better than those.
       
      Does anyone have any experience with pro combis at home? i have only seen a couple of people, at least on the internet, that have them at home. I guess that setup would not be a problem, because we designed a water inlet and outlet for the oven, and the voltage is OK. is there anything we didnt think of? Will that oven have higher maintananace cost, even if its used only couple of days a week?
       
      Thanks for help
       
      P
  • Recently Browsing   0 members

    No registered users viewing this page.