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Heston Blumenthal
Blumenthal in 2010
Born Heston Marc Blumenthal
27 May 1966 (1966-05-27) (ageĀ 55)
Shepherd's Bush, London, England
Cooking style Molecular Gastronomy, Nouvelle cuisine, British, Desserts
Education John Hampden Grammar School
Latymer Upper School (sixth form)

Heston Marc Blumenthal OBE ( born 27 May 1966) is a British celebrity chef. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon and egg ice cream, and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He 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.

Blumenthal's public profile has been increased by a number of television series, most notably for Channel 4, as well as a product range for the Waitrose supermarket chain which was introduced in 2010. He 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. Blumenthal also owns Dinner, a two Michelin star restaurant in London, and two pubs in Bray; The Hinds Head, with one Michelin star, and The Crown.

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