Heston Blumenthal, chef of Fat Duck ( the 3 Michelin starred restaurant and one of the top 3 in the world) and Dinner (which explores ancient British receipes) collaborated with high- end supermarket Waitrose to create a range of food products from condiments to pies. I have already reviewed his coriander and rose salt , Vanilla mayonnaise and Lapsang Souchong tea smoked salmon . The next one to try is steak, ale and kombu pie.
Kombu is a natural source of Umami, and is one of Heston’s favourite natural flavour enhancers. It is added to this otherwise traditional English pie in an attempt to create a twist. Did it work? Continue reading to find out >>