made with oats, garlic, parsley and garnished seasonally. 

Savoury gruels, pottages and porridges have been part of the British diet since cooking began. These were bread, oats or wheat based and strong flavors were added such as onions, herbs or garlic to give otherwise bland and repetitive dishes more punch. 

Savoury Porridge

The restaurant interior has been conceived as a subtle, elegant portrait – contemporary and innovative, yet mindful of tradition. The dining room features floor-to-ceiling glass walls, giving diners a view of the kitchen and its unique pulley system. Modelled after a version used by the royal court, the pulleys rotate the spit over an open-fire. The ivory-painted walls are decorated with custom-made porcelain wall sconces in the shape of antique jelly moulds and of course the uninterrupted views of Hyde Park brings the connection to history full circle.

Dinner by Heston Blumenthal

Cockle ketchup, leaf chicory & seaweed butter.

The word ketchup, derives from kê-tsiap, a Chinese dialect word meaning “brine of pickled fish”. Gradually, it became a catch-all term for a variety of soy-based condiments and fermented fish sauces. Sailors on merchant vessels in the Indian Ocean and South China Sea came across ketchup and started taking barrels on board to spice up the ocean-going diet of bully beef and tack biscuit.

The inspiration for this dish came from a recipe for cockle ketchup which can be found in Maria Eliza Rundell’s ‘A New Found System of Domestic Cookery’. 

Savoury Porridge

Dinner by Heston Blumenthal

66 Knightsbridge, London SW1X 7LA

+442072013833

@dinnerbyhb

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