The Fat Duck

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Description: In the 12 years since he opened The Fat Duck, Heston Blumenthal has succeeded in luring gastronomes from all over the world to his petite Bray restaurant. British gastronomy (ha!) is given a shake-up care of intriguing dishes like his Salmon Poached with Licorice and Sardine on Toast Sorbet. Back in 1995, who could have predicted that this little 40-cover bistro (converted from a local boozer) would go on to become a legend? Or that the 40-year-old, self-taught Blumenthal would end up with an OBE, honorary doctorate and media stardom? Most diners opt for the tasting menu, a now 17-stage experience that includes many of Blumenthal's classics, some with dates of creation, as well as intriguing new additions. Some things stay on, like the Nitro-Green Tea and Lime Mousse (2001), but no dish ever stands still. So what are his latest brainwaves? A new seafood dish, Sound of the Sea, is joining the tasting menu. Presented in a glass-topped wooden box containing an edible seascape made up of abalone, razor clams, shrimps and oysters, it is served with an iPod so diners can listen to marine sound effects while they eat. Meanwhile, the Maître d' has been trained by a magician to turn a rose petal into an egg at the table, which he then whips up into the famous egg and bacon ice cream. And then there's the sweet shop. When guests book they'll soon be sent an atomiser containing the smell of a real sweet shop and some 3D glasses. They pop on their specs and log on to an online sweet shop, where they fill their virtual bag with virtual Fat Duck goodies. And if that's not barmy enough, when they finally go to the restaurant they'll smell the same smell and hear the shop's doorbell, and will be given their bag of sweeties to take home with them. There's even talk of hanging candy canes from the trees on the road leading to the restaurant. It's safe to say, The Fat Duck is unique.
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Is there a terrace: No
Is there a garden: No
Is there a conference room: No
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