Heston's restaurant prepares for Heathrow landing

Those flying on holiday from Heathrow this summer might want to set aside extra time before their departure, as Michelin-starred chef Heston Blumenthal will open a new restaurant at the airport this week.
Named The Perfectionists’ Café, the restaurant’s launch will coincide with the opening of the multi-million pound Terminal 2, The Queen’s Terminal, tomorrow (4th June 2014).
The restaurant is said to have taken inspiration from Heston’s In Search of Perfection television programmes and books, where he attempted to reinvent classic British dishes.
On the menu will be the likes of fish and chips, burgers, pizza and roast chicken with an emphasis on good food cooked fast. Inevitably though, the restaurant also uses various modern techniques including a nitro ice cream parlour, which freezes the mixture at minus 196 degrees centigrade.
Meanwhile the pizzas will be cooked in Heathrow’s first wood-burning oven meaning they only need around 90 seconds to be ready, the fish and chips will come with a small spray to give a smell of malt vinegar and pickled onion juice, and the burger contains three difference cuts of beef - chuck, brisket and rib cap.
Speaking about his new restaurant’s name, Heston said: “You cannot achieve perfection as it’s entirely subjective. As a perfectionist, you can continually try to improve things, even if that means just turning everything upside down and starting again.”
He added: “It's an endless pursuit, but when you add to the mix a bit of our quintessentially British eccentricity, that’s when the fun really begins. For me, The Perfectionists’ Café is about the realisation of that journey in an actual café; it's about everything we questioned and about harnessing the very excitement of that journey for the diner.”
Working alongside Heston on the menu has been Ashley Palmer-Watts, executive head chef of the Fat Duck Group, as well as the restaurant’s head chef Julian O’Neill, while Afroditi Krassa helped to design the interior which is intended to remind diners of the glamour of 1960s flights.
By Owen Mckeon
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