TV chef Heston honoured by flavour award
Release Date 27 October 2010
Chef Heston Blumenthal pronounced himself "gobsmacked" to be presented with an award for his services to the flavour industry at the University of Reading.
Heston was the recipient of the Bill Littlejohn Memorial Medal, awarded by the British Society of Flavourists (BSF), which works closely with the Food and Nutritional Sciences Department at the University, sponsoring and assisting in a flavourist training programme.
The Society was founded in 1970 to promote the art and science of creative flavourists working within the flavour industry.
Heston, owner of the three Michelin-starred Fat Duck restaurant at Bray, said: "I'm gobsmacked to be recognised in this way. I'm a chef and it is an honour to be awarded the medal by people who are incredibly talented, both technically and creatively."
Mike Tyrrell, President of the BSF, who presented the award, said: "Heston was chosen to give the BSF Bill Littlejohn Memorial Lecture, and receive the Bill Littlejohn Memorial Medallion, because of his prominent position in the food and catering industry where he has promoted flavours and applied his creative talent to use 'cutting edge' flavour technologies in his kitchen."
During the presentation evening last week, Heston took part in a Q & A session and spoke about the inspiration behind his innovative cuisine.
The lecture and award is made every year in memory of Bill Littlejohn to commemorate his life and the work he did for the Society. He was instrumental in the formation of the British Society of Flavourists, as he believed that flavourists needed a society that promoted the art and science of their profession. Sadly he died before the inaugural meeting in 1970.
ENDS
For more information:
University of Reading: Rona Cheeseman, press officer, on 0118 378 7388, email r.cheeseman@reading.ac.uk
British Society of Flavourists: Chris Goddard, christogoddard@aol.com
Notes to editors
Food and Nutritional Sciences is the largest University department of its kind in the UK, and has 21 full-time academic staff. It is renowned for its excellence in teaching and research. In the last Research Assessment Exercise (December 2008), 90% of its research output was considered 'internationally recognised'. Teaching Quality Audits have also given the department an 'Excellent' rating for its teaching.
The British Society of Flavourists was founded in 1970 to promote the interests of individuals working within the Flavour Industry. Membership is now in excess of 600 individuals, including flavourists, technologists, marketing and sales. Throughout the year a series of evening lectures are held at selected UK locations on subjects that are of interest to the membership as a whole. These range from academic technical presentations given by university lecturers to wine tutored tasting sessions. For the sixth time the BSF together with the University of reading has provided a flavourist training course for junior flavourists. http://www.bsf.org.uk/