Heston Blumenthal is considered to be one of the best and most influential chefs of his generation. Completely self-taught, he has pushed the boundaries of a traditional kitchen and changed the way people cook and think about eating. After extensive academic research, Heston was the first chef to affirm that eating is a ‘Multi-Sensory experience’.
His fascination with the evolution of our bodies and minds has led him to devote his life researching this field and he is now working with the education sector on several projects, including contributing to the OCR GSCE in ‘Food Preparation and Nutrition’ and to the Reading University course – ‘A history of Royal Food and Feasting’.
As a result of his dedication to creativity, science and precision, The Royal Society of Chemistry recognised him as one of their ‘175 Faces of Chemistry’ from around the world and across the centuries. Heston has received a number of doctorates from UK Universities and is a Fellow of The Royal Society of Chemistry as well as The Royal Academy of Culinary Arts. In 2006 he was awarded an O.B.E. by Her Majesty the Queen for his services to British gastronomy.