Britain Savours International Recognition with The Fat Duck in Bray Awarded Best Restaurant in the World

After London was named the Gourmet Capital of the World in March this year by the Gourmet Magazine, Britain has once again triumphed in the international culinary stakes, with 14 British restaurants recognised amongst Restaurant Magazine’s list of the 50 Best Restaurants in the World.

Leading the British pack is Heston Blumenthal of The Fat Duck in Bray, beating two-time winner (2003 & 2004) Thomas Keller of The French Laundry, to claim the top spot with his self-taught and highly admired molecular gastronomy. Coming top of the tree means Blumenthal also scoops the Best in Europe Award.

13 other high acclaimed British chefs also shone on the world stage, with renowned characters such as Gordon Ramsay (5th place), Tom Aikens (8th place), and Fergus Henderson of St. John (10th place) taking the tally of British establishments in the top 10 to an unprecedented four.

“I am very pleased with the 2005 list as it shows just how far Britain has come in terms of culinary output and the range of experiences we offer”, said Ella Johnston, editor of Restaurant Magazine. “On a global scale it is interesting to see concepts like Masa (USA), WD50 (USA) & El Bulli (Spain) still continue to innovate and inspire both chefs and restaurateurs,” she added.

Held on 18 April, 2005 in London at an exclusive ceremony in association with Penfolds Wines, the complete list of winners was revealed after more than 500 international restaurateurs, chefs, critics, and journalists were polled to rank the best restaurants worldwide. 

For the third year running, the world’s finest chefs and restaurateurs converged in London for the annual award. Paul Bocuse, culinary extraordinaire and legend in his own lifetime, also received The American Express Lifetime Achievement Award, an award presented for the first time this year to someone for his outstanding contribution to the world restaurant trade. 

Tom Aikens and Heston Blumenthal of The Fat Duck, Fergus Henderson of St John, Michel Roux Jnr, Henry Harris, Richard Corrigan as well as restaurateur Alan Yau of Hakkasan and Yauatcha were also present and completed the icing on the cake.