Tiny Bray, England is home to The Fat Duck, one of the most acclaimed and legendary restaurants in the world. Holding three Michelin stars for 21 years and named the World’s Best in 2005, food journalists rain accolades upon Heston Blumenthal and his brand of culinary magic. Matthew Fort hails Heston Blumenthal as “the most original and remarkable chef this country has ever produced.” A.A. Gill once wrote, “There is not another restaurant anywhere doing anything remotely this brave or this daft. It is so out there, it has left the food section altogether.”
Blumenthal’s creations push the boundaries of scientific, experimental gastronomy—think crab biscuit and ice cream, snail porridge, quail jelly, licorice-poached salmon, and nitro-scrambled eggs with bacon. He credits his ADHD, as the “superpower” behind his endless creativity and relentless work ethic.
Housed in a cozy 16th-century cottage, The Fat Duck offers an intimate (and extremely limited) dining experience. Just 14 tables accommodate 42 guests, each attended by a dedicated chef, ensuring a truly immersive and theatrical culinary journey.
Dinner at The Fat Duck
The Sensorium menu is a masterpiece showcasing Blumenthal’s self-taught culinary brilliance—an immersive journey that engages the senses of smell, sound, sight, taste, and imagination.
This first course aperitif has the acidity to tease and enliven the taste buds.
Aerated beetroot with horseradish and mascarpone cream possessed an amazing contradiction of spicy and creamy sweet.
Third course is a “Tonic of Botanicals” with green herbs, Jerusalem artichoke ice cream and smoked cumin royale.
The “Sound of the Sea”, represents the taste of the seashore and a soundtrack of crashing waves. Panko sand, pickled seaweed, oysters, Japanese lily bulbs and ponzu.
One of Heston’s more infamous dishes is snail porridge. Aware that I had recreated this dish, Chef Eric welcomed us to the kitchen. There we could observe the preparation and he demonstrated new techniques. You can see my take on his dish HERE. This is a delicious way to enjoy escargot beyond the traditional baked parsley, garlic and butter rendition.
The Fat Duck kitchen.
The first year award of three stars resides proudly in the kitchen.
Burnt wheat bread and house made butter cleansed our palate in-between main courses.
The Tea for Mock Turtle Soup begins with seasonings pressed into what appears as a stopwatch. When immersed, it dissolves into a delicious, unctuous broth.
Mock Turtle Soup is paired with an egg, tongue and toast sandwich.
Beef Royale with mushroom ketchup, smoked anchovies and veal sweetbread.
Desserts
“Breakfast-land” is Blumenthal’s title for his iconic nitrogen egg and bacon ice cream with pan perdu and tea jelly
Our penultimate dessert is a black forest gateau with almond crust, chocolate sponge cage, white and dark chocolate mousse and amarena cherry.
Our final taste is a selection of petit fours randomly selected from the Fat Duck dessert trolley “Like A Little Sweet Shop”.