Inside Heston’s World

In this four-part series, we get an insight into the workings of Chef Heston Blumenthal's unique business

Chef Heston Blumenthal has a shock announcement for the 70 staff at his world-renowned restaurant, The Fat Duck in Bray: he’s relocating all his employees to a new restaurant
in Melbourne for six months while the Berkshire establishment undergoes a major refurbishment.

In this four-part series, we get an insight into the workings of Heston’s unique business, the inspiration behind some of his signature dishes, and the team who share in its success.

Reservations manager Lindy gets 35,000 booking enquiries daily, while head chef Jonny is tasked with shipping 64,000 snails to Australia if their most iconic dish – snail porridge – is to appear on the menu. Continues tomorrow.

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