A 25-YEAR-old sous chef has spent a month learning the delicacies of a menu created by one of Britain's most well-known and extravagant restaurateurs.

Bradley Jasper, sous chef at Carter at the Sun Inn, Kirkby Lonsdale, has this week, returned from a kitchen stage placement at the Fat Duck in Bray, Berkshire, Heston Blumenthal’s three Michelin starred restaurant.

The restaurant is known for its £255 fourteen-course tasting menu featuring dishes such as nitro scrambled egg and bacon ice cream, an Alice in Wonderland inspired mock turtle soup and a dish called Sound of the Sea which includes an audio element.

“Working with the chefs at The Fat Duck was everything I expected and more. It’s an unmissable experience for any chef," said Bradley, aged 25, from Kendal.

“The perception that Heston Blumenthal’s restaurants is that is all science and lab coats is perhaps a little inaccurate. At The Fat Duck they use science to enhance flavours but 99 per cent of what I saw and did was pure cookery.”

During the four-week course, Bradley spent a week in each department of the restaurant; both savoury and pastry preparation, stocks and sauces and the restaurant kitchen.

He said: “I learnt so much in each department, which is so important, it would be a shame not to of experienced any one part.

"The chefs working there are incredible, not just in their skills but they are so genuine, and are willing to answer every question and give you confidence in what you’re doing.”

Bradley learnt many of the Fat Duck’s signature techniques during his four week stint and got to taste some incredible dishes, including crab, white chocolate and caviar.

But Bradley is not planning on bring any of the dishes back to diners at the five star 17th century inn and restaurant.

He said: “You couldn’t replicate a dish and nor would I want to. As a chef you need to understand the process then add your own individuality, but you can definitely take their core idea of good ingredients. It will make me think about, not just the ingredients we use, but how we use them."

He added: “I’m grateful to Sam Carter and Mark and Lucy Fuller, owners of The Sun Inn. They have been really supportive and I know they like to help people move forward.”