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 has been appointed OBE.
Heston Blumenthal has pioneered molecular gastronomy at his Fat Duck restaurant in the Thameside village of Bray in Berkshire.
He said: "I am extremely honoured to have been recognised by my country."
Among the Mr Blumenthal's most famous dishes are snail porridge, salmon poached with liquorice and mango and Douglas fir puree.
'Very proud'
Mr Blumenthal said: "When I was given news of my OBE I was speechless.
"I believe we are producing some of the best cuisine and gastronomy in the world at the moment in the UK and I am very proud to be British."
Mr Blumenthal began at Raymond Blanc's Le Manoir aux Quat' Saisons restaurant, but quit after just a week and decided to go it alone.
He converted a pub in his home village, near Maidenhead, and originally opened it as a bistro, serving what he now describes as "bourgeois French" cooking.
But the chef soon began pushing back gastronomic boundaries and became celebrated for his increasingly unusual dishes.
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