years. Both Heston and Ashley spent a lot of time researching historical menu choices when planning the restaurant which was further enhanced when Heston was filming the Channel 4 show, Heston’s Feasts which saw Heston recreate famous period dishes and feasts for 21st century diners. To give an accurate representation of the food at that time, they also contacted food historians and took inspiration from the British Library.
Since opening five and a half years ago the food at Dinner has gradually evolved to offer more ‘refined’ dishes that are ultimately bolder and cleaner. Advances in technical abilities have also helped improve the way the dishes are prepared and presented reflecting the restaurant’s growth from when it first opened its doors half a decade ago.
“I think the food style now is really an evolution of where we started. I would say our techniques are much more advanced, plating is much more intricate, there’s more detail in the food. It’s probably a little bit more refined and I like to think the flavours are more bold, clear and clean. The balance, I like to think is a lot better than when we first opened.”
Despite the name, Dinner is open for both lunch and dinner seven days a week. Working alongside Ashley in the kitchen are 51 chefs who work four days a week and 65 Front of House staff including the wine team.
Looking ahead, Ashley is keen for Dinner to expand and would like to open at least two more establishments within the next five years. He also hopes customers dining in more than one of the restaurants will receive a fluid experience between each venue.
“I like to think I will be running a few more, maybe two more, Dinner by Heston’s around the globe and being more remote as well and having is operating as it should be. Showcasing the best ingredients, growing on the most incredible teams in each location and generally having this kind of cross between someone from one country with experience in our restaurant coming to London or going to Melbourne.”
