The Fat Duck might be the restaurant that steals all the headlines, but Heston Blumenthal has a fully-fledged restaurant group that covers everything from his two-Michelin-starred Dinner by Heston in London and a local pub serving great food in Bray to the café in Heathrow's Terminal 2. Discover how everyone involved in The Fat Duck Group works together and take a look behind the scenes of this incredible culinary operation.

Heston Blumenthal and The Fat Duck Group

7 features

What's next for Heston Blumenthal
What's next for Heston Blumenthal
What's next for Heston Blumenthal
by Tom Shingler
22 February 2017
He’s already changed the way we cook; now Britain’s greatest chef is turning his attention to how it’s served. Tom Shingler talks to the culinary legend about his plans for personalised, multi-sensory menus for every one of his diners, before experiencing the menu at his legendary three-starred restaurant The Fat Duck.
The Fat Duck: a multi-sensory journey
The Fat Duck: a multi-sensory journey
The Fat Duck: a multi-sensory journey
by Tom Shingler
22 February 2017
After being introduced to the idea behind a new way of personalised dining by Heston Blumenthal, Tom Shingler sits down at The Fat Duck to experience it first-hand.
The man behind the magic: The Fat Duck’s head chef
The man behind the magic: The Fat Duck’s head chef
The man behind the magic: The Fat Duck’s head chef
by Tom Shingler
20 February 2017
Heston Blumenthal might be the man who turned The Fat Duck into the institution it is today, but it’s head chef Jonny Lake who makes sure the fifteen-course menu is the best it can be. He talks to Tom Shingler to explain how the dishes evolve and what goes on behind the scenes.
Dinner time: talking memories and nostalgia with Ashley Palmer-Watts
Dinner time: recreating the past with Ashley Palme...
Dinner time: recreating the past with Ashley Palmer-Watts
by Tom Shingler
17 February 2017
An homage to Britain’s fascinating food history, Heston Blumenthal’s London restaurant Dinner plays on our culinary memories to create quirky dishes at a two Michelin star level. Tom Shingler talks to executive chef Ashley Palmer-Watts to get a feel for how the recipes are created, and how the Melbourne outpost is creating its own identity.
Teamwork, consistency and Scotch eggs: The Hind’s Head
Teamwork, consistency and Scotch eggs: The Hinds H...
Teamwork, consistency and Scotch eggs: The Hinds Head
by Tom Shingler
17 February 2017
Two doors down from The Fat Duck sits The Hinds Head, Heston Blumenthal’s Michelin-starred fine dining pub. Tom Shingler talks to head chef János Veres to find out how much work goes into making the menu.
Pub grub, Heston-style: The Crown at Bray
Pub grub, Heston-style: The Crown at Bray
Pub grub, Heston-style: The Crown at Bray
by Tom Shingler
15 February 2017
It might not be listed in the Michelin Guide, but Heston Blumenthal’s little pub serves up fish and chips, burgers and Sunday roasts with the same attention to detail you’d find on The Fat Duck menu. Tom Shingler finds out more from head chef Matt Larcombe.