Overall ranking: 9 (9 in 2012)
Chef ranking: 3 (2 in 2012)
What we think
It was the constraints of the cramped kitchens at the Fat Duck in Bray that brought Blumenthal into contact with a fascinating network of scientists and academics who have played a part in developing his approach to cooking.
Dishes such as snail porridge and nitrogen-cooked green tea and lime sour soon attracted accolades and the Fat Duck gained its first Michelin star in 1998, a second in 2001 and a third in 2004. It has held five AA rosettes since 2001 and was ranked fifth in the Good Food Guide 2018's Top 50, with Dinner in 13th.
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