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Water over single-malt whisky?

Over the course of 10 days, the Lea-Wilsons send filtered tap water through loops that use oak chips and oak dust

Richard Vines | Bloomberg 

Chef Heston Blumenthal wanted a simple and consistent way to imbue risotto with a smoky flavour at the Fat Duck, his Michelin-starred restaurant in Bray, England. The most obvious way, he thought, was to start with the water. But there was nothing on the market. He put forth a challenge: Make me some smoked water. “For anyone else, you would say, ‘No, you don’t normally smoke water,’” said David Lea-Wilson, owner of an ingredients business in Wales. But for Heston Blumenthal? “You think, ‘Actually, this guy knows more about food than I ...

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First Published: Fri, October 13 2017. 20:49 IST
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