Heston Blumenthal
This is an old revision of this page, as edited by LateralQuercus (talk | contribs) at 22:24, April 28, 2007. It may differ significantly from current revision.
Heston Blumenthal is a British experimental chef and restaurateur, whose establishment, the Fat Duck at Bray, England, was in 2007 voted the second best restaurant in the world. His dishes make use of ostensibly unpromising ingredients, including snail ice cream and ant soufflé. Much use is made of the burning torch, the test tube and the Bunsen burner.