Heston Blumenthal's Fat Duck restaurant sounds pretty amazing - and so does Heston. From The Guardian: A humble pub's extraordinary journey to gastronomic greatness.
Blumenthal's story is an extraordinary one. He left school with six O-levels and worked as a photocopier salesman and credit controller for his father's business.
Some 14 years later he lectures Nobel prize winners in physics on the science of food and taste, or molecular gastronomy as it has come to be known; corresponds with the likes of Harold McGee, the author of Science and Lore of the Kitchen, Charles Spence, a professor of experimental psychology at Oxford University and Tony Blake, the vice-president of research at Firmenich, the world's largest flavouring company; and creates some of the most remarkable and delicious food in the country.
Some people have found the idea of dishes such as snail porridge, cauliflower risotto with chocolate jelly, chips that take three days to prepare and carrot toffee as bizarre at best, but the critics and guides, with very few exceptions, have been unanimous in their praise. [continue]
Related:
The Fat Duck Restaurant - fatduck.co.uk
Mix snail porridge, sardine sorbet and you have a Fat Duck - Guardian
The Fat Duck, Bray, Berkshire - independent.co.uk
Molecular gastronomy - tiscali.co.uk