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It’s goodbye to snail porridge as Heston Blumenthal bids to reinvent the restaurant again

The award-winning Fat Duck is reopening and its chef says that it won’t just be a place for dinner – it will be about storytelling

He has pioneered savoury ice-cream, encouraged his diners to wear headphones while eating and even developed recipes for astronauts. Now Heston Blumenthal, renowned chef of the three Michelin-starred Fat Duck in Bray, Berkshire, is taking on his biggest challenge yet: redefining the very nature of the restaurant.

As he reveals in an exclusive interview in Observer Food Monthly, when the Fat Duck reopens at the end of September after a six-month relocation to Australia while the original was being refurbished, it won’t simply be a place for dinner; it will be a “story”.

Related: Heston Blumenthal interview: the Fat Duck flies again

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