Mandarin Oriental Hotel Group and The Fat Duck Group have joined forces to create Dinner by Heston Blumenthal, Chef Heston Blumenthal’s first London restaurant which will open at the Mandarin Oriental Hyde Park, London in December 2010.

Blumenthal, of the three Michelin starred The Fat Duck in picturesque Bray, Berkshire and The Hinds Head pub of the same village, has won international acclaim for his unique and multi-sensory approach to cooking. This first restaurant to open outside of the village of Bray will feature the chef’s inimitable style of culinary alchemy with a menu heavily influenced by his ongoing research and discovery of historic British gastronomy.

Focusing on the revival and modernization of traditional British recipes, the menu at the new restaurant will feature simple contemporary dishes inspired by Britain’s historic gastronomic past and recipes dating as far back as the 16th century, such as Scallops with Cucumber Ketchup and Peas, Bergamot cured Mackerel Salad and Slow Cooked Short Rib of Beef.

Mandarin Oriental and Heston Blumenthal are working with the internationally renowned designer, Adam D. Tihany, to create the restaurant interior. Inspired by Chef Blumenthal’s deep interest and knowledge of 16th century cookery and his use of local ingredients, the design is a contemporary British Brasserie concept; an innovative illustration which influences the senses, yet remains true to British culinary and design traditions. Tihany plans to highlight rich, natural materials such as wood, leather and iron – historical elements at the root of 16th century British style – incorporating them in contemporary ways to reinforce Heston’s revival and modernization of traditional British recipes.

With views over Hyde Park, the restaurant will also feature floor to ceiling glass walls providing a glimpse into the open kitchen and an unusual one-of-a-kind large scale pulley mechanism. This contemporary chrome and steel contraption has been modelled after the 16th century pulley system originally designed for the Royal British Court’s kitchens. A selection of 16th century British recipes sourced from rare antique cookbooks will be on display behind a one-way mirror in the bar area, and a private dining room will be available for up to 10 guests as well as a chef’s table for six located within the kitchen. During the summer months, a terrace overlooking Hyde Park will provide guests with one of London’s finest al fresco dining locations.

Seating 140 guests, Dinner by Heston Blumenthal will serve lunch and dinner and from March 2011, afternoon tea. The kitchen will be headed by Ashley Palmer-Watts, group executive chef of the Fat Duck, who has worked with Blumenthal for ten years.