Heston Blumenthal unveils exclusive luncheon at Mandarin Oriental Hyde Park, London

Thursday, February 1, 2024

The esteemed two Michelin star Dinner by Heston Blumenthal at Mandarin Oriental Hyde Park, London, is thrilled to introduce ‘The Luncheon,’ a fresh lunchtime menu that intricately weaves together global food waste awareness, historical narratives, and recipes originating from the 17th Century.

Emphasizing a forward-thinking approach to conscious dining, the innovative team led by Heston Blumenthal, in collaboration with Deiniol Pritchard, Creative Director of The Fat Duck Group, and Adam Tooby-Desmond, Head Chef at Dinner by Heston Blumenthal, has crafted a culinary odyssey reflecting their dedication to sustainable gastronomy.

In true Heston Blumenthal fashion, the exquisite and avant-garde menu delves into history, showcasing societies from the past that embraced sustainable practices by minimizing food waste in their daily consumption. This menu serves as a poignant platform, demonstrating how guests and communities can draw inspiration from historical practices to shape a sustainable future. Each dish represents a conscious masterpiece, reimagining historical sustainability and emphasizing that the concept is not a contemporary innovation but a timeless lesson that deserves attention.

This exciting initiative encourages contemplation on food utilization while celebrating lesser-known cuts that are more than deserving of a place on the plate. Heston Blumenthal’s renowned historical approach to cooking becomes the ideal canvas for reinventing sustainability.

The menu confronts challenges in the global food system, shedding light on pertinent issues and showcasing the potential for individuals to make a difference. The narrative unfolds through storytelling, quality ingredients, and impeccable service. Notable menu highlights include:

Starters:

1. Ragoo of Pigs Ear on Toast (c.1727) – Oxtail, Cippolini, mustard & lemon. Inspired by ‘The Complete Housewife by E. Smith,’ this dish transforms often undervalued ingredients into a flavorful and textured delight.
2. Nettle Porridge (c.1661) – Garlic, parsley & fennel. Referenced from ‘W Rabisha The Whole Book of Cookery Dissected,’ this dish champions sustainable stinging nettles, providing a distinct flavor complemented by fragrant herbs.

Main Courses:

1. Salt Cod (c.1769) – Parsnip, pickled lemon & horseradish. From ‘The Experienced English Housekeeper By E Raffald,’ this dish exemplifies the effective use of offcuts to enhance flavor and texture.
2. Forced Artichoke (c.1732) – Spelt, mushroom, breadcrumbs. Taken from ‘The Complete City and Country Cook by C Carter,’ this dish showcases how eating less meat can still be flavorful through the use of bone marrow and leftover breadcrumbs.

Desserts:

1. Pineapple and Cardamom Tart (c.1728) – Cardamom custard tart with pineapple jam. With a connection to Heston’s use of pineapple, this dish, inspired by ‘The Country Housewife and Lady’s Director by R Bradley,’ repurposes spit-roast pineapple trimmings to create a delightful jam.

The new menu is priced at GBP 59, with optional wine pairings available at GBP 49. ‘The Luncheon’ will be a delectable offering until the summer of 2024.

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