• 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.

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 bhsimon
      Anyone tried this?
       
      I'm trying to think of something novel to do for my friends at an upcoming birthday weekend. We are renting a house in the Hunter Valley (Australian wine region) and food is a major component of our weekend. Last time I did fizzy fruit—the grapes and oranges were awesome and everyone enjoyed the unique experience. I want to do something quirky like that again.
       
      The whipping siphon is easy to transport so I'm interested in using it. The siphoned soufflé in Modernist Cuisine, volume 4 page 297, has a chocolate variation that does not require propylene glycol alginate or maltodextrin (I don't have those things in my pantry, yet). That looks like it might be a good one to try. Anyone done that and have some advice for me before I dive in?
    • By bhsimon
      Besides the health concerns, deep frying steak is the best way to get an even colour and crust on steak. In my most recent experiment, I tried the technique of deep frying prior to, and after, cooking the steak sous vide. In the past, I had only fried the meat after it had been cooked.
       
      The meat was veal chops. As can often be the case, the meat was mishandled somewhere along the way. The obvious signs of this were indentations in the surface. This kind of thing makes it tricky to pan fry and get even colour.
       


       
      This soft meat is also tricky to vacuum seal as it can often be further compressed and misshapen in the process.
       
      I was delighted to observe that a short 45 seconds in hot oil fixed both of these issues! I didn't expect that. Nice. The meat plumped up and that indentation was gone. It also held its shape nicely when vacuum packed.
       

       
      Time and temperature matters. The difference can be just a few seconds or degrees. In the next picture, the time was the same but the oil was 20°C hotter for the steak on the left and the crust is noticeably darker. My next experiment will try 30 seconds at 200°C before and after.
       


      The goal is to keep the crust as thin as possible.
       

       
      I hadn't anticipated the secondary benefits of deep frying prior to sous vide. The plumping of the meat and slight firmness made them easy to package and present. I am curious whether anyone has observed this. I am also curious if it would it work in hot water, rather than oil.



    • By Porthos
      I have purchased an Anova circulator. My interest in sous vide is based upon needing to prepare chicken and pork dishes that remain more moist than other cooking methods I have used. This is based upon needing more moistness for my wife. After her bariactric surgery she became sensitive to meat that is not still very moist.
       
      I would like recommendations for some threads to read through to help get me started.
    • By Adamsm83
      So I did a quick search for a SV whole prime rib and everything I found just turned into, "why waste your time? Just roast it!" Which I would generally agree with, but the kitchen I work in only has one oven that can't be tied up long enough to do the prime rib, so I found a couple of recipes out there and I think my recipe will be as follows...
      Cut a 10# prime rib in half and salt and pepper the outside.
      Vaccum seal each 5# roast and SV at 137 degrees for 10hours.
      Remove from the bags. Pat dry, rub all over with roasted garlic puree, chopped rosemary, thyme & pepper.
      Roast in a 500 degree oven until dark brown.
       
      Now here is where things get tricky, I want to hold it under a banquette heat lamp during service and cut to order (like you used to see at every home town restaurant in the 90's) So my questions are, 1, is it safe? I realize that the SV and the oven should be safe, but then it sits out , although under a heat lamp, lets face it, they aren't great. Still if it sits from 5 to 9 and is gone by 9 then its okay to be in the danger zone since it will be gone in 4 hours anyways (assuming we sell out or throw out left overs. 2, what would my expected yield be after SV. I read you have a loss of approx. 20% when roasting, less if its bone-in, so SV w/ bones what are your opinions? And lastly, what are peoples opinions about the flavor profile of SV beef on the bone. 
       
      Other info to consider, i will be using a very fresh, very local beef that is grass fed up to 600# and finished on brewers grains. The meat has a very rich flavor, not overly irony, but still much more "meaty, beefy" flavor than the crap at the super markets. 
      Anyways, I would like to get this thing rolling next week, so any helpful tips, tricks or advice would be much appreciated. Thanks!
    • By Morkai
      I am planning on making Michael Ruhlman's macaroni and cheese this weekend for a party. In the recipe, you make a soubise sauce with flour, butter, milk, and carmelized onions. You hand blend these all together (with some spices), and then add the grated cheese to the hot liquid to melt. Then you can mix in with the cooked pasta and keep overnight in the fridge.
       
      Then I remembered I have sodium citrate in the pantry. 
       
      We like this recipe, but find that it's not as "cheesy" or "creamy" as we'd like it to be sometimes, especially after cooking. Would adding a dash of sodium citrate to the cheese/soubise mixture help keep it that classic cheesy texture? Even if it sat overnight in the fridge and was then baked? As I am making this along with smoking a couple pork butts for my girlfriend's co-workers, I really don't want to have a food disaster! 
       
      Thanks all,
       
      Mork
  • Recently Browsing   0 members

    No registered users viewing this page.