Culinary innovator Heston Blumenthal (pictured), nicknamed the Einstein of modern cuisine for his scientific approach to cooking, is the man behind the three Michelin starred restaurant, The Fat Duck - an eaterie with a reputation as the best restaurant in the world.
His penchant for blending interesting ingredients has lead his style to be dubbed 'molecular gastronomy' or 'culinary alchemy' and is the result of development programmes that he runs at his own special research kitchen in Berkshire.
Strawberry
Some of his most famous dishes include snail porridge, strawberry soup, bacon and egg ice cream, thrice-cooked chips and slow cooked meat roasted for anything up to 24 hours at unthinkably low temperatures.
For his Manchester International Festival residency, which runs from Saturday until July 15, he'll be preparing Chilled Summer Treats in the form of three equally interesting dishes: mushy pea sorbet with candied bacon; strawberry and vanilla sundae with olive and leather; and chocolate wine slushicles with millionaire's shortbread.
Meanwhile, Manchester Dines offers punters a chance to sample all the finest goodies that the city has to offer, with chefs from Manchester's best restaurants invited to cook for 2,000 diners in eight sittings - and all for free.
Participating restaurants include: Brasserie on Portland, Kosmos, Shimla Pinks, Persia Grill, Mai Bai, Evuna, Café Istanbul, Yang Sing, Dougies and Waxy O'Connors.
Tweet
