Dinner by Heston Blumenthal
Dinner by Heston Blumenthal Review
Splendid old English dishes executed with modern precision in an open kitchen are the schtick at Ashley Palmer-Watts' award-winner at the Mandarin Oriental (Palmer-Watts is a protégée of TV chef Heston Blumenthal, who's closely involved). As you take in views of Hyde Park, you simply must slice into a chilled Meat Fruit appertizer (c.1500), deceptively shaped like a mandarin, but encasing the smoothest, most creamy foie gras and chicken liver parfait on the planet. A plate of Rice and Flesh (c.1390) is a picture of yellow saffron rice with calf's tails and red wine, and grilled octopus Frumenty (c.1390) is a lively dish of cracked wheat cooked with lovage in a smoked sea broth from the court of Richard II. Marvel at beef royale (c.1720) cooked sous vide for 72 hours at 56°C, plus cod in cider (c.1940) or Spiced Pigeon (c.1780) with ale and artichokes. Head off with resplendent spit-roast pineapple Tipsy cake (c.1810)—an homage to English spit-roasting from centuries past.
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