CHEF Heston Blumenthal’s son is serving up gourmet cuisine like his dad — but as “boil-in-the-bag” portions.
Michelin-trained chef Jack Blumenthal’s food is vacuum-packed and posted to customers.
They then reheat grub such as roast beef in red wine sauce with all the trimmings in boiling water in 30 minutes.
Jack, 27, is pioneering the venture called Roasted with chef partner Scott Perkins, 32.
Roast dinners cost £28.50 and desserts £7.50.
He said: “It’s a twist on the boil-in-the-bag concept. It’s fresh, top restaurant-quality food.
“We’ve already had clients who pass it off as their own work and we don’t mind a bit.”
Scott, 32, who is also launching a school meals venture with Jack at a school for youngsters with autism, said: “The idea behind our delivery service is to take the work out of Sundays.
“A saucepan of boiling water and and an oven does the job in half an hour with our roasts with only a plate to wash up.”
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