Hallmark and SHW deliver latest Heston kitchen


Heston Blumenthal’s new restaurant, The Perfectionists’ Cafe, is set to open its doors this week with the unveiling of the multimillion pound new Terminal 2 at Heathrow Airport.

The kitchen was designed by SeftonHornWinch, with Hallmark Kitchens acting as the catering equipment contractor.

The fit-out of the site has seen the installation of Heathrow’s first wood-burning oven as well as the delivery of a series of bespoke equipment designed to deliver a compelling menu.

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The Perfectionists’ Cafe will present a selection of popular UK dishes and favourites of the busy traveller — dishes that by their very nature tend to be best cooked at speed.

The Michelin starred chef’s latest culinary venture takes inspiration from Heston’s ‘In Search of Perfection’ television programmes and the ‘In Search of Perfection’ book series in which he explored and reinvented Britain’s favourite dishes through his unique, creative approach.

"You cannot achieve perfection as it’s entirely subjective,” he said. “As a perfectionist, you can continually try to improve things, even if that means just turning everything upside down and starting again. We have had some incredible fun trying to make the best ever versions of these dishes, including using kit from cement mixers to paint sprayers and even a few explosions along the way!”

Fat Duck group executive head chef, Ashley Palmer-Watts, and the restaurant’s head chef, Julian O’Neill, worked with Blumenthal to evolve the menu inspired by individual dishes from the TV programme into a busy restaurant environment.

Along the way the team has discovered some outstanding artisanal producers, honed cooking techniques and created bespoke kitchen equipment in a truly exceptional space.

The venue will house Heathrow’s very first wood-burning oven where pizzas will be cooked at the optimal high temperatures, ensuring authentically sloppy yet delicate Neapolitan style pizzas.

Regulations governing the true Neapolitan pizza are specific to oven temperature — high enough to allow the base to cook at speed while ensuring that the toppings don’t get hotter than 60°C.

Renowned for pioneering the use of liquid nitrogen in restaurants in the late nineties, the cafe will also celebrate Blumenthal’s love of ice cream with a very modern ice cream parlour at the entrance to the restaurant.

Tags : cafecatering equipmentHeathrow AirportHeston BlumethalkitchensMichelin star
Andrew Seymour

The author Andrew Seymour

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