THE FAT DUCK LIMITED

What THE FAT DUCK LIMITED does

The Fat Duck Limited operates a single three-Michelin-star fine dining restaurant at High Street, Bray, Berkshire (SL6 2AQ), founded in 1995 by Heston Blumenthal. The restaurant pioneered multisensory and molecular gastronomy techniques — including liquid nitrogen cookery, sous-vide preparation, ice filtration, gellan gum applications, and flavour pairing methodology — and is structured around multi-course tasting menus that engage sight, sound (e.g., the Sound of the Sea dish with iPod audio), smell, taste, and touch. Current menu concepts include The Journey (the full Hestonland exploration), The Mindful Experience, Topsy-Turvy (the menu eaten in reverse order), The Top Seat (solo kitchen-side dining), and the seasonal Fable Tree Christmas menu. The product portfolio also includes Anthology Menus (Volumes 1–5) celebrating 25+ years of culinary history and a digital Ice Cream Archives content series.

The business operates a direct-to-consumer, ticket-based reservation model with full prepayment via Stripe at time of booking. Menu prices range from £285 to £365 per person including VAT, depending on menu and booking day, with a 12.5% discretionary service charge added to total bill value. Beverage revenue is generated separately through a curated wine list (Discovery, Curiosity, and Wonderment tiers), a Trip to Japan sake programme, and a Playfulness non-alcoholic range, overseen by a Head Sommelier and a team of six sommeliers managing a ~3,000-bin cellar. Ancillary revenue streams include private hire events for up to 40 guests, monetary gift vouchers, and a branded merchandise e-commerce line (Moos Bar, Chicken & Egg Bar, Quantum Pastilles, Soft Edible Wrapper Caramels, anniversary merchandise).

Customer segments are predominantly affluent individual food enthusiasts, international culinary tourists, and corporate/private-event clients seeking prestige and theatrical dining experiences. The Fat Duck Limited sits within a wider chef-branded portfolio that includes sister restaurant Dinner by Heston Blumenthal in London (two Michelin stars) and Dubai (one star), and The Hinds Head pub in Bray; a 2025 partnership with Bray Cottages/Lavender House packages luxury accommodation with bespoke dining. The company is a private limited company registered in England and Wales (company number 03677212), VAT-registered, and appears founder-controlled by Heston Blumenthal with no external investors identified in the available data.

Name

THE FAT DUCK LIMITED

Legal name

The Fat Duck Limited

Website

https://thefatduck.co.uk

Company type

Private

Founded year

1995

Operating status

Operating

Headcount range

1–10 employees

Short description

The Fat Duck Limited operates a three-Michelin-star fine dining restaurant in Bray, UK, founded by Heston Blumenthal in 1995, pioneering multisensory molecular gastronomy tasting menus priced £285–£365 per person for affluent diners, culinary tourists, and corporate clients.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Caterers (722320)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Fine Dining Restaurants (THAFACAA)

akta.pro secondary industry

Exclusive Dining Access & Chef’s Table Reservations (HSACAMAJ)

Keywords

• Fine dining restaurant
• Tasting menu experiences
• Molecular gastronomy cuisine
• Multisensory dining
• Michelin-starred restaurant

Headquarters

HQ city

Maidenhead

HQ country

United Kingdom

HQ region

Europe

Offices2 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Infrastructure, Marketing or Sales, Supply Chain, Others

Revenue model

1. Tasting Menu Tickets: Revenue from multi-course tasting menus sold per table at fixed prices. Full prepayment required at time of reservation. Menu prices range from £285 to £365 per person including VAT, varying by menu selected and booking day.
2. Beverages and Wine: Drinks including wine pairings, sake selections (Trip to Japan), non-alcoholic options (Playfulness section), and digestif pairings are purchased separately and paid at end of meal. The sommelier team curates Discovery, Curiosity, and Wonderment wine selections.
3. Service Charge: A discretionary 12.5% service charge is added to the final bill on total menu value plus any extras including drinks.
4. Private Events: The restaurant is available for exclusive hire events for up to 40 guests, offering the full three-Michelin-star experience in a private setting.
5. Gift Vouchers: Gift vouchers available for purchase via online shop (thefatduck.giftpro.co.uk). Vouchers are redeemed as payment for reservations.
6. Merchandise: Online shop selling branded merchandise including 30th Anniversary items, aprons, napkins, and culinary products like Moos Bar, Quantum Pastilles, and Soft Edible Wrapper Caramels.

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels5 records

Core offering

The Fat Duck Limited operates a three-Michelin-star fine dining restaurant in Bray, Berkshire, offering multi-course tasting menus built around Heston Blumenthal's multisensory, molecular gastronomy approach. Guests pre-purchase tickets (priced £285–£365 per person) via the company website, selecting from distinct menu experiences such as The Journey, The Mindful Experience, Topsy-Turvy, and The Top Seat, with an additional seasonal Fable Tree Christmas menu. The business also generates revenue from a curated wine and drinks programme, a 12.5% service charge, private hire of the restaurant for up to 40 guests, gift vouchers, and branded merchandise sold through its own GiftPro online shop.

Product overview

The Fat Duck Limited operates a portfolio of fine dining experiences anchored by The Fat Duck, a three-Michelin-starred restaurant in Bray, Berkshire, founded by Heston Blumenthal. The core offering consists of multiple tasting menu experiences—The Journey (full exploration), The Mindful Experience (mindful eating focus), Topsy-Turvy (reverse menu), and The Top Seat (kitchen-side solo dining)—all centered on innovative, multisensory cuisine. These are complemented by a comprehensive drinks programme and seasonal menus like The Fable Tree (Christmas). The company also operates sister restaurants (Dinner by Heston in London and Dubai, The Hinds Head pub), offers private hire events for up to 40 guests, and sells retail products through its online shop including chocolate bars, caramels, and anniversary merchandise.

Differentiator

Problem solved

Functional benefit

Products and services

• The Fat Duck Restaurant Three-Michelin-star fine dining restaurant in Bray, Berkshire, offering multi-course multisensory tasting menus built on molecular gastronomy techniques. Open Wednesday–Sunday for lunch and dinner, serving parties of 1–6 guests.
• The Journey tasting menu Signature full-length tasting menu described as the most comprehensive exploration of Heston Blumenthal's cuisine, featuring exceptional cooking, extraordinary flavours, and innovative dishes.
• The Mindful Experience tasting menu Scaled-back tasting menu designed for slow, mindful eating, allowing guests to detect flavours, textures and aromas; reflects Heston Blumenthal's exploration of the relationship between food and wellbeing.
• Topsy-Turvy tasting menu Innovative tasting menu in which the standard Fat Duck sequence is eaten in reverse order, challenging guest perceptions and preconceptions about how to experience the menu.
• The Top Seat experience Exclusive solo dining experience at a front-row kitchen seat, including the full tasting menu, a unique drink pairing, and additional taste experiences, with direct interaction with the chefs.
• The Fable Tree Christmas menu Limited-run seasonal Christmas tasting menu inspired by the festive conifer, featuring dishes such as Roots, Pine Tonic, Stump, Chicken Liver Parfait and Flaming Pudding that evoke the rituals and sensory pleasures of Christmas.
• Private hire events Exclusive hire of the entire three-Michelin-star restaurant for private events of up to 40 guests, including corporate gatherings, team celebrations, and high-end private entertaining.
• Gift vouchers Monetary gift vouchers purchased through the online shop, redeemable as payment for restaurant reservations.
• Branded retail products (online shop) Branded retail merchandise sold via the GiftPro online shop, including culinary products such as the Moos Bar, Chicken & Egg Bar, Quantum Pastilles, Soft Edible Wrapper Caramels, aprons, napkins, and 30th Anniversary items.
• Curated wine and drinks programme Curated beverage programme featuring Discovery wines from unusual regions, Curiosity premium selections, Wonderment iconic producers, a Trip to Japan sake selection, and a Playfulness non-alcoholic range, designed to pair with the tasting menus.

Quantifiable outcome

• Three Michelin stars achieved in 2004, one of the fastest restaurants to reach this status
• +2 more outcomes

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration5 records

Feature7 records

Partnerships

Six partnerships are on record, tiered minor and core.

• Dinner by Heston Blumenthal (London)minorOthersTwo-Michelin-star sister restaurant in London offering historical British gastronomy reimagined. Same chef brand and culinary philosophy.
• Dinner by Heston Blumenthal (Dubai)minorOthersOne-star sister restaurant at Atlantis Dubai, offering a cutting-edge take on historic British cuisine in a dramatic location.
• The Hinds HeadminorOthersTraditional British pub in Bray serving classic dishes in a historical setting. Sister establishment located next door to The Fat Duck.
• Bray CottagesminorOthersRecommended local accommodation in Bray village, moments from The Fat Duck. They offer 'The Fat Duck at Bray Cottages' package with bespoke dinner and wine flight served by Fat Duck chefs.
• StripecoreTechnology or IntegrationPayment intermediary used for processing credit and debit card payments for reservations. Payment is regulated by Stripe's terms and conditions.
• SevenRoomscoreTechnology or IntegrationReservation and subscription management platform used for online bookings and newsletter subscriptions.

Scale indicators6 records

Recent moves5 records

Expansion highlights5 records

Direct peers

• Geranium: Three-Michelin-star Copenhagen restaurant led by Rasmus Kofoed. Comparable as a Nordic destination fine dining restaurant with tasting menu format, small seating capacity, and consistent World's 50 Best rankings.
• El Celler de Can Roca: Three-Michelin-star restaurant in Girona, Spain, founded by the Roca brothers. Closest comparable in category tier (3 stars, World's 50 Best No. 1 honours), culinary innovation profile, and family/founder-led ownership structure.
• Mugaritz: Two-Michelin-star restaurant near San Sebastián led by Andoni Luis Aduriz. Comparable as an experimental, research-driven fine dining venue with a small cover count and reputation for culinary innovation beyond conventional fine dining.
• Dinner by Heston Blumenthal: Two-Michelin-star sister restaurant in London under the same chef-owner brand. Closely comparable as part of the same restaurant group, sharing the Heston Blumenthal identity, historical British gastronomy concept, and premium tasting menu pricing model.
• Alinea: Three-Michelin-star Chicago restaurant led by Grant Achatz. Direct comparable on molecular/modernist technique, theatrical and multisensory dining, chef-owner brand, and premium tasting menu pricing.
• Mirazur: Three-Michelin-star restaurant in Menton, France, led by Mauro Colagreco. Comparable in World's 50 Best recognition, premium tasting menu positioning, and chef-led creative direction.
• The Waterside Inn: Three-Michelin-star restaurant in Bray, Berkshire, run by the Roux family. Same village as The Fat Duck and the most direct UK/regional comparable on cuisine prestige tier, tasting menu format, and destination tourist draw.
• Eleven Madison Park: Three-Michelin-star New York restaurant led by Daniel Humm. Comparable in prestige tier, multi-course tasting menu format at premium pricing, and landmark destination-dining positioning.
• Noma: Three-Michelin-star Copenhagen restaurant led by René Redzepi. Comparable as a category-defining, research-driven fine dining restaurant with a small seat count, premium pricing, and global culinary-tourism draw.
• The French Laundry: Three-Michelin-star restaurant in Yountville, California, founded by Thomas Keller. Comparable in prestige tier, tasting menu format, and sustained multi-decade brand positioning as a destination fine dining property.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks6 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/the-fat-duck-limited

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Subsidiaries3 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about THE FAT DUCK LIMITED