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.  

Born?

London 

Education?

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.