Heston coined the term ‘Multi-sensory cooking’ to describe his scientific approach to cuisine.
Heston is a celebrity chef and proprietor of numerous restaurants including The Fat Duck in Berkshire, one of only four restaurants in Great Britain to have three Michelin stars. The methods that Heston uses to create recipes are centred on his inquisitive perspective, keen scientific understanding, and experimental approach.
In this exclusive interview for the Royal Society of Chemistry's 175 faces of chemistry, Heston shares the pivotal moments that moulded him into the pioneering chef that he has now become and offers some inspiring words for anyone with an interest in the chemical sciences.
Video by Emma Price
Images © Alisa Connan
Pubilshed February 2016