Latest news with #TheFatDuck
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.
South Wales Guardian
07-05-2025
- Entertainment
- South Wales Guardian
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. Heston Blumenthal said 'there is still a big stigma around bipolar' (Ian West/PA) 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.' Heston Blumenthal is best known for his experimental dishes (Ian West/PA) 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.
RTÉ News
07-05-2025
- Entertainment
- RTÉ News
Heston: My Life with Bipolar coming to BBC Two in June
A new documentary giving a "raw and unfiltered view" of TV chef Heston Blumenthal's life following his bipolar diagnosis has been commissioned by the BBC. The English restaurateur, who presented the 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 Heston: My Life with Bipolar follows the aftermath of the chef's diagnosis as he explores the mental health condition and rebuilds his life. It 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 been awarded seven Michelin stars over the course of his career, has become an ambassador for Bipolar UK. Bipolar UK describes the condition as an episodic disorder characterised by sometimes extreme changes in mood and energy. Mike Radford, executive producer of the documentary, 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 programme 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 documentary follows 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.
RNZ News
25-04-2025
- Entertainment
- RNZ News
Patisserie Chef Maxine Schekter On the Great Lamington vs Wellington Debate
Maxine Schekter is part of a well-known Wellington food family. Her parents owned Schekter's Deli, famous for its biltong and Reuben sandwiches-some of the best in the city. The bakery in Petone was always heaving and became a must-visit for many Wellingtonians. The family has since downsized and now operates from Johnsonville, as Petone had simply become too busy. Her husband joked that one of the reasons he married her was because of her family's famous sandwiches. Maxine grew up in the shop, working front of house and joining her dad on restaurant drop-offs. She describes herself as accident-prone, and it took her mum some time to teach her how to bake-an interesting fact considering how precise her work is today. A French-trained pastry chef, Maxine Schekter has spent the past 11 years honing her craft in some of the world's top kitchens-including Gâteaux Thoumieux in Paris, The Fat Duck and Sketch in London, and Logan Brown in Wellington. In 2019, she founded Sugar Flour Pastry School, which she continues to run from her base in Wellington, New Zealand. She trained as a pastry chef at 16, moved to Paris at 19 to work, and later worked in London under English celebrity chef Heston Blumenthal at The Fat Duck. There, she worked 18-hour days, six days a week, for a year before deciding it was time for a change. In addition to teaching, Maxine runs three to four pop-ups each year where she sells her baked goods. A Mother's Day event is coming up, where she'll be teaching people to make treats inspired by her mum and mother-in-law. Schekter is also now a published author. Her new book, Patisserie Made Simple, features recipes that can all be made in a single tin and aims to demystify the challenges of baking for everyday people. Schekter speaks to Kara Rickard and Mark Williams On The Air this ANZAC Day, and tells the pair about the trans-Tasman rivalry behind the lamington. Or-should it, in fact, be called a Wellington? Maxine Schekter's lamington-inspired gateaux: coconut cake, raspberry compote, mousse, and coconut ganache Photo: Supplied
