After trials, tribulations and a mighty big move, The Fat Duck opens its doors to the Australian public for the very first time! After years of planning and tens of millions of dollars in the making, Heston’s success now lies in the hands of his Australian diners. Serving dishes such as ‘Snail Porridge’, ‘The Mad Hatter’s Tea Party’ and the curiously-named ‘Botrytis Cinerea’, the question is: what will Australia think of Heston’s innovative and iconic dishes?
After opening day, and a few months into their six-month stay, the pressures of working in a larger space, serving a longer menu and upholding The Fat Duck's three Michelin-starred standards begin to take their toll. One staff member steps out of line, forcing head chef Jonny Lake to make a drastic decision as the first critics come to review the Melbourne restaurant. Back in England, Heston is looking to the future of The Fat Duck in Bray, and masterminding a brand new dining experience.
