Heston Blumenthal
Birth Name:
Heston Mark Blumenthal
Height:
170 cm
Heston is a self-taught English chef renowned for his experimental and scientific approach to cooking and gastronomy. He holds multiple honorary degrees in recognition of his scientific approach to cooking. He is the head chef of The Fat Duck, a three Michelin-starred restaurant voted the best restaurant in the world in 2005, and the best restauran...
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Heston is a self-taught English chef renowned for his experimental and scientific approach to cooking and gastronomy. He holds multiple honorary degrees in recognition of his scientific approach to cooking. He is the head chef of The Fat Duck, a three Michelin-starred restaurant voted the best restaurant in the world in 2005, and the best restaurant in the UK for a number of years. Additionally, it was voted best restaurant in the world in 2005 by Restaurant magazine. Since that date, it was awarded 2nd place in 2006, 2007, 2008 and 2009, 3rd in 2010 and 5th in 2011, and 12th in 2012.His reputation is based upon his constant and meticulous scientific examination of food. This includes both the chemical processes subjected to food structures during cooking, and also the inherent physical properties of foodstuffs. Blumenthal's famously experimental dishes include bacon and egg ice cream and snail porridge.Heston Blumenthal regularly collaborates with scientists such as Dr Peter Barham, Reader of Physics at Bristol University and author of the book The Science of Cooking, and Dr Charles Spence, an experimental psychologist at the University of Oxford, with whom they experimented on the use of headphones whilst eating.He has been a regular contributor to various BBC food programmes, has written a number of books on cooking and recipes, and contributes to newspapers such as The Guardian.Blumenthal has had numerous books published. His first book was Family Food: A new approach to cooking in 2000. His second book was Heston Blumenthal: In Search of Perfection in 2006 (in which he attempts to find the best way of preparing classic dishes, including fish and chips and Black Forest gateau). Heston Blumenthal: Further Adventures In Search of Perfection was published in 2007 and The Big Fat Duck Cook Book in 2008 published by Bloomsbury. "Heston Blumenthal at Home" was published in late 2011 and is currently in the top 10 in the food and drink category on Amazon's bestseller's list.The Big Fat Duck Cookbook is a 532 page cookbook written by Blumenthal and published in 2008.Heston won the Food & Wine Personality of the Year Award - GQ Magazine, Glenfiddich Awards in 2004.In 2005 he produced a series of six half-hour television programmes called Kitchen Chemistry with Heston Blumenthal which were transmitted on Discovery Science along with a book Kitchen Chemistry, published by the Royal Society of Chemistry and distributed to six thousand schools in the UK and Ireland. To date, it is the most successful book ever produced by the Society.He opened his first London restaurant, Dinner, in the exclusive Mandarin Oriental Hotel where he has abandoned his experimental approach to food in favour of studied approach to classic English cooking. Heston is represented in London, UK by Useful Talent. Show less «
To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.
To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.
You think about some of the most memorable meals you've ever had; the food will be good but it will often be about locating a mental memory ...Show more »
You think about some of the most memorable meals you've ever had; the food will be good but it will often be about locating a mental memory and taste is inexorably linked to all the other senses and memory, so ultimately it is all about taste. Show less «
I'm not scared of anything in particular, but I am motivated by a fear of failure as opposed to a need to succeed.
I'm not scared of anything in particular, but I am motivated by a fear of failure as opposed to a need to succeed.
A lot of country pubs will receive Michelin stars.
A lot of country pubs will receive Michelin stars.
And I like asking questions, to keep learning; people with big egos might not want to look unsure.
And I like asking questions, to keep learning; people with big egos might not want to look unsure.
At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos.
At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I ...Show more »
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me. Show less «
Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and ...Show more »
Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and our ears and our noses. Show less «
I was determined that if I failed it wouldn't be due to lack of effort.
I was determined that if I failed it wouldn't be due to lack of effort.
I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time w...Show more »
I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time when, as a nation, we excelled in art and music and acting and photography and fashion - all creative skills... all apart from cooking. Show less «
I am not the world's most confident person.
I am not the world's most confident person.
If it doesn't taste good it doesn't go on the menu.
If it doesn't taste good it doesn't go on the menu.
There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide.
There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide.
As we get older, we tend to become more risk averse because we tend to find reasons why things won't work. When you are a kid, you think eve...Show more »
As we get older, we tend to become more risk averse because we tend to find reasons why things won't work. When you are a kid, you think everything is possible, and I think with creativity it is so important to keep that naivety. Show less «
No, when I worked as an accountant I was falling asleep waiting for 5 o'clock.
No, when I worked as an accountant I was falling asleep waiting for 5 o'clock.
I have this desire to keep improving, so I find fault.
I have this desire to keep improving, so I find fault.
But most is all to do with work. There are aspects of work that are enjoyable, that you could call a hobby.
But most is all to do with work. There are aspects of work that are enjoyable, that you could call a hobby.
I still love doing what I do, and I'm really lucky to get up in the morning and want to go to work.
I still love doing what I do, and I'm really lucky to get up in the morning and want to go to work.
It was quite a challenge to make people eat crab ice cream.
It was quite a challenge to make people eat crab ice cream.
I haven't raised my voice for eight to 10 years in the kitchen. And I won't have anybody shouting. If I hear of anybody having a go at anyon...Show more »
I haven't raised my voice for eight to 10 years in the kitchen. And I won't have anybody shouting. If I hear of anybody having a go at anyone else, they'll get disciplined. Show less «
I write and chop with my left hand and do everything else, including eating with a knife, with my right.
I write and chop with my left hand and do everything else, including eating with a knife, with my right.
You need to do the work to bring the money in, but not compromise standards.
You need to do the work to bring the money in, but not compromise standards.
We were saving, saving, saving then going to France and blowing the money eating. She was a nurse and had never experienced fine dining but ...Show more »
We were saving, saving, saving then going to France and blowing the money eating. She was a nurse and had never experienced fine dining but she loved it, too. Our mates thought it absurd. Show less «
It was not easy with a newborn, asking your wife to give up the family home and your security.
It was not easy with a newborn, asking your wife to give up the family home and your security.
I would try doing a dish 30 different ways.
I would try doing a dish 30 different ways.
You know how sad your life is when you know the release date of DVDs.
You know how sad your life is when you know the release date of DVDs.
I've got around 400 cookbooks.
I've got around 400 cookbooks.
Television forces people to be larger than life. I would be too shy.
Television forces people to be larger than life. I would be too shy.
We sunk everything into it. It came close to going under several times.
We sunk everything into it. It came close to going under several times.
I tend to take negative comments to heart.
I tend to take negative comments to heart.
Being branded number one restaurant in the world is actually very humbling.
Being branded number one restaurant in the world is actually very humbling.
What gets me excited is the original principle.
What gets me excited is the original principle.
I worked 120 hours a week for eight years. That's 20 to 22 hours a day every day and one week I only got 15 hours sleep.
I worked 120 hours a week for eight years. That's 20 to 22 hours a day every day and one week I only got 15 hours sleep.
Now my complaint is there are only 18 hours to work in a day.
Now my complaint is there are only 18 hours to work in a day.
Heston Blumenthal's Photos
