Chef News is sponsored by the the Kitchen Porters Club
Heston Blumenthal OBE says the strong start to Britain’s strawberry season has inspired him to create a new dessert – B.S.T. – Blumenthal’s Summer Time.
Blumenthal’s Summer Time features fresh wild strawberries, strawberries macerated in long pepper sugar under vacuum, pickled green strawberries in elderflower, a strawberry, red wine, orange blossom and olive oil dressing, black olive and leather purée, crystallised pistachio & “soil” and a caramel-tuile-topped pistachio scrambled egg.
The new dish is available on the à la carte menu at his three-Michelin-Star restaurant, The Fat Duck.
The Fat Duck creator Heston Blumenthal OBE said: “This year’s weather means the strawberry crop has been fantastic: bigger and sweeter than they have been for many years. Which inspired me to develop a dish that not only explored the full potential of this fruit in a variety of forms – but also captured a sense of British summertime nostalgia, which for me is all about strawberries and Wimbledon tennis and other summer sports, especially cricket. (Just the thwack of bat against ball or the leathery smell of wicket keeper’s gloves can send me into a reverie.) As we go into the second week of Wimbledon, I’m very excited to add what me and my team have created to our new Fat Duck A La Carte menu for the summer.”
To reserve a table for the À La Carte menu, or for the Journey tasting menu, visit https://thefatduck.co.uk/book-your-ticket
The à la carte menu is priced at £195 for lunch and £225 for dinner. It is available for lunch from Wednesday to Sunday (excluding Saturday lunch), and for dinner from Tuesday to Sunday (excluding Friday and Saturday evenings).
Chef News is sponsored by the the Kitchen Porters Club
