‘Blumenthal’s Summer Time’ is a typically complex culinary creation
Top chef Heston Blumenthal has said the strong start to Britain’s strawberry season has inspired him to create a new dessert.
Dubbed B.S.T. – Blumenthal’s Summer Time – the complex creation features fresh wild strawberries, strawberries macerated in long pepper sugar under vacuum, pickled green strawberries in elderflower, a strawberry, red wine, orange blossom and olive oil dressing.
Added to that is black olive and leather purée, crystallised pistachio “soil” and a caramel tuile-topped pistachio scrambled egg.
The new dish is available on the à la carte menu at his three-Michelin-Star restaurant The Fat Duck.
Blumenthal explained: “This year’s weather means the strawberry crop has been fantastic: bigger and sweeter than they have been for many years. That inspired me to develop a dish that not only explored the full potential of this fruit in a variety of forms – but also captured a sense of British summertime nostalgia, which for me is all about strawberries and Wimbledon tennis and other summer sports, especially cricket.
“As we go into the second week of Wimbledon, I’m very excited to add what me and my team have created to our new Fat Duck à la carte menu for the summer.”
The à la carte menu is priced at £195 for lunch and £225 for dinner.
