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3 Michelin star The Fat Duck creates poached lamb loin with cucumber, pepper and caviar oil recipes

Three-Michelin star The Fat Duck head chef, Jonny Lake, creates a stunning dish of poached lamb loin with cucumber, pepper and caviar oil, the flavour profil...

Dining @ the Fat Duck

Dining @ The Fat Duck to celebrate two birthdays (Janet and Mine), as well as our 1 year Engagement anniversary. I video'd the most dramatic courses - that b...

3 Michelin star The Fat Duck head chef Jonny Lake talks guide books & food style

3-Michelin star The Fat Duck head chef Jonny Lake talks about The Fat Duck restaurant, their quest for perfection, and how they and he have evolved. He talks...

the fat duck guide to cooking with salt

from 2005. other episodes in the series: https://www.youtube.com/results?search_query=ktichen+chemistry ep. 1 beef; ep. 2 chocolate; ep. 3 ice cream; ep. 4 fruit/veg; ep. 5 jellies; ep....

Dining at The Fat Duck

On Friday the 1st of March we had a fantastic evening dining at The Fat Duck. This movie is just an impression of an evening full of surprises :-)

Jay Rayner at the Fat Duck

Jay Rayner travels to Bray to ask Heston Blumenthal about that food poisoining scandal, the 50 best restaurants list and whether he is spreading himself too ...

Lovefood.com visits The Fat Duck

Lovefood took a tour of Heston's development kitchen with competition winner Laure Moyle.

Heston Blumenthal on the Fat Duck food poisoning scare

Heston Blumenthal talks to Matthew Fort about the food poisoning scare that closed the Fat Duck, and what next for the restaurant.

Sunday lunch at The Fat Duck

14 course tasting menu.

The Fat Duck

Frozen "eggs and bacon" at the Fat Duck.

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663 news items

Financial Times
Wed, 23 Apr 2014 16:26:15 -0700

The popularity of The Fat Duck continued to grow. By 2011 it was fielding 30,000 calls a day from people wanting to try Mr Blumenthal's zany take on food, which now includes historic British dishes such as mock turtle soup and the beef royal served at ...

The Guardian

The Guardian
Mon, 31 Mar 2014 00:07:21 -0700

Celebrity chef Heston Blumenthal says he will shut down his Fat Duck restaurant and temporarily relocate it to Australia for six months next year. There was speculation about the move last week but on Monday, Blumenthal unveiled his plans for the ...

The Australian Financial Review

The Australian Financial Review
Thu, 03 Apr 2014 18:55:45 -0700

When Adrian Stone read on Twitter that celebrity chef Heston Blumenthal would relocate his famed British eatery The Fat Duck to Melbourne in 2015, he sprang into action. Stone, a technology start-up investor, could not find any information on how to ...
3AW (blog)
Sun, 30 Mar 2014 19:16:01 -0700

Would you pay about $360 for a menu that includes bacon and egg ice cream or snail porridge? UK celebrity chef Heston Blumenthal has local foodies in a frenzy after announcing that he will close his Michelin-starred eatery The Fat Duck in England at ...

SFGate (blog)

SFGate (blog)
Mon, 31 Mar 2014 09:18:45 -0700

This weekend, Rene Redzepi announced that Noma will be moving to Japan for two months at the beginning of 2015. And then Heston Blumenthal confirmed that he would be moving the Fat Duck to Melbourne, Australia for six months in February 2015.


Mon, 31 Mar 2014 13:26:15 -0700

But rather than have a six-month break, celebrity chef Heston Blumenthal has decided to up sticks and move his Michelin-starred restaurant The Fat Duck to the other side of the world. The entire staff and even some of the furniture will be flown to ...
The Australian
Fri, 18 Apr 2014 07:10:31 -0700

We are building from scratch The Fat Duck in Australia and bringing the whole team, the kit, kitchen equipment, even the signage. With Dinner [which opens at Crown when The Fat Duck returns to the UK], we have been planning this for a few years and ...

LA Weekly

LA Weekly
Mon, 31 Mar 2014 13:53:44 -0700

It's an interesting development, and one that is probably only the beginning. As food becomes more and more a form of popular culture entertainment, what's to stop more chefs from taking the show on the road? How long before restaurants go from static ...

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