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.