Heston flipping burgers outside Jacks butcher shop in Knightsbridge
JACK TAKES PART IN heston blumenthals ' In search of perfection' programme on BBC
OCTOBER 23, 2007
Chef Heston Blumenthal turns his attention to the nation's favourite dishes, in order to unlock their inherent perfection. In this BAFTA nominated programme, he tackles the hamburger, starting his research in Connecticut at the 'official' home of the hamburger. In New York, Heston chats with top US chef, Thomas Keller at his café and has a burger made from wagyu beef.
Back home he talks to Jack O'Shea, meat supplier to Heston's 3 Michelin star restaurant and currently ranking 2nd in the world, The Fat Duck. Jack reveals a unique method for grinding beef for the perfect melt-in-the mouth burger:
Jack appears 5 minutes 50 seconds into the programme.
Having discovered the perfect combination for burger mince; 50% chuck, 25% short rib and 25% brisket, Jack heads back with Heston and Kyle to the Fat Duck development kitchen where the research continues. They venture on to the 'Centre of Food Science' in Holland to determine the perfect thickness of the burger and the size of the perfect bun:
