The Fat Duck, Bray, Berkshire
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Molecular gastronomy may have polarised the critics, but culinary alchemist Heston Blumenthal's much talked about Fat Duck remains one of the leading exponent of this style of cooking in the UK.
Molecular gastronomy may have polarised the critics, but culinary alchemist Heston Blumenthal's much talked about Fat Duck remains one of the leading exponent of this style of cooking in the UK. This unassuming restaurant, with its low beamed ceiling, smart soft furnishings, and abstract art on the walls, is way ahead of the style pack, with its memorable flavour combinations that appear to have been dreamt up in some kind of parallel universe. Dishes like snail porridge, and bacon and egg ice cream, have become modern classics. Others continue to challenge and amaze. Take, for instance, the humble cauliflower, which much like beetroot, it seems to be going through a renaissance. It's sautéed in a risotto and paired with chocolate jelly. Mussels are cooked in popcorn sauce with hake. Then there's veal sweetbread, cooked in a bag with hay, sprinkled with pollen and paired with salty and sugary cockles. Further dazzling dishes include grain mustard ice cream with red cabbage gazpacho, and green pea puree layered with quail jelly and langoustine cream. But do all these wacky, out-there flavour combinations really work? Indeed they do. Blumenthal who, despite his razzle dazzle cooking, manages to keep a relatively low profile, combines gastronomy with real scientific knowledge and techniques. Who would have thought that chemistry could be cool?
The Fat Duck, High Street, Bray, Berkshire 01628 580333, www.fatduck.co.uk, lunch Tues-Sat 12-2pm, Sun 12-3pm, dinner Tue-Thur 7-9.30pm, Fri-Sat 7-10pm. Meal for two, excl wine: £130
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments