Ashley Palmer-Watts

And I think that's a big part of what we do is about storytelling.

I'll come back to that on the menu.

Oh, what was it?

I was in the office one day.

I was in Bray.

So we have this corner office.

Fat Duck's over there.

Hindshead's there.

The Crown's down there.

And we got a call in from Johnny Ives, PA, saying, listen,

Johnny's just finishing his British holiday.

He's going back on his private jet.

Will we be able to buy some food for him?

Dinner by Heston, which was my restaurant in London.

Yeah.

the hind's head and we we serve it on the on the plane on the way back and we're like yeah why not let's do it so i had about a week and a half and i thought one of our famous dishes at dinner was is called a meat fruit which is from the 1500s when victorians used to make meat and fish look like fruit so when you cut into it it's something else so we put a duck liver parfait inside a mandarin jelly

And it even had the dimples on and everything, the most incredible textured pate.

But of course, it was an orange.

So I thought, wow, it'd be amazing if we could make an apple.

And so I went into the development kitchen.