Celebrated chef Heston Blumenthal continues his latest gastronomic adventure reinventing famous period and mythical feasts for the ultimate 21st century banquets. Heston's Gothic Horror Feast offers him the chance to play the mad scientist and create an outlandish banquet based on all his favourite 19th century horror novels; including Bram Stoker's Dracula and Mary Shelley's Frankenstein. Gothic horror stories were written at a time when food became thrilling, with delicious new recipes and ingredients combining to create a shock and awe gastronomy. Heston's celeb diners, including broadcasters Ulrika Jonsson, Nicholas Parsons and Colin Murray, tuck into a blood risotto starter and an edible Frankenstein monster, polished off with an edible graveyard for dessert and edible breasts inspired by the Marquis de Sade.

Heston goes 70s retro, plundering the technicolour wonderland of his boyhood culinary experiences for a feast featuring savoury ice lollies, a luxury school dinner of spam fritters, lumpy…

Heston compiles his Ultimate Feast by looking back at the dishes he created in his first series of incredible banquets, and picking his favorites. For an appetizer he explores the food trickery of the Middle Ages, and re-invents a classic dish called meat fruit: literally meat disguised to look like fruit, including juicy plums made from bulls' testicles. For his starter Heston picks out the mesmerising mock turtle soup from his trippy Victorian Feast, including a golden pocket watch which magically dissolves to form the stock for the soup. For the centre piece Heston travels back to the court of Henry VIII, to create the legendary edible monster known as a cockentrice. And to cap it all off, Heston returns to Ancient Rome, and perhaps the sauciest dish in culinary history: the ejaculating cake. Last in the series.

Heston creates a banquet inspired by the Regency period fairytales which he remembers from his childhood.

In this episode, Heston creates a feast worthy of being served on the Titanic. The Edwardian period was a golden age of daring adventure when great banquets celebrated British heroes such as Lawrence of Arabia and Robert Falcon Scott. Heston wants to put on a feast that captures the Edwardian sense of adventure: the greatest feast never eaten: the last meal on the Titanic. The menu includes Antarctic roll, inspired by Scott and served on edible snow; camel burger, inspired by Lawrence of Arabia; and flambéed iceberg for dessert. Heston is joined for dinner by former MP Edwina Currie, broadcasters Michael Buerk, Nadia Sawalha and Donal MacIntyre; comedienne Olivia Lee; and dancer Adam Garcia.

Heston takes a look at the 1960s which was an amazing era for food experimentation.

Renowned chef Heston Blumenthal is creating his own Mad Hatter's tea party for a group of celebrity diners including Rageh Omaar, Gemma Redgrave, Dawn Porter, Toby Young and Richard Bacon.

Heston Blumenthal creates a medieval magical feast for celebrity diners - chef Andi Oliver, actor Bill Paterson, choreographer Craig Revel Horwood, Germaine Greer and actor John Thomson.

Heston creates a spectacular Tudor feast for a group of celebrity diners. Dishes include frog blamanche, a specially created mythical beast and bone marrow rice pudding.

Heston attempts to recreate a Roman feast.

Heston's recreate a Christmas Feast

Heston revisits the 1980s, a decade of excess and showing off, of slush puppies and Soda Streams, nouvelle cuisine and microwaves. The 80s was when Heston first discovered his love for cooking. It was a time when technology took over in the kitchen, and Heston sets out to recreate the gadgets and the food that he loved through his teenage years. First off Heston revisits the City. Champagne was the drink of choice for yuppies, so Heston sets out to recreate its fizz with a Soda Stream, serving sake champagne inside a giant mobile phone with edible money made from sushi.

Fancy this for lunch: sea cucumber tea? Wolffish and chips? Trout candy floss and chocolate starfish? Heston turns to the sea in this special episode of Feast. Across the world's seas, fish stocks are dwindling. If current trends continue, many will collapse completely in the next 50 years. But to super chef Heston Blumenthal this isn't the time for doom and gloom - this is the culinary opportunity of a lifetime. He is certain the sea is full of delicious, unused alternatives to our traditional fish suppers.