Inspired by the current major exhibition at The Ashmolean Museum, Heston Blumenthal and Ashley Palmer-Watts have created a unique interpretation of the Last Supper in Pompeii.

Using the carbonised and organic remains of food unearthed by archaeologists, Taste History - Last Supper in Pompeii is inspired by the rich food culture of this ancient town and how food played an integral part of daily life.

Working closely with The Ashmolean’s Dr Paul Roberts, curator of the exhibition, Heston and Ashley Palmer-Watts have created a special banquet menu (£88) for Dinner by Heston, London - inspired by, and in collaboration with, the exhibition.

Savour a taste of history, from the ancient Roman town immortalised by the ash of Mount Vesuvius in AD 79 with dishes such as an authentic Pompeiian bread made with heritage spelt flour and Grano Arsso, a burnt wheat flour from Puglia, and a modern take on Libum, a dessert based on baked fresh cheese curds.

Ideal For

History in the tasting, Pompeian-inspired feasting

Signature Dishes

Pickled mussels and octopus in a lovage, garum & mussel emulsion; roast duck with buttered turnips, turnip tops and truffle; served with duck sauce of Pompeiian red wine, fig vinegar and spice, and a civit of confit duck leg and a baked goat’s curd cheesecake served with white-wine gel, grapes, honey ice cream and crystallised almonds.