In this event Heston Blumenthal, the ‘culinary alchemist’, will elaborate on his incredible journey that has taken a 16 year-old boy fascinated by the theatre and magic of the world of gastronomy on a voyage of exploration. A self-taught chef with no prior training, Blumenthal immersed himself in the rules and regulations of classic French cuisine – only to discover that for him this created more questions than answers. His unremitting quest for knowledge has seen him recognised throughout the world as one of the greatest modern chefs of our time. His fascinating journey involves associations with biochemists, perfumeries, sound technicians, psychologists and food historians to name but a few. His determination and relentless research have broken down barriers between science and gastronomy and his groundbreaking innovations have made him a leading light in a food movement of modernism that can be felt around the globe. His menu at his restaurant, The Fat Duck in Bray, Berkshire, allows his guests to enjoy a multi sensory dining experience, which always includes that essential Blumenthal ingredient – fun!

Heston Blumenthal, chef patron of The Fat Duck in Bray, Berkshire, has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes so to enable a greater understanding of taste and flavour. His original and scientific approach to the molecular breakdown of cuisine has teamed him with fellow chefs, scientists and psychologists throughout the world. His restaurant, The Fat Duck, opened in 1995, gained its third Michelin star in January 2004 and was awarded ‘The world’s best restaurant’ by The restaurant magazine in 2005. Heston Blumenthal received an OBE from Her Majesty the Queen in January 2006 New Year honours list and received an honorary degree of Doctor of Science from Reading University at the summer graduation ceremonies in 2006. In 2007 he received an honorary degree of Master of Science from Bristol University. He is currently working on sensory research and the context of dining.

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