Fancy some seaweed stew?

Blumenthal's six stars across three restaurants puts him firmly among the world's greatest chefs.

Blumenthal's six stars across three restaurants puts him firmly among the world's greatest chefs.

Published Jan 4, 2012

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London - He’s already given us snail porridge and bacon-and-egg ice cream. Now Heston Blumenthal has a new trick - seaweed-infused hospital food.

The television chef has suggested using kelp to make meals more flavoursome without adding salt.

He told BBC Radio 4’s Today programme that cooking broths and stews with the seaweed has been shown to give them a more meaty flavour.

Blumenthal, who last year signed up to a project to improve NHS meals in conjunction with Reading University, has been working with mince - chosen because it is easy to cook and eat.

He said the initial results of taste tests were “fantastic”, adding: “If this does go through I think it could make a massive difference to the ability to produce better tasting food in hospital.”

The chef, whose Fat Duck restaurant in Bray, Berkshire, is regularly named among the world’s best, also suggested that hospitals could “change the lighting, maybe change the colour, put some smell in the room” as patients eat “to inject a bit of fun”. - Daily Mail

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