Savouring the Past, Sustaining the Future
Indulge in an exquisite culinary journey with the latest Luncheon Menu, where each dish is a conscious masterpiece reinventing historical sustainability.
Specially curated for ‘Luncheon’, our skilfully created dishes will showcase a manifestation of Heston Blumenthal’s historic gastronomy techniques and knowledge, proving that sustainability is not a modern day innovation but one that we should take lessons from in historical reference, understanding how we can make the most of our food and decrease waste.
Dishes include ‘Ragoo of Pigs Ear on Toast’ (c.1727), featuring undervalued ingredients that are often not used, and ‘Salt Cod’ (c.1769), a perfect example of how off cuts can be utilised to great effect rather than wasted.