Heston Blumenthal

One of the most influential chefs in the world. Famous for his pioneering genius with molecular gastronomy and multisensory cooking – which explores how taste and flavour is effected by expectation, recollection, image and sounds; giving the diner a multi-level sensory experience, triggering memories and emotions. Blumenthal is a passionate researcher, collaborating with teams in fields as varied as philosophy, psychology, neuroscience and anthropology in his quest for knowledge (he holds honorary degrees from three universities and is a Fellow of the Royal Society of Chemistry). Blumenthal made his name at The Fat Duck, the restaurant in Bray that earned him worldwide attention and three Michelin stars (more came later with other projects). Blumenthal campaigns for many social issues – including drug and alcohol abuse within the hospitality industry – and is an active supporter of British farming.