Inside Heston's World
Overview
Heston Blumenthal has created a culinary world of magic and wonder like nothing else on the planet. His restaurants and creative projects have defined new levels of cookery excellence, and pioneered brand new ways of looking at food. But his world is about to face a challenge like no other... his flagship restaurant, his pride and joy The ‘Fat Duck’, is migrating. Heston is picking up his entire restaurant, staff and facilities, and moving it 10,500 miles to Melbourne, Australia. There he will attempt to not only open, but successfully run his whole food operation in a brand new country for seven months. This documentary series will spend a year following this remarkable adventure.
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Episode 1
Have you ever wanted to enter the doors of Heston Blumenthal’s three Michelin-starred restaurant The Fat Duck? In the first instalment of this four-part series, you'll be granted an intimate and exclusive look into this world-famous establishment and the lives of those who make it so special. Over a year of filming, cameras follow the team as they prepare for an audacious, six-month move to Australia. At the conceptual helm, Heston masterminds a brand new, multi-million restaurant build in Melbourne, while The Fat Duck's head chef Jonny Lake is tasked with working out how to ship 64,000 snails — essential to one of the their most iconic dishes ‘Snail Porridge’ — to the other side of the world. Heston is committed to bringing the entire team Down Under, but if Polish chef Wojciech Korfel doesn’t pass an English language exam, he’ll be left at home and The Fat Duck will be one man down.
