Shortly after its opening, Dinner by Heston has proven to be a hit in town. Nested in the prestigious Mandarin Oriental hotel in London, its reservation list is always packed for months ahead.

I am sure some of you have already experienced Heston’s cutting-edge multi-sensory cuisine at The Fat Duck which earned him three Michelin stars and top rankings on the S. Pellegrino World’s 50 Best Restaurants. Now, Heston is taking a completely different approach and is going back in time to do so. Each dish at Dinner is based on a historical recipe and each item on the menu has a reference to the originated year. Some items go back to the 14th century!

The Executive Head Chef for Fat Duck group, Ashley Palmer-Watt, is now in charge of the kitchen at Dinner. We were surprised to also see Heston in the restaurant that night. We sampled a great selection of items on the menu and if you do have a table secured there, make sure not to miss the Meat Fruit and the Beef Royale!

  • Meat Fruit (c.1500) – Mandarin, Chicken Liver Parfait and Grilled Bread
  • Roast Marrowbone (c.1720) – Parsley, Anchovy and Mace, Pickled Vegetables
  • Rice and Flesh (c.1390) – Saffron, Calf Tail and Red Wine
  • Black Foot Pork Chop (c.1860) – Pointy cabbage, Robert Sauce
  • Powdered Duck (c.1670) – Smoked Fennel and Potato Puree
  • Beef Royal (c.1720) – 72 hours Slow Cooked Short Rib of Angus, Smoked Anchovy and Onion Puree, Ox Tongue
  • Brown Bread Ice Cream (c.1830) – Salted Butter Caramel Malted Yeast Syrup
  • Taffety Tart (c.1660) – Rose, Fennel, Lemon and Blackcurrant Sorbet
  • Tipsy Cake (c.1810) – Spit Roast Pineapple

 

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