@AnthonyDunn – 07/06/2013 08:44 GMT
I believe some of Heston’s recommendations were implemented, however they were purely on the taste side. More umami dishes for example.
Other recommendations pertaining to oven quality (steam and more variable control) and prep space, both of which would have improved the dining experience, were more problematic.
As you say Anthony, rather bemusing that dishes were selected based on a ground level tasting not encumbered by limited prep space nor ancient ovens.