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<\/p>\nHeston Blumenthal has raised eyebrows by serving a main course of braised celery for almost \u00a350.<\/p>\n
The vegetarian dish features Gruyere cheese, girolle mushrooms, truffle, cider apple and smoked walnuts. It will set back visitors to his Michelin-starred Dinner by Heston Blumenthal restaurant in London \u00a348.<\/p>\n
The dish dates to 1730 and according to the UK Association of Dieticians, celery is in season from September until January in the UK.<\/p>\n
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Meat and fish dishes at the eaterie are not much more expensive, with Roast Cod and Cockle Ketchup, dating from 1830, priced at \u00a356 and Powdered Duck Breast \u00a358.<\/p>\n
One diner who had the celery described it as \u201cexcellent\u201d on TripAdvisor, adding: \u201cEach dish was perfectly presented and tasted faultless.\u201d<\/p>\n
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But another diner who had it said: \u201cIt was good but I didn\u2019t expect it to be almost as expensive as the meat dishes.\u201d<\/p>\n
Chef Deiniol Pritchard, COO of Dinner by Heston Blumenthal, said the utmost care was put into creating the dish.<\/p>\n
\u201cThe main cost is black truffle," he said. <\/p>\n
\u201cIt\u2019s intellectually driven. We\u2019re not a farm-to-fork restaurant. With wastage, it costs almost that much just to put the dish on the plate without any labour, that\u2019s just food cost.<\/p>\n
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\u201cIt takes a lot of work before we can start to even develop the dish to understand the historic recipe and the times it\u2019s come from and then adapt it to a fine dining restaurant.\u201d <\/p>\n