Located in the picturesque village of Bray, The Fat Duck is a highly acclaimed restaurant that has been pushing the boundaries of cuisine since it opened in 1995. Led by the renowned chef Heston Blumenthal, The Fat Duck is known for its innovative and experimental approach to cooking, including the use of molecular gastronomy techniques. Let’s take a closer look at The Fat Duck and what makes it one of the world’s most famous restaurants.

The Cuisine of The Fat Duck

The food served at The Fat Duck is unlike anything you’ve ever tasted before. Chef Heston Blumenthal is constantly experimenting with new techniques and ingredients to create dishes that are both visually stunning and delicious. Some of the restaurant’s most famous dishes include nitro-poached green tea and lime mousse, snail porridge, parsnip cereal, and hot and iced tea.

Heston started the restaurant cooking the food he knew: classical French food in a bistro style. This slowly evolved into more experimental and entertaining dishes as Heston become emboldened by rave reviews from diners and critics alike. The menu has hit a plateau where it evolves slowly now, with few changes in the past couple of years apart from festive surprises.

Many of the Fat Duck signatures came from the limitations of the small kitchen. The gas supply was a domestic one, not suited to a busy professional kitchen. When cooking green beans he had to cook in small batches so as not to lower the temperature of the water. Investigating why they lost colour caused Heston to seek out famous food writer and probing mind Harold McGee, a relationship that continues to this day.

To find out more about how the recipes are put together there is a Fat Duck Cookbook based on dishes from the restaurant.

The Experience

One of the things that sets The Fat Duck apart from other restaurants is its multi-sensory dining experience. Every aspect of the meal, from the presentation of the food to the music that is played, is carefully designed to engage all of the senses. In addition to the visually stunning dishes, the restaurant also uses sound and scent to enhance the dining experience. For example, the dish called “Sound of the Sea” features a plate of seafood accompanied by an iPod playing ocean sounds.

Heston has had a fixation on ‘being like a kid in a sweetshop’ to the extent where the final course involved custom building a Victorian clockwork model sweetshop which mechanically opens to reveal a range of treats at the table side.

The menu has evolved into Heston’s motto “question everything.”

How much does it cost to eat at Heston’s restaurant?

Eating at The Fat Duck is not cheap, but it is an experience that is worth the price. With a vast brigade, attention to detail and limited number of covers in the restaurant, prices are high. The restaurant offers a tasting menu, which costs £275-£395 per person depending on the time and day of the week, and includes a range of dishes that showcase the restaurant’s signature techniques and ingredients. Additionally, there is a wine pairing option, which costs an additional £195 per person. (At time of writing). Midweek lunchtime bookings are cheaper, which definitely adds up at this price!

The History of The Fat Duck

The Fat Duck was founded by Heston Blumenthal in 1995 converted from an old pub. Locals were sceptical and in some cases angered at the restaurant coming in and taking over. The restaurant quickly gained a reputation for its innovative cuisine. In 1999, The Fat Duck was awarded its first Michelin star, and by 2004, it had earned three stars, making it one of only four restaurants in the UK to hold the prestigious three-star rating. Over the years, the restaurant has continued to win awards and accolades for its innovative approach to cooking and dining.

The Fat Duck menu, August 2007. A la carte is no longer available.

In 2006 Heston received an OBE for services to British Gastronomy.

Controversy

In 2009, The Fat Duck was at the centre of a controversy when over 500 diners fell ill with norovirus after eating at the restaurant. The incident was traced back to contaminated oysters, and The Fat Duck was forced to close for two weeks while the issue was addressed. The restaurant has since implemented new safety protocols to ensure that such an incident does not happen again.

Conclusion

The cooking of Heston Blumenthal has inspired me for decades. Many of the dishes on this blog are directly inspired by the Fat Duck chef: sous vide gammon, treacle tart, triple cooked chips, and roast potatoes, all of which I cook often and keep looking at. Picking apart a recipe to understand why it works has pushed me further in my cooking.

If you’re a foodie looking for a truly unique dining experience, The Fat Duck is definitely worth a visit. The restaurant’s innovative cuisine, multi-sensory dining experience, and reputation for excellence make it one of the most famous and highly regarded restaurants in the world. So why not book a table and experience it for yourself? Just be prepared to pay for the privilege.

Buy The Fat Duck Cookbook from Amazon