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 OBE HonFRSC 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.<\/p>\n
From a rocky start to great success, this celebrated chef does not rest on his laurels.\u00a0His creativity shows no sign of diminishing and television has brought a new dimension to his career.\u00a0Heston was awarded OBE in the 2006 New Year\u2019s Honours list.<\/p>\n","protected":false},"featured_media":0,"parent":0,"template":"","meta":{"_acf_changed":false},"class_list":["post-242","patron","type-patron","status-publish","hentry"],"acf":[],"yoast_head":"\n