Lunch | Sunday 16th October 2016
For this October’s Michelin Meal , lunch at Dinner by Heston Blumenthal was dubbed ‘Two Birthdays, A Leaving-do and a Gathering”.
The two Michelin starred restaurant, that over looks Hyde Park, saw our party of six through several courses over four hours with plenty of champagne. Our celebrations were held at the Chef’s Table and with the afternoon reserved back in early September, correspondence with the restaurant’s booking team was kept thorough and frequent.
We were greeted and taken through a surprisingly quiet bar area, into the bustling main restaurant, shortly to be led a few feet away and to our own booth at the heart of the action. We were located beneath a rather peculiar piece of art work which saw us through our afternoon and had a good sighting into the main kitchen, larder section and the restaurant. Upon being faced with boxed personalised menus (and a fair bit of swapping in order to get the right one),the wine list was exchanged, the sourdough presented and introductions to the restaurant were made.
Hay Smoked Mackerel (c.1730)
(Lemon Salad, gentleman’s relish, wood sorrel & Exmoor caviar)
Meat Fruit (c.1500)
(Mandarin, chicken liver parfait & Grilled bread)
Roast Scallops (c.1830)
(Cucumber ketchup, roasted cucumber, bergamot & borage)
(Grilled octopus, spelt, smoked sea broth, pickled dulse & lovage)
*Roast Iberico Pork Chop (c.1820)*
(spelt, ham hock & Robert sauce)
Chicken cooked with Lettuces (
(Grilled onion emulsion, spiced celeriac sauce & oyster leaves)
Brown Bread Ice Cream (c.1830)
(Salted butter caramel, pear & malted yeast syrup)
Tipsy Cake (c.1810)
(Spit roast pineapple)
Nitrogen Ice Cream Trolley
The front of house staff were incredibly passionate and professional with detailed knowledge about the food and wine, they explained the correlation between the art, history and style of each , pairing each course with the painting we sat under through our afternoon. Particular stand outs included; Meat Fruit (c.1500) – which surpassed all expectation, Roast Iberico Pork Chop (c.1820) – an extra course added by the kitchen and Brown Bread Ice Cream (c.1830) – which pleasantly surprised us all with it’s savoury-sweet element. A great addition to the affair was an introduction to Jonny Glass, the Head Chef on the pass that afternoon. Delivering many of the dishes himself, he added extra insights into of each course preparation as he talked us through the menu.
Dinner by Heston Blumenthal was an impressive experience, the quirkiness of the food did not compromise its quality and each course brought a different element of intrigue to the afternoon. The following of the painting through British Culinary History as we dined added to atmosphere and gave great reference points to follow some of the explanations we were given. The lunch balanced out to around £260 per person, keeping the ideal of returning to Dinner by Heston Blumenthal open however more so for an occasion or celebration rather than a quick lunch!
Dinner By Heston Blumenthal
Mandarin Oriental Hyde Park,