Heston Blumenthal

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Heston Blumenthal is a celebrity chef, TV personality and food writer. He is the head chef of The Fat Duck, a three Michelin-starred restaurant.

His reputation is based upon his scientific examination of food. This includes both the chemical processes and the physical properties of foodstuffs. Blumenthal’s experimental dishes include bacon and egg ice cream and snail porridge.

Food Writer

Heston has published numerous books. His first was Family Food: A New Approach to Cooking. Then his second book, Heston Blumenthal: In Search of Perfection, attempts to find the best way of preparing classic dishes, including fish and chips and Black Forest gateau. And in 2008, Bloomsbury published The Big Fat Duck Cook Book.

In 2005 he produced a show called Kitchen Chemistry with Heston Blumenthal, along with a book of the same name, and distributed the book to six thousand schools in the UK and Ireland.

He is a regular contributor to various BBC food programmes and contributes to newspapers such as The Guardian.


Blumenthal’s books and TV series have increased his public profile. He designed and endorsed a product range for Waitrose, introduced in 2010.

He also opened his first London restaurant, Dinner, in the exclusive Mandarin Oriental Hotel where he focuses on a studied approach to classic English cooking.

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