The Fat Duck - Bray - 3

Chef - Heston Blummenthal

1 High St, Bray, Maidenhead, SL6, United Kingdom‎ - 016285 80333‎

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The Fat Duck is a restaurant run by chef Heston Blumenthal in Bray, Berkshire, England. The restaurant is known for its menu of unusual dishes, created following the principles of molecular gastronomy: examples include "snail porridge", "sardine on toast sorbet", "bacon and egg ice cream", and "salmon poached with liquorice". It currently holds a full three michelin stars, one of only 3 in the United Kingdom and Ireland to do so.

History and awards

The restaurant was opened in 1995[2] and is one of only three in the United Kingdom and Ireland that hold a three-star Michelin Guide rating; this has been the case in 2004. In 2005, it was named as the best restaurant in the world by Restaurant magazine[1] and Best Restaurant in the UK in 2008 and 2009, scoring a maximum 10 out of 10 in the Good Food Guide.
[edit]Food scare and closure

On 27 February 2009, Blumenthal closed his restaurant indefinitely after a number of customers reported feeling unwell along different times.By 3 March the source of the outbreak was still unclear but sabotage had been ruled out. A spokesman for the restaurant said "All this leads us to believe that it [the health scare] has not come from the restaurant and we expect to be given the all clear."On 6 March it was reported that 400 people had stated they had felt unwell after eating at the restaurant.[5] Boxing promoter Frank Warren said he was "very disappointed" with his treatment after becoming sick following his visit. He said "Everything was fabulous about the evening - the food, the setting, the service, it was unbelievably good but unfortunately, afterwards, all of us were ill". The restaurant reopened on 12 March 2009. The cause was later given as staff members infected with Norovirus.

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SAMPLE MENU

MENU SAMPLE FOR TASTING MENU
ONE HUNDRED AND THIRTY POUNDS

LIME GROVE
Nitro Poached Green Tea and Lime Mousse

RED CABBAGE GAZPACHO
Pommery Grain Mustard Ice Cream

JELLY OF QUAIL, CREAM OF CRAYFISH
Chicken Liver Parfait, Oak Moss and Truffle Toast
(Homage to Alain Chapel)

ROAST FOIE GRAS
Gooseberry, Braised Konbu and Crab Biscuit

MOCK TURTLE SOUP (c.1850)
"Mad Hatter Tea"

"SOUND OF THE SEA"

SALMON POACHED IN LIQUORICE
Artichokes, Vanilla Mayonnaise, Golden Trout Roe and Manni Olive Oil

POWDERED ANJOU PIGEON (c.1720)
Blood Pudding and Confit of Umbles

TAFFETY TART (c1660)
Caramelized Apple, Fennel, Rose and Candied Lemon

THE NOT-SO-FULL ENGLISH BREAKFAST
Parsnip Cereal
Nitro-Scrambled Egg and Bacon Ice Cream
Hot & Iced Tea

CHOCOLATE WINE "SLUSH" (c.1660)
Millionaire Shortbread

WINE GUMS
Historic Trade Routes of Britain
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