Chef Heston Blumenthal's profits more than double - where did it all go right?

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Blumenthal new gadget range

Heston Blumenthal's business accounts have revealed that the profits from his business ventures have more than doubled in one year - and turnover has shot up to almost £13 million.

So where did it all go right for Heston, and how does his wealth compare to other celebrity chefs?

The accounts

The business accounts were revealed by the Daily Mail, which highlighted that it wasn't clear whether the profit includes his pay cheque as the face of Waitrose. It added that there was also a contribution of almost £500,000 as profit from an unspecified investment.

The Telegraph reported that the company paid out dividends of £750,000 to shareholders - which it understood to be Blumenthal and his family.

How did he make it?

The income comes from his portfolio of award-winning restaurants: The Fat Duck, The Crown and The Hinds Head in Bray, Berkshire and Dinner by Heston Blumenthal at the Mandarin Oriental Hyde Park Hotel in London. This year Dinner was awarded two Michelin stars, and The Fat Duck three.

In June his restaurant at Heathrow is expected to join the portfolio - so we can expect the turnover to increase again.

We don't know whether his endorsement for Waitrose was part of the figure and we don't know how much his new range of kitchen gadgets has boosted his wealth. However, clearly after some tough years for the restaurant industry as a whole, it's a boom time for Blumenthal.

Richest

While his businesses look healthy, he's far from the richest chef in the UK. The Sunday Times Rich List awarded this title to Jamie Oliver - valuing him at £150 million.

Second on the list, highlighted by Forbes magazine, is Gordon Ramsey. The magazine put his net worth at £23 million.

Heston, meanwhile, was estimated at being worth just £2 million in 2012. He claimed to The Telegraph that he was rubbish with money - because if he needs something he just buys it and worries about the cost later. However, it's not personal indulgences that are his weak points - he spends his money on new kit for his restaurants.

He also told the newspaper that times had been tight in 2004, but The Fat Duck winning its third Michelin star, and the flood of bookings that it caused, saved his skin.

One reason often given for the fact that he isn't raking in the kind of fortune that a man of his skill and fame would suggest is that he is said to be motivated by the quality of his food, restaurants and programmes - rather than making money.

This year, it seems, he has managed to do both.