The Fat Duck Restaurant

The Fat Duck Restaurant The Fat Duck by Heston Blumenthal is a three-Michelin-star restaurant in Bray, UK, renowned for its innovative dining experiences.
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Celebrating 30 years of culinary excellence.

Meet Sophia, our Pastry Chef de Partie.In a previous life, Sophia worked in organisational development and HR within the...
28/06/2026

Meet Sophia, our Pastry Chef de Partie.

In a previous life, Sophia worked in organisational development and HR within the tech world. She joined us as a commis chef and, with her passion for precision and structure, soon grew into a chef de partie role.

For Sophia, The Fat Duck is special because everything we do is a team effort to create someone’s bucket-list experience. "It's also the people. Everyone's talented, driven, a bit quirky, and that makes coming to work interesting. I learn so much just being part of this team."

Her love for the team really shows in the staff meals she cooks. They are so good that Sophia was awarded Staff Meal Champion.

Scroll through the captions to find out what it’s like to be part of the Heston Blumenthal team. Our current opportuniti...
23/06/2026

Scroll through the captions to find out what it’s like to be part of the Heston Blumenthal team. Our current opportunities:

Content & Digital Executive
Marketing Manager
HR Manager

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No matter your role at The Fat Duck, we’re here to explore and make the impossible possible.

We promise there are no limits to learning. Delve into scientific journals, historic cookbooks, restaurant recipes, archives, TV shows and so much more.

“Would you tell me, please, which way I ought to go from here? That depends a good deal on where you want to get to.”

At The Fat Duck, there’s always another door to open, another idea to explore, and another rabbit hole to disappear down.

We’re all here for our guests and every team member contributes to creating extraordinary experiences.

While a team of 100 might not sound particularly large, consider that we’re based in the small village of Bray, home to around 10,000 residents. Spread across four buildings, it often feels like a small university campus. It’s a lot of fun, to say the least.

All ideas are welcome. We encourage everyone to be creative, share their thoughts, and pursue their goals.

Motto we all embrace here.

Apply by sending your CV and cover letter to [email protected]

For the Content Creator & Digital Executive position, please include a portfolio with your application.

Must be eligible to work in the UK.

22/06/2026

Rocket Lolly

First made for Heston's Feasts back in 2010, when he explored the food of the seventies, revisiting flavours from his childhood and the memories of long, hot summers. And is there anything more nostalgic in this weather than an ice lolly?

One of his creations looked like the classic Rocket lolly, but tasted like a 1970s favourite savoury dish: Waldorf salad - walnut dressing, grape, celery and red apple.

For chefs and food enthusiasts: for the green layer, we reduced celery juice by 50% in the rotavap. For the red layer, we concentrated Cox apple juice to 25° Brix and freeze-layered it with a walnut dressing using a horizontal freezing technique.

19/06/2026

Did you know that conifers are the only trees that produce their seeds inside cones? It takes 5-9 years for that cone cargo to grow decent-sized Christmas tree, which means it's never too early to plant the seed.

As this year’s Christmas Menu, The Fable Tree, is inspired by the journey of our festive fir, from first shoots to symbolic centrepiece, Heston is planting that seed now. Over the coming months, we'll follow each stage of its journey, leading all the way to the start of the Christmas Menu on 17th November

Before releasing the tickets to the public, our mailing list will receive first access to the bookings. So, if you're not signed up, this is a great time to do it.

https://www.sevenrooms.com/explore/thefatduck/subscription

Part three of our Culinary Legends series, where the whole team comes together to learn, share, and pass on the stories ...
19/06/2026

Part three of our Culinary Legends series, where the whole team comes together to learn, share, and pass on the stories of chefs who have shaped our industry.

This session was dedicated to Marco Pierre White, a chef whose influence on modern British gastronomy is impossible to ignore. As the youngest British chef to be awarded three Michelin stars, Marco's career, cooking style, and mentorship of a generation of chefs continue to inspire kitchens around the world.

Chef Billy recreated one of Marco's iconic dishes, Tagliatelle of Oysters with Caviar, before developing and presenting his own interpretation to the team. A katafi rolled oyster with ssamjang mayo and kombu seasoning. Meanwhile, pastry chef Lucas explored a classic associated with Marco's era, Peach Melba, sharing both the history behind the dish and his own creative take on it.

Well done to Chef Billy, Chef Lucas, front-of-house James and sommelier Luca, who looked after pairing each dish with a drink.

We asked our team how they understand mindful eating. What does it mean to you?
15/06/2026

We asked our team how they understand mindful eating.

What does it mean to you?

A few years ago, we had the pleasure of welcoming our Head Chef’s dad into the kitchen at The Fat Duck. He got to see wh...
11/06/2026

A few years ago, we had the pleasure of welcoming our Head Chef’s dad into the kitchen at The Fat Duck. He got to see what Karl’s role really involves and even had a pretty good go at plating Sound of the Sea.

Two years later, Karl’s a dad himself, and it was his twin sons visiting him at work. But more than anything Karl showed them, they seemed most fascinated by our pass ducks.

They’re probably still wondering why their dad keeps toys at work.

11/06/2026

The Sound of the Sea (2007)

In the 1890s, Rowntree & Co. launched Ox chocolate, describing it as “pleasant, palatable and sustaining”. Made from the...
06/06/2026

In the 1890s, Rowntree & Co. launched Ox chocolate, describing it as “pleasant, palatable and sustaining”. Made from the finest chocolate blended with concentrated meat extract, it was marketed as being “especially suitable for travellers, cyclists and invalids”.

It wasn’t a hit, and Rowntree soon withdrew it. But at The Fat Duck, Heston believed a beef-boosted chocolate could actually be delicious — not to mention pleasant, palatable, and sustaining.

So began the development of a recipe using Wagyu consommé. Ox chocolate later appeared as part of The Fat Duck’s ‘Like a Kid in a Sweet Shop’ course, and last year our team took the idea in a new direction.

That’s how the Moos Bar was born. Created especially for our online shop, it’s a chocolate bar that makes you go mooooo(re please).

Our team has been busy bees… or rather paddling ducks… so The Fat Duck will be taking a little summer break from 3rd to ...
04/06/2026

Our team has been busy bees… or rather paddling ducks… so The Fat Duck will be taking a little summer break from 3rd to 11th August.

For those who find themselves in the area during that time, and find themselves hungry and/or thirsty and/or missing Heston’s magic, we warmly invite you to visit our sister establishment, The Hind's Head.

In the meantime, we're open Wednesday to Sunday, with bookings available now through to the end of August.

Address

High Street
Maidenhead
SL62AQ

Opening Hours

Wednesday 5:30pm - 8:45pm
Thursday 5:30pm - 8:45pm
Friday 12pm - 1:30pm
6:30pm - 8pm
Saturday 12pm - 1:30pm
6:30pm - 8pm
Sunday 12pm - 1:30pm
6:30pm - 8pm

Telephone

+441628580333

Website

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