Heston Sodding Blumenthal

Im pretty bored of it too. The frog blancmange last week did it for me.

But that's the whole point. He's not doing weird just for the sake of weird. Have you not noticed how he rejects ideas that don't taste good? And everyone has raved about how good the food tastes, and only rejected things when they have found out what they are? (Craig revel-cockface)

I like him, and I think the programme is interestng and amusing. His scriptwriter should be shot though.

I actually do quite like him, and have liked some of his programmes but finding this series all a bit samey now tbh. One or 2 episodes would have been fine, but I think it's not a good enough format to support a whole series.

I've never really got it either. Not sure I could stomach the stuff knowing what it is, maybe if I didn't.....

A few people I work with spent a small fortune to go to the Fat duck and they were the unlucky ones that ended up with norovirus, poor sods. Not sure I could ever justify spending that much on a meal, no matter how good he is meant to be.

I like him too and I liked his other series of "perfect" meals and I loved his Christmas feast. this format is just a bit much though.

The whole norovirus thing was not his fault though, I hope it doesn't taint his reputation.

No you're not alone Roobarb the food he creates is undoubtedly innovative and very impressive but it doesn't sound one bit appetising to me at all! ?

Oooh do stop whingeing! It's the last one of the series!! ?

Seriously, it's fascinating and entertaining which, after all, is the point.

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? Taken out of contest it totally sounds like you're making that up! In fact it sounds like a line from The Goon Show. Go on, imagine it delivered in the slightly strangled tones of Harry Secome. ?

x

I've only watched one programme and that was enough for me. I don't know what it is about him but he irritates me.

Wahhhhh ?

I've enjoyed the series, really fun. I love Heston too, I think he's great. You don't have to watch it you know. ?

I've been to the Fat Duck and it was an absolutely extraordinary experience.

Not everything worked - I could personally have done without the salmon in liquorice, especially as I had to eat JK's helping too - but the high points were off the scale, and the fact that these amazing creations were also clearly developed with a sense of humour (given that most high-level chefs are dreadfully po-faced) made it even more entertaining.

And I could eat bacon and egg ice cream by the bucketload - it was absolutely delicious. As was the snail porridge, come to that.

(Apparently I was at school with him - he was in the year above - but I don't remember him at all, and I've been racking my brains ever since a journalist contacted me through Friends Reunited. Presumably he'd have had hair like a ginger bog-brush, which is why he cultivated his present look, but even making that imaginative leap I can't picture him at all).

WHS about the tasting menu (right down to the salmon - had it twice and neither times I could eat more than 2 bites!).

I like this series - not because everything is appealing or edible, but because the whole point is about pushing the boundaries of food in terms of taste and perception.

Although having said that, I really hope that he doesn't spend too much time doing TV and concentrate on his cooking...

I sent a CV off to the fat duck once years ago and he personally replied, and had a really interesting chat with me about what it takes to be a chef of his ilk.

I had decided by then that proffesional cheffing wasn't for me, and told him so, but he was still lovely, and willing to answer all my questions.

I also have a major crush on him, but thats an aside.

Does he ever eat peanut butter on toast I wonder? A curly wurly?

I do when Mr R is watching it, and the only other alternative is sitting in the toilet ?

Ah, I see, sympathies. We have the same problem here with Top Gear. ?

I'd have eaten that cake though ?

Every time we see Heston on the telebox I point out to Mr Mwnci that I believe he's ginger, I'm glad I'm not the only one to have spotted it. That said I think because my brother's a red-head I've convinced myself I have extra sensory ginger perception.

See, I think the salmon in liquorice sounds quite nice. I would think salmon would go quite well with that flavour after all it does go well with aniseedy flavours eg pernod, tarragon etc. I would eat the snail porridge too - I'm guessing it's not a handful of garden snails flung into a bowl of Scott's Porage Oats ? as for the frog blancmange, actually I'd rather have eaten the frogs than the blancmange - I hate jellies, I hate milky puddings!

<fake sympathy and earnest understanding> Oh Mr JK, I have exactly the same problem with Geri Haliwell. Apparenly she was in the year above me at my school, but I don't remember her either. And she's 'ginger' too. <sigh> I could have been in 'Spiceworld' if only I'd paid more attention ?

I like Heston, but I keep forgetting when this is on, so I've missed it all. I'd like to go to the Fat Duck just for the experience (though salmon in liquorice sounds like a vomitous nightmare on a plate (the little chunks of liquorice served with the turbot at Petrus were the only thing on the tasting menu I didn't eat)), but I don't suppose I will, it's a bit out of our price range, and on the rarest of occsions I can persuade Mr G to splash out (I'm working towards a Gordon Ramsay/Petrus/something equally fabulous in London night out after I graduate from Uni in 2011 ?), I don't think I'd have a snowball's chance of persuading him that the Fat Duck is the way forward. He's very conservative in his eating, and Petrus was a hard won battle. Snail porridge, however wonderful, may be a step too far. And frog sorbet, or whatever it was mentioned above, well.......

If it was a cookery programme, I would get fed up - I cannot bear them, but it's an entertainment show and the entire point is that these things sound disgusting so it's touch and go whether the guests will overcome their horror to eat the food. I loved the edible table settings dessert the other week, fantastic. Plus, overall the food seems to have been found delicious.
As for pigs nipples - a pork scratching is a pork scratching, who cares if it's a nipple? And I definitely want an ejaculating cake.

L
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I've really enjoyed it, despite the appalling script (the fact that every week he's said "there's one era that I'm determined to blah blah because theatrical blah")

I like the fact that it's so preposterous, that there's no pretence that this is something we should all aspire to knocking up at home. And the unusual ingredients are fascinating. The fermented mackerel gut sauce looked vile but clearly tasted great ? and I don't see a problem with calf brain custard or frog blancmange. The only thing I'd have drawn the line at was the lamprey head.

I once bought some pork belly that came with a nipple on it. Pig's nipples are quite a lot like human nipples.

The tasting menu is a bit out there but the a la carte is nowhere near as mental but still amazing - I think it shows why Heston's got 3 stars. The gimmicky whizz-bang stuff is fun but underneath it all he's an amazing cook. I had the best roast chicken I have ever eaten at the FD,