To call The Fat Duck in the Berkshire village of Bray a restaurant is merely to skim the surface of what has become one of the world’s most distinctive dining experiences. Originally a pub, the Fat Duck was recently voted the best restaurant on the planet, a tribute to the creative culinary skills of Heston Blumenthal, the self-taught chef who has rewritten the rules with dishes such as salmon poached with liquorice, lasagne of langoustine, carrot toffee and smoked bacon and egg ice cream.
The current tasting menu at Heston Blumenthal’s Fat Duck includes nitro-green tea and lime mousse as well as snail porridge, salmon poached with licorice and mango and Douglas fir puree.
Reservations recommended, three stars in the Michelin Guide, at The Fat Duck
Renowned Cognac maker Hennessy have released a specially designed Cognac which incorporates all the talents of master blenders from seven generations dating back to 1800 with Hennesy’s first master blender, Jean Fillioux. The cognac has an intensely complex bouquet with notable hints of candied fruit, wild roses and rancio, that earthy aroma that comes from the aging process.
Ellipse Cognac, $4000, from Hennessy
Read More at IHT: Finest Cognac offers bottled time
Light in Design, the B3 system by bulthaup is the measure of all kitchens; by focusing on ergonomics, task management and keeping it utilitarian, the visual aesthetics are not compromised here. The entire kitchen “floats” by using a supporting frame inside the wall that can bear up to one ton in weight per meter. This is ideal for architects and designers, providing them with an unprecedented level of freedom in design and the efficient use of space. The range of accessories and the way in which spices, tools and even cleaning supplies are tucked away compliment the design. You may never dine out again!
Bulthaup B3 Kitchen, by Herbert H. Schultes, for Bulthaup
“The Giant Japanese Hornet is the largest species of wasp in the world, and it contains special enzymes in its body which are reputed to increase strength and energy levels. Giant Japanese Hornets have one of the most incredible stamina’s of any living creature and this stamina can be temporarily passed into the system of those who consume it.”
Hormigas Culonas are harvested in the Colombian Amazon by the Guane Indians, during the short rainy season between March and June. They are then toasted in a mud pot over an open fire by the Indians. The Guane Indians believe that these Ants have youth giving and Aphrodisiac properties and they are often served as fertility giving marriage food during nuptial ceremonies. Hormigas Culonas taste similar to crisply fried bacon with an earthy taste.
(Left) A Toffee flavoured Candy, which contains a real edible scorpion. (Right) This vodka contains a farm raised yellow scorpion (buthus martensii) Infused in pure grain English vodka. Alcohol infused with a scorpion is said to remove toxins from the body when consumed.
Insects and Scorpions, from Edible.
The Cruiser Bag: Limited Edition piece (only 300 pieces available) – includes a bottle of La Grande Dame 98 and two champagne flutes. Available from July and costs $425
The Cruise collection: a “made to measure” piece and costs $80,000 – comes with 4 bottles of La Grande Dame 98, 2 magnums of La Grande Dame 88, 6 champagne flutes Riedel and 6 water tumblers, plates, table mats and cutlery.
As a caterer for upmarket parties, Maison Van Den Boer, is one of the best known in Holland. The Amaison shop is conceived like grandma’s kitchen, sample the flavours as you watch food being prepared. We like the way in which a single geometric element is repeated throughout the Shop.
Amaison, Amsterdam, Netherlands, by Concrete
An interesting blend of the traditional and current objects like Tom Dixon lamps and Bisazza mosaics.
Pearls & Caviar, Abu Dhabi, UAE, by Concrete
Often overlooked and a common sight in every sushi bar and maybe even lurking in the back of your refrigerator, this package design is now included in the permanent collection of the Museum of Modern Art in New York (MoMA). The dispenser is equipped with the essential functions as a soy sauce dispenser such as easy to pour (on two sides!) and a non-drip spout. The company has shipped to date over 250-million units.
Designed in 1961 by Kenji Ekuan. (Japanese, born 1929) and GK Design Group. Kikkoman Soy Sauce Dispenser. Glass and polystyrene plastic, Manufactured by Kikkoman Corporation, Japan.
Kikkoman Soy Sauce Dispenser, by Kenji Ekuan, for GK Design Group