Top Restaurant Review - The Fat Duck, UK

27 April 2009

Established in 1995 and run by chef Heston Blumenthal, The Fat Duck is a one of the finest restaurants in England. Located in Bray, Berkshire, this posh and elegant restaurant is a bit of a paradox. From the outside, the place looks more like the proverbial pub or “everyman” eatery. Inside, the restaurant is more like a palace with a delectable menu created on the principles of molecular gastronomy.

The menu definitely has its own niche, meaning that some of its items are not for everyone. Some of the dishes you find include snail porridge, sardine sorbet, and salmon poached with licorice.

The Fat Duck was the recipient of the Michelin Guide Three-Star award in 2004. Along with two other well-known restaurants, The Fat Duck was one of the only three in the UK and Ireland to receive such a prestigious award. The restaurant was awarded again in 2005, this time by the acclaimed Restaurant Magazine. It was given the title of the Best Restaurant in the World.

If you're not aware of the chef's molecular gastronomy techniques, perhaps you've seen the Food Network show, Iron Chef America. If so, there was a chef displaying his talents for the art, using liquid nitrogen, edible print paper, and using more of a science-based approach to turn out fine cuisine.

This is what the style is all about, and there's no one better in the world at it than Heston Blumenthal. The basic rules of chemistry and physics are employed and pushed to their limits (respectively, per the cuisine), giving diners a wholly unique experience. This new-age brand of cooking - although a scary thought for traditionalists - hits a wide range of pallets and always earns a high acclaim from critics.

The Fat Duck also experiments in and exploits the psychological aspect of cooking. There's an old saying that people eat with their eyes. To put this in a more Fat Duck-like context, perception is reality, and various colors, plating designs, and ambiance subtleties are expanded to play well with a diner's psyche.

The cuisine served at The Fat Duck is more along the lines of French, although far from traditional. The restaurant receives such high acclaim for being such a paradox. The look and feel of an old-world, classical eatery and the cuisine of the future is a perfect combination that tends to impress even the harshest diners. The menu is constantly changing - as far as advancements go - but you can always find some of the more famous dishes (staples) at The Fat Duck.

The Fat Duck serves a wide selection of fine wines, both regional and worldly, and the menu prices are going to set you back a bundle if you choose to enjoy a meal there. Even a sampling platter with wine included can cost £90 ($136 USD) at a minimum. Needless to say, The Fat Duck is more a restaurant for the well-to-do, undoubtedly a reason for the high acclaim. They will cater to anyone, however, but reservations (by phone only) are needed up to two months in advance.

Tags: michelin guide, the fat duck, heston blumenthal, bray, england, iron chef america,
Posted In: Fine Dining,

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