Pig out: Heston opens up private room for truffle feast

The menu will include dishes such as chicken oysters, salsify, horseradish cream and truffle
Challenge: Dinner's head chef Ashley Palmer-Watts makes nitrogen ice cream

Heston Blumenthal's restaurant Dinner is hosting an evening dedicated to truffles in one of the more extravagant events for London Food Month.

The chef will open his private dining room for a handful of guests to indulge in a six-course feast at which the Australian truffle will take centre stage. The head chef at Dinner, Ashley Palmer-Watts, said the event, on June 19 and 26, will be for “food enthusiasts” who wish to learn more about the delicacy.

Costing £450 per person with wine pairings, the menu will include dishes such as chicken oysters, salsify, horseradish cream and truffle. Palmer-Watts, who first started working for Blumenthal at his Berkshire restaurant, The Fat Duck, in 1999, said: “We wanted to do something that would celebrate the Australian truffle, which is often forgotten. It will be a six-course dinner designed to make the most of them.

“I imagine it will be a dinner for food and truffle enthusiasts, a workshop-style dinner where people will learn about the truffles and the wines that we pair with the dishes, most of which will be quite unusual.”

Palmer-Watts, who opened Dinner at the Mandarin Oriental Hyde Park in 2011, is considered one of Blumenthal’s most successful protégés. He has also designed a five-course tasting menu-style lunch for London Food Month, which he described as an introduction to the food at the two Michelin-starred restaurant. The lunch includes perhaps the restaurant’s most famous dish, meat fruit — a chicken liver parfait served with grilled bread created to appear like a mandarin. Palmer-Watts said: “It is a five-course menu which is something that we don’t really do, we are very much an à la carte restaurant. It will be a challenge for our chefs.”

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