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Dinner by Heston Blumenthal

2011 establishments in England2011 in LondonHistorical foodsMichelin Guide starred restaurants in the United KingdomRestaurants established in 2011
Restaurants in LondonUse British English from March 2012
Dinner by Heston Blumenthal, Knightsbridge
Dinner by Heston Blumenthal, Knightsbridge

Dinner by Heston Blumenthal is a restaurant in London, England, created by Heston Blumenthal. Opened in January 2011, it received a Michelin star within a year and earned its second in 2014. In April 2014, it was listed fifth on The World's 50 Best Restaurants in Restaurant.Dinner was initially headed by Ashley Palmer-Watts, formerly the head chef of another Blumenthal restaurant, the Fat Duck. When he left in December 2019, Jon Miles-Bowring became Head Chef. Menu items are based on historical British dishes, which were researched by food historians and through the British Library. The restaurant's opening drew interest within the industry, and reviews have been positive. Particular dishes have received praise, including the "meat fruit", a chicken liver mousse created to look like a mandarin orange.

Excerpt from the Wikipedia article Dinner by Heston Blumenthal (License: CC BY-SA 3.0, Authors, Images).

Dinner by Heston Blumenthal
Knightsbridge, London Knightsbridge (Royal Borough of Kensington and Chelsea)

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N 51.502222222222 ° E -0.16 °
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Mandarin Oriental Hyde Park

Knightsbridge 66
SW1X 7LA London, Knightsbridge (Royal Borough of Kensington and Chelsea)
England, United Kingdom
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Website
mandarinoriental.com

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Dinner by Heston Blumenthal, Knightsbridge
Dinner by Heston Blumenthal, Knightsbridge
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The Restaurant Marco Pierre White

The Restaurant Marco Pierre White, also known as The Restaurant, Restaurant Marco Pierre White and later Oak Room Marco Pierre White, was a restaurant run by chef proprietor Marco Pierre White. The restaurant was opened at the Hyde Park Hotel, London, on 14 September 1993. Following the move, the kitchen staff was more than doubled in number, and White used Pierre Koffmann's La Tante Claire as a template to pursue his third star. This was awarded in the 1995 Michelin guide. White then moved the restaurant to the Le Méridien Piccadilly Hotel, London, in 1997, taking on the listed Oak Room as the main dining room. He sought a further rating of five red forks and spoons in the guide, to gain the highest possible rating for the restaurant. It gained this award in the following guide. When White retired in December 1999, he gave back the Michelin stars, but under Robert Reid, The Restaurant won a single star again in the 2001 and 2002 editions of the guide before closing later that year. During the course of The Restaurant's two locations, White sought to develop the techniques used in the dishes and expand the range of food on offer. The space used at Harveys was inadequate for his plans, but with the Hyde Park Hotel location he was able to add elements which were braised or made confit. At the Oak Room, both chickens and lamb were cooked each day just for pressed juices with which to make sauces for other dishes. The Restaurant was critically acclaimed, with critics such as Michael Winner, A. A. Gill and Jonathan Meades praising the food served, as did Egon Ronay, who gave the restaurant a maximum three stars in his restaurant guide.