A native of Berkshire, Heston Blumenthal has returned to his roots. Influenced by the cuisine and the richness of France, this chef likes to challenge the rules and venture into the unknown. Although located in a XVth century building, the Fat Duck offers a modern minimalist interior, warm welcome, attention to detail and a cuisine which is strict yet original. Some dishes have become classics: snail porridge, salmon poached with liquorice or the now famous smoked bacon and egg ice-cream.

There are not too many people who could turn cooking into the high art that it has become under Heston Blumenthal. In 2004 Fat Duck was awarded three Michelin Stars, followed in 2005 by the Harpers and Moet Best Restaurant of the Year outside London Award.

This latest phase has resulted into a procession of small courses with choices available at the third, fourth and sixth courses only. The majority of those who experience them speak of the results of this approach with awe. Meanwhile on the wine list front the credits continue to roll, with never an indifferent bottle in sight. House wines from £30 are certainly not cheap, but at least you can trust them. No pipes or cigars in the dining room.