FatDuck

Finally Some Good News For Gordon Ramsay

Filed under: Dining

It certainly hasn't been the best year for either Heston Blumenthal or Gordon Ramsay, two of England's most famous chefs. Blumenthal endured a food poisoning scare that shut down his famed Fat Duck restaurant and Ramsay flirted with bankruptcy. But now both chefs have some good news to celebrate: they were voted the two best chefs in UK according to the Good Food Guide. Blumenthal took the top slot earning ten out of ten points for the second year in a row for his Fat Duck restaurant. Ramsay was given nine points for his Restaurant Gordon Ramsay on Royal Hospital Road, in Chelsea, London also the same rating as last year. No other chefs scored as high.

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Tags: fat duck, FatDuck, gordon ramsay, GordonRamsay, heston blumenthal, HestonBlumenthal

Superchef to Publish Superbook

by Deidre Woollard (RSS feed) —

Filed under: Dining

Heston Blumenthal from world-renowned The Fat Duck in Bray, England is known for his expensive and innovative cuisine and now one of the world's best chef is creating one of the world's priciest cookbooks. He is partnering with the jewelry company Asprey to created a limited edition £1,000 luxury leather-bound book. The book will also come with two surprise 'silver gifts' from Asprey. The Independent reports that in spite of a weakening global economy luxury books are still big business. We've certainly seen more than a few, check out some examples in the gallery below.

Gallery: The Pricey Tomes

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Tags: asprey, book, cookbook, expire-images2009-4-19, fat duck, FatDuck, heston blumenthal, superbook

El Bulli is Still the World's Best Restaurant

by Rigel Celeste (RSS feed) —

Filed under: Dining

What does it take to be the best restaurant in the world? Ask El Bulli, who holds the honor for the second year in a row according to Restaurant magazine's ranking of the top 50. Last year El Bulli squeezed out Fat Duck for the top spot, and this year all top six spots remain the same. The United States made a respectable showing also, with two restaurants in the top 10: The French Laundry and Per Se, and among others Alinea in Chicago made the list for the first time this year at #36.

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Tags: alinea, dine, dining, el bulli, ElBulli, Fat Duck, FatDuck, france, french, per se, PerSe, restaurant, restaurants, spain, the french laundry, TheFrenchLaundry

Fat Duck Brings iPods To The Table

by Deidre Woollard (RSS feed) —

Filed under: Dining

Fat Duck, one of the world's finest restaurants, has added a new layer to their tasting menu experience by adding an iPod to the proceedings. The Sound of the Sea is a seafood dish that is served with an iPod so that you can listen to the sea while you eat the food. Chef Heston Blumenthal has created the dish which includes shellfish juice made into a foam served along side a mixture of tapioca, fried breadcrumbs, crushed fried baby eels, cod liver oil and langoustine oil topped with abalone, razor clams, shrimps and oysters and three kinds of edible seaweed. The dish comes inside a glass-topped wooden box containing sand and seashells and is served with a glass of seaweed extraction and mirin. The 17-course meal also includes offerings such as a silver rose bush with edible petals and afterdinner whiskey gums.

[via Wired News]

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Tags: england, fat duck, FatDuck, heston blumenthal, HestonBlumenthal, ipod, sound of the sea

Dom Perignon Celebratory Meal Served at The Fat Duck

by Deidre Woollard (RSS feed) —

Filed under: Dining, Wine

I never know what to make of experimental cuisine, part of me wants to embrace the inventiveness of the cook, the other part of me says brings me the classics instead. Decanter covers a meal made by Heston Blumenthal of The Fat Duck to celebrate the release of the Dom Perignon 1996 Rose. The Fat Duck has been named the world's best restaurant and serves unique cuisine that is famous for its wow factor. The five hour dinner included snail porridge, bacon and egg ice cream, oyster and passion fruit jelly, mustard ice cream, jelly of quail and langoustine, truffle toast and oak moss film, foie gras with cherry and chamomile, and salmon and licorice. The 1996 Rose was served as an apertif and several other Dom vintages accompanied the meal. It doesn't sound like my dream menu but as one of the writers who attended the dinner said "it was a performance, not a meal."

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Tags: dom perignon, fat duck, FatDuck, fine dining, restaurants