The Fat Duck
MICHELIN *** 2025 | Bray, United Kingdom.
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It’s a dream, it’s wonderland, it’s the Fat Duck.
A small cottage that could easily pass as an unassuming town house on High Road, Bray lays one of the most creatively infused restaurants on Earth. Heston Blumenthal’s The Fat Duck. Heston, a culinary genius and one of the main proponents for molecular gastronomy worldwide has created a masterpiece with The Fat Duck. Opened in 2005, and closed briefly for renovation, today it is a 3 Michelin starred restaurant, and one of 10 in the UK as of the 2025 guide.
Heston’s empire in London also spans a 1 star restaurant; Hinds Head, which is a stone throw from The Fat Duck, and a 2 Michelin starred restaurant Dinner by Heston Blumenthal located in Mandarin Oriental in Knightsbridge, which I’ve also dined at. From Dinner by Heston Blumenthal, I thought I knew about Heston’s world but The Fat Duck is ages beyond DHB. The focus is different and Fat Duck seems to be the creation of someone who has reached the point where permission to be creative is not required; just express yourself, and show it in the food and service. An hour Uber ride out of London and located in a beautiful and quintessential English town, I land at The Fat Duck.
First impressions
I was one of the earliest to arrive for the 18:00 service, and immediately could sense the front of house staff being all lively and not in a pretentious manner, but more down to Earth and child-like. The interior may pass as one of the Hobbit homes from Lord of the Rings with a rustic beauty and quite intimate gathering. You immediately notice the light bulbs and fittings are shaped like spaceships with their beamer lights extended out and shining on the tables.
Each table is set with a magnifying glass and no cutlery, just a magnifying glass, glass tumblers and napkins. What’s a magnifying glass doing on a dining table? This is the first sign that the dinner we are embarking on is not going to be a normal journey. After a few back and forth with the servers for drinks, we reach a point where the hue of the light bulb changes. First the light directly on our table goes off, and then warmly lights on to a different hue signalling the start of the first amuse bouche.
At this point, we received an envelope that I believe contained just the menu, but it had something different (remember the magnifying glass). In this envelope, there’s a map. Fictional map with the 6 courses we will get to after the amuse bouche. The map has lots of similarities with an artefact from Alice in Wonderland.
The Food?
We begin with a palette cleanser, quite different from any other restaurant I have been at. It’s an aperitif that’s submerged and frozen in Liquid nitrogen. An introduction to the world we are about to witness. It’s served and taken in one bite, and melts through the mouth. At this stage the lights hue goes back to normal.
Next we have an aerated beetroot, that’s spherical and seems to look like the red planet to an extent. Another great introduction that shows a unique twist on how beetroots can be served, enticing me more into the painstaking focus on creativity.
We finalise the amuse bouche with a gazpacho and ice cream before the courses begin.
Course 1: Up and at ‘em - It’s breakfast time
Breakfast in a Bowl
Nothing could prepare me for what we received here. It was a close simulation of a breakfast, starting with ‘milk’ in a bowl, and a couple of cereal boxes similar to the Kelloggs family variety pack. We receive a cereal box, and then pour the contents into a bowl (that had the ‘milk’ in it) and mix. The server welcomed us with a cheerful ‘Good morning’ as this course was served. The ‘milk’ was a cream soup and the mix was beautiful. Creating a titillating experience in your mouth. The course is off to a great start.
Course 2: Beside The Sea
Crab and passionfruit ‘99’
This was a unique flavor blend as savoury, sour and sweet all at once. The cone had the passion fruit concentrate. The look of the ice cream resembled gyri, the ridges on a brain. I have come to see these patterns on more occasions including on the map. As we were having the crab and passionfruit, a sea shell husk was placed on the table and headsets were provided. What’s a headset doing on a restaurant table?
Crab and passionfruit ‘99’ Sound of the Sea
This course leads into the ‘Sound of the Sea’ dish. Anyway, the next dish comes, and it’s an analogy of the sea on a plate. It resembles the ocean, another the beach sands and seafood. No explanation was provided for this dish, apart from the fact you wear the headsets and be transported to a seaside. Mine was to Mauritius. The auditory aspects were sounds of the oceans, with waves crashing, audio of tidal movements, gentle surfing. The course had Edible sand prepared with cassava roots, classic kingfish, halibut and mackerel. An auditory taste experience may be the best way to describe it. More senses activated at the same time for this plate.
Sound of the Sea
Sound of the Sea Course 3: An Afternoon Walk in the Woods
Mock turtle soup
A tea bag, a kettle, and a teacup. The story behind Mock Turtle Soup traces back to a time when real turtle was too expensive, so chefs used goat’s heads and feet to recreate the flavour. Even before the course reached the table, the aroma drifting from the back of the house was thrilling. When it finally arrived, we were presented with the full mock turtle setup alongside an afternoon-tea-style arrangement complete with the Mad Hatter’s hat and dainty sandwiches.
The “tea bag” was actually a delicate sheet of gold leaf which dissolved as soon as it touched the hot kettle. We then poured the infused liquid into a cup already filled with bacon bits and other garnishes, transforming it into a rich, savoury soup. The dainty sandwiches alongside it elevated the experience even further.
Mock turtle soup
Course 4: Dinner time
Lamb, Cucumber and smoked caviar | Cheese and Grapes
A beautifully executed lamb dish arrived topped with caviar and accompanied by a delicate jelly on the side. It was served alongside a playful cheese and grape interpretation: a cheesecake-like creation paired with a grape-shaped element that wasn’t actually a grape, adding a whimsical twist.
Dinner time 
Cheese and Grapes
(Highlight of the night) Extra course outside of the tasting menu: I opted to supplement the tasting menu with an extra à la carte course: the crab risotto. As a great lover of risotto, I felt compelled to try Heston’s take, knowing it might be a long time before I returned to Bray. My instinct was spot on; this was the absolute highlight of the night. The unique flavor twist was achieved with crab meat at the base, a thin gelatin layer, and surprisingly, ice cream on top of the gelatin. I don’t believe text can do justice to the taste. I sincerely hope the crab risotto earns a permanent spot on the main tasting menu.
Course 5: Off to the land of nod
Counting Sheep
The “Goodnight’s Rest” dessert, presented on a levitating pillow of dreams, was one of the evening’s most extravagant displays. A pillow appeared to float and be suspended mid-air, topped with delicate meringues. While the engineering behind it (likely magnetic levitation with opposing forces between the pillow and the base) may be straightforward to the ‘initiated’ , the visual impact and wow factor was undeniable. It wasn’t mere theatrics; it was storytelling. The creativity, intention, and integration into the narrative of the night were remarkable, bringing the experience to a perfectly satisfying close. Starting with breakfast, all the way to goodnight.
Counting Sheep
Course 6: And then to dream
Like a Kid in a Sweetshop
One last stop: The final offering was a unique dessert presentation: a building model of The Fat Duck pre-renovation, set on a trolley. This model split open to reveal numerous small cabinets. After inserting a Fat Duck-branded penny, the cabinets opened sequentially, culminating in two final compartments showcasing the sweets. The selection included chocolates, such as a Queen of Hearts-shaped bar, a toffee, a milk chocolate slab, and a bonbon referred to as a “tea cake.”
Like a Kid in a Sweetshop
Front of house treatment
Professional and charming attitude from all front of house staff that I interacted with. All the courses were thoroughly explained and you can almost sense the childlike thinking and Alice in Wonderland inspiration that influenced the service. You can sense the culture of wonder and experimentation seeping through their service.
Parting words
It's a GC-WAV (Worth_Another_Visit).
I will definitely be back, I just need to plan to be in Bray sometime soon. The creativity experienced through the night was not forced, it was like painstakingly laid out over years, to create this magnificent story shown out in the form of gastronomy. I don’t know if there is any other restaurant like this in the United Kingdom (I truly doubt that), but I am beyond impressed and believe this may be one of the best restaurants in the World. You can’t go there and leave uninspired. It’s the place you go to and leave wanting to do something bigger and unique with your life. I wish everyone could experience this, and leave more inspired than when they arrived. Thank you team The Fat Duck. Your three Michelin stars are truly warranted.
You know the drill
Would you be going back to The Fat Duck?
Yes
Would you recommend The Fat Duck?
Yes
Did you feel happier leaving the restaurant than when you came in?
Yes
Till next time.
JR (for Gourmet Circuit)