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The Fat Duck Restaurant Review: Chef Heston Blumenthal champions the science of food and taste, which was called molecular gastronomy (a term which he no longer uses for his cooking style) and lectures Nobel Prize winners on the subject. After a six-month stint in Australia, The Fat Duck has re-opened and now employs a ticketed reservation system. "The Itinerary" costs £255 per person, excluding a discretionary 12.5% service charge and drinks and other items that are priced separately. Instead of dish descriptions, the menu presents nostalgic musings such as "Mid-Morning: First one to see the sea... The original Sound of the Sea. Can I have some money for the ice cream van? Then we went rockpooling."