The Michelin Guide gave The Fat Duck its first star in 1999 and awarded the restaurant the ‘much-coveted’ three stars just six years later, which at the time was one of the fastest rises in Michelin history.

Ever since, Heston Blumenthal and his team have been pushing the boundaries of culinary creativity, developing some of the most original, innovative and influential dishes, including bacon and egg ice cream, snail porridge and Sound of the Sea.

He said: “This is the best birthday present we could have got. The last year has been a tough one for everyone in hospitality and we’ve been no exception. As well as working on my health, I’ve been busy rebuilding the teams at each of my restaurants so that we’re as consistent and creative as possible.

“I’ve recently put in place three fantastic new head chefs: Karl Jaques at The Fat Duck, Edoardo Brambilla at the Hinds Head and Adam Tooby-Desmond at Dinner. And I’ve appointed two former colleagues, James ‘Jocky’ Petrie and Simon King, as global culinary director and managing director, respectively, to head up the management team. The fact that we have once again been awarded all our stars is a testament to how exceptional these chefs and their teams are, both in the kitchen and front of house.”

To celebrate its 30th year the restaurant is not only serving an updated version of its ‘The Journey’ tasting menu, it has also introduced an à la carte option for the first time in nearly 20 years.

For bookings visit: https://thefatduck.co.uk/book-your-ticket.