Heston Blumenthal, the three Michelin-starred Fat Duck chef, demonstrated his molecular cooking skills to the Queen yesterday at the official re-opening of the Royal Institution of Great Britain.
Following a £22m, two-and-a half year upgrade, the science focused venue on London’s Albemarle Street will once again be open to the public from this summer.
At an event to mark the re-opening, Blumenthal made his signature ice-cream with liquid nitrogen in front of the Queen and 400 other guests.
The Fat Duck chef is returning to the Institution of 4 June for a lecture, The Culinary Alchemist, on the links between science and cooking.
Earlier this month, Marco Pierre White hit out at the concept of molecular gastronomy, claiming the style of cooking made famous by Blumenthal is all about attracting column inches.
Speaking at Caterer’s 2008 Chef Conference, White said: “I just don’t get it. What does it mean? Does it make food taste any better?”
By Daniel Thomas
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