Heston Blumenthal

Heston Marc Blumenthal was born in Shepherd's Bush, a suburb of West London, on 27 May 1966, to a Jewish businessman born in Southern Rhodesia and an English mother, a secretary, who converted to Judaism. His surname comes from a great-grandfather from Latvia and means "flowered valley" (or "bloom-dale"), in German. His mother was often angry and unloving, calling him "useless" and "stupid", and never acknowledged his later achievements. St John's Church of England School in Lacey Green, Buckinghamshire; and John Hampden Grammar School, High Wycombe. Blumenthal's interest in cooking began at the age of sixteen on a family holiday to Provence, France, when he was taken to the three-Michelin-starred restaurant L'Oustau de Baumanière. When he learned to cook, he was influenced by the cookbook series Les recettes originales, with French chefs such as Alain Chapel. When he left school at eighteen, Blumenthal began an apprenticeship at Raymond Blanc's Le Manoir aux Quat' Saisons but left after a week's probation. while teaching himself the French classical reportoire. A pivotal moment came when reading On Food and Cooking: the Science and Lore of the Kitchen by Harold McGee in the mid-1980s. This challenged kitchen practices such as searing meat to seal in the juices, and encouraged Blumenthal to "adopt a totally different attitude towards cuisine that at its most basic boiled down to: question everything". ==Career==

In 1995, Blumenthal bought a run-down pub in Bray, Berkshire, the Ringers, and re-opened it as the Fat Duck. It served meals in the style of a French bistro, such as lemon tarts and steak and chips. Blumenthal later said that science had begun to influence the cooking at this stage, as already on the menu were his triple-cooked chips, which were developed to stop the potato from going soft. In 2001, it was awarded a second Michelin star and was named restaurant of the year by the Automobile Association. In 2002, Blumenthal opened a second, short-lived restaurant in Bray, the Riverside Brasserie, selling many of the Fat Duck's earlier dishes at reduced prices. The Guardian critic Jay Rayner gave it a positive review, describing it as "truly stunning value". In 2004, the Fat Duck became the third restaurant in the UK to receive three Michelin stars, after the Waterside Inn, also in Bray, and Restaurant Gordon Ramsay in London. At the time he received his third star, Blumenthal said it was the closest he had been to bankruptcy, with enough money only to cover the following week's staff wages. Blumenthal acquired the Hind's Head, also in Bray, in 2004. The building was a 15th-century tavern; it now serves traditional seasonal cuisine and historic British dishes. In 2011, it was named the Michelin Pub Guide's Pub of the Year. In January 2011, Blumenthal opened his first restaurant outside Bray, Dinner, at the Mandarin Oriental Hyde Park, London. Historians helped to develop the restaurant's dishes from historic British recipes. Dinner was awarded its first Michelin star in 2012, and was voted the seventh-best restaurant in the world in 2013. It received a second Michelin star in 2014. In June 2014, Blumenthal announced a new restaurant, the Perfectionists' Cafe, in Heathrow Airport. In 2015, the Fat Duck was temporarily relocated to Melbourne, Australia, while the Bray restaurant was refurbished. Upon reaching the end of its temporary opening, the restaurant became a permanent Melbourne branch of Dinner, although not owned by Blumenthal. Television In 2002, Blumenthal made a series of six half-hour television programmes, Kitchen Chemistry with Heston Blumenthal, which was transmitted on Discovery Science along with a book Kitchen Chemistry, published by the Royal Society of Chemistry During 200407, he presented two BBC series called Heston Blumenthal: In Search of Perfection and Heston Blumenthal: Further Adventures In Search of Perfection. Blumenthal moved from the BBC to Channel 4 in March 2008, joining the celebrity chefs Jamie Oliver, Hugh Fearnley-Whittingstall and Gordon Ramsay. In January 2009, a three-part series of television programmes on Channel 4 covered his efforts to revamp the struggling Little Chef roadside restaurant chain, using a trial location on the A303 road at Popham. Little Chef extended Blumenthal's menu to 12 branches, but removed them in 2013. In March 2009, Blumenthal presented a television series, ''Heston's Feasts, showing themed dinner banquets. A second series began in 2010. From 22 February 2011, Channel 4 began airing Heston's Mission Impossible, in which he attempts to improve lacklustre food served in various industries. In January 2012, How To Cook Like Heston'' aired on Channel 4. It was aimed at home cooks and featured some of the more approachable techniques employed by Blumenthal. In November 2012, Blumenthal presented the Channel 4 programm ''Heston's Fantastical Food. He presented a new 2014 series, Heston's Great British Food, again commissioned by Channel 4. In 2020, Blumenthal appeared as a judge in the Channel 4 series Crazy Delicious hosted by Jayde Adams, alongside chefs Niklas Ekstedt and Carla Hall. In 2021, he was a judge in the French version of Top Chef, proposing a food pairing test. In July 2022, he was a guest judge on the final episode of the Australian Masterchef''. Waitrose In 2010, Blumenthal entered a partnership to create products for the supermarket chain Waitrose. Blumenthal's initial products were unsuccessful, but his Christmas pudding with an embedded orange, released in 2010, sold out quickly and were sold on eBay for hundreds of pounds. His other products included a bloody Mary prawn cocktail, sherry-and-balsamic vinegar Christmas pudding, and puff pastry mince pies with pine sugar dusting. A source from Waitrose described Blumenthal as "unpredictable". ==Cooking methods==

He has experimented with foodpairing, in which recipes are created by identifying molecular similarities between different ingredients and bringing these together in a dish. One of the first such was Blumenthal's white chocolate with caviar. He created unusual combinations, including Roast Foie Gras "Benzaldehyde" and salmon poached in a liquorice gel accompanied by asparagus. While many of these unexpected combinations have been critically well received, Blumenthal himself has pointed out the limitations of such an approach, insisting that although foodpairing is a good tool for creativity, it is still no substitute for the chef's culinary intuition. ‘The molecular profile of a single ingredient is so complex that even if it has several compounds in common with another, there are still as many reasons why they won't work together as reasons why they will.’ In it they emphasise that openness to novel techniques and ingredients can be used as a means to achieve excellent dishes, but they value tradition. Novel techniques and ingredients should only be used when they contribute to a dish. For example, liquid nitrogen should not be used for the sake of novelty. And that progress can come from collaboration, for example with chemists and psychologists. Multi-sensory cooking Blumenthal calls his scientific approach to cuisine "multi-sensory cooking", arguing that eating is "one of the few activities we do that involves all of the senses simultaneously". One of the catalysts for this culinary approach was a visit at 16 to the restaurant ''L'Oustau de Baumanière'' in Provence, which at the time had three Michelin stars. The trip prompted a passion for cooking, above all because of "the whole multisensory experience: the sound of fountains and cicadas, the heady smell of lavender, the sight of the waiters carving lamb at the table". One of the other main inspirations for a multi-sensory style of cooking was the lack of space and opulence at the Fat Duck. "Places like the Baumaniere had a view and a history and architecture that took its diners to a world of beauty and indulgence. The Fat Duck didn't have any of that, so it had had to capture the diners’ imagination in a different way – taking them to the mysteries of flavour perception and multi sensory delight." For Blumenthal, this confirmed his ideas. "If something as simple as a name could make a dish appear more or less salty ... what effect might other cues have on flavours and our appreciation of them?" Thus the Nitro-poached Green Tea and Lime Mousse on the Fat Duck menu is served with spritz of ‘lime grove’ scent from an atomiser; and the Jelly of Quail dish includes among its tableware a bed of oak moss, as well as being accompanied by a specially created scent of oak moss that is dispersed at the table by means of dry ice. The most complete expression to date of his multisensory philosophy, however, is probably the dish ‘Sound of the Sea’, which first appeared on the Fat Duck menu in 2007. In this, ingredients with a distinctly oceanic character and flavour – dried kelp, hijiki seaweed, baby eels, razor clams, cockles, mussels, sea urchins – are fashioned into a course that has the appearance of the shore's edge, complete with sea ‘spume’ and edible sand. It is served on a glass-topped box containing real sand, and accompanied by headphones relaying the sounds of seagulls and the sea by means of a small iPod (placed in a conch shell) and earphones. The idea, according to Blumenthal, was one ‘of creating a world, of transporting the diner – through sound, through food, through an integrated appeal to the senses – to another place’. He has pioneered the use of sound as part of the dining experience with his Sound of the Sea dish where diners listen to a recording of the seaside – crashing waves with occasional sounds of distant seagulls, children's laughter and the horn of a ship, while they eat a dish of king fish, konbu cured halibut, ballotine of mackerel with 5 different seaweeds, sea jelly beans and monks beard served on "sand" made from tapioca starch, toasted Japanese breadcrumbs, miso paste and dried seaweeds. Blumenthal is also known for his use of scented dry ice. Blumenthal and his restaurant "The Fat Duck" have been credited as instigators of the bacon dessert "craze". He was preparing sweet and savoury bacon-and-egg ice cream as early as 2004, and news "about the intriguingly odd confection quickly spread through the food world". Historic influences Blumenthal uses British history in his dishes. He became interested in historical cooking in the late 1990s upon obtaining a copy of The Vivendier, a translation of a fifteenth-century cookery manuscript that contained unusual recipes, such as a chicken that appears roasted but wakes up as it is served. He said "I'd had little idea the cooking of the past could be so playful, audacious and creative." Following this, he attended an Oxford Symposium of Food and Cookery where he met the food historians Richard Fitch (who works for Historic Royal Palaces) and Marc Meltonville. Later he met a third food historian, Ivan Day and, in consultation with these three, began developing dishes inspired by recipes in historical British cookbooks. The first completed dish based on a historic recipe was Quaking Pudding, which is now on the menu at the Hinds Head. This was followed by Beef Royal and Chocolate Wine, which featured on the Fat Duck menu. The opening of Dinner by Heston Blumenthal presented him with far greater scope for historical cooking, and its menu is composed solely of dishes inspired by the recipes of the past. His 2013 book Historic Heston is a collection of historical recipes that have appeared on the menus of Dinner by Heston Blumenthal, the Fat Duck and the Hinds Head. ==Royal patronage==

In 2009, for a private party held during Ascot week, Blumenthal was invited to cook a meal for Queen Elizabeth II at Windsor Castle. The menu included baked salmon, strawberry gateau and a starter, composed to look like a bowl of fruit, that consisted of offal and sweetbreads. He was selected to provide the picnic meal for participants in Queen's Diamond Jubilee celebrations, and was a guest in the Royal Box at the Queen's Diamond Jubilee concert in June 2012. ==Personal awards==

In 2004, Blumenthal won the Chef Award at the Catey Awards, joining chefs including Gordon Ramsay, Phil Howard and Raymond Blanc. He has been awarded honorary degrees for his scientific approach to cooking. In July 2006, Blumenthal was presented with an honorary Doctor of Science degree by Reading University in recognition of his unique scientific approach to food and long-standing relationship with the University's School of Food Biosciences. Also in July 2006, Blumenthal was the first chef to be awarded an Honorary Fellowship by the Royal Society of Chemistry. Blumenthal received an honorary Master of Science from Bristol University in 2007. In December 2013, he was presented with an honorary Doctor of Science degree by the University of London, recognising his pioneering research and achievements in his field. In June 2013, the College of Arms granted Blumenthal a personal coat of arms. Chef's awards • Best Restaurant of the Year Award – Decanter, 1998 • Chef of the Year – Good Food Guide, 2001 • AA Guide chef's chef of the year Award – AA Guide Publications 2002 • Catey Awards Restaurateur of the year Award – Caterer & Hotelkeeper, 2003 • Food & Wine Personality of the Year Award – GQ Glenfiddich Awards 2004 • GQ Magazine Chef of the Year – GQ Magazine Man of the Year awards 2004 • Trophy Gourmand – Austria 2010 • GQ Chef of the Year – GQ Man of the Year Awards 2010/2011 • The Diners Club® Lifetime Achievement Award 2017 at The World's 50 Best Restaurants 2017. • "Inspiration Chef of the Century" at the Rolling Pin convention in Düsseldorf for his visionary work in the restaurant industry. • Officially recognized as one of the "Revolucionarios" at Madrid Fusión, the only English chef in this group alongside figures like Ferran Adrià, for his role in international culinary transformation and contribution to molecular gastronomy. • "The Fabergé Hospitality Legend Award" from the Restaurant Association Awards, honoring his entire career and industry impact. • Tribute Award of the San Sebastian Gastronomika Euskadi Basque Country Tribute Award, acknowledging his revolutionary role in contemporary culinary history. Television and book awards • Best Cookbook for "Family Food: A New Approach to Cooking" – Gourmand World Cookbook Awards 2003 • Best Children Cookbook for "Family Food: A New Approach to Cooking" – Gourmand World Cookbook Awards 2004 • The Features and Lifestyle Award for Heston's Victorian Feast – The Royal Television Society Awards 2009 • Food Book of the Year for The Big Fat Duck Cookbook – Guild of Food Writers Awards 2009 • Winner of Design and Production Award for The Big Fat Duck Cookbook – British Book Industry Awards 2009 • Winner of Photography Award for The Big Fat Duck Cookbook – James Beard Foundation Awards 2009 • Winner of Design Award for The Big Fat Duck Cookbook – International Association of Culinary Professionals Awards 2009 • BAFTA nomination in the Features category for "FEAST" – British Academy Television Awards 2010 Restaurant awards Blumenthal's restaurants have received awards including "Best Restaurant in the World". == Honours ==

Orders In January 2006, Blumenthal was appointed an OBE in the New Years Honours List for his services to British gastronomy. Coat of arms == Personal life and health==

Blumenthal is Jewish. The couple separated in 2011 and divorced in 2017. Blumenthal credited Zanna with helping the Fat Duck succeed, as she cared for their family while he was working. Between 2011 and 2015, Blumenthal was in a relationship with the American food writer Suzanne Pirret. In 2017, he had a daughter with Stephanie Gouveia, a French estate agent he met that year. The family moved to France in 2018. As of 2025, they were living in a village in Provence. BBC Two broadcast a documentary, Heston: My Life With Bipolar, in June 2025. ==Bibliography==