We all sit at home at the front of the latest cooking program only to criticize the cooks and think that we could do better job, attempting the same dish only to fail miserably. The damage you have caused is irreversible.
After watching Heston for a while and clearly giving up all hopes that I could achieve the same at home, a group of us decided to visit his restaurant at the Mandarin Oriental in London. Our reservation wasn’t based on my failure to replicate his dishes, but more to do with the “San Pellegrino” checklist we have created for ourselves. It is ranked at number 45 on world’s top 50 restaurants.
This place is an accurate representation of the classical British heritage with a modern twist. You wouldn’t expect less from Heston.
The group of four of us got seated and the historical enchantment began, unfolding before our eyes with each course on the menu. The waitress gave a brief description of each item on the plate, before letting out palettes loose! The size portions here are standard to most places in this top 50 list, so I would suggest saveur each bite and allow the complex flavours to touch each taste bud on you’re tongue.
Like the saying goes, “every good thing comes to an end”, and the ending here was topped up with a liquid nitrogen ice-cream show. The fumes give you a sense of being on cloud 9 in the heart of London. Heston is not just a great chef, but someone who knows how to push his culinary skills boundaries topped with an unimaginable imagination. This place is such a contrast to his other establishment, “The Fat Duck”, apparently one that we are waiting to go to when we go back over the pond to London.