The Fat Duck
Fine dining restaurant · Bray
High St, Bray, Maidenhead SL6 2AQ, United Kingdom
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Highlights
Innovative tasting menu with multi-sensory dishes and theatrical presentation
Innovative tasting menu with multi-sensory dishes and theatrical presentation
"Heston Blumenthal’s innovative multi-course tasting restaurant gained fame for adventurous dishes—historically including now-retired items like snail porridge and egg-and-bacon ice cream—and in 2017 Blumenthal received a lifetime achievement recognition from the World’s 50 Best. The current “Sensorium” tasting is presented as a sensory journey and starts at about £275 (roughly $351)." - Hillary Dixler Canavan
"The menu at this iconic restaurant is titled 'Sensorium' and is a 'journey through the mind' which explores how we gather sensory impressions as we eat and turn them into memories. The array of dishes include many Heston Blumenthal classics, alongside some new creations – and his motto, 'question everything', remains. The multi-sensory cooking is testament to his ground-breaking approach: innovative, playful and perfectly judged, with harmonious textures and flavours. Theatrical, interactive service from the charming, professional team heightens the experience." - Michelin Inspector
"Home to the famously over-the-top botrytis cinerea dessert, a multi-element spectacle that leans into molecular techniques and whimsy — the dish can involve dozens of ingredients and steps (the piece cited includes roughly 80 ingredients, 55 steps, and 23 elements) and features components like chocolate spheres, pear caramel, nitrogen-dipped grapes, and aerated saffron." - Jaya Saxena
"Pangrattato, once known as “poor man’s Parmesan,” is one of those imitation foods whose symbolism has mutated considerably over time, to the point, even, of becoming the clearer sign of luxury. In London, one of the simplest and most economical of uses for old bread has come to occupy an incongruously reified position. Fried breadcrumbs crop up in surprising places — as a chilli-oregano constellation topping for the Second City sub at Bodega Rita’s, say — as well as expected ones, inevitably found at pasta titans like Trullo and Padella. But nowhere celebrates them more than Manteca, where duck fat pangrattato is the cascading crown to fazzoletti, rendering the duck ragu it’s served with almost incidental." - Hester van Hensbergen
"The Fat Duck, celebrating its 25th anniversary, is serving an Anthology Menu featuring classic dishes from Heston Blumenthal's imagination. Michelin Inspectors recommend booking early to experience the seasonal menus. The iconic restaurant, known for its multi-sensory cuisine, has been awarded Three Michelin Stars and continues to influence gastronomy with Heston's innovative approach." - The MICHELIN Guide UK Editorial Team
