The restaurant, just west of London, made famous by its owner Heston Blumenthal who creates unusual dishes such as snail porridge, sources kingfish from Cleas Seas Tuna in Arno Bay to use on its menu.

Fat Duck head chef of kitchen development James Petrie said the trip was a good experience as a chef to "hunt and gather" fresh produce.

"We use the kingfish at the Fat Duck, and to see how much work goes into the process was really interesting," Mr Petrie said.

Mr Petrie and fellow chef Jonny Lake, who is the head chef of the restaurant in London, said they were also interested in the area's oysters and sea urchin.

"We tried some fresh oysters today, and it is the consistency of the produce that is the real benefit," Mr Petrie said.

"Heston (Blumenthal) is looking to get sea urchin back on the menu so we looked at that as well."

Mr Lake said the sustainability of the area's fish makes it easier to use when cooking at the restaurant.

He also said recent breeding of captive southern bluefin tuna by Clean Seas will benefit the restaurant, as using wild catch tuna is not preferred.

"The issue of wild tuna, it's not something we want to be seen using," Mr Lake said.

Clean Seas Tuna founding director Hagen Stehr said it was an honour for such an acclaimed restaurant to be using the local produce.

"For them to be able to use our kingfish is quite something," Mr Stehr said.

"It took us quite a number of years to get here, and now The Ritz in Paris are using our produce too.

"We get freedom and redemption for our hard work, and people not only eat our produce, they love it."

Mr Stehr said the company is delighted to have chefs of Mr Petrie and Mr Lake's standard come and see for themselves how environmentally clean the area where their fish come from is.

The two chefs also visited Coffin Bay during their visit and swam with the tuna, before flying to Sydney to cook a fundraiser dinner with Australian chef Neil Perry.