i'm one of those annoying people that really loves their job - so i thought i would share a little peek into something super exciting which i worked on recently! i work within the food PR sector which means i am constantly surrounded by delicious treats and just last month i got the opportunity to go to Heston Blumenthal's 'Dinner' restaurant at the mandarin oriental to learn how to make their world famous triple-cooked chips from none other than Head Chef - Ashley Palmer Watts.
i took some sneaky snaps of the kitchen and dining room as well as the gorgeous food which Ashley prepared for us including the painstakingly prepared (but oh so worth it) chips. Now these chips aren't no ordinary French fry...these triple-cooked beauties go thorough a rigorous process of par-boiling, a quick freeze in the blast chiller, deep frying and then a final quick fry before being lovingly served with a good sprinkle of salt.
- to finish off the evening, Ashley treated us to some of Heston's signature dessert 'Tipsy Cake' - a heavenly combination of freshly cooked brioche and vanilla custard served with slowly-caramelised pineapple....heaven