Heston Blumenthal
The neutrality of this article is disputed. Relevant discussion may be found on the talk page. Please do not remove this message until the dispute is resolved. (June 2014) This article may contain an excessive amount of intricate detail that may only interest a specific audience. Please help relocate any relevant information, and remove excessive detail that may be against Wikipedia inclusion policy. (June 2014) This article lends undue weight to certain ideas, incidents, or controversies. Please help to create a more balanced presentation. Discuss and resolve this issue before removing this message. (June 2014) This article has an unclear citation style. The references used may be made clearer with a different or consistent style of citation, footnoting, or external linking. (June 2014) Heston Blumenthal OBE MSc DSc Hon FRSC Heston Blumenthal in 2010 at 'The Perfectionist Cafe' Born (1966-05-27) 27 May 1966 (age 48) London, England, United Kingdom Education John Hampden Grammar School Culinary career Current restaurant(s) The Fat Duck The Hinds Head Dinner by Heston Blumenthal The Crown at Bray The Perfectionists' Cafe Television show(s) Heston’s Great British Food Kitchen Chemistry In Search of Perfection Big Chef Takes on Little Chef Heston's Feasts How To Cook Like Heston Heston's Fantastical Food Heston's Mission Impossible Website www.thefatduck.co.uk Heston Marc Blumenthal, OBE (/ˈbluːmənθɔːl/; born 27 May 1966) is an English celebrity chef and proprietor of The Fat Duck in Bray, Berkshire which is one of only four restaurants in Great Britain to have three Michelin stars. The Fat Duck was voted No. 1 in The World’s 50 Best Restaurants in 2006. Blumenthal also owns the restaurant Dinner in London, which has two Michelin stars, and two pubs in Bray, the Crown and the Hind’s Head, which has one Michelin star. As well as inventing a number of recipes that have since entered the mainstream, such as Triple-cooked Chips and soft-centred Scotch Eggs, he is also a keen advocate for the importance of scientific understanding in cooking (for which he has been awarded honorary degrees from Reading, Bristol and London universities and made a Fellow of the Royal Society of Chemistry), and a pioneer of multisensory cooking, foodpairing and flavour encapsulation. He has advanced his ideas in books, two long-running newspaper columns and several TV series.