Unconventional TV chef Heston Blumenthal sets out to revitalise the menus at four British institutions. An NHS hospital, British Airways in-flight food, a Royal Navy submarine and the Cineworld chain of cinemas are the diverse targets of Heston's culinary revolution. How will his penchant for eccentric dishes such as bacon and egg ice cream and snail porridge sit with the staff and customers of each institution?
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