Dinner by Heston Blumenthal

Dinner by Heston Blumenthal Now open at Mandarin Oriental Hyde Park, London

Mandarin Oriental Hotel Group and The Fat Duck Group have joined forces to create Dinner by Heston Blumenthal, Chef Heston Blumenthal’s first London restaurant which opened at the award-winning Mandarin Oriental Hyde Park, London on Monday 31 January 2011.

Blumenthal, of the three Michelin starred The Fat Duck in Bray, Berkshire, The Hinds Head pub and The Crown pub of the same village, has won international acclaim for his unique and multi-sensory approach to cooking. This first restaurant to open outside of the village of Bray features the chef’s inimitable style of culinary alchemy with a menu heavily influenced by his ongoing research and discovery of historic British gastronomy.

Focusing on the revival and modernization of traditional British recipes, the menu at this highly anticipated new restaurant features 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, Slow Cooked Short Rib of Beef in Red Wine Juice with Triple Cooked Chips and Tipsy Cake, made with Spit Roast Pineapple and Jersey Cream.

Mandarin Oriental and Heston Blumenthal worked with the internationally renowned designer, Adam D. Tihany, to create the restaurant interior. Inspired by Chef Blumenthal’s deep interest and knowledge of 15th and 16th century cookery, the design is a contemporary British Brasserie concept; an innovative illustration which influences the senses, yet remains true to British culinary and design traditions. Tihany highlights rich, natural materials such as wood, leather and iron – historical elements at the root of 16th century British style – incorporating them in contemporary ways to reinforce Heston’s revival and modernization of traditional British recipes.

With uninterrupted views over Hyde Park, the restaurant also features floor to ceiling glass walls providing a glimpse into the open kitchen and an unusual one-of-a-kind large scale pulley mechanism. This contemporary chrome and steel contraption has been modelled after the 16th century pulley system originally designed for the Royal British Court’s kitchens. A private dining room is available for up to 10 guests as well as a chef’s table for six located within the kitchen. During the summer months, a terrace overlooking Hyde Park will provide guests with one of London’s finest al fresco dining locations.

Seating 140 guests, Dinner by Heston Blumenthal is open for lunch and dinner and from May 2011, afternoon tea. The kitchen is headed by Ashley Palmer-Watts, group executive chef of the Fat Duck, who has worked with Blumenthal for ten years.

The etymology of the word ‘dinner’ gave rise to the name of the restaurant. In Britain, ‘dinner’ still means the main formal meal of the day, and it is usually served either in the middle of the day, or in the evening, depending on where you are in the British Isles. Originating from the 13th century French word disner (pronounced dee-nay), dinner was in fact originally eaten at breakfast time. The rise of social and economic changes, including technical innovations such as gaslight and electricity, allowed for the timing of this main meal of the day to be eaten later in the day.

Dinner by Heston Blumenthal is open from 12 noon to 2.30pm and from 6.30pm to 10.30pm.

Three course set lunch from GBP 28
Three course a la carte dinner from GBP 55

Reservations can be made on +44 (0) 20 7201 3833 or at www.dinnerbyheston.com
For further information please visit http://www.mandarinoriental.com/london/dining/.


Restaurant Triton, Saint-Petersbourg
1984 : “ Repinski “ Tourist Centre
1988 : Olguino Motel-camping
1993 : Sénat Bar
1999: Grand Hotel Europe at Saint-Petersburg
2001 : 1st prize in the Art of Cookery and Service Championship
in Moscow
2003 : Triton Group of restaurants
2004 : Named “ Best Chef of Saint Petersburg “ by the magazine

In the beginning…

As an ideal child, Sergey Rechkalov loved to delve into his
mother’s encyclopaedia of good housekeeping to dig out recipes
and try them out on his family…
Later, an encounter with a German chef at the “ Sénat bar “
gave him the opportunity to discover new products, new
methods and different culinary practices.
Today, Sergey Rechkalov likes to prepare dishes for his guests
who, after devouring them with their eyes, are pleasantly surprised
by hidden flavours blended within his recipes.

Preparation for the Bocuse d’Or

He intends to apply the same methods at the Bocuse d’Or. In order to prepare
for the event under actual competition conditions, he has installed a cubicle
inside his kitchen, equipped with tables and the necessary utensils.
Here, he prepares each detail of his dishes before rehearsing the complete

Outside the kitchen

Normally, the Russian candidate works everyday from morning to night, but he
reserves one day to spend with his children, either going with them to the cinema
or theatre.

Between us…

The candidate speaks
What his mother thinks of
his cooking:
“ Like mothers all over
the world, mine thinks
that I’m the best in the
world and that I always
do my best.“
If he were a utensil,
he would be…
“ a sauce boat and a
spoon, as they only
appear on the table
after everything else has
been served.“

His commis

Serguey Dolya is currently studying at the school of Food Economics and Technology at Saint Petersburg.
He also works at the Triton restaurant.
For him, the Bocuse d’Or is the biggest competition in the world. “ I’m sure that I shall see the most beautiful
creations there that I’ll never forget and which will help me for the rest of my life. „


Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Südafrika, Bertus Basson.(englisch)

La Famille
1998 : Royal Hotel Ribeek Kasteel (South Africa)
1999 : Cavendish St James in London
2000-2001 : Chez Bruce, in London
2001 : Western Cape Hotel & Spa, at Hermanus (South Africa)
2003 : Chef of the Year for UBR Foodstuffs

First steps in cooking

In choosing a career, Bertus Basson never had any doubts. He
wanted to be a chef. Moreover the chefs that he met on his
way encouraged him and backed him in this course.
He cites notably Bill Stafford and Garth Schnier as his mentors.
Exiled for a while to the U.K. to look, learn and taste, on his return
to South Africa, Bertus Basson threw himself heart and soul into
the South African National Cookery Team.

Training for the „Bocuse d’Or“

His cooking is „classic with a modern note“. „Simple, elegant and respecting of
his ingredients“ as well. There are so many traits that the jury will find in his dishes
on D Day.
Whilst waiting for that, Bertus Basson is perfecting his recipes : firstly, thinking of
his dishes and adapting the accompaniments to perfectly suit the set ingredients;
secondly, rehearsing his recipes and adjusting the flavours to obtain the
most harmonious result. In other words – putting the finishing touches to his presentation.

Outside the Kitchen

Passionate about cooking, Bertus Basson likes nothing more than working with
the South African National Cooking Team.
When the (rare) chance of a day off happens, he profits from it by going to the seaside and fishing.

Between us…

The candidate speaks
English and Afrikaans
What his mother thinks of
his cooking :
„She is a very good cook
too and appreciates all I
If he was a product,
he would be…
„Foie Gras“ : few ingredients
give so much
pleasure as this“

His commis

His assistant commis will be Allistaire Lawrence.

Bertus Basson works with CHROMA type 301 knives.


Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Großbritannien, André Garrett. (englisch)

Galvin at Windows, London
1991-1992 : Chef de partie at Nico Central, alongside Nico Ladenis,
in London
1994-1995 : Chef de partie at Bistrot Bruno, with Brunot Loubet,
in London
2000- 2001 : Senior sous-chef at l’Orrery (Chris Galvin), in London
2002 : Training under Guy Savoy, in Paris
2006 : Chef, Galvin at Windows, in London

In the beginning…

Coming from a family where eating was considered to be
important, André Garrett became interested in cooking after
watching cooks working behind the scenes in a large hotel.
Later, famous chefs such as Nico Ladenis and Chris Galvin, guided
him through his professional career.
With their help he learned not only how to respect the basic
rules of cooking, but also how to innovate in order to continue
to progress.

Preparation for the Bocuse d’Or

Throughout his career, the British candidate has already taken part in many
cooking competitions, such as the national heats of the Grand Prix Taittinger.
He believes that the Bocuse d’Or is the most prestigious of all competitions and
is preparing for it in a most professional manner: he is surrounded by a team of
passionate experts and has the use of a private kitchen in which to rehearse
his recipes.

Outside the kitchen

After the Bocuse d’Or competition is over, André Garrett can once again think
about holidays and spending some time doing the things he likes best : walking,
motorcycling and travelling.

Between us…

The candidate speaks
What his mother thinks of
his cooking: “ My mother
loves my cooking, but
she can’t stand it when I
watch her preparing her
recipes. “
If he were a utensil,
he would be…
a “ non-stick pan, as
they have multiple uses
and chefs take great
care of them. „

His commis

Adam Smith is eager to compete for the Bocuse d’Or, as he is sure that the competition will be a fantastic
experience. He is hoping to perfect his techniques, his organisation skills and the presentation of his dishes.

André Garrett works with CHROMA type 301 knives.