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Heston Blumenthal is one busy chef - his second restaurant Dinner rocketed in at 9th on the The World's 50 Best Restaurants in 2012, his three Michelin Starred The Fat Duck in England has picked up a reputation as one of the most unique and innovative dining experiences on the planet and his food is arguably some of the tastiest around.
He has a host of successful TV shows from Heston's Feasts to his In Search of Perfection series - the chef has become a household name throughout the UK -keen to offer up advice and the tips and tricks he has perfected in the kitchen, all part of his philosophy of openness.
He has wowed celebrities with his magical dining, re-created scenes from the famous Charlie and The Chocolate Factory movie and recently launched an innovative invitation concept called Kid in a Sweetshop.
He's perfected dishes such as Bacon and Egg Ice Cream and Snail Porridge, a multi textured dish that has been developed over many years, and is famous for his taste first philosophy - if it doesn't taste great there is no point in doing it.
Blumenthal is arguably one of the hottest British chef of the moment and he recently sat down for an FDL interview to discuss his work, what he thinks of the current food landscape and how making a menu of someone's life would be his ultimate dining concept.
With special thanks to Big Hospitality and Restaurant Magazine for their help in producing this interview.
