Dinner by Heston Blumenthal

Heston Blumenthal's unique approach to food has propelled him to stardom. The Fat Duck is regarded as one of the world’s greatest restaurants, and currently holds three Michelin Stars. On Saturday 29th January 2011, Heston opened his new hotly anticipated restaurant, ‘Dinner’, which is accessible from the lobby of the Mandarin Oriental Hyde Park, London.

The restaurant is headed by Ashley Palmer-Watts, who has worked with Heston at The Fat Duck for eleven years as Group Executive Chef. Featuring seating for 140 guests, including a private dining room for up to ten guests, Dinner offers customers magnificent, uninterrupted views over Hyde Park.

The menu comprises of simple modern dishes, inspired by our historic gastronomic past and celebrating the very best of British produce. Heston Blumenthal and Ashley Palmer-Watts have been working with food historians and the British Library, resulting in dishes inspired by recipes dating back as far as the 16th century, such as Hay Smoked Mackerel, Lemon Salad and Gentleman's Relish; Roast Scallops, Cucumber Ketchup and Bergamot and Slow Cooked Beef Royal.

The look of the restaurant is created to reflect Heston's traditional vision. Designed by Adam D. Tihany, one of the world's leading interior architects, it includes floor to ceiling glass walls between the kitchen and dining room. There is also a unique feature of a pulley system modelled on a 16th century design for the Royal British Court's kitchens resembling the craftsmanship of an oversized watch, mechanically rotating a spit over an open fire.

The name ‘Dinner’ may appear to some as either an obvious choice, or somewhat bizarre. Heston states this is down to the restaurant beng inspired by historic British gastronomy, and he wanted a name that also had history, whilst being fun at the same time. In the past, dinner was eaten at midday, before it got too dark, but through the ages when affordable candles and later, gaslights were introduced, it saw dinner shift to later in the day. People working in the cities were taking a 'lunch' to work and having their main meal at 5.00pm when they got home, while in rural areas the main meal was still taken at midday.

Even today, depending where you are in the British Isles, 'dinner' might be served at lunchtime, suppertime or, indeed, dinnertime! Therefore, Heston felt 'Dinner' was the natural choice for its typically British quirky history and linguistic playfulness. 

Reservations are undoubtedly going to be very popular, especially when the restaurant will be serving a very reasonably priced three course set lunch for £25, as well as a three course a la carte dinner from £55.

 

To book Dinner by Heston Blumenthal, call 0207 201 3833, or visit www.dinnerbyheston.com