The Fat Duck’s Chef Patron Heston Blumenthal is self taught. With no prior training, he immersed himself in the rules and regulations of classic French cuisine - only to discover that for him this created more questions than answers. His relentless quest for knowledge has seen him recognised throughout the world as one of the greatest modern chefs of our time. His fascinating journey involves associations with biochemists, perfumeries, food psychologists, DJ’s and food historians, to name but a few. His determination and relentless research have broken down barriers between science and gastronomy and his groundbreaking innovations have made him a leading light in a food movement of modernism that can be felt throughout the world. His menu at his restaurant, The Fat Duck restaurant in Bray allows his guests to enjoy a multi sensory dining experience, which always includes that essential Blumenthal ingredient – fun.

 

The Fat Duck has received a prestigious series of accolades including a coveted third Michelin star, which was awarded in January 2004 and has been retained since. The Fat Duck remains one of only three restaurants in the UK to have achieved this status. Since then, this has been followed by a whole host of other industry awards, both in the UK and overseas including becoming The World’s Best Restaurant as awarded by RestaurantMagazine, 2005.

 

Heston Blumenthal has also received personal recognition for his achievements including an OBE from Her Majesty Queen Elizabeth II and an honorary doctorate from the University of Reading.

 

The success of The Fat Duck is undoubtedly down to the commitment and passion of the whole team. Dishes like Orange and Beetroot Jelly; Nitro Scrambled Egg and Smoked Bacon Ice Cream; the Snail Porridge have become legendary, as has his work with liquid nitrogen. Heston Blumenthal continues to push the boundaries of taste and flavour and explore the myths surrounding culinary alchemistry. In 2005 a lab was established at The Fat Duck to allow greater freedom to explore the marriage of ingredients, texture and taste. New dishes continue to delight and intrigue diners, always created from the best produce available, sourced both locally and worldwide, such as The Sound of the Sea - a seaweed & seafood combination served as if washed up by shellfish foam on tapioca ‘sand’ with an iPod playing the sound of waves.

 

Applause for The Fat Duck also extends to the wine list, which has won individual awards for its eclectic selection of producers and vintages. Let the sommelier select your wine to match each individual course with the unforgettable and fun dining experience that is the Tasting Menu at The Fat Duck.