Famous for his snail porridge and bacon and egg ice cream at his 3 Michelin star restaurant, The Fat Duck.

Heston Blumenthal of The Fat Duck in Bray, Berkshire has been described as a culinary alchemist for his innovative style of cuisine.

 His work researches the molecular compounds of dishes so to enable a greater understanding of taste and flavour. His original and scientific approach to the molecular breakdown of cuisine has teamed him with fellow chefs, scientists and psychologists throughout the world. His restaurant, The Fat Duck, opened in 1995 and was awarded its third Michelin star in January 2004. In 2005 was awarded the Restaurant Magazine Best restaurant in the World Award,

In July 2006 Heston Blumenthal wasl be awarded an Honorary Degree of Doctor of Science by The University of Reading for his dedicated research and commitment to the exploration of culinary science.

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