The Fat Duck, the three-star Michelin restaurant, is giving diners the chance to explore what it is like to eat a meal in reverse.
From 7 May to 30 June, alongside the classic menu, guests can choose to start the meal with dessert and graduate to more savoury flavours, before finishing with a ‘refreshing nitro-poached appetite-whetter.’
Topsy-Turvy Tasting Menu
The Topsy-Turvy Tasting Menu is the brainchild of Heston Blumenthal OBE, founder of the Fat Duck, who has long challenged conventional eating habits with dishes including the famous egg-and-bacon ice cream, snail porridge, and white chocolate and caviar.
Blumenthal is also the creator of the Michelin-starred Hind’s Head, the two-Michelin- starred Dinner by Heston Blumenthal, and the Perfectionists’ Café.
Culinary Curiosity
“I found the Topsy-Turvy Tasting Menu gratifyingly gut friendly and satisfyingly gastronomic. It triggered some of the taste buds at their most receptive,” said Blumenthal.
“Eating in reverse might seem a bit wacky – more duck fat than Fat Duck, and not so much Willy Wonka as winky woolly – but it was a lot of fun, and it took my imagination on a fantastic journey of culinary curiosity. For me, anything that nourishes the imagination has got to be good.”
OBE
In 2006, Blumenthal received an OBE for services to British gastronomy.
In 2013, he was granted the right to a coat of arms, upon which appears a series of symbols that sum up his approach to life and cooking.
A Second Look
“It’s good to shake things up and take a second look at our perceptions and preconceptions,” said Blumenthal.
“Who knows what you might discover?”
