LYCOS RETRIEVER 
Heston Blumenthal
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Heston Blumenthal is the man who put snail porridge on the menu. So when he tells Jay Rayner that the next big thing is magic tricks at the table and sweets you preorder online, restaurant lovers need to take notice. Just don't even think of calling it molecular gastronomy
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In the BMW 1 Series Good Food Ride, Heston Blumenthal has nominated MBMG as the greatest authority on chips. Blumenthal, whose celebrated, crunchy triple-cooked chips are widely recognised as the best in Britain, explains
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Culinary alchemist Heston Blumenthal recreates favourite dishes: this time, chilli con carne. The quest takes him to the Washington DC Chilli Cook-Off competition where he samples the 'Chuck Norris chilli', and a chocolate chilli. Convinced that the essence of the dish lies in its heat, he samples a variety of chilli peppers including the Somalian Hot and the Devil's Penis. The finished dish includes bourbon and beef short ribs, accompanied by a sour cream sorbet and sweetcorn muffin.
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Heston Blumenthal introduced it around 2002 at The Fat Duck. It’s well worth reading what Heston wrote about this combination back then. He describes how salt can help bring out the flavor of many desserts. At one point he tried caviar and white chocolate - the effect was stunning. He then wanted to find out why this combination was so successful:
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Heston Blumenthal has been described as the Einstein of modern cuisine, challenging diners' experience of contemporary cooking with a range of radically innovative food combinations. If you're interested in Blumenthal's progressive methods, head for the Festival Pavilion and tantalise your taste buds with some amazing futuristic Chilled Summer Treats.
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Heston Blumenthal