JOIN HESTON BLUMENTHAL FOR HIS LAST SUPPER IN POMPEII 

Inspired by the current major exhibition at The Ashmolean Museum, Heston Blumenthal and Ashley Palmer-Watts have created a unique interpretation of the Last Supper in Pompeii. Using the carbonised and organic remains of food unearthed by archaeologists, Taste History - Last Supper in Pompeii is inspired by the rich food culture of this ancient town and how food played an integral part of daily life.

Launching on Tuesday 7th January 2020 at Dinner by Heston, London, the special menu will give guests a taste of history, from the ancient Roman town immortalised by the ash of Mount Vesuvius in AD 79.

The banquet menu and special dishes have been inspired by the carbonised and organic remains of food unearthed by archaeologists. These include:

Carbonised bread of Pompeii & Bay of Naples Butter

Pickled Mussels and Octopus in a Lovage, Garum & Mussel Emulsion

Pickled seafood served on a smoked olive oil, lovage, onion and lemon emulsion

with a mussel cream, salad of endive, celery, oyster leaf and fried purslane

Duck & Turnips

Roast duck with buttered turnips, turnip tops and truffle; served with duck sauce of

Pompeiian red wine, fig vinegar and spice, and a civit of confit duck leg

Libum

A rich baked goat’s curd cheesecake served with white-wine gel, grapes,

honey ice cream and crystallised almonds.

The Last Supper in Pompeii menu will available for lunch or dinner from 7th January – 31st March, with a set menu priced at £88 and individual dishes available to order from the a la carte. Bookings can be made here.

For more information, please contact j.hampson@gemmabellandcompany.com