The Today Programme on Radio 4 had the second of two items regarding slow food, featuring the progress of a piece of Pork slow-cooked in vacuum-pack for 72hrs at The Fat Duck, a restaurant in Bray near Maidenhead owned by Michelin-starred chef Heston Blumenthal.

The items include interviews with other slow-food pundits and related suchlike. RealAudio required.

item on wednesday: [www.bbc.co.uk]
followup today: [www.bbc.co.uk]
linked from: [www.bbc.co.uk]

A well-connected uberfoodie colleague/friend of mine has (um) variable opinions of HB, but his restaurant is certainly a place I intend to visit at some point. To date I have been to several Michelin 1-star and a couple of 2-star restaurants – including Le Manoir Aux Quat’ Saison with which I have some distant history – but I feel the need to start touring them more consciously, not least to prep for an eventual trip to (amongst others) Ramseys in London, which I intend one way or another.