Heston Blumenthal

Heston is a self-taught English chef renowned for his experimental and scientific approach to cooking and gastronomy. He holds multiple honorary degrees in recognition of his scientific approach to cooking. He is the head chef of The Fat Duck, a three Michelin-starred restaurant voted the best restaurant in the world in 2005, and the best restaurant in the UK for a number of years. Additionally, it was voted best restaurant in the world in 2005 by Restaurant magazine. Since that date, it was awarded 2nd place in 2006, 2007, 2008 and 2009, 3rd in 2010 and 5th in 2011, and 12th in 2012. His reputation is based upon his constant and meticulous scientific examination of food. This includes both the chemical processes subjected to food structures during cooking, and also the inherent physical properties of foodstuffs. Blumenthal's famously experimental dishes include bacon and egg ice cream and snail porridge. Heston Blumenthal regularly collaborates with scientists such as Dr Peter Barha