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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