Internationally famous for his award winning, 3 Michelin starred The Fat Duck in Berkshire, England, Heston Blumenthal is considered to be one of the best chefs of his generation. Although self-taught, he has pushed the boundaries of a traditional kitchen and completely changed the way people approach cooking.
Through his dedication to creativity, science and precision, along with his relentless research into nostalgia and the history of British gastronomy, Heston has pioneered new techniques through multi-sensory cooking, flavour encapsulation and food pairing. He is a Fellow of The Royal Society of Chemistry and The Royal Academy of Culinary Arts. He was awarded an O.B.E. by Her Majesty the Queen for his services to British Gastronomy.
He will be talking to the Founder of Farmacy and author of Farmacy Kitchen Cookbook, Camilla Fayed. Camilla Fayed has established herself as one of the most prominent voices of the plant-based universe and she is considered more and more globally as a pioneer of the most effective conscious eating revolution. By constantly challenging food conventions, she is gradually revealing to the world that plant-based ingredients can heal the body and planet without renouncing to taste, but rather discovering the many new pleasures it offers.
In 2016, she founded Farmacy UK, her first restaurant in London’s neighbourhood of Notting Hill, where she started fostering the plant-based eating revolution, keeping taste at the centre. To further her research and knowledge in biodynamic agriculture, in 2017 Camilla launched ‘The Farm’, Farmacy’s Demeter certified biodynamic plot of land in Kent, growing vegetables, fruits and herbs, which are delivered weekly to the Notting Hill restaurant by electric van. Farmacy was also the first restaurant in London in 2017 to introduce Cannabidiol (CBD) to its drinks and food recipes, pioneering ideas like ’High Tea’, CBD themed afternoon tea, free from dairy, refined sugars, additives and chemicals.
When these great culinary minds meet, they will be sharing their experiences in the industry and their philosophy on food.
Tickets available Wednesday 2nd October