

Heston's Feasts
Season 2
Michelin three-star chef Heston Blumenthal reinvents historical cuisine with modern sensibilities, crafting inventive, memorable feasts for guests who are unaware of what dining experience awaits them.
Where to Watch Season 2
8 Episodes
- Heston's Fairytale FeastE2
Heston's Fairytale FeastHeston makes a fairytale meal featuring a Cinderella pumpkin, a stuffed boar's head inspired by Snow White, and an edible Hansel and Gretel house for pudding. His guests include actress Fay Ripley and broadcaster Hardeep Singh Kohli. Strong language and scenes of animal butchery - Heston's Gothic Horror FeastE4
Heston's Gothic Horror FeastCelebrated chef Heston Blumenthal continues his latest gastronomic adventure reinventing famous period and mythical feasts for the ultimate 21st century banquets. Heston's Gothic Horror Feast offers him the chance to play the mad scientist and create an outlandish banquet based on all his favourite 19th century horror novels; including Bram Stoker's Dracula and Mary Shelley's Frankenstein. Gothic horror stories were written at a time when food became thrilling, with delicious new recipes and ingredients combining to create a shock and awe gastronomy. Heston's celeb diners, including broadcasters Ulrika Jonsson, Nicholas Parsons and Colin Murray, tuck into a blood risotto starter and an edible Frankenstein monster, polished off with an edible graveyard for dessert and edible breasts inspired by the Marquis de Sade. - Heston's Ultimate FeastE7
Heston's Ultimate FeastHeston picks his favourite dishes from his first series of Feasts, including meat fruit from the middle ages, a mesmerising mock turtle soup from his trippy Victorian Feast, an ejaculating cake from Ancient Rome, and an edible monster from the times of Henry VIII called a cockentrice. Scenes of animal butchery - Heston's Fishy FeastE8
Heston's Fishy FeastFancy this for lunch: sea cucumber tea? Wolffish and chips? Trout candy floss and chocolate starfish? Heston turns to the sea in this special episode of Feast. Across the world's seas, fish stocks are dwindling. If current trends continue, many will collapse completely in the next 50 years. But to super chef Heston Blumenthal this isn't the time for doom and gloom - this is the culinary opportunity of a lifetime. He is certain the sea is full of delicious, unused alternatives to our traditional fish suppers.