Heston named best chef

in the world,anyone eaten in his place.The Fat Duck ?

It is just down the road from me. Far too rich for my taste, £180 per person!
And at the bottom of the taste menu –

‘An optional 12.5% service charge will be added to your bill.’

Does this mean they ask IF they can add it?

You can't beat his chip recipe. It's what the best chippies are doing nowadays. (I think this is a shorter version of what he has done in the past. I seem to recall him actually injecting each chip with ketchup before the final cook.)

INGREDIENTS
1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
Groundnut or grapeseed oil
Salt
Method

Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.

Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).

Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.

Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.

Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)

Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.

charlton heston?

heston services?

Blumenthal is just a mad scientist. Fergus Henderson and Scott Bryan are much more to my liking.

knecht wrote:

You can't beat his chip recipe. It's what the best chippies are doing nowadays. (I think this is a shorter version of what he has done in the past. I seem to recall him actually injecting each chip with ketchup before the final cook.)

INGREDIENTS
1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
Groundnut or grapeseed oil
Salt
Method

Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.

Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).

Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.

Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.

Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)

Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.

Nearly 3 hours to get a portion of chips? Easier to drive to Francine's in Swilly

My sis has been there and she's always had a good appreciation of food

She reckoned it was the most amazing culinary experience she had ever, or would ever, have. Absolutely blown away by it.

Andy_Symons wrote:

knecht wrote:

You can't beat his chip recipe. It's what the best chippies are doing nowadays. (I think this is a shorter version of what he has done in the past. I seem to recall him actually injecting each chip with ketchup before the final cook.)

INGREDIENTS
1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
Groundnut or grapeseed oil
Salt
Method

Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.

Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).

Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.

Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.

Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)

Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.

Nearly 3 hours to get a portion of chips? Easier to drive to Francine's in Swilly

I was so disappointed he didn't say what sort of salt! Award-winning chef?! Pah!


I have never eaten at his place or even at a Michelin starred restaurant. I have eaten a couple of times at The Horn of Plenty at Gulworthy when Peter Gorton was running it. I must say it was absolutely superb!!!!!!! If that food didn't earn a star at least I don't know what would.

Good food is subjective though isn't it?

For me (and Andy S I suspect, just a hunch you understand) I cannot stand fancy crap served up on a side plate as your main course - children's portions.

I love going to the Bayleaf Indian in Exeter. Truly fantastic food, not hugely expensive, presented beautifully and a cut above the 'Taj Mahal' on the corner, if you get my drift.

Would I pay £180 a head plus wine? Only if I was sure of coming out of the place full and satisfied. If I come out and am desperately looking for a KFC, then clearly Heston's portions are too small.