Latest news with #Heston
Time Out Dubai
6 days ago
- Entertainment
- Time Out Dubai
Dinner by Heston Blumenthal gives its Sunday roast an upgrade
The elegant Sunday roast at the city's best European restaurant, Dinner by Heston Blumenthal Dubai, has been revamped. It was elevated under the leadership of the new chef de cuisine, Chris Malone. So, what's new? For starters, the menu. The roast now comes in a two-course format as well. You can choose between a starter and main, or a main and dessert (perfect if you've been eyeing that Bakewell tart). Thoroughly famished? The three-course option is very much on the table. Running from noon to 3pm, every Sunday, you can tuck into the two-course roast for Dhs345 or the three-course roast for Dhs395. Little ones, too, get their own menu. It's Dhs195 for children. What's on the plate? A quintessentially British roast, just with a bit of Heston magic. There's Black Angus sirloin, slow-cooked until it falls apart on the slightest touch, served with horseradish cream, rich beef gravy and a Yorkshire pud stuffed with braised ox cheek. If you want to keep things light, you can opt for the roast chicken, which comes with morel mushrooms, brioche and the sort of bread sauce that might make you rethink your loyalties. But what's a Sunday roast without potatoes? Don't miss out on savouring 'The Roastie', a Heston's signature. It's golden crisp on the outside, light and fluffy inside. The sort of spuds you'll talk about how to recreate for your next dinner at home. If you have room for dessert (we're impressed), you'll be choosing from the raspberry trifle, a Bakewell tart, or a reimagined chocolate bar. The familiar favourites still come with the usual Heston spin that you won't be able to stop Instagramming about. The iconic Nitrogen Ice Cream trolley is still there for that added drama. Drinks-wise, you're in excellent hands. The globally sourced grape list is one of the most extensive in the city, curated by Gault&Millau's 'Best Sommelier of the Year', Arturo Scamardella. If that doesn't float your boat, then the lively mixed drinks bar is more than ready to mix up something special with its playful range of infusions. Inspired by 15th-century British cuisine, this is a classic roast reimagined for the modern day. And it is one you need to try, whether you're looking for a spot to spend meaningful time with the family or trying to impress your date with your superior foodie skills. Time to get booking:
Yahoo
29-05-2025
- General
- Yahoo
Former teacher hopes Mannington Middle School benefits from endangered property status
FAIRMONT — After facing the possibility the school would be closed and the students merged with Blackshere Elementary, former technology teacher Rusty Elliott is now glad that Marion County Schools is taking steps to preserve the historic building that houses Mannington Middle School. 'It's one of those schools that was built in 1902,' Elliott said. 'And it's as solid as the Rock of Gibraltar.' In March, the Preservation Alliance of West Virginia announced Mannington Middle School had been added to the state's Endangered Properties List. School Superintendent Donna Heston told WAJR's Talk of the Town in March she hoped the designation opened up opportunities for the school similar to what Alderson Elementary School in Greenbrier County received. According to an article from November 2024, the former Alderson High School was renovated into an elementary school after the school district worked with the West Virginia School Building Association, DC Shires and The Thrasher Group's engineering division to refurbish the school. 'Structurally it is sound, we've had engineers come in and look at it,' Heston said about Mannington Middle on WAJR. 'Beautiful wood floors, it has a very historically rich structure as well as a historically rich library.' Heston said Mannington Middle Principal Jane DeVaul, a group of parents and the Preservation Alliance did the work to move the school onto the endangered properties list. The school faced closure as the county school system worked to put together a bond proposal for the 2024 election. However, the proposal was removed from the final bond before it was presented to voters. Elliott said while the building is structurally sound, the roof could use replacing. In 2023, Marion County Schools had the Thrasher Group check the tower area of the school. The Board of Education instituted safety precautions around the tower in 2022. The inspection led the Board of Education to believe there were no significant structural issues with the school. On its website, the Preservation Alliance of West Virginia wrote that the building was built in the Victorian Romanesque architectural style, and is a significant part of Mannington and the state's history. It's one of the oldest functional public schools in the state. The school was designed by an architectural firm out of Wheeling, and construction finished on the school in 1925. 'While still functional, the BOE, stretched thin, hopes its inclusion on this list will help with the preservation efforts for this outstanding building,' the alliance wrote on its website. It added the Endangered Properties List is a powerful tool used by the alliance to raise awareness about threatened historic sites across the state. Earning a place on the list increases visibility, advocacy and access to preservation resources for historic places. Sen. Shelley Moore Capito, is also working on a Rural Historic Tax Credit which could potentially support preservation projects like the one in Mannington. The Rural Historic Tax Credit Improvement Act would reduce financial barriers to historic preservation in rural areas, alleviate burdens for small developers by boosting net proceeds and lowering compliance costs, as well as increasing access to capital to small towns who suffer from high construction costs but lower lease rates, which discourages developers. Elliott said the building should be fixed up, and doesn't require a lot of work to keep up. He supports the school now being on the Endangered Properties List. 'Let's fix it up,' he said. 'It is a treasure in the state of West Virginia. Too many times we tear down our treasures and don't keep them going.'
Yahoo
21-05-2025
- Business
- Yahoo
Private schools continue to extract funds from Marion County Schools
FAIRMONT — Marion County Schools will lose $500,000 to charter schools next year. 'Look at last year's number, which was $400,000,' School Superintendent Donna Heston said Monday, referring to next year's charter schools allocation. 'And now you're over a million.' The Board of Education went through next year's budget, as part of a supersized meeting that included the regular agenda. School treasurer Scott Reider said Marion County School's number of charter school students has grown to 134, more than double from last year's 60 total. Heston called the loss in funds concerning. Statewide, the state's education savings account program, the Hope Scholarship, will cost more than $100 million next year. The program cost $52 million this year. The state transfers $4,400 per student away from public schools toward an educational program of a parent's choice under Hope Scholarship. If the student returns to public school, the money does not. As the West Virginia Department of Education shutters or consolidates schools across the state, school superintendents say the program is partly responsible for the closings, according to West Virginia Watch. Dwindling enrollment numbers are also responsible, since school funding is enrollment based. Marion County Schools has been losing students steadily over the past few years. Board Member Donna Costello also brought up her concerns that support staff, such as custodial workers and bus drivers, weren't being paid enough compared to teachers and school administrators. The discussion began during a summary of pay equalization for principals in the school system. Heston was explaining that there were assistant principals in the district who didn't see it as worthwhile to move up to principal if the pay was going to be the same as an assistant principal. She also pointed out pay for principals was not competitive with surrounding counties. While Costello didn't disagree with it, she brought up the equalization was a source of contention for the district's service workers. 'No disrespect intended to our principals, I know they and our assistant principals work hard,' Costello said. 'I just have a hard time wrapping my head around a cook making $23,000 and trying to live on that. I have a hard time wrapping my head around a bus driver currently living on a $500 paycheck with a wife and two kids.' However, Heston pointed out that salaries are set by the state legislature. Board Member James Saunders asked if the board could perhaps use any excess funds it has to compensate those workers. Heston said the district already does, with a fall and spring stipend. Heston added if there was a pool of excess money in the budget, additional raises for all employees was possible for the board to provide. Outside of that, however, Heston said the only way for significant changes to service worker pay is to lobby the legislature for it. PEIA funding also increases next year. However, personnel beyond what the school funding formula provides for are not covered by the state, meaning PEIA for any personnel above that number has to be funded by the school's levy, leaving less money for other needs, Heston said. Beyond that, the school budget for next year mostly looks the same, holding steady at around $110 million for FY26. Revenue will include $36 million from taxes, with $16 million and $20 million coming from regular taxes and the county's excess levy, respectively. The county will also receive $41 million from the state in school funding. 'We have worked proactively to address things with personnel and to be able to put more money into facilities improvements, so there wasn't anything that too drastically changed,' Heston said.
Emirates Woman
14-05-2025
- Entertainment
- Emirates Woman
Inside Dinner by Heston Dubai with Chef Chris Malone
Chris Malone honours heritage and elevates the everyday at Dinner by Heston Blumenthal Dubai. Tell us about your journey into the culinary world – when did you know you wanted to be a chef? I was young, around five or six years old, when I first realised, I wanted to be a chef. We would visit my grandparents most Sundays, and the table would always have a spread of wholesome food, with everyone gathered around it, connecting and smiling. There was an immediate connection between me and food from that point. I was so interested; it sparked a creative environment for whoever was cooking, and I became intrigued, especially by the creative side. I convinced myself that all I wanted to be was a chef, and it stuck with me. I was certain that as soon as I graduated high school, I would find a way into a kitchen and become a chef. As soon as I graduated, I began my career at 15 with a four-year apprenticeship at Fraser's in Kings Park, Perth. By the time I reached the age of 21, I was already being recognised by the industry, which was an amazing moment. In 2017, I was named Australian Chef of the Year. After spending time in some of the most incredible restaurants in Western Australia, chef Daniel Humm invited me to join him and the team at the three-Michelin-starred Eleven Madison Park in New York. From there, I continued to push my own limits and journeyed to London to join Daniel's next venture, the Michelin-starred Davies and Brook at Claridge's, after which I secured an opportunity at a new luxury hotel chain, NoMad. After I worked on the launch of NoMad, I took the leap to come to Dubai, where I have been at the helm of Ossiano, supported the pre-opening and opening of Dinner by Heston Blumenthal, as well as FZN by Björn Frantzén. What drew you to say yes to Dinner by Heston's Dubai chapter? Heston Blumenthal has always been an influential and inspirational figure throughout my culinary journey-starting from the early days when I began working as a chef in 2010, if not earlier. At the time, Heston was on MasterChef Australia, The Fat Duck was in its absolute prime, and his molecular gastronomy was everywhere. His impact and what he was doing played a big role in my journey as a young chef. So when the opportunity came up for Dinner by Heston Blumenthal in Dubai, I thought-absolutely. To join Heston would be an incredible opportunity. How do you lead in a high-pressure, Michelin-starred kitchen? Stay calm, lead by example, teach and inspire. In some Michelin-starred kitchens, there's incredibly high pressure to maintain the standard and attention to detail – but I don't believe that's the only way to lead. Having learned this first-hand, I've always found that you get the most out of your team, and achieve more, by respecting, empowering, and nurturing them – always leading with graciousness. I aim to foster a truly empowering kitchen environment; I'm incredibly passionate about the next generation of chefs and want to see them rise, grow, develop, and succeed. To sum it up, my leadership ethos is: gentle pressure. What defines your style on the plate – is there a signature you're known for? In three words, when it comes to flavour: fresh, vibrant, and acidic. I also believe that you should let beautiful ingredients speak for themselves and allow the product to shine on the plate. To make this happen, it's important to invest in using the best seasonal ingredients. At Dinner by Heston Blumenthal, we source and select the finest products we can – and do as little to them as possible – to truly let the ingredients shine. What's been the biggest surprise about Dubai's dining scene? Over the past four years, it has been incredible to witness how the dining scene has grown – both dynamically and organically. There's been a noticeable shift, with a rise in homegrown concepts that are championing creativity. This, combined with the arrival of global names, has attracted talented chefs from all over the world who want to be part of the movement. What these chefs are creating and putting on plates is simply incredible. What's the most theatrical dish you've ever worked on? The one-bite Aerated Beetroot, which disappears in a split second, is a creation from The Fat Duck menu – and it takes three days to make. To begin, we take baby beetroot, juice it (as the sugar content is higher and the flavour less earthy), and then reduce it. We use a kitchen-use rotovap – a high-tech piece of equipment that looks like it belongs in a laboratory. It's essentially a water bath set to 30 degrees. There's a glass sphere into which we pour the beetroot juice; the device pressurises and spins the liquid, allowing us to lower its boiling point. We then whip the juice into a meringue, which is piped and dehydrated. The final result resembles a small aero ball – crispy and delicate – filled with horseradish cream and served in a single bite. What's the one rule you always follow in the kitchen – no matter where you are in the world? Taste everything. This is absolutely crucial – especially when you're stepping up in a Michelin kitchen and working within larger brigades. You need to ensure consistency in every aspect; for example, when an ingredient is being reduced, you need to taste it to ensure the salt level hasn't intensified. At Dinner , we're constantly tasting. Before every service, the whole team is involved in a full tasting of everything on the menu. What keeps you inspired beyond the kitchen? Running and travelling are things I turn to in order to stay inspired – exploring different cities and cultures, and trying new food. I try to travel as much as I can to experience the world beyond the kitchen. I also run quite a lot; it's the perfect way to stay fit and healthy, while providing mental clarity amidst the stresses of day-to-day life. What's next for you – are there any new dishes or ideas you're excited to bring to Dinner by Heston? We are currently celebrating 30 Years of the Fat Duck, and to pay homage to the restaurant we are featuring a different creation from The Fat Duck each month as part of our tasting menu until August. Culinary highlights include the Turbot Veronique (c. 2005) which is on the menu until 19th May, it pairs Muscat grapes, mussels and parsley. Another standout worth mentioning is The Alfonso Mango (c. 2001), a distinctive dish that combines pine nuts and mango stems, this showcases Heston's exploration of molecular gastronomy, this dish will be available exclusively in May. In July we will be unveiling the Scallop, White Chocolate, and Caviar (c. 2024) which is a bold and uncommon flavour pairing, guests should be excited about this one. Looking at the bigger picture, I'm looking to refine the entire guest experience, beyond the kitchen, from efficiency to the food development. I am working extremely closely with James 'Jocky' Petrie, Group Culinary Director of The Fat Duck Group to provide insight on how we can make Dinner by Heston Dubai a different experience to the one in London, by using our creativity with produce whilst aligning with the DNA of dinner. – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram Images: Supplied
Leader Live
08-05-2025
- Entertainment
- Leader Live
BBC commissions documentary about TV chef Heston Blumenthal's bipolar diagnosis
The English restaurateur, 58, who presented Channel 4 shows Heston's Fantastical Food and Heston's Feasts, was sectioned following a manic episode and given a diagnosis of bipolar disorder in November 2023. The hour-long film, Heston: My Life With Bipolar, follows the aftermath of the chef's diagnosis as he explores the mental health condition and rebuilds his life. The film will also explore the state of bipolar care in the UK as Blumenthal meets people to hear about their experiences and the challenges they face. Blumenthal said: 'It took me 50 years to get a diagnosis, so it's been an extraordinary journey to get where I am today. 'There is still a big stigma around bipolar, but it is vital to be able to talk openly about the condition. I know this isn't always easy, but I hope by sharing my experience in this documentary people will gain a greater understanding of bipolar and an insight into my life now.' Since his diagnosis, the TV personality, who has has been awarded seven Michelin stars over the course of his career, has become an ambassador for Bipolar UK, which describes the condition as an episodic disorder characterised by sometimes extreme changes in mood and energy which has the highest risk of suicide of any mental health condition. Mike Radford, executive producer, said: 'This is the first time Heston has given his account of what happened for a documentary. We're grateful to Heston for giving such a raw and unfiltered view of his life with this condition, which we know impacts the lives of so many people.' Filmed over six months, the film will include testimonies from Blumenthal and some of those closest to him about how his undiagnosed bipolar disorder affected his life and the challenges he faces undergoing long-term treatment for the condition, including its impact on his creativity and energy levels. The chef, best known for his experimental dishes including snail porridge and bacon and egg ice cream, has previously said that the medication he has been taking for bipolar initially dulled his culinary imagination. The film captures Blumenthal as he continues on his journey back to health and running his renowned restaurant, The Fat Duck, which has been awarded three Michelin stars. The film is set to air on BBC Two and BBC iPlayer on Thursday June 19.
