The Fat Duck was awarded 3 Michelin Stars in 2004 and was recently voted Best Restaurant in the World. For more than ten years Heston Blumenthal has been cooking up a storm with his unique approach to the molecular qualities of fine dining. His innovative style defies comparisons and The Fat Duck goes from strength to strength. He also has a laboratory close by where he analyses ingredients breaking foods down to their chemical elements. Having been inspired at age 16 when he first visited a 3 Star Michelin restaurant while on a family holiday in Provence, a lightning strike of fate secured his future pathway. He cooked, read cookery books and experimented with ingredients, picking up information and guidance along the way.
From a rocky start to great success, this celebrated chef does not rest on his laurels. His creativity shows no sign of diminishing and television has brought a new dimension to his career. Heston was awarded OBE in the 2006 New Year’s Honours list.