In it they emphasize that openness to novel techniques and ingredients can be used as a means to achieve excellent dishes, but they value tradition.
Historians helped to develop the restaurant's dishes from historic British recipes.
In 2002, Heston made a series of six half-hour television programmes called Kitchen Chemistry with Heston Blumenthal which were transmitted on Discovery Science along with a book Kitchen Chemistry, published by the Royal Society of Chemistry.
They have recently been repeated on the Community Channel.
during the day, teaching himself the French classical repertoire in the evenings.
A pivotal moment came when reading On Food and Cooking: the Science and Lore of the Kitchen by Harold Mc Gee.