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DUE TO CLOSE FOR RENOVATION FROM 22 DECEMBER 2014 TO SEPTEMBER 2015
If anyone still needs reminding how Heston Blumenthal became famous in the first place, a trip to this “ultimate treat restaurant” should do the trick. Although lieutenant Jonny Lake is now charged with the cheffing duties, the main man’s brilliant imagination is still at the heart of things here, ensuring that the 14-dish tasting menu is worth every penny of its £195 price tag – and its three-Michelin-starred status. Dining at the Duck is a fun-packed roller-coaster ride, from the first palate-cleansing mouthful of ‘aerated beetroot’ to the goodie bag entitled ‘like a kid in a sweet shop’. In between, there are extraordinary creations including the famed snail porridge and the Mad Hatter’s tea party (a mock turtle soup complete with a fake ‘pocket watch’), as well as a mind-blowing riff on dessert wine and grapes called ‘botrytis cinerea’. Scintillating wine-pairing suggestions add to the thrills, and spot-on staff are brilliant at stage-managing proceedings – allow up to four hours for the whole show. Note that the restaurant will be closing for six months from February 2015, and temporarily relocating to Melbourne, so that major renovations can take place.
The Fat Duck, celebrity chef Heston Blumenthal’s 3-Michelin starred restaurant is one of the most exciting restaurants in the world. Frequently topping the ‘World’s best restaurant list’ you can understand my excitement when after 2 hours of re-dialling, I got through to make a reservation.The occasion? Our first wedding anniversary, on this day back in 2011. Marrying in August is all well and good when you are hoping for good weather, but less economical when you’re attempting to plan a break away. So we decide to just go mad, rather like Heston and shoot for the culinary stars...
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The Fat Duck, celebrity chef Heston Blumenthal’s 3-Michelin starred restaurant is one of the most exciting restaurants in the world. Â Frequently topping the ‘World’s best restaurant list’ you can understand my excitement when after 2 hours of re-dialling, I got through to make a reservation. The occasion? Our first wedding anniversary, on this day back…
More from inher30s »
The Fat DuckMy journey to the Fat Duck started just over three months ago when my boyfriend surprised me for my birthday. Yes, the restaurant is still booked out every day and three months in advance. As much as the experience is totally amazing, mind boggling and creative for a first time visitor, the menu hasn't changed for a couple of years, and this is probably why the Fat Duck has slid down the ranks in San Pellegrino’s top 50 restaurants in the world to fourteenth place. Nevertheless, this dinner would have to be my number one to date!The magic and anticipation began on receipt of a special video. It took...
More from Caviar Girl »
Words cannot begin to describe what an amazing day I had today. And possibly not even pictures. But I'm willing to give it a shot.Two months ago, the CG enlisted the help of multiple friends so he could bag us a table at Heston Blumenthal's famous The Fat Duck for my birthday present. Miss J came through with the goods (have I mentioned how much I love this woman?) so on a gorgeous sunny day, we headed to Bray for the foodie experience of a lifetime...
More from little swallow : china doll »
We finally had a chance to eat The Fat Duck at the end of June, the world famous restaurant of Heston Blumenthal. Of all the restaurants I've eaten at, the hardest to get a booking so far has been The Fat Duck, which involved lots of refreshing websites at 10am over a period of months until I finally got a slot on the Saturday lunch I really wanted.The thing with The Fat Duck is that if you've watched a bit of TV or read a few websites and reviews you'll have a pretty good idea of what to expect, or if like me, you've read all the blogs, watched all the clips on youtube, caught all of Heston's TV programmes, even...
More from Edesia Is Hungry - Food of the Gods »
The Fat Duck in Bray in 1995, initially serving classical French cuisine, but slowly developing the scientific approach for which he is now famous. His individualism paid off with the award of his
third star in 2004, the same year he bought the Hind’s Head pub in Bray, where he showcases more traditional British cuisine. He was awarded an OBE in June 2006 for his services to the hospitality
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