Heston Blumenthal first opened The Fat Duck in August 1995. The building was originally a pub and has undergone an extensive refurbishment of the restaurant and Kitchen in the summer of 2000. The most accurate description for this restaurant's cuisine is "molecular gastronomy" which is essentially the study of the science of food, cooking and eating. It has been described as " the most exciting, interesting, imaginative and daring" food in the country. The menu is structured into series of mini-courses with choices at third, fourth and sixth course only. Outrageous courses include pigeon jelly, or smoky bacon and egg ice-cream. The décor is chic and minimalist, with an understated, yet very colourful elegance.

 

Menus

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