The Fat Duck

A meal at the Fat Duck is certainly a unique experience. The attention to detail is unbelievable, the atmosphere unassuming, cosy and intimate and the food, for the most part, delicious. The meal is expensive, and sets an expectation that it doesn't really achieve. Over and above the quality of the food and service (on par with many top restaurants), what you are paying a premium for is Heston's creativity (every dish is truly original) and his brand. Heston certainly gets top marks for his business model, not dissimilar to Disney's: industrialise the magic.

The Fat Duck provides a culinary ‘ride’. Everyone sitting around you gets the same ‘special’ stories about the food they are about to be served from the well rehearsed waiters, reciting the same lines to table after table. Everyone gets the same dishes, in the same sequence. And after a while that conveyor belt feeling takes away some of the magic and what you are left with an intellectual appreciation, not an emotional one.

The food itself is nice but I'm not sure there is a need to reduce so many ingredients into liquid form, only to re-sculpt them into pieces of art – too often using gelatin. Sometimes a vegetable just wants to be a vegetable and Heston might want to leave a little room for nature's magic alongside his own. Add to that a little bit of spontaneity and love and this restaurant might once again be the best one in the world.

A unique experience, not for everyone…even if everyone could afford it, four hours and thirteen courses is an experience wasted on anyone who isn't seriously into every aspect of dining out. The service is a wonderful performance as well as being very attentive. The atmostphere is as relaxed as fourty odd people in one room all about to drop a minimum of £250 a head, short on jokes big on appreciative/awe struck noises. There are too many nice touches to mention, the attention to detail staggering.
Do take someone who is going to pay, don't take anyone you would not willingly sacrifice an arm a leg and a couple of vital organs for.

An excellent restaurant, the food is tremendous and the service attentive.

Went to The Fat Duck for a special occasion having eaten in many Bib Gourmand and Michelin starred restaurants in France and England. We were expecting great things from a 3 starred restaurant and were sadly a little disappointed. It certainly is an experience and the theatre of the service was fantastic. However, once the gimmicks were removed, the quality of the food didn't actually live up to the hype (The Mad Hatter's tea party was such an example) and some of the restaurants we have eaten in in the Languedoc in France. In fact, despite having a good appetite and being willing to give anything a go, we actively disliked a couple of items on the menu (The Sounds of the Sea was novel, but not enjoyable and the gelatinous salmon was not a pleasant experience). Also, although we enjoyed the Anjou pigeon, it and the Sounds of the Sea were over-seasoned and overpoweringly salty.

Another gripe was that, although the waiters were amazingly charming and very eager to please (and we would say worth the £50 service charge), our table appeared to have been staggered to align with another party so that there was an overly long wait between courses. This meant that two parties who arrived after us ended up leaving before us and we were left to pine over the arrival of the next course. Again, we are used to eating in French restaurants and appreciate time to digest each course, but this was slightly ridiculous, especially between the amuse bouche and starter courses. This is the only French restaurant where I have been able to eat three large slices of bread and still be able to finish our meal (in fact, I am sad to say that we both went home a little bit hungry).

On the plus side, the village of Bray is lovely and the decor in the Fat Duck is beautiful whilst being unpretentious. The deserts are fantastic and deserved their Michelin starred status.

We are genuinely sorry to have to give The Fat Duck a disappointing review, but if a Michelin star is an accolade that is supposed to transcend international frontiers, then I am afraid if one takes away the Emperor's New Clothes syndrome and the celebrity chef endorsement, then that sums up what we were – a little disappointed.

None of the reviews below seem to reflect this experience, so perhaps we had a slightly off night, but given that a standard tasting menu is served and given the accolades heaped on this restaurant, we wouldn't recommend it.

I think when diners feel that they 'don't get' the Fat Duck, it is because they expect to have a proper meal here rather than a culinary experience, which in my opinion this restaurant offers. The previous reviewer tries to compare her diner experience at the Fat Duck with eating at Gastro-pubs, Indian and English restaurants – that's just silly! Some might enter a famous restaurant already having established that it's all a joke without having even tasted anything yet. One will not find generous portions of their favourite pasta or meat dish here, but neither should one expect that. This is a place for a rare treat, it's like culinary theatre. It's for the curious adventurous palates who seek amazement from simple things such as bread and butter, or outrageously weird things such as hot & iced tea (in the same glass). You just have to leave your preconceptions about food behind and try to go with the flow, because nothing tastes as it should and nothing seems what it is. During one single meal I was stunned, shocked, disgusted, amazed, delighted, surprised, outraged and completely won over. This restaurant is for the type of diner who has seen and eaten a lot and is curious to see and eat even more. I might not have liked every single course, but I certainly admire Blumenthals courage and I respect his creativity and talent. It takes real balls to serve diners carrot air! The fact that he is different amongst hundreds of thousand of restaurants around the world and he stands out, makes me want to give him highest marks. But some people will always judge something they do not understand, because of the fact that they don't understand it. If you're judging it by the standard of your local neighbourhood restaurant, please remain in your neighbourhood, you philistines.

When you enter in a restaurant supposed to be best of uk, if not one of the best in the world you had great expectations that very quickly fad away at the fat duck.
My husband book a long time ago without choosing the date but taking what is available, so we are a bit surprised to be seated just in front of the entrance door and facing a wall, I can not say anything about decor because there is no decor except a big aeration grill that my husband is facing, the ceiling is very low no flower arrangment but a advert for the diverse books of mr Blumenthal, one is even named “ Perfection” that is a bit presomtuous. This is things that you except in an Pizzeria but not in a 3* (did all the one in Paris, some in Italy, Us and Ramsay…)
For the choice of the menu we decide to go for the tasting menu because this is the only one choice we have !!!
The only thing I do hope is to discover it was a joke, we start with the nitro poached lime grove : amusing, then arrive a very nice gaspacho of red cabbage with a mustard ice cream (already had in Robuchon). We wait for too long between each plate and not to forget there are the size of a micro tapas (finally this was a nice thing) We then have to eat a little strip, like the one you let melt in your tongue to have a nice breath but with a horrible taste of oak moss, and an jelly of quail with crayfish cream that I can tell you is not the nicest marriage to make, a truffle toast that will not sastify a barbie doll, followed by a roast fois gras with a combination of a japanese alguae, the only thing I can say is EURK , after all the bla bla story about the mock turtle soup of Alice we had served that is not less than a broth from a magicube, then arrive the music in a shell to emphasise the sound of the sea plate. We are not allow to ask what it is, first eat and then will tell you. It was not appealing at all a raw piece of mackerel, another of hallibut and last one of yellowfine on a bed of anguilla crust and alguae very much ridiculous for the music, and very ————-for the plate, you start to be tired of all this mix of taste but still the salmon in licorice with vanilla mayo, love the licorice, use to eat fish with vanilla because I lived in Tahiti but this was horrible sweet and strange, pigeon is just ok not very queen of the blood pudding, the first dessert is again ok but not at all spectacular, and the not so full english breakfast make me feel that Blumenthal is realling thinking his customer are idiot because when you see that at each table 3 waiters arrive to tell you good mornig sir a egg and bacon just after a little portion of corn flakes in a cup with milk you want to tell them stop the circus, wine gum are not better not worth than haribo sweet for adult, still of this laborious menu the little bag “like a kid in an sweet shop” that remain for now unopen because i had enough of strange mix. The service is mainly french but most of all a bit pretentious like the menu and the plate, its a shame it can not be applicable for the place.
Its very expensive and leave you a feeling that someone played with you. Being in UK from 3 year and using more the michelin guide and the square meal directory than my kitchen I m happy to say that there are very nice food experience in London with an incredible variety : english, gastro pub, indian, japanese, italian …that are much more enjoyable and much cheaper.
One last thing you wonder where is the chef but I can assure you that on this 26 of november he was neither in his kitchen or his restaurant and as soon as we payed no one pay attention and say bye when we left. The positive thing we didnt get sick …

What can I say. I managed to get a reservation last minute-thanks to the “PR hitch” the restaurant suffered recently due to an outbreak of noro virus-nothing to do with the cooking. I took my boyfriend for his birthday-we each ordered the 17 course tasting menu and the somelier suggested an incredible bottle of white wine after a discussion about our budget and preference. Now this was a special occasion but at the same time I was in no rush to splash my week's wages! I never once felt looked down upon or uncomfortable, as you can do in fine dining restaurants. The staff were really on the ball and the food (if you can even call it that) was nothing like I have ever had before-the only experience that remotely comes close to mine at the Fat Duck was when I went sky diving. Each dish that came out, was fascinating. The preperation, the detail, the flavours, the accompaniments-I cant even describe it in words except there were plenty of Wh en Harry Met Sally Moments. The decor is very simple, plain, boring, quite ugly really but I realise this is so you're not distracted by the gorgeous plank of smoking moss and truffle toast that's infront of you. Not to mention the ipod in a shell playing sounds from the sea whilst you eat what is called The Beach…Yes it was expensive, yes I could have done with 15 dishes rather than 17, no I wouldnt choose to go there as my last meal before I die, but it was an unforgettable experience I will treasure forever.

Under-stated the surroundings may be, but they belie the food event that awaits. The Fat Duck, in its plain cottage style setting (in contrast with the imposing Le Manoir aux Quat’ Saison – cross ref), produces clever culinary wonderment such as vibrant green porridge with snails, an unlikely but blissful marriage of oyster and passion fruit and has dared to mix cauliflower with chocolate. To further tease and please your senses all meats yield tenderly to the lightest touch – a celestial pork main partnered with sensational macaroni gratin. Fish doesn’t fail to delight either. Wade through the wine list to find that major investment is required in order to imbibe – discerned result is usual. Finish with breakfast – dumbfoundingly good egg with bacon ice cream. Even when things unusually go wrong i.e. a delay in service was remedied (entirely without any prompting from us) by serving what was tantamount to a complete taster menu and proved an utterly glorious way to spend a rainy Saturday afternoon.

However, faultless eating even HB’s team cannot guarantee, and on one occasion I recall that the balance of flavours and textures of one or two courses was not as good as it could have been (the moral is don’t order the same dish twice). No wonder 99% of the time it wows, afterall this is the home of the now almost ubiquitous triple cooked chip.

Fat Duck unfailingly entertains in witty fashion by delivering seriously fine plates of food for diners who will be fed and ‘wined’ efficiently. A neighbourhood restaurant it isn’t, not least because the menu hardly changes, not to mention the ‘gasp-tronomic’ prices, but chiefly because their business is not aimed at regulars….it is an experience not to be missed.

Oh dear… I think I just don't get the Fat Duck! I have honeslty never in my life endured a meal like I had last week. We were taken by friends who love the restaurant and urged us to join them for the tasting menu. 13 courses later I was silently begging to be let out.

The restaurant is lovely, very cosy, the service is superb and exactly as the previous reviewer says it is run with military precision. The wines we had were beautiful and all chosen carefully to go with the food, and there for me it all ended… The snail porridge, the roast foie gras with almond fluid gel (can you think of a more off putting ingredient?), salmon poached in liquorice gel all left me cold.

I wish I got it, I really do because I have really wanted to go the the Fat Duck for a long time, but I was so disappointed. Anyone who is thinking of going probably should look on the website and check out the menu first, its not for everyone, so be careful if you suggest it to others for dinner.

This was the first time that I have eaten at The Fat Duck and having previously dined at the UK's other 3-star Michelin restaurants, I wanted to be able to compare and contrast. Reading numerous website reviews, it appeared that opinion was more or less divided into two: love or hate. With an increased public profile over the past few years, The Fat Duck has developed a reputation and renown that appeared to focus mainly around the tasting menu. However, because we were eating late and my fiancée did not want to half-heartedly tackle such a gastronomic challenge, we opted instead for the a-la-carte menu.

With The Fat Duck (and also Restaurant GR), people are often critical of the booking system, but I view it is a device that is operated to both enhance and protect the restaurant's reputation. I believe that being critical achieves nothing and is simply a means for people to vent their frustration at not being able to secure a booking; to me, it is a right that has been earned. Yes, it requires perseverance and compromise to get what you want and in this case I was fortunate to able to take a cancellation that suited me. I found the reservations team to be polite and courteous at all times and very helpful.

The decor of a restaurant is often a contentious area of discussion but ultimately it is subjective and down to personal taste, so is difficult to pass judgement on. In the case of The Fat Duck you are greeted by a smart, low-ceilinged, English country cottage. The walls are whitewashed and decorated with a few bright oil paintings and in keeping with the setting, the oak beams are exposed. I think that it would be unrealistic to expect the decor and style found at RGR or the grand dining room of Les Ambassadeurs to be transplanted to a village in Berkshire – it simply wouldn’t fit in; I believe that the effect and style is simple and suitably blends into the environment. With limited natural light, good use is made of spot lights to illuminate the dining area. Furnishings are of a high standard, with a carpeted floor and comfortable leather chairs, and the toilets were impeccably clean and highly finished. The atmosphere overall was very pleasant and is not as formal or staid as somewhere like The Square. Some people view the size of the restaurant (low ceiling, close proximity of tables) as being a little too stuffy and, therefore, loud – but personally I don’t view it this way. The spacing of tables was no worse than at Pied a Terre, which could also be described as cramped. I believe that it has a degree of warmth that can sometimes be lacking from the clinical finish of other restaurants. It may not provide the perfect setting for a romantic date, for that I would recommend The Waterside Inn or Le Gavroche, but I think it is better than most.

Service throughout the meal was prompt, polite and thoroughly professional and was at no time overbearing or intrusive. We arrived early and were seated at our table where we were offered a choice of aperitif. I have seen some criticism from people who have said that they weren’t aware of the costs of these drinks; however, this was not the case and the choices and prices were made clear. Throughout the meal the topping up of bread, water and wine was faultless. Some people are critical that there is too many waiting staff who all perform a role in your evening and that this makes for an impersonal experience; however, I do not think that this is the case. In such establishments there isn’t the time or capacity to dedicate a single staff member to you and it is clear that at The Fat Duck all the staff can perform the duties of any other member. All staff work and interaction was well rehearsed and practised, and given the tight working space, demonstrated a degree of military execution. I was left in no doubt as to staff efficiency and from where I was sat witnessed the discreet passage of instruction between staff about every minor detail that required attention.

In terms of food we were presented with Green Olives on the table upon arrival, which had been carefully selected – light and not too bitter. The bread choice was limited to white or brown but it had a lovely light texture with a firm crust; we were offered salted and unsalted butter, of which the salted was perfectly balanced. When presented with the menus one criticism would be that as host, I believe that only my menu should show the prices, but here both menus had them printed on them. At RGR and The Waterside Inn, the staff knew without enquiring who was hosting and handed out the menus accordingly. Because we were eating a-la-carte we opted for advice from the Sommelier and this is one area that I think was done exceptionally well. The Sommelier listened carefully to our meal selection and enquired about our preferences before carefully selecting a number of options, highlighting the pros and cons in each case. I find it refreshing to be treated with a degree of respect in this area, and although I am no wine expert, I have found that in some establishments (The Waterside Inn and The Square) the Sommelier has come across as surly and disinterested, appearing dismissive and aloof and leaving you feeling belittled in this area. The polite engagement and discussion at The Fat Duck (as with both RGR and Pied a Terre) makes you feel valued.

For the amuse-bouche we were presented with the Pommery Grain Mustard Ice Cream and Red Cabbage Gazpacho, which was light and refreshing and the tartness of the cabbage complimented the Ice Cream perfectly. This was followed by the Oyster with Passion Fruit Jelly and Lavender – again the balance was just right and the Passion Fruit flavour was not too strong to overpower the oyster. For starters we had the Lasagne of Langoustine and the Crab Biscuit with Roast Foie Gras. The Lasagne was excellent, with the pasta being of perfect texture and the langoustines cooked to perfection – when cut there was no resistance and they had a beautifully smooth texture and a light pink colour – the truffle sauce provided a wonderful compliment, not being too strong to overpower the langoustine. The Crab Biscuit was light and crisp with a delicate flavour that did not detract from the sizeable portion of Foie Gras, which was deliciously smooth and perfectly roasted. For our mains we selected the Best End of Lamb and the Roast Loin and Braised Belly of Pork. The Lamb was preceded by a consommé of tongue with cucumber in ice filtered lamb jelly that acted as a palette cleanser. The jelly was delicately flavoured, with an almost smoked taste, and combined with the cucumber was crisp and refreshing. The main of Lamb was cooked very well, being light pink and striking the ideal balance between not being to rare, nor overcooked; this meant that it was soft and moist. It was accompanied by a hot pot of sweet breads and oyster, topped with potato; I would say that this was slightly heavy on the salt seasoning, though. The pork again was soft and moist, although I felt that the crackling was a little soft for my liking. The accompaniment of truffle gratin macaroni was rich and perfectly seasoned. The pre-desert was Mrs Marshall’s Margaret Cornet – based on a Victorian recipe and accompanied with a page of history notes, it demonstrated that little extra touch and a unique attention to detail. Deserts were the Delicé of Chocolate and Black Forest Gateau with Kirsch Ice Cream – the Gateau was sublime, with a rich, creamy texture and it had been constructed with the cherries inside. The chocolate was described to me as being the best ever eaten and in another surprising twist, the base was made from popping candy, as discovered by my fiancée who squeaked with delight upon discovering this fact. When I tried a piece I immediately realised what it was and it brought memories flooding back. This area of food psychology is one the HB is always experimenting with and uses to great effect. He is always searching for ways to enhance it further and although some people dismiss the idea as a gimmick, for me it worked and demonstrated why The Fat Duck is different from other establishments.

We finished up with tea and petits fours and I found the wide choice of drinks to be very well suited to finding a pleasant blend that helped settle the digestion. As a non-coffee drinker, I’m afraid I can’t comment in this area. The portion sizes were just right and we were both too full to attempt the cheese course, a decision I know was right to prevent spoiling the meal but one I still regret. What I did like was the option that we could have had our cheese the French way (before desert) or the English way (after desert). It was nice to see this offered, rather than the assumption made that because we are eating in England, we must have our cheese last. Although we had eaten a-la-carte, by the end of the meal we had tried a number of smaller selections from the tasting menus and so have an idea of what to expect should we go down this route in the future.

I would definitely recommend The Fat Duck on the basis of the a-la-carte menu and believe that it offers better value for money. People seem fixated about only dining in order to experience the tasting menu, and when this proves not to be some people’s taste they come away with a negative view because they have gone there with a very blinkered approach. It should be remembered that there is more to The Fat Duck than the tasting menu and I believe that the level of service, setting and the quality and quantity of the food, fully justifies the restaurant’s status as one of the best in the world.