Main Menu
Wine List
Dessert Menu
Recruitment
Any online booking is for
a 2 hour sitting
|
 |
Heston Blumenthal of The Fat Duck in Bray, Berkshire has been  described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes so to enable a greater understanding of taste and flavour. His original and scientific approach to the molecular breakdown of cuisine has teamed him with fellow chefs, scientists and psychologists throughout the world. His first restaurant, The Fat Duck, opened in 1995 and was awarded its third Michelin star in January 2004. Heston Blumenthal was awarded a Honorary Degree of Doctor of Science by the University of Reading for his dedicated research into the world of culinary science.
James Lee has worked in the catering industry for 25 years as consultant and supplier  to the Hotel and Restaurant Industry. His success over the years has been based on his unique ability to facilitate his technical knowledge with his understanding of the bespoke requirements and creative needs particular to the Hotel and Catering Trade.
Lee’s design consultancy portfolio reads like a who’s who of the catering industry: Heston Blumenthal, Hotels International, Gordon Ramsey Holdings, The Caprice Group and many others. Since 2001, James Lee has been a partner and share holder with the successful Knightsbridge restaurant, Racine.
In August 2004 he joined forces with Heston Blumenthal of The Fat Duck in Bray to re open the Hinds Head.
|
|