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The Fat Duck Gallery

The Fat Duck: A Picture Gallery For Food Lovers

Published on October 10th 2012.


The Fat Duck Gallery

KELLY Ormesher, one of the very most useful people in the world took a trip to Berkshire last weekend. 

She went to Heston Blumenthal's Fat Duck and found it terrible.

Rubbish.

A nightmare.

Just joking. She adored the place.

Because we know you love food here's a gallery of the nosh Kelly enjoyed.

By the way the meal cost £180 each plus 12.5% service charge, an arm, a leg, and a large intake of breath. 

Beetroot delight Beetroot delight

Nitro Poached Aperatif: Vodka and Lime SourNitro Poached Aperatif: Vodka and Lime Sour

Red Cabbage GazpachoRed Cabbage Gazpacho

P1080118Each packet contained a strip to put on your tongue

Jelly of Quail, Crayfish CreamJelly of Quail, Crayfish Cream: Chicken Liver Parfait, Oak Moss and Truffle Toast

P1080121

P1080122

P1080123Snail Porridge

Roast Foie Gras: Barberry, Braised Kombu and Crab BiscuitRoast Foie Gras: Barberry, Braised Kombu and Crab Biscuit

The story of Mock Turtle SoupThe story of Mock Turtle Soup

P1080129

Mad Hatter's Tea PartyMad Hatter's Tea Party

P1080131

Dissolving pocket watchDissolving pocket watch

P1080134Mad Hatter's Tea Party: Mock Turtle Soup, Pocket Watch and Toast Sandwich

P1080135

P1080138Sound of the Sea. Yes that's an iPod in a shell

Sound of the Sea: An edible beachSound of the Sea: An edible beach

Salmon Poached in Liquorice GelSalmon Poached in Liquorice Gel: Artichokes, Vanilla Mayonaise and Golden Trout Roe

The Duck: Bay, Blood Pudding and UmblesThe Duck: Bay, Blood Pudding and Umbles (one of my favourites)

P1080144

The best mash I've ever tastedThe best mash I've ever tasted

Hot & Iced Tea: The most bizarre thingHot and Iced Tea: The most bizarre thing

Clove Caramelised Blackberries: Hojicha Tea Ice Cream CornetHojicha Tea Ice Cream Cornet

Clove Caramelised Blackberries: Clove Caramelised Blackberries

The The 'BFG': Black Forest Gateau (My favourite)

P1080156

Whisk(e)y Wine GumsWhisk(e)y Wine Gums

P1080159

Like a Kid in a Sweet ShopLike a Kid in a Sweet Shop

Edible white chocolate cardEdible white chocolate card

Coconut BaccyCoconut Baccy

Aerated Chocolate: Mandarin JellyAerated Chocolate: Mandarin Jelly

Apple Pie Caramel with an Edible WrapperApple Pie Caramel with an Edible Wrapper

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11 comments so far, continue the conversation, write a comment.

callsignponyOctober 10th 2012.

We went in July. I don't think I will ever enjoy a better meal than we did there. Amazing!

Vincent SlaterOctober 10th 2012.

Sorry but why? I like my food to look like food not like a beach!! I've eaten in great places all over the world, but have never been interested in eating somewhere where the food is overshadowed by the chef!

1 Response: Reply To This...
ReemOctober 10th 2012.

Disgree vince.

Looks Reem.
Bet it smells reem.
And tastes reem.

It's an experience, innit bruv.

Philip SidwellOctober 10th 2012.

looks unbelievable

rachie72October 10th 2012.

We went last Friday. It was totally mind blowing. We had a great G&T on Heston's pub next door which has just got its first Michelin star. The service at the Fat Duck was worth every penny and we had the wine matching, also worth the cost. We probably won't go back as it was a Bucket list visit but would thoroughly recommend it.

Mark GarnerOctober 10th 2012.

Oh god, memories...

Poster BoyOctober 11th 2012.

Has ManCon become Facebook all of a sudden?

Shortly I will be posting pictures of my meal at Newport Pagnell Motorway Services on the M1...

KleoOctober 12th 2012.

Yes Poster Boy, because your pictures of Newport Pagnell Motorway Service will be exceptionally interesting. I've heard many people talk about Newport Pagnell Motorway Service, and always wondered what it was like. Can't wait.

3 Responses: Reply To This...
Poster BoyOctober 12th 2012.

Doh. Another with an unerring ability to miss the point. Completely.

IanOctober 13th 2012.

I agree, it's not in Manchester. What's next, Noma? Per Se? That's what google is for.

Mark GarnerNovember 13th 2012.

Ian, we believe that part of our job is to help raise the bar of food in the region and one of those is go elsewhere and learn. If we don't as an area do this then we are going to forever whine about not having any Michelin stars.

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Very tasty though.

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Foie Gras = barbaric cruelty.

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The provender is the start, the kitchen the art, but then comes the diner. Apart from gazing at the…

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Coterie. It's how It works.

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