Dinner by Heston Blumenthal

MeatFruit_newLondon, October 2014 – Lately, Dinner seems to be on everyone’s agenda when visiting London. Being ranked No. 5 on The World’s Best 50 Restaurants List 2014 is probably one of the reasons that Dinner is full house day and night. Getting a reservation at Dinner for dinner requires at least one month’s advance booking.

Mr. King & I went there for lunch. Seated at the adjacent tables were guests from Spain, Italy, Hong Kong and the United States; indeed people came from all over the world to have a taste of Dinner.

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Housed inside the elegant Mandarin Oriental Hotel in Knightsbridge, Dinner has a sleek contemporary chic décor. It is neither pretentious nor stiff nor stuffy. The maître d’ and waiters were all friendly and attentive.

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The World’s Best 50 restaurants List summarized what Dinner is all about – “Headed up by Blumenthal’s right-hand man, Ashley Palmer-Watts, the restaurant at the Mandarin Oriental hotel in London’s Knightsbridge is all about recreating history – British culinary history to be exact. Recipes from as far back as the 1300s are given a 21st-century makeover with contemporary ingredients and new-age cooking techniques, resulting in a menu that takes diners on a journey full of wonder and discovery. What may seem simple on the outside is carefully planned and cleverly constructed behind the scenes.”

Now a look at the food –

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Meat Fruit c.1500

  • Mandarin, Chicken Liver & Foie Gras Parfait, Grilled Bread
  • 15th century when the king would be presented with a fruit that was stuffed with meat – to start the meal
  • Our waiter summed it up in 2 words – “Rich Indulgence!”

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Pressed Octopus Salad c. 1730

  • Pickled Lemon, Fennel & Pea Shoots
  • Refreshing and we love the fennel

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Roast Cured Salmon c. 1850

  • Smoked Beetroot Puree, Pickled Candy Beetroot, Parsley & Sea Vegetables
  • Cooked just right with extra crispy salmon skin

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Braised Celery   c. 1730

  • Inspired by The Complete Practical Cook by Charles Carter
  • Every piece of vegetable (artichoke, apple, fennel, mushrooms) was delicately prepared and deliberately placed

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Tipsy Cake c. 1810

  • Spit-roast pineapple, served with a brioche-like bread soaked in cognac , hence “tipsy”
  • Inspired by The English cookery book by J.H. Walsh
  • Whole pineapples are “spit-roasted” – and can be seen through a glass window of the kitchen

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Millionaire Tart c. 1730

  • Crystallized Chocolate & Vanilla Ice Cream

The signature dishes are Meat Fruit and Tipsy Cake, but we also observed quite a few people enjoying the Liquid Nitrogen Ice Cream, which is prepared at the table.

Now I know why Dinner is on everyone’s London agenda!

Chocolate_newAll photos were taken by Mrs. King. 

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