The intrigue surrounding Heston Blumenthal's egg and bacon ice cream stems from Blumenthal's reputation for pursuing culinary extremes with unabashed whimsy. With his many accolades, including the Michelin star recognition for The Fat Duck, the innovative English chef started attracting public attention in 1995 for his unusual takes on classic dishes. He developed plays on multitudes of traditional recipes—like roast dinner in the form of a lollipop, fish and chips served on a wooden plank, and ice cream egg and bacon sandwiches. Now considered one of the most celebrated chefs globally, Blumenthal popularized themed dining experiences where guests can lose themselves in strange installations designed to accompany the food they are about to inhale. Through inventive culinary art, Blument

Question

Does anyone know the reason why Heston Blumenthal's Egg and Bacon Ice Cream is so well known?

Answer 1

Love you guys and your content. Forgot the mustard though on the Wellington.

Answer 2

Great content chefs!  Cheers from Canada

Answer 3

I came mainly for Ainsley Harriott so thank you gentlemen for this content, great stuff

Answer 4

Do these guys even have time to cook in the restaurant? They put out some quality AND quantity content. Much appreciated.

Answer 5

Another very interesting content. Thanks boys!

Answer 6

Great cooking and comedy timing…what a perfect combination

Answer 7

"We dont use it that often" Chef you literally use it in 3rd of your contents

Answer 8

Just my personal preference, I definitely find you guys doing more of this type serious, informative but still entertaining content more than just pure entertainment ones. No offense to it, but i do believe this type of content is your strongest suit and what makes me fall in love with this platform.

Answer 9

i am a sous chef from the philippines and i fookin love this channel all about cooking

Answer 10

You lads are killing it

Answer 11

Loving this style of content.

Answer 12

Those dishes looked great. Thanks for the content

Answer 13

At the Robuchon atelier in Paris they offer a portion of the potatoes as an amuse bouche

Answer 14

I assume Ramsay's Wellington's recipe change for the Savoy, because this is the first time I've seen pancakes in it. Also, strange you didn't lather the beef with mustard, as far as I know, a must for Wellington.

Answer 15

I'm a recent convert to the channel and absolutely love it, love the content, the food and the amazing tips. Keep up the good work... Reading from Tenerife...

Answer 16

We had tapioca at boarding school and loathed it - called it Frogs eggs, I think.  I guess it’s all in how you cook it.  Love your programmes!

Answer 17

You guys are amazing, I definitely need to check your restaurant next time I will be in GB

Answer 18

This is great, reminds me of the book, "Signature dishes that matter" but in content form.

Answer 19

Finally GREAT SUPPORT ALL THE WAY TO YOUR 3 MECHILAN STARS