TV chef Heston Blumenthal has hosted an event for business dignitaries at the University of West London.
The Michelin-starred restaurant owner prepared an elaborate gourmet dinner at the student-run training restaurant, Pillars, on May 2.
Students from the London School of Hospitality and Tourism provided assistance and gained insight from the owner of three-starred Michelin restaurant The Fat Duck in Bray, Berkshire.
One of the highlights of the evening was Snail Porridge, a signature dish served with Iberico Bellota Ham and Shaved Fennel. Also on the menu was Aerated Beetroot, Nitro Poached Citrus Cocktails, Sound of the Sea, Anjou Pigeon, Black Forest Gateau and Like a Kid in a Sweet Shop.
A range of drinks provided by Wines of Portugal complemented Mr Blumenthal’s creations.
The event had been organised as part of the university’s vision to further enhance its business links across west London.
Guests included entrepreneurial leaders from the area and some of the university’s high profile alumni and friends.
Paul Chisnall, executive director for the British Banker’s Association, delivered a speech and addressed the impact of the new banking regulations on business.
Professor David Foskett, Head of the School of Hospitality and Tourism, said: "We were thrilled to welcome Heston Blumenthal as a guest chef at our award winning restaurant. Heston has gained a major international reputation for his innovative style of cuisine and it was an honour for our students to see him in action. We were delighted Heston had generously committed his time to educating them.”
Professor Peter John, vice-chancellor, said the event has provided the university with an excellent opportunity to further enhance their close links with the business community of west London.
