Well worth legging it to the delightful village of Bray to sample Heston Blumenthal's daring creations in this the chef's choice. Top chefs have all made pilgrimages here and so should you. Knowledgeable and relaxed service exemplified by charming Manager Eric Doer who will take you through the breakthtakingly original dishes in intricate detail. But then the whole point of this restaurant is that the dishes are so complicated that no one in their right mind would ever attempt them at home. Sparkling new decor with lots of leather and wood just adds to the general air of perfection. Perfection which has duly been noticed as The Fat Duck was recently awarded with it's third Michelin Star. What's cooking? Crab biscuit with crystalised seaweed and oyster vinagrette, veal sweetbread roasted in hay and pollen with cockles a la plancha, parsnip puree and choux pointu.