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Slide 17 of 23

Mandarin Oriental Hyde Park, London

At his first London restaurant, chef Heston Blumenthal of the Fat Duck re-creates dishes like “meat fruit”—chicken liver disguised as a tangerine—from a 16th-century recipe. “The food is inspired by the past, but it’s not ye olde English cooking,” he says.

Photo courtesy of Mandarin Oriental.
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