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2 August 2014
(menu)

The Fat Duck three stars

1 High Street, Bray, Berkshire SL6 2AQ

£243.00 French , British Berkshire

Overall Diner Rating

 

Based on 19 ratings. Rate it!

  • Wine: £30.00
  • Champagne: £65.00
  • Dinner: ££195 (14 courses)
  • Opening Hours: Tues-Sat 12N-2pm 7-9pm

Square Meal Review of The Fat Duck ?

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.

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  1. The Fat Duck

    1 High Street, Bray, Berkshire SL6 2AQ
    Overall rating:
     
    Chrystal S.
        (2)
    3 of 3 people found this review helpful.
    Editor's pick

     
    • Food & Drink: 10
    • Service: 10
    • Atmosphere: 8
    • Value: 10

    Was this review helpful to you?

  2. The Fat Duck

    1 High Street, Bray, Berkshire SL6 2AQ
    Overall rating:
     
    Foodess
      Platinum Reviewer  (101)
    2 of 3 people found this review helpful.
    Editor's pick

     
    • Food & Drink: 10
    • Service: 10
    • Atmosphere: 9
    • Value: 9

    Was this review helpful to you?

  3. The Fat Duck

    1 High Street, Bray, Berkshire SL6 2AQ
    Overall rating:
     
    Noreen C.
      Silver Reviewer  (13)
    5 of 7 people found this review helpful.

     
    • Food & Drink: 3
    • Service: 10
    • Atmosphere: 8
    • Value: 1

    Was this review helpful to you?

  4. The Fat Duck

    1 High Street, Bray, Berkshire SL6 2AQ
    Overall rating:
     
    T B
        (3)
    9 of 10 people found this review helpful.
    Editor's pick

     
    • Food & Drink: 10
    • Service: 10
    • Atmosphere: 8
    • Value: 7

    Was this review helpful to you?

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  1. Published : Saturday, 20th April 2013

    little swallow : china doll :: Heston

    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 »

  2. Published : Sunday, 28th October 2012

    Caviar Girl :: The Fat Duck

    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 us on a journey through the ‘Sweet Shop’ and titillated our eyes and ears with promises of great taste and smells to follow. My taste buds prickled with excitement.Heston Blumenthal’s Fat Duck is in a quiet street in Bray only houses down from his pub the Hinds Head. Both are un-imposing on the street. The low ceiling and exposed beams in the restaurant pose a threat to some very tall staff, but set an intimate atmosphere for the room. We were made to feel very welcome from the moment we entered to the moment we left in a taxi some 4 hours later (quickest 4 hours of my life).Nitro poached aperitifs - vodka and lime, gin and tonic or campari soda  In true Heston fashion the meal started with nitro poached aperitifs. Vodka and lime flavoured egg-white mousse instantly froze with theatrical flare and just as instantly crumbled in my mouth. A dragon-like vapour escaped from my nose while vodka and lime flavours cleansed my palate.  It was a real flavour of things to come.Red cabbage gazpacho with pommery grain mustard ice cream followed next. A few spoonfuls of incredibly robust flavours and exquisite colours.Jelly of quail, crayfish cream - chicken liver parfait, oak moss and truffle toastMore quintessential 'Heston' followed with the third course of jelly of quail and crayfish cream. The oak moss in a wooden box was given a fourth dimension with the addition of liquid nitrogen transforming the table into a scene from the Enchanted Forest. Strong oaky aromas filled the air adding to the already earthy flavours of the dish. Ok, perhaps the fog is just for theatrical value. The jelly of quail, crayfish cream and chicken liver parfait sits on top of a pea puree. We were advised to spoon all the layers at once, resulting in very intense flavours of foresty goodness. I sensed some oak, truffle and even mushroom. snail porridge - iberico bellota ham, shaved fennelThe Snail Porridge was definitely something which I have heard about but could never imagine...Snail Porridge? It is in fact made with real snails and real oats. The intense green colour is very much due to the parsley (not snail goo). The snails added a nice meaty texture to the dish while the fennel gave it that extra oomth of flavour. For the first warm dish of the sitting I very much enjoyed the richness and comfort of this dish.roast foie gras - barberry, braised konbu and crab biscuitNext came the roast foie gras, with barberry, braised konbu and crab biscuit. The foie gras was light, almost mousse-y with incredible flavour. I didn't feel that the braised konbu (brown film underneath - type of seaweed) gave any more flavour, however the barberry sauce had a nice sourness to cut through the dish. mad hatters tea partymad hatters tea partyMad Hatters Tea Party reminded us of Heston's drama of food. We were presented with a wooden box containing a gold pocket watch on a string. The watch was placed in a teapot and magically dissolved turning into a gold speckled broth for our mock turtle soup. Among other things in our teacup was a mock turtle egg with tiny mushrooms placed on top adding to the magical feel and presentation of the dish. The soup was complimented by probably the most tasty sandwich in the world, although unfortunately I couldn't tell you what was in it. The whole experience was magical and truly outstanding.sound of the seaPossibly the most challenging course for me (and this is saying something as I eat everything) was the Sound of the Sea. Sashimi of mackerel, halibut and abalone sat on top edible sand made from tapioca and sardines, surrounded by edible seaweed and sea flavoured foam. The dish was visually stunning and creative with the addition of an iShell playing the sounds of crashing waves and chirping seagulls. The sea flavours were so fresh and robust with ocean that this is where the challenge was. It pushed my love of seafood flavours to the brim where I nearly couldn't hack it.  Images of myself swimming through the sea taste testing everything that I could see floated through my mind. Heston achieved the ultimate sensory experience with this dish.salmon poached in liquorice gel - artichokes, vanilla mayonnaise and golden trout roeI felt that the poached salmon in liquorice gel which came next was the least inspiring dish. Of course the salmon was mind blowing, but the vanilla mayonnaise was too sweet and overall there was not enough contrasting flavours to compliment each other. lamb with cucumber, onion and dill fluid gelThe lamb with cucumber was probably the most 'normal' course i.e not singing, floating or dissolving in front of us. It was uncomplicated and the strength of the dish was due to the perfectly cooked lamb which melted in my mouth. My favourite part of this dish was the onion and dill fluid gel which was served on the side with lamb shoulder, tongue and crackling. The gel was refreshing and acted as a palate cleanser after each bite of lamb and cucumber.Mind blowing 'Hot & Iced Tea' came out next. Left side cold tea, right side steaming hot. I am still unsure of what chemical reaction this had to undergo but drinking this cup of tea was the most unbelievable taste sensation, and the perfect preparation for the numerous courses of desserts to come. Macerated strawberries - olive oil biscuit, chamomile and coriander, jelly and ice cream cornet  the bfg - black forest gateauNot much could prepare us for the desserts, each was a standalone masterpiece exquisitely executed and breathtakingly tasty. The macerated strawberries dessert was not just art on a plate. The dish had some intriguing flavours of chamomile and coriander yet was still surprisingly sweet, while the jelly and ice cream cornet served on the side added the balancing sourness.  I particularly enjoyed the wild strawberries, something which I have not had since foraging for them as a child in Russia. The black forest gateau was not as impressive in appearance but just as punchy in flavours. At this stage fullness was definitely setting in. like a kid in a sweet shopWhiskey wine gums then took us on a journey around Scotland, showcasing the distinct flavours and characteristics of Scottish whiskey. Cleverly the gums were presented on a map of Scotland and had to be eaten in chronological order; punchier flavours at the end. I am not a whiskey drinker, but I can definitively take it on in lolly form from now.And just to top it all off, the dinner was finally finished with our very own bag of sweets 'Like a kid in a sweet shop'. From a ridiculously realistic but edible queen of hearts playing card to coconut flavoured edible tobacco, we were also told that one of the wrappers was fit to eat. Of course after such an unbelievable dinner where anything was physically possible and totally unexpected we did try most of the wrappers to no avail. Yep we literally left teeth marks on paper until finally realised that we can eat the cellophane. Amazing!The Fat Duck really does aim to achieve a full sensory experience (sight, smell, touch, sound ant taste) over this journey of a meal. In fact, it is not a meal you can't call it that. It is literally the most exciting, theatrical, mind blowing food journey of all time. I really hope that I was able to relay the magic, but if you can you should really try and experience this for yourself.Thanks for reading :)
    More from Caviar Girl »

Heston Blumenthal

The Fat Duck’s Chef -

Blumenthal opened 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 industry.

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Essential Details for The Fat Duck

  • Address: 1 High Street, Bray, Berkshire SL6 2AQ
  • Telephone: 01628 580333
  • Website:
  • Opening Hours: Tues-Sat 12N-2pm 7-9pm
  • Cuisine: French , British
  • Area: Berkshire
  • Price: £243.00
  • Wine: £30.00
  • Champagne: £65.00
  • Dinner: ££195 (14 courses)

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