Master of Molecular Heston Blumenthal Unveils Meat Fruit Mark 2

Heston Blumenthal’s London restaurant, Dinner, in Knightbridge, has unveiled a Christmas special reiteration of its iconic meat fruit dish. The original mandarin version has been one of the city’s most familiar and photogenic foods of the past decade, an assembly that features chicken liver parfait encased inside a mandarin fruit jelly, shaped to resemble an actual mandarin.

For the Christmas season this year, the restaurant has developed a new, special meat fruit, replacing mandarin with plum — and doing little else. The dish will be available from tomorrow (Friday 1 December) until the end of the year, on both the private dining set menu and the restaurant’s a la carte offering, priced at £21. The plum-flavoured gel casing is infused with Mas Amiel Maury Cabernet Sauvignon red wine, and festive spices: cinnamon, cloves, long pepper and star anise.

The restaurant, which though named after the master of molecular gastronomy, is actually helmed by chef Ashley Palmer-Watts.

• Watch: Meatfruit Looks Like an Orange, Tastes Like Meat [E]
• Meat Fruit at Dinner by Heston Blumenthal in London [E]