Heston Blumenthal was born in 1966 in London and today runs the Fat Duck, one of the world's very best luxury restaurants. His skills in cooking began when at the age of fifteen he went to France with his parents, on this trip he visited "L’Oustau de Baumaniere", one of France's very best restaurants at the time. It was here where he first became exposed to the delights of luxury gastronomy, and fell in love with it. He further visited farms, butchers and vineyards and dined in restaurants throughout the country.

When returning to the UK and over the next decade went on to learn everything possible about cooking and fine luxury French cuisine and his first and only working position in a kitchen was nothing less than his own.

In 1995, the self-taught Chef opened his restaurant "The Fat Duck", which in 2004 went on to earn three Michelin stars. Heston has been described as being a culinary alchemist due to his innovative cooking styles.

In 2006, he was awarded an OBE for his contribution to gastronomy. In 2008, the restaurant was awarded the title of "Best restaurant in Britain" by the UK Good Food Guide 2008. By now, the restaurant had gained worldwide recognition due to its unique approach and unusual approach to gastronomy relying on the journeys of Heston in the senses, the palate, memory and emotions. We recommend the tasting menu, a very fine if unusual choice, as you are sure to find out; do not be surprised if you begin with green tea and lime mousse followed by snail porridge with Spanish ham and shaved fennel. The taste will blow you away. Let the Roast foie gras with almond fluid gel and cherry camomile melt in your mouth and dizzy your senses and feelings; go on to enjoy poached Salmon in liquorice and poached pigeon breast with pancetta, Moroccan pastille with pistachio, cocoa and five spices. Continue this epic travel of luxury gourmet senses with the next delight, white chocolate with caviar, followed by smoked bacon and egg ice cream, an incredible and unique taste, then even stranger, chocolates flavoured with leather, pine and tobacco!

The menu as you might have already guessed is one of extreme flavours and luxury textures, you do not think of the ingredients or flavours going together, but miraculously they do and they do very well. Nothing you put in your mouth is what you expect it to be, for instance, "snail porridge", yet each of the dishes are wonderful and supreme intense.

Heston Blumenthal is one of the very best, most inspired and unusual chefs in the world and the Fat Duck a very unusual and one of the very best restaurants. If you have not been there you are missing out, so pick up the phone and plan your trip. You will thank us....

Editorial | Image Courtesy Of The Fat Duck