Alas we finally meet at The Fat Duck
Since moving to the UK, dining at Heston Blumenthal's Fat Duck had been on our bucket list. We managed to FINALLY secure ourselves a lunch reservation ahead of the Fat Duck's 25th anniversary and were beyond delighted.
The Fat Duck has managed to maintain its 3-Michelin star rating through its ever-evolving molecular gastronomy, R&D and innovation. Heston Blumenthal is the founder of molecular gastronomy cuisine and continues to innovate, create and inspire chefs around the world with his wacky and wonderful ideas. The Fat Duck's philosophy hopes to recreate childhood memories and nostalgia for its guests through this food journey. The menu is inspired by Heston's childhood memories of going on holiday adding in tailored elements reflecting each guests personal memories. Each course is presented is part of the holiday itinerary.
A few weeks before our dining journey, we were sent a questionnaire to fill out followed by a phone call to help personalise this experience.
Before our journey began, we were presented with Heston's infamous table side Nitro-poached green tea, orange and lime mousse. Like all things Heston, this was a playful way to begin our culinary experience and a creative way to present a palate cleanser.
THE DAY BEFORE WE DO...ARE WE NEARLY THERE YET?
As we start out on our travels, we are presented with playing cards which contain various flavour profiles to select from. This would form the basis of the arrival cocktail. The creative Gin and Tonic was certainly not the conventional ones we were used to but was just the type of tonic we needed.
MORNING: RISE AND SHINE. IT'S BREAKFAST TIME.
Upon arrival of our destination, we are then served a breakfast, albeit not a traditional one. We were presented with 'Rise and Shine, it's Breakfast Time." Nothing was at it seemed in typical Heston fashion. What was meant to be cold was hot and what was meant to be cooked was not. Though it all seemed to work beautifully.
Breakfast was paired with a lovely Premier Vve Fourny & Fils, Cuvee R, Extra Brut Champagne.
MID-MORNING: FIRST ONE TO THE SEA...
"Sound of the Sea" immediately transported us to a wonderful beach holiday through sounds of waves and seagulls played from within the conch shell.
The sea and sand comprised of seaweed, sea urchin, razor clams, oyster, samphire, and Japanese lily bulb. The seafood slices rested lightly on the sand - panko breadcrumbs, tapioca, miso oil and grape nuts. The foam was made up of the umami juices of seaweed, abalone, cockles and clams.
The seaside lollies were made of Salmon, avocado and horseradish and Crab and passion fruit. The dish had even been personalised with a postcard of Maldives, a memory of our recent seaside travels.
"Then we went Rockpooling" consisted of Cornish crab, smoked caviar and golden trout roe, with a velour of white chocolate and sea vegetables.
AFTERNOON: IF WE GO DOWN TO THE WOODS TODAY...
Following a morning by the seaside, our meal took us on another adventure deep into the woods for some savoury truffle hunting.
Turtle soup was once served as a sign of status in the UK though evolved into Mock Turtle Soup over the years which was made with calf's head and feet. Heston's interpretation is far more delicious and wonderful and served in the form of a Mad Hatter's Tea.
EVENING: ARE YOU READY FOR DINNER?
After servings of breakfast and lunch we were then presented with a more traditional three-course dinner. Yes, this is still the same meal....2 hours in....
Heston's Snail porridge is probably by far one of his most renowned dishes. The Snail porridge is presented in a vibrant green hue with green parsley, ham, almond-infused porridge, snails and shaved fennel. Although The Fat Duck no longer serves this savoury dish, fortunately you will still be able to have a taste of it at Dinner by Heston at the Mandarin Oriental Hyde Park in London.
BEDTIME: OFF TO THE LAND OF NOD...
Following dinner, alas it was time for bed and for counting sheep.
Counting sheep, a light and fluffy dessert made of malt, orange blossom, tonka, milk, meringue, crystallized white chocolate, pistachio.
LIKE A KID IN A SWEETSHOP
A miniature model of a vintage Heston branded Sweetshop was rolled out to the tableside for us to select Petit Fours. My favourite sweet was certainly the Queen of Hearts jam tart which I devoured so quickly that I forgot to take a photo.
We had such a memorable dining experience at The Fat Duck. The four hours went by so quickly and we hadn't even realised that it was already evening by the time we left the restaurant.
The Fat Duck till this day is one which I often think of fondly and more so now since leaving the UK. As I reminisce about our dining experience at the Fat Duck, it still continues to evoke wonderful memories of sheer joy and delight as we moved from one culinary surprise to another. Heston has certainly achieved what he had originally set out to do for his guests, "When I realised it’s our emotions and feelings that make everything what it is, that’s when I realised that what I was trying to do with The Fat Duck was generate emotions of curiosity, inquisitiveness, playfulness and adventure." - Heston Blumenthal
LOCATION
High Street, Bray,
Berkshire, SL6 2AQ
UK
HOURS
Please check the website for the latest hours of operation.
RESERVATIONS
Advanced bookings are required at least a four to six months ahead. Reservations can now be made online via The Fat Duck's ticket booking system.
MOST RECENTLY VISITED
16 August 2019