Heston Blumenthal is celebrated for creating increasingly unusual dishes
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A chef whose unusual food helped his restaurant to be voted the best in the world is to open an innovation lab to help businesses with creative thought.
Michelin-starred Heston Blumenthal owns the Fat Duck in Bray, Berkshire.
It earned the title of world best thanks to dishes such as quail jelly and snail porridge.
Mr Blumenthal will open the new Innovation Works at the University of Reading on 17 November, where he was recently awarded an honorary degree.
The university said the degree recognised Mr Blumenthal's pioneering molecular gastronomy approach to food.
Think 'outside the box'
The chef has had frequent contact with the School of Food Biosciences.
The new lab has been funded by the government's Higher Education Innovation Fund.
It specialises in "business planning, problem solving, scenario planning and modelling, and creativity sessions - all set in an environment in which free thought and originality are encouraged", a spokesperson for the university said.
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