Design concept for Heston Blumenthal’s new The Perfectionists’ Café at Heathrow T2

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Heston Blumenthal’s new restaurant, The Perfectionists’ Café, for which leading London-based restaurant and hospitality design specialist AfroditiKrassa conceived the concept, is now open at Heathrow’s newly-redeveloped Terminal 2.  AfroditiKrassa’s design concept for The Perfectionists’ Café is taken from the menu itself  – Modern British signature dishes of the 1960s and 1970s that distinguish Great Britain … Continue reading

The world’s 50 best restaurants will be revealed next week on 28th April

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On Monday 28th  April, London’s Guildhall will play host to the elite of the gastronomic world with a glittering ceremony held to announce and celebrate The World’s 50 Best Restaurants 2014, sponsored by S.Pellegrino & Acqua Panna. The industry is holding its breath to see whether Spain’s El Celler de Can Roca will retain the coveted … Continue reading

Rene Redzepi with Noma to Japan, Heston Blumenthal with Fat Duck to Australia

Rene Redzepi & Noma (Photo: Phaidon)

  Two of the best restaurants are leaving Europe. But luckily not for long.   Rene Redzepi, founder and chef of Noma announced: “Dear Friends, guests and colleagues, A long lasting dream of mine has come to fruition: Restaurant Noma is moving to Japan for two months in the beginning of 2015. Five years ago I was … Continue reading

New entries in the 2014 UK Michelin guide

Ashley Palmers Watts and Heston Blumethal - successful team behind the Dinner

Gaining and keeping Michelin stars is for all the chefs who enter the game very important. Some decide to not take part in this game and have rejected stars which they received, but most of the chefs care about having them as they retain it the highest recognition of their talent and hard work and … Continue reading

Art of the poor cuisine with Ana Roš and Lorenzo Cogo

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SLO (bellow in EN) Večeri “Umetnost revne kuhinje”, plod sodelovanja med Ano Roš in Andrejo Lajh, ki k vsakemu dogodku povabita drugega gostujočega chefa, postavijo Ano Roš in njenega gosta pred izziv pripraviti vrhunske krožnike iz revnih sestavin.  Po večeru s Cristianom Tomejem, ki nas je vse neizmerno navdušil, vas vabim na šesti večer iz … Continue reading

A look back at 10 years of Worlds 50 best restaurants

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The World’s 50 Best Restaurants List, sponsored by S.Pellegrino and Acqua Panna , is now in its 11th year. Dedicated to highlighting some of the best dining experiences on the planet the list has become one of the go to guides for new dining discovery. Rene Redzepi from the Noma restaurant in Copenhagen currently sits on top of The World’s 50 Best Restaurants … Continue reading

Blumenthal’s gin with earl gray tea

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  British chef Heston Blumenthal has launched a line of lemon gin and tea for the supermarket chainWaitrose. The drink mixes classic earl grey tea with what is described as high-end lemon gin distilled with almond, orris root, Juniper, coriander, lavender, angelica and Liquorice. Blumenthal promises that all people need to enjoy his flavor packed gin is … Continue reading

Sous Vide Cooking Invades The Home

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See on Scoop.it – Food, wine and other pleasures How sousvide cooking has risen from a professional cooking technique in the world’s best kitchens to the homes of amateur chefs. When Georges Pralus championed sous vide cooking back in the 1970s it was because he believed the technique produced the best possible foie gras. Through … Continue reading

London Olympics for foodies

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“Half of the world” will be in London in those days. Needing any suggestion where to go to eat? London is not only a beautiful city, it’s also a city which unites the widest variety of cultures than any other city in Europe and also only few cities worldwide can compare with it. This variety … Continue reading

Heston Blumenthal’s Like a Kid in a Sweetshop

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Those lucky enough to be looking forward to a visit to Heston Blumenthal’s world-famous Fat Duck restaurant will now, approximately one  month before their booking, be offered access to an online location for an exclusive anticipatory experience… The project, based on Blumenthal’s brief that the experience should evoke a kind of “kid in a sweetshop” joy, has … Continue reading