Heston Blumenthal was born on May 27th 1966 in Buckinghamshire, UK.

He is a British experimental chef who specialises in 'culinary alchemy'. Heston Blumenthal's restaurant The Fat Duck in Bray, Berkshire is considered to be one of the very best in the world.

Aside from a very short stint of work experience in Top French chef Raymond Blanc's kitchen, Heston Blumenthal is a self taught chef.

His experimental signature dishes include: Bacon and Egg Ice Cream, Snail Porridge, Sound Of The Sea and Triple Cooked Chips.

Heston Blumenthal considers excellence, openness and integrity as the basic principles of his cooking.

In late 2007 the BBC showed In Search Of Perfection, a 9 part series which saw Heston analyse every component of the dishes he was creating. The series ended with a Christmas spectacular in which 6 celebrities were invited to sample a secret menu that was only unveiled to them once they were at the dinner table. This sumptuous meal included: Edible Christmas tree baubles filled with smoked salmon mousse and a dish inspired by gold, frankincense and myrrh.

In early 2009, Big Chef Takes On Little Chef saw Heston Blumenthal working with the owners of The Little Chef (a well known British motorway restaurant chain) to re-capture the public affection that the chain had previously had. The Little Chef had run into financial trouble as the public had desserted the restaurants, in favour of the more modern fast food chains. Heston Blumenthal was brough in to re-invent The Little Chef menu and give the business an overhaul.

In March 2009, Heston Blumenthal will be recreating four historical feasts for celebrity guests. Staring with the Victorian era, dishes such as Turtle Soup with absinthe will be created and served in a mission incorporating, myth, history and science. Alice In Wonderland provides the inspiration for the Victorian Feast.