35 Facts About Heston Blumenthal

Heston Marc Blumenthal is a British celebrity chef, TV personality and food writer.

Heston Blumenthal came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge.

Heston Blumenthal has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry.

Heston Blumenthal is the proprietor of the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant which is widely regarded as one of the best in the world.

Heston Blumenthal owns Dinner, a two-Michelin-star restaurant in London, and a pub in Bray, the Hind's Head, with one Michelin star.

Heston Marc Blumenthal was born in Shepherd's Bush, London, on 27 May 1966, to a Jewish father born in Southern Rhodesia and an English mother who converted to Judaism.

Heston Blumenthal was inspired by the quality of the food and "the whole multi-sensory experience: the sound of fountains and cicadas, the heady smell of lavender, the sight of the waiters carving lamb at the table".

When he left school at eighteen, Heston Blumenthal began an apprenticeship at Raymond Blanc's Le Manoir aux Quat' Saisons but left after a week's probation.

In 1995, Heston Blumenthal bought a run-down pub in Bray, Berkshire called the Ringers and re-opened it as the Fat Duck.

In June 2014, Heston Blumenthal announced a new restaurant, the Perfectionists' Cafe, in Heathrow Airport.

In 2002, Heston 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.

Heston Blumenthal moved from the BBC to Channel 4 in March 2008, joining the channel's group of celebrity chefs which already included Jamie Oliver, Hugh Fearnley-Whittingstall and Gordon Ramsay.

In March 2009 Blumenthal began a short series of programmes, called Heston's Feasts, showing themed dinner banquets.

In January 2012, How To Cook Like Heston Blumenthal, aired on Channel 4.

In November 2012, Blumenthal fronted a television programme for Channel 4 entitled Heston's Fantastical Food and has been part of a new 2014 series of Heston's Great British Food, again commissioned by Channel 4.

In 2020, Heston Blumenthal appeared as a judge in the Channel 4 series 'Crazy Delicious' hosted by British comedian and TV presenter Jayde Adams, alongside chefs Niklas Ekstedt and Carla Hall.

In July 2022, Heston Blumenthal appeared as a guest judge on the final episode of the Australian version of Masterchef.

Heston Blumenthal has experimented with foodpairing, in which recipes are created by identifying molecular similarities between different ingredients and bringing these together in a dish.

Heston Blumenthal created unusual combinations, including Roast Foie Gras "Benzaldehyde" and salmon poached in a liquorice gel accompanied by asparagus.

Heston 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".

Heston Blumenthal is known for his use of scented dry ice.

Heston Blumenthal 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.

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.

Heston Blumenthal's 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.

In 2009, for a private party held during Ascot week, Heston Blumenthal was invited to cook a meal for the Queen at Windsor Castle.

Heston Blumenthal 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.

In 2004, Heston Blumenthal won the Chef Award at The Catey Awards, joining the likes of Gordon Ramsay, Phil Howard and Raymond Blanc.

In January 2006, Heston Blumenthal was appointed an OBE in the New Years Honours List for his services to British Gastronomy.

Heston Blumenthal has been awarded honorary degrees for his scientific approach to cooking.

In July 2006, Heston 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, Heston Blumenthal was the first chef to be awarded an Honorary Fellowship by the Royal Society of Chemistry.

Heston Blumenthal received an honorary Master of Science from Bristol University in 2007.

In December 2013, Heston Blumenthal was presented with an honorary Doctor of Science degree by the University of London, recognising his pioneering research and achievements in his field.

Heston's restaurants The Fat Duck and Dinner by Heston Blumenthal have received many awards, including "Best Restaurant in the World".

Heston Blumenthal married his first wife Zanna in 1989, and had three children with her.