One of only three restaurants in the UK to hold Three Michelin stars, The Fat Duck has also been recognised worldwide for its groundbreaking research and development into the world of taste and flavour perception. In April 2005 the restaurant was awarded the title of 'Best Restaurant in the World' by the restaurant magazine.

Blumenthal's work researches the molecular compounds of ingredients so as to enable a greater understanding of the way we register taste and flavour. He researches the way the mind records taste through memory. For example, there are certain flavours or smells that can take us to a certain place or time, and by doing so create a stronger impact on the palate. He identifies the components that each ingredient is made of and the results have allowed him to create and match some exciting new dishes. By cooking for longer periods at extremely low temperatures, he allows a more intense flavour and an amazing texture to be produced. His original and scientific approach has teamed him with like-minded chefs, scientists and psychologists throughout the world - from Nottingham University to research departments in Geneva - and the results of his meticulous and concentrated research are represented in the dishes of the menu at The Fat Duck.

The restaurant itself is housed in a grade II listed building, circa 1540, which was originally a guesthouse. Since then it has lost none of its traditions of hospitality and welcome. The Fat Duck offers the diner a comfortable and relaxed setting in which to enjoy the gastronomic journey ahead. Oak beams and low ceilings enhance the contemporary art which adorns the walls, and the bespoke coloured glass partition and iron sculpture add a clever contrast to this Tudor building. The minimalist décor works well in a restaurant that seats only 45 guests, and the combined results offer an increased air of intimacy.

The menu at The Fat Duck is matched by a carefully selected wine list which, just like the list of 30 different types of sherry has won recognition on its own merits. Two menus are offered the à la carte menu and the tasting menu that can be matched with either a selection of wines or a selection of champagnes.

The success of the Fat Duck is undoubtedly due to the commitment and dedication of the whole team, pushing boundaries and sourcing the best produce available for its guests both locally and worldwide. Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine and has quite simply revolutionised our attitude towards gastronomy. He and all his team at the Fat Duck aim to provide an enjoyable and fun culinary experience that you will always remember.