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Partners at Waitrose Ashbourne and Little Waitrose Chester got the chance to meet Heston Blumenthal last Wednesday (16

April) after winning a competition to sell the most Heston from Waitrose Christmas ‘hero’ products last year for core and convenience branches respectively.

So that the shop� oor was always manned, Heston talked to the 15 Partners at Chester in two groups. During a fascinating hour-long Q&A session, the celebrated chef talked about how he develops his Waitrose products, his favourites from the range (including the Ultimate Beef Burgers and Gin & Juniper Soaked Salmon), his foodie guilty pleasures, and even some funny stories from the set of his Waitrose TV adverts.

“It was a fantastic event and really exciting for Partners to meet someone who they otherwise would only be able to see on TV,” said Store Manager Paul Owen. “Heston’s is a really inspiring story as he wasn’t a professionally trained chef, so I really admire his determination.”

Bakery Partner Michaela Veresejova agreed: “It was amazing. He is so interesting and has so many ideas. I like that Heston is not just a celebrity, he’s still a real chef.”

Over at Ashbourne, Heston was greeted with champagne and a cheer from the 18 assembled Partners. “Heston was very relaxed; he put all the Partners at ease and shared his amazing knowledge of food,” reported Branch Manager Richard Morgan. “Partners tasted some of the Heston products and we did an experiment

with his chocolates – which tasted amazing – to learn about the difference between taste and � avour.”

As for how Richard and his team managed to shift so many Christmas puds? “Nice and simple – we got customers to taste it and the product sold itself.”

You’ve had day jobs including a photocopier salesman and debt collector while training to be a chef. Do you have any advice for Waitrose Partners who have similar aspirations?

I would suggest learn the basics of classical French cooking � rst. You need to know what the classics are before you question them. Then question everything – it’s much more interestingthat way.

You’re really keen on food history. Have you ever looked into the Waitrose archives?

No, but I’d love to actually. I think it’d be great to go back and look at whether there are any old products that aren’t on the shelves any more. That’d be really interesting.

David Cameron said it takes him ages to shop at Waitrose because everyone chats to him. Does the same thing happen to you?

Yes. When I did my Christmas shopping the year before last at Finchley Road, everyone was very friendly, but they all wanted to see what I put in my trolley – and I felt like I should buy all the Heston stuff! It took me so long to get round, but it was actually really nice chatting to people because I wasn’t in a hurry.

You held the day for the golden ticket competition winners last month. How was it?

It was a great day. They came to Bray [where Heston’s restaurant The Fat Duck is situated], had a cocktail-making demonstration and made ice cream with liquid

nitrogen using smoothies from Waitrose. I gave them a tour and did a Q&A, then they were whisked off for dinner at the Mandarin Oriental [Heston’s London restaurant].

Your Heathrow Airport restaurant is opening soon and The Fat Duck is off to Australia. Is this the start of Heston’s global domination?

I’ve always planned to do a few restaurants internationally. The Australian one is because, of all countries, workwise, in the last 10 years I’ve been there more than anywhere else. I think it’s a great, great country. But world domination? I don’t know.

‘They all wanted to see what I put in my trolley!’When Heston Blumenthal visited two Waitrose branches last Wednesday (16 April), the Chronicle’s Katie Wright sat down with the three Michelin-starred chef and Waitrose brand ambassador to fi nd out about his plans for international expansion, his advice for aspiring chefs and why it takes him so long to shop at Waitrose.

Heston visits ‘hero’ branches

Heston with some of the team from Chester

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