Heston Blumenthal’s three-Michelin-starred restaurant The Fat Duck in Bray has unveiled a new, scaled-down tasting menu designed for guests using appetite-suppressing GLP-1 drugs such as Ozempic, Wegovy and Mounjaro.
Called The Mindful Experience, the new tasting menu offers a smaller, more deliberate version of The Fat Duck’s signature Journey experience. Guests can now choose between the original £350 menu or the lighter £275 alternative — both crafted to preserve the multisensory storytelling that defines Blumenthal’s cuisine.
Blumenthal, who has been open about taking Mounjaro himself to manage weight gained as a side effect of medication for type 1 bipolar, said the change reflects a personal and cultural shift in how people are eating. “One of the unanticipated effects of taking Mounjaro has been that I’ve become even more aware of my tastebuds and how hunger works,” he explained. “This new version of the Fat Duck menu is carefully tailored to a growing demand for a different restaurant experience.”
The move comes amid a sharp rise in GLP-1 use. Appetite-suppressant drugs can help users lose up to 20% of their body weight by reducing hunger and food intake. Research by Morgan Stanley shows that 63% of people taking these medications now order “considerably less” when dining out, while KAM Insight estimates that 7% of UK adults — around four million people — are already using GLP-1 weight-loss drugs.
Blumenthal described The Mindful Experience as a way to embrace this new reality while maintaining the joy of eating. “Millions of people are eating much less food, drinking less, even losing interest in restaurants. Sometimes less really is more,” he said. “The Mindful Experience offers a way of slowing down, taking your time, and exploring every flavour and sensation.”
The chef’s initiative aligns with a wider trend across the dining industry, as restaurants — from fine dining establishments like The Fat Duck and the Savoy’s restaurants to high-street chains like Greggs — adapt to a generation of diners seeking smaller portions, lighter experiences, and a more mindful relationship with food.
