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***TABLE ALERT*** A table has become available for tonight in The Fat Duck, please head to our website to secure your booking.

The Jelly of Quail features on The Anthology Menu - Volume 4 at The Fat Duck and was inspired by the great chef, Alain Chapel’s Jelly of Pigeon with three chicken oysters and young vegetable as well as by an aroma memory acquired thanks to flavourist Francois Benzi who introduced Heston to the wonders of oak resin.

The dish is full of forest flavours and aromas – not just oak resin but also the pleasantly perfumed note of oak moss (which is a key ingredient of the perfume industry), and an oak-scented strip and truffle butter and fresh truffles (which grow beneath oaks).

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Creating an interpretation of a classic is as much about emotion as tradition. For Sole Veronique Heston felt he should hold on to the delicious combination of fish, grapes, and wine. The grape is an incredibly versatile fruit and he saw no reason why he couldn’t use it in a variety of forms.

For this Fat Duck interpretation of the classic, we use ripe, unripe, fermented and dried Muscat grapes along with a final flourish of effervescent champagne to give the sole a final bit of fizz.

Tables for the month of July for The Fat Duck will be released on 29th April 2022 at 12pm (UK Time).

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The sweetshop is a place of adventure and emotion and sights and sounds and smells and tastes and textures and endless possibilities. We find it’s the most suitable place to end a meal at the Fat Duck.

Inspired by Alice’s own adventures in Wonderland, Heston combined the Queen’s obsession with jam tarts with his own desire to find logical solutions to often illogical questions... like the one above. In doing so he managed to squeeze an entire jam tart between wafer thin white chocolate to create the world’s first fully edible playing cards.

They’re only available in Heston’s sweetshop and sorry Queenie but ours are much nicer to eat than play croquet with!

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New experiences call for the #MagicOfSharing, with Heston Blumenthal and your favorite @blackandwhite.scotch

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Volume 4 of our Anthology Menu features the iconic Fat Duck reimagining of The Mock Turtle Soup.

The starting point for this Fat Duck recipe was an old cookbook from 1892. During the 19th century, Mock Turtle Soup had emerged as a more appetising alternative to the once popular reptilian original. So popular that Lewis Carroll, along with his illustrator John Tenniel, introduced Alice to a tearful Mock Turtle within the pages of her Adventures in Wonderland.

‘Tenniel’s fantasy creature cleverly alluded to the ingredients of the soup, so why couldn’t I reverse the process and create a soup that alluded to features of Carroll’s story.’ - Heston.

Tables for the month of June for The Fat Duck will be released on
25th March 2022 at 12pm (GMT).

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Our Partnerships

Everdure by Heston Blumenthal
Heston Blumenthal Precision
Sage
Heston from Waitrose

Our Restaurants

The Fat Duck
Dinner by Heston Blumenthal London
Dinner by Heston Blumenthal Melbourne
The Hind’s Head
The Perfectionists’ Café

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