The Fat Duck

Maido in Lima, Peru Named ‘World’s Best Restaurant’ | Eater

"Heston Blumenthal’s innovative multi-course tasting restaurant gained fame for adventurous dishes—historically including now-retired items like snail porridge and egg-and-bacon ice cream—and in 2017 Blumenthal received a lifetime achievement recognition from the World’s 50 Best. The current “Sensorium” tasting is presented as a sensory journey and starts at about £275 (roughly $351)." - Hillary Dixler Canavan

"For three decades, Heston Blumenthal has been blazing his own idiosyncratic trail at this iconic restaurant, where emotions and memories play a vital role in the enjoyment of the cooking. The dishes bear all the Heston hallmarks: innovative, playful and multi-sensory – epitomised by dishes like 'Off to the Land of Nod', a nostalgic dessert involving Horlicks, an eye mask and edible 'pillows'. Crucially, for all its originality, the cooking also showcases harmonious and utterly delicious flavours and textures. Charming, interactive service heightens the experience." - Michelin Inspector

A Restaurant Dessert Trend Timeline | Eater

"Home to the famously over-the-top botrytis cinerea dessert, a multi-element spectacle that leans into molecular techniques and whimsy — the dish can involve dozens of ingredients and steps (the piece cited includes roughly 80 ingredients, 55 steps, and 23 elements) and features components like chocolate spheres, pear caramel, nitrogen-dipped grapes, and aerated saffron." - Jaya Saxena

The Best Imitation Foods and Faux Dishes in London Restaurants | Eater London

"Pangrattato, once known as “poor man’s Parmesan,” is one of those imitation foods whose symbolism has mutated considerably over time, to the point, even, of becoming the clearer sign of luxury. In London, one of the simplest and most economical of uses for old bread has come to occupy an incongruously reified position. Fried breadcrumbs crop up in surprising places — as a chilli-oregano constellation topping for the Second City sub at Bodega Rita’s, say — as well as expected ones, inevitably found at pasta titans like Trullo and Padella. But nowhere celebrates them more than Manteca, where duck fat pangrattato is the cascading crown to fazzoletti, rendering the duck ragu it’s served with almost incidental." - Hester van Hensbergen

The Fat Duck: 25 Years of Innovation

"The Fat Duck, celebrating its 25th anniversary, is serving an Anthology Menu featuring classic dishes from Heston Blumenthal's imagination. Michelin Inspectors recommend booking early to experience the seasonal menus. The iconic restaurant, known for its multi-sensory cuisine, has been awarded Three Michelin Stars and continues to influence gastronomy with Heston's innovative approach." - The MICHELIN Guide UK Editorial Team