For three decades, The Fat Duck has been surprising and inspiring the world with its originality and exceptional creativity. Now, Dinner by Heston Blumenthal, the two-Michelin-starred restaurant at Mandarin Oriental Hyde Park, London, is marking the 30th anniversary of Heston’s three-star restaurant with a spectacular culinary tribute.
For two weeks only, from 1 July to 15 July 2025, Dinner by Heston Blumenthal will celebrate this achievement by launching a limited-edition tasting menu which features some of The Fat Duck’s most renowned and inventive dishes. This menu of complex flavours and exciting combinations will take diners on a journey of discovery, as they are invited to experience some of the legendary dishes that Heston put on the map.

Many of the dishes featured on this menu will showcase Dinner by Heston Blumenthal’s engagement with historical British gastronomy, while others will be a delicious insight into the potential of modern cuisine and play on Heston’s fascination with bringing science into the kitchen.
This exclusive two-week tasting menu will give guests the opportunity to enjoy the culinary precision and innovation of the three Michelin-starred Fat Duck at Dinner by Heston Blumenthal, all with the convenience of not needing to leave the capital.
Highlights of the menu will include:

Nitro-Poached Aperitif, 2001: this first dish uses green tea tannins, polyphenols, and sharp lime to refresh the palate, with nitrogen-frozen meringue.
Snail Porridge, 2003: one of The Fat Duck’s most renowned dishes, Snail Porridge, draws inspiration from Chinese ‘fish porridge’, with flavours of parsley and garlic.
Scallop, Caviar and White Chocolate, 2001: served next, this dish elevates sweet-and-salty contrast with melt-in-the-mouth scallops, caviar, and white chocolate.
Turbot Véronique, 2005: honouring Escoffier’s 1903 classic, the fourth dish combines fish, grapes, and wine, showcasing the grape’s full spectrum of flavours.
Alows of Beef, c.1430: the final savoury dish, named after the Old French ‘aloe’, redefines the medieval roast with a water bath preparation and a smoked onion gel.
BFG, 2006: the reimagined 1970s Black Forest Gateau includes layered cherries beneath a chocolate shell, transforming a once kitschy classic into a masterpiece.
Beetroot PDF, 2002: this dish transforms beetroot’s earthy sweetness into blackcurrant with tartaric acid, delivering a double surprise in a traditionally sweet petit fours.
Apple Pie Caramel, 2006: the last dish features an edible glycerine-gelatine wrapper that dissolves, unveiling the sweet, tangy essence of apple pie for a memorable finale.
The Fat Duck 30-Year Celebration Tasting Menu is priced at £195 per person and will be available at Dinner by Heston Blumenthal for two weeks only, from 1 to 15 July 2025, with a possible extension. Bookings now open and reservations can be made via the link here.
Wine pairings begin at £165 per person, with an exclusive Fat Duck pairing featuring wines from the restaurant’s reserve, priced at £245 per person.
In the lead up to this special menu, Dinner by Heston Blumenthal will feature each dish in succession as part of its standard tasting menu, culminating with the tasting menu feast in July.