The Fat Duck

Upon further research, I found this extremely fascinating ---
Heston Blumenthal's articles in the Guardian UK are now a must!

http://www.guardian.co.uk/uk_news/story/0,,1462820,00.html

Top 50 places to eat
1 The Fat Duck Bray, Berkshire
2 El Bulli Montjoi, Spain
3 The French Laundry Yountville, California
4 Tetsuya's Sydney
5 Gordon Ramsay London
6 Pierre Gagnaire Paris
7 Per Se New York
8 Tom Aikens London
9 Jean Georges New York
10 St John London
11 Michel Bras Laguiole, France
12 Le Louis XV Monte Carlo
13 Chez Panisse Berkeley, California
14 Charlie Trotter Chicago
15 Gramercy Tavern New York
16 Guy Savoy Paris
17 Restaurant Alain Ducasse Paris
18 The Gallery at Sketch London
19 The Waterside Inn Bray, Berkshire
20 Nobu London
21 Restaurante Arzak San Sebastián, Spain
22 El Raco de Can Fabes San Celoni, Spain
23 Checcino dal 1887 Rome
24 Le Meurice Paris
25 L'Hotel de Ville Crissier, Switzerland
26 L'Arpège Paris
27 Angela Hartnett at the Connaught London
28 Le Manoir aux Quat' Saisons Oxford
29 Le Cinq Paris
30 Hakkasan London
31 Cal Pep Barcelona
32 Masa New York
33 Flower Drum Melbourne
34 WD50 New York
35 Le Quartier Francais Franschhoek, South Africa
36 Spice Market New York
37 Auberge de l'Ill Illhaeusern, Alsace
38 Manresa California
39 Restaurant Dieter Muller Begisch Gladbach, Germany
40 La Maison Troisgros Roanne, France
41 The Wolseley London
42 Rockpool Sydney
43 Yauatcha London
44 The Ivy London
45 Gambero Rosso San Vincenzo, Italy
46 The Cliff St James, Barbados
47 Le Gavroche London
48 Enoteca Pinchiorri Florence
49 Felix Hong Kong
50 La Tupina Bordeaux
Background on Heston Blumenthal:

This is a remarkable achievement for a restaurant that is only in its 10th year and whose chef/proprietor, Heston Blumenthal, is self-taught.
Blumenthal's story is an extraordinary one. He left school with six O-levels and worked as a photocopier salesman and credit controller for his father's business.
Some 14 years later he lectures Nobel prize winners in physics on the science of food and taste, or molecular gastronomy as it has come to be known; corresponds with the likes of Harold McGee, the author of Science and Lore of the Kitchen, Charles Spence, a professor of experimental psychology at Oxford University and Tony Blake, the vice-president of research at Firmenich, the world's largest flavouring company; and creates some of the most remarkable and delicious food in the country.
from Matthew Fort’s article:

http://www.guardian.co.uk/print/0,3858,5174015-103690,00.html