Famous for “culinary alchemy” he’s the chef responsible for delicacies such as snail porridge and bacon and egg ice cream.
See https://www.fatduck.co.uk/heston.html for his philosophy. In the meantime think unusual combinations – scientific rigour – multi-sensory experiences.
For example in a recent Christmas special all about evoking memories of Christmas he recreated that experience as food dishes . . . so myrrh wood was whittled into a spoon to stir the frankincense tea. Heston’s crackers proved to contain “a small wafer which, when eaten, tastes just like the smell of a baby.” And a fat goose fed on pine-needle essence, Paxo and apple. The mulled wine whose contents are hot down one side and cold on the other; and a tangerine mousse that is poached in nitrogen and makes steam come out of your nostrils. Cool.