The Fat Duck is a fine dining restaurant in Bray, Berkshire, England, owned by the chef Heston Blumenthal. Housed in a 16th-century building, the Fat Duck opened on 16 August 1995. Although it originally served food similar to a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking.[1]
The number of staff in the kitchen increased from four when the Fat Duck first opened to 42, resulting in a ratio of one kitchen staff member per customer. The Fat Duck gained its first Michelin star in 1999, its second in 2002 and its third in 2004, making it one of eight restaurants in the United Kingdom to earn three Michelin stars. It lost its three stars in 2016, as it was under renovation, preventing it from being open for assessment.[2] It regained all three stars in the following year.[3]
The Fat Duck is known for its fourteen-course tasting menu featuring dishes such as nitro-scrambled egg and bacon ice cream, an Alice in Wonderland-inspired mock turtle soup involving a bouillon packet made up to look like a fob watch dissolved in tea, and a dish called Sound of the Sea which includes an audio element. It has an associated laboratory where Blumenthal and his team develop new dish concepts.[1] In 2009, the Fat Duck suffered from the largest norovirus outbreak ever documented at a restaurant, with more than 400 diners falling ill.
^ ab"The Fat Duck – AA Review". Retrieved 28 November 2014.
^Hyslop, Leah (16 September 2015). "Michelin Guide 2016: Japanese restaurants in London win coveted stars". The Telegraph.
^Alexander, Saffron (3 October 2016). "Michelin Guide 2017: The Ritz and London's oldest Indian restaurant win coveted star". The Daily Telegraph. London. Retrieved 3 October 2016.
as well as a product range for the Waitrose supermarket chain introduced in 2010. He is the proprietor of theFatDuck in Bray, Berkshire, a three-Michelin-star...
and poached in duckfat, typically with garlic and other herbs. The French word confit means "preserved", and the French name for duck confit is "confit...
submissions, the offer was closed seven days later and the £200 given to a randomly selected entrant. In Heston Blumenthal's restaurant theFatDuck, 12 toast...
of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat. The meat is rubbed with salt (which acts as a preservative)...
gras (French for 'fat liver'); French: [fwa ɡʁɑ], English: /ˌfwɑːˈɡrɑː/ ) is a specialty food product made of the liver of a duck or goose. According...
inspired recipes. The book won two James Beard Foundation Awards. McKean is the Director of Story at TheFatDuck, and helped to relaunch the restaurant after...
the United Kingdom, parfait can refer either to the French dessert or to a very smooth meat paste (or pâté), usually made from liver (chicken, duck or...
thoroughly with water. Air is pumped under the skin through the neck cavity to separate the skin from thefat. Theduck is then blanched in boiling hot water...
(Yorkshire) devised a means of making use of thefat that dropped into the dripping pan to cook a batter pudding while the meat roasted. In 1737, a recipe for...
blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal,...
his restaurant, TheFatDuck, to create frozen dishes such as egg and bacon ice cream. Liquid nitrogen has also become popular in the preparation of cocktails...
Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found. Leah Hyslop, writing in The Daily...
such as Heston Blumenthal's TheFatDuck restaurant, and the Venezuelan Coromoto. Crab ice cream is a Japanese creation. The island of Hokkaido, Japan,...
Ramsay as the second-best in the country, behind theFatDuck in Bray, Berkshire, and describes it as "the nearest thing to a world-class restaurant experience"...
Australian food magazine. Following the final, guest judge Heston Blumenthal offered her a job at his restaurant TheFatDuck, which she accepted. In 2019,...
a traditional English dish that originated in the 18th century, primarily in the East End of London. The dish consists of chopped eels boiled in a spiced...
Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically...
Jonny Lake is a Canadian chef who was the Executive Head Chef at TheFatDuck, a three Michelin starred restaurant in Bray, Berkshire for twelve years...
in honor of the hotel and the word glory was appended to the name of the dish. At some point in the 1920s, the dish was introduced into the United Kingdom...
HP Sauce is a British brown sauce the main ingredients of which are tomatoes and tamarind extract. It was named after London's Houses of Parliament. After...
fats (such as butter), or that include eggs to make something similar to a sponge pudding or cake. "Spotted" is a reference to the dried fruit in the...
Palmer-Watts, formerly the head chef of another Blumenthal restaurant, theFatDuck. When he left in December 2019, Jon Miles-Bowring became head chef. Menu...
Global Information
Michelin stars