In transit doesn't mean greasy fast-food when you are waiting in Heathrow Airport's departure lounge.
Master of molecular gastronomy, multi-award winning Fat Duck executive chef, Heston Blumenthal is set to open the Perfectionists' Cafe catering to travellers who want exceptional food while they wait.
'The demands of an airport outlet are quite different from our other restaurants,' Heston explains.
'Some guests will have very little time to spend with us and others, in transit or with longer check-ins, will have time to linger. The restaurant will of course cater to both, but we want to deliver food that is fun and familiar – food that is stimulating to the palate and at the same time easy to enjoy.'
'When we made ‘In Search of Perfection’ we travelled to Naples in Italy and spent hours researching the exact temperature of pizza ovens that deliver the perfect crispy but chewy base with meltingly soft toppings. We knew that could only be achieved here with the right oven, so it was really fortunate we were able to incorporate one into the design,' says Blumenthal.
The burgers will be made by grinding all the meat grains in the same direction to maximise the juiciness of the meat. Traditional Fish & Chips will be served with the ultimate crunchy batter and pizzas will be cooked in the first ever wood burning oven in an airport.
The concept of The Perfectionists’ Café will be nostalgic and hark back to the heyday of 1960’s passenger flights, when air travel was deemed glamorous and travellers dressed in their best to fly.
For those of you travelling post June 4, the restaurant will be located directly after the security checkpoint in Terminal 2's departure lounge. The café signage will be a large mechanical clockwork knife.
Culinary genius awaits.
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