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The Fat Duck is a restaurant in Bray, Berkshire, England. It is run by chef proprietor Heston Blumenthal, and was first opened in 1995 in a 16th-century building which had previously been used as a public house. Despite first serving food similar to that of a French bistro, it has become well known for serving dishes using molecular gastronomy principles. The number of staff in the kitchen has increased from two when it first opened to 42, resulting in a ratio of one kitchen staff member to one customer. In 2004 it was awarded three Michelin stars.
The restaurant is known for its menu of unusual dishes, created following the principles of molecular gastronomy, and including egg and bacon ice cream, an Alice in Wonderland inspired mock turtle soup involving a fob watch dissolved in tea, and a dish called the "Sounds of the Sea" which includes an audio element. Blumenthal dislikes the molecular gastronomy label, and prefers to think of his food as a combination of cooking techniques and tricks on diners' perceptions. The restaurant has an associated laboratory where Blumenthal and his team develop new dish concepts. Reviews of the restaurant have been mixed, with some critics disliking particular dishes such as a mustard ice cream in a red cabbage gazpacho soup.
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