Fat Duck

Like Ferran Adrià, to whom he is most often compared, Heston Blumenthal is one of the pioneers who have applied scientific theory to culinary practice. Dining at his Fat Duck is a more cerebral affair than the restaurant’s name might imply. Despite the fact that his kitchen is more like a laboratory than your typical galley, each bite of vacuumed or slower-than-slow-cooked food turns out to be a sumptuous, satisfying morsel.

Specialties: The constantly changing menu is a study in up to 30 courses. Snail porridge is one example that has generated much praise.

Read Next Article >>
Photo by Lila Photo
The eighth annual festival will include dinners, cocktail parties, tastings, and more…
The winner of the competition is given the opportunity to study under a master chef…
Photo by John Farrell
The high-end restaurant chain has opened its 11th location, providing surf-and-turf fine dining...
Chefs David Bouley, Dean Fearing, Pierre Gagnaire, Nancy Oakes, and Wolfgang Puck nominated this...
The food and hospitality staple of California wine country is hosting 12 holiday charity dinners in...
Dining tables are overtaking gambling tables as Sin City’s hottest spots…
Photo by Ted Morrison
In the Piedmont region of Italy, where Cristiano Cremi­nelli’s family has been curing artisanal...
Photo by Deborah Jones
Chef Thomas Keller and a coterie of fans toast the legendary restaurant’s 20th anniversary…
The experience take places from July 30 through August 30 and joins together the visual and...
Santa Maria–style barbecue and other Southern California fare were among the event's culinary...