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Heston Blumenthal is a British experimental chef and restauranteurrestaurateur, whose establishment, the Fat Duck at Bray, [[England]], was in 2007 voted the second best restaurant in the world. His dishes make use of ostensibly unpromising ingredients, including snail ice cream and ant soufflesoufflé. Much use is made of the burning torch, the test tube and the bunsen Bunsen burner.