The Fat Duck is a restaurant run by chef Heston Blumenthal in Bray, Berkshire, England. The restaurant is known for its menu of unusual dishes, created following the principles of molecular gastronomy (although Blumenthal dislikes the term) examples include: "snail porridge", "sardine on toast sorbet", "bacon and egg ice cream", and "salmon poached with liquorice". At The Fat Duck, Blumenthal exploits psychology, experimenting with the diners' perception. Among the starters in the restaurant's tasting menu there used to be a "jelly of orange and beetroot", a serving of two separate jellies, where the red has been made using blood oranges, and the orange from paprika beetroots.The restaurant was opened in 1995 and is one of only four in the United Kingdom and Ireland that hold a three-star Michelin Guide rating; this has been the case since 2004. In 2005, it was named as the best restaurant in the world by Restaurant magazine and Best Restaurant in the UK in 2008, 2009 and 2010 scoring a maximum 10 out of 10 in the Good Food Guide. Parking is available in The Hinds Head Hotel car park, opposite The Fat Duck, which is patrolled by a security guard in the evening. In addition there are two village car parks. The Fat Duck is in a residential area and therefore we kindly ask that our guests respect our neighbours by leaving quietly. If you have arranged to be collected we ask that the driver of the vehicle switches off the engine whilst waiting.
Contact Details
Address: 1 High Street, Bray, Berkshire, SL6 2AQ, UK
