At the Fat Duck, gastronomy and science are inseparable. When you become familiar with Heston's food you take the science for granted, and can sometimes feel yourself floating into a mental world in which everything is greater than merely what it seems. Without wanting to sound overwrought, I'll admit that at its finest, dining at the Fat Duck reminds me of Coleridge's 'willing suspension of disbelief...which constitutes poetic faith." But it's superior to poetry, of course, because you can actually eat it.

Jeffrey Steingarten, <(>Vogue

British cuisine has a new king.

Times (UK)

The most progressive chef of his generation.

GQ (UK)

Heston Blumenthal has established a reputation as one of the country's most innovative chefs... When he talks about food it is with the passion of a chef and the scientific know-how of a chemistry teacher.

Telegraph (UK)

3 Michelin Stars, Micheline magazine

Chef of the Year, GQ Magazine