Heston turn-off

Proud as we are to have introduced an unsuspecting public last Sunday to the idea that Britain is now the gastronomic world leader, we recognise that we omitted an important warning from our coverage. Heston Blumenthal, the head chef of the Fat Duck, is now even more famous than he was before last weekend for his snail porridge, his bacon and egg ice cream and balsamic mousse. The day after we featured the Fat Duck prominently in our report of the shortlist of the world's best restaurants, one quarter of which were British, Mr Blumenthal's was announced as the "best restaurant in the world". We commend to you the account on page 18 of Janet Street-Porter's attempts to reproduce Mr Blumenthal's cuisine in her own kitchen, and its subsequent descent into a culinary Hades. We should have included a prominent notice in last week's issue: Warning. Do Not Try This At Home.

Proud as we are to have introduced an unsuspecting public last Sunday to the idea that Britain is now the gastronomic world leader, we recognise that we omitted an important warning from our coverage. Heston Blumenthal, the head chef of the Fat Duck, is now even more famous than he was before last weekend for his snail porridge, his bacon and egg ice cream and balsamic mousse. The day after we featured the Fat Duck prominently in our report of the shortlist of the world's best restaurants, one quarter of which were British, Mr Blumenthal's was announced as the "best restaurant in the world". We commend to you the account on page 18 of Janet Street-Porter's attempts to reproduce Mr Blumenthal's cuisine in her own kitchen, and its subsequent descent into a culinary Hades. We should have included a prominent notice in last week's issue: Warning. Do Not Try This At Home.