Ep 6. Heston's 80s Feast

In this episode of Heston's Feasts season 2, Heston Blumenthal takes a trip back in time to the 1980s and creates a feast inspired by the food of the decade. The episode takes viewers on a journey through the bold and sometimes bizarre dishes that defined the culinary trends of the era.

Heston starts by exploring the rise of fast food chains like McDonald's and Burger King in the 80s, and sets out to create his own ultimate Big Mac. He experiments with different cuts of beef and a variety of toppings, aiming to create a burger that is both nostalgic and innovative.

Next, Heston delves into the world of nouvelle cuisine, a style of cooking that emerged in the 1980s and emphasized complex flavors and intricate presentation. He creates an elaborate dish featuring lobster and foie gras, layered with a rainbow of colored gels to create a stunning visual effect.

Moving on from haute cuisine, Heston explores the phenomenon of fusion food, which became popular in the 80s as chefs began to blend different culinary traditions from around the world. He creates a unique dish fusing Chinese and British flavors, featuring crispy Peking duck pancakes served with a creamy, tangy Coronation chicken filling.

Finally, Heston turns his attention to the world of desserts, which underwent a radical transformation in the 80s thanks to the rise of molecular gastronomy. He creates a deconstructed trifle, featuring layers of sponge cake, jelly, and custard reimagined as a series of intricate jelly bubbles.

Throughout the episode, Heston is joined by a cast of expert guests who lend their perspectives on the foods and trends of the 80s. From legendary chef Pierre Koffmann to food critic Jay Rayner, these experts offer insights and anecdotes about the culinary landscape of the decade.

Heston's 80s Feast is a playful and inventive exploration of a decade that brought about big changes in the world of food. With his trademark blend of creativity and scientific precision, Heston uncovers new possibilities in old classics and invents entirely new dishes inspired by the flavors and styles of the era.