Inside Heston's World

Have you ever wanted to enter the doors of Heston Blumenthal’s three Michelin-starred restaurant The Fat Duck? In the first instalment of this four-part series, you'll be granted an intimate and exclusive look into this world-famous establishment and the lives of those who make it so special. Over a year of filming, cameras follow the team as they prepare for an audacious, six-month move to Australia. At the conceptual helm, Heston masterminds a brand new, multi-million restaurant build in Melbourne, while The Fat Duck's head chef Jonny Lake is tasked with working out how to ship 64,000 snails — essential to one of the their most iconic dishes ‘Snail Porridge’ — to the other side of the world. Heston is committed to bringing the entire team Down Under, but if Polish chef Wojciech Korfel doesn’t pass an English language exam, he’ll be left at home and The Fat Duck will be one man down.