Blumenthal, the Fat Duck founder and dinner—two-Michelin-star chef, is a leading light in experimental cuisine and culinary science.
A Guardian recipe feature explores a 1977 Italian cookbook and a rice-with-aubergine bake, reflecting on culinary history, personal memory and the joy of cooking with tomato-sauce richness and molten mozzarella.
A campaign calls for reducing hospitality VAT from 20% to 10%, urging Prime Minister Andy Burnham to back the plan. Signatories include chefs Heston Blumenthal and Tom Kerridge and chains like Wagamama and Pizza Express. The letter argues a lower rate will prevent closures, protect jobs and boost high streets.