Heston Blumenthal takes flight

The man who cites “looking into the science of cooking” as a career turning point, decided he would introduce umami-rich ingredients to help combat the blandness. It was a solution that pleased airline caterers and most importantly the passengers themselves.  




Latymer Upper School, St Johns Church of England School and John Hampden Grammar School 

Favourite cheap eat?

A good pork pie, it’s a meal in itself and deserves a much wider audience! 

Favourite kitchen tool?

My Japanese Tojiro Senkou knife.  

Most useful cookbook?

On Food and Cooking by Harold McGee. 

Favourite sport?

I like to ski.  

Ingredient obsession?

I couldn’t pick just one.