Chef & Restaurant Magazine | October 2025
Half an hour. Thirty minutes. 1,800 seconds. That is how close the UK – and the world of gastronomy – came to never hearing the words: “The Fat Duck at Bray.”
As Heston Blumenthal celebrates 30 years of The Fat Duck, we dedicate this October edition to Heston and The Fat Duck. We are proud to deliver the most concise look at the characters and brilliance that keep this restaurant’s performance right at the very top. We speak with Heston about many milestones and experiences, we meet some of the people who have stood by him and helped to grow this extraordinary restaurant and we find out that, in a sliding doors moment, there was a very real moment in time when The Fat Duck may never have existed at all. We also discover just how much gold there is in the Fat Duck archives and how the team, led by Heston, are firing on all cylinders and breaking more boundaries than ever.
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Articles in this issue
Below is a selection of articles in Chef & Restaurant Magazine October 2025.