The Art of Eating: Style, flavour, substance

Each time that the World’s Best 50 Restaurants are announced, certain critics get on their high horses and decry that the “the best food isn’t found at Heston Blumenthal’s” and good honest British food is best. How ironic that she’d rather go off and eat Italian pasta.

I’m lucky enough to have eaten at one of the restaurants on the list, Heston Blumenthal’s Dinner. Here was food I wouldn’t or couldn’t cook at home, delicious, intriguing, challenging. That’s what I look for when I eat out.

At our own Castle Terrace, here in Edinburgh we have a star that is on the ascendant. Each time I have eaten at the restaurant I’ve come away dreaming of certain dishes, wondering how on earth Dominic Jack dreams up and executes such delights. It’s a privilege to see prime Scottish ingredients subtly presented with a Japanese twist; with “earth” – toasted cumin crumble or in amuse bouche that’s a mouth of Caesar salad.

It’s how a great chef marries flavours and textures together, tantalising the mouth. That’s the real art of food.

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