Drink and Dine
Laying the table.
A Michelin star, and 600 years of British cooking
Dinner by Heston Blumenthal
Restaurant · Dinner daily; Sunday roast at lunch
The menu prints a date beside every dish and then, at the back, the book it came from.
A manuscript of 1390 written for the cooks of Richard II. A wartime handbook of 1940 on what to do with cod. A note from Heston Blumenthal's own kitchen in 1999. It is a reading list as much as a menu.
The kitchen is open along the back of the room and most of the cooking is done over fire. Dessert can arrive off a trolley where the ice cream is churned at the table in liquid nitrogen.
Caviar comes as a supplement rather than a course, with roast chicken skin and triple-cooked chips under it. The beef is served with mushroom ketchup, which is what a cookbook of 1830 said to serve with beef.
Kismet Recommends
- Meat Fruit (c.1500)
- Rice & Flesh (c.1390)
- Frumenty Grilled Octopus (c.1390)
- Roast Cauliflower (c.1661)
- Tipsy Cake (c.1858)
The kitchen
Heston Blumenthal
Every recipe on this menu comes out of a book, except one, which comes out of his own kitchen in 1999.
It is a reading list as much as a menu.
