Hay Smoked Trout (c.1730) Excerpt from Historic Heston: “Historic recipes have many virtues, but lightness isn’t generally one of them; bent on impressing their masters, all professional chefs have often been drawn to something spectacular and substantial. So when I came across Charles Carter's recipe for lemon salad, I was instantly drawn to it. Consisting of lemons cut into rings and lightly pickled, it promised to be simple, cleansing and refreshing. I could already picture several dishes in which that little burst of acidity would balance perfectly the richness of other ingredients.” *LEMON SALLAD, OR LEMON COMPORT “Take the clearest and thickest Rind Lemons, cut them in Halves, and with a sharp-pointed Knife cut out the Pulp, but not too close to the Rind; then slice it round in long Rings into fair Water, and let it lie an Hour or two; then boil it in fair Water till pretty tender and then make a Syrup of half white Wine and half White-wine Vinegar, and boil it up into a Syrup with double-refind Sugar; Send it with other Sallad, that in the Middle, after it has lain four or five Days in the Syrup” Charles Carter, The Complete Practical Cook (1730)* #michelin #michelinstar #michelinstarchef #michelinrestaurant #michelinstars #thefatduck #dinnerbyhestonblumenthal #dbhb #dinnerbyheston #mandarinorientallondonhydepark #mandarinoriental #londonfoodie #londonlife #cheflife #chefsofinstagram #chefsofinsta #trout #50bestrestaurants #hospitality #hospitalityindustry #hestonblumenthal #heston #finedining #quantumgastronomy #imagination #creativity #fun #curiosity #questioneverything Photography by @dimitri.andreas.photography