HESTON Blumenthal’s three Michelin star restaurant that charges £365 minimum per person is currently facing a doubtful future.
The celebrity chef’s portfolio include numerous award-winning venues, with Heston building a reputation for his quirky dishes.
Reports have suggested that Heston Blumenthal’s award-winning The Fat Duck may have an uncertain future Credit: Alamy
The Fat Duck requires £365 per person minimum spend when making a reservation Credit: Alamy
Doubts have been raised about the future of Heston Blumenthal’s The Fat Duck restaurant, despite hefty investments into the business.
Successful Singaporean businesswoman, Christina Ong, has reportedly made strategic investments into the restaurant. but the holding company said there was “uncertainty”.
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Accounts from the company found that the losses before tax shrunk from £2.1million last year, with net debt rising from £1.8million to £2.6million at the year-end.
In response to accounts, according to The Times, Blumenthal’s company said: “Today, our restaurants are stronger than ever before.
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“We are on track to sustain this positive momentum in the year ahead, as we enter a new phase of recovery and growth.”
Blumenthal has a portfolio of award-winning restaurants all around the world, including his three Michelin star The Fat Duck in Bray, Berkshire.
Known for its array of unique set menus, diners can expect to eat dishes such as Bacon & Egg Cereal, a Crab & Passionfruit 99′, and a Rocket Lolly.
To book a table at The Fat Duck, customers must spend a minimum of £365, which is paid when a table is reserved online.
Blumenthal also owns a Michelin-starred village pub called The Hind’s Head in Bray and a location in Dubai.
Earlier this year, it was announced that he would close his coveted restaurant Dinner at The Mandarin Oriental in Mayfair in January.
The restaurant continued to say: “The Fat Duck has achieved its highest annual profitability to date, while the Hinds Head has delivered three consecutive years of double-digit growth.
“This progress has been achieved with a strengthened leadership team, significant operational efficiencies, and a renewed focus on our two core businesses, the Fat Duck and the Hinds Head.”
