The Mandarin Oriental Hotel Group and the Fat Duck Group have teamed up to create Dinner by Heston Blumenthal, which is set to open in January 2011.
Chef Blumenthal holds three Michelin stars for his Fat Duck in Bray, Berkshire and is renowned for his unique and multi-sensory approach to cooking. Blumenthal will feature a menu influenced by his ongoing research and discovery of historic British gastronomy. Look for simple contemporary dishes inspired by Britain’s historic gastronomic past and recipes dating as far back as the 16th century, such as Scallops with Cucumber Ketchup and Peas, Bergamot cured Mackerel Salad and Slow Cooked Short Rib of Beef.
Blumenthal’s attention to detail does not stop with the menu. He is working with the internationally renowned designer, Adam D. Thihany, to create a contemporary British brasserie concept. Inspired by his interest and knowledge of 16th century cookery and use of local ingredients, the restaurant will be “an innovative illustration which influences the senses” while remaining true to British culinary and design traditions.
Thihany will highlight natural materials such as wood, leather and iron, all historical elements at the root of 16th century British style. He will incorporate them into contemporary ways to reinforce Blumenthal’s revival and modernization of traditional British recipes.
Dinner will feature spectacular views over Hyde Park and floor to ceiling glass walls, providing a look into the open kitchen. The kitchen will feature a rather unique element — a one-of-a-kind large scale pulley mechanism. Although new, it has been modeled after the 16th century pulley system originally designed for the Royal British Court’s kitchens.
There will be a selection of 16th century British recipes sourced from rare antique cookbooks on display behind a one-way mirror in the bar area. A private dining room will be available for up to 12 guests as well as a chef’s table for six located within the kitchen. During the summer months, consider al fresco dining while overlooking Hyde Park.
Dinner will seat 140 guests and serve both lunch and dinner and, from March 2011, afternoon tea will be available. Blumenthal is also bringing on Ashley Palmer-Watts, group executive chef of the Fat Duck, to run the kitchen. He has worked with Blumenthal for 10 years and will be a welcome addition to the new venture — his first restaurant in London.
Dinner by Heston Blumenthal will be open from noon to 2:30pm and from 6:30pm to 10:30pm. Three course set lunch will be from GBP 25 and three course a la carte dinner from GBP 55. For more information, please call +44 (0) 20 7201 3833 or visit the Mandarin Oriental, Hyde Park, London’s website.
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