One was voted the greatest restaurant in the world, the other is a gastro pub. But of Heston Blumenthal's two restaurants, it was the pub that saw its profits more than double last year. In contrast, profits at the Fat Duck fell, partly as a result of one of the most exclusive dining experiences in the world becoming just that little bit more exclusive.

Accounts filed by SL6, Blumenthal's holding company, show that the Michelin three-star restaurant in Bray, Berkshire, made a profit of £525,818 in 2009, compared with £732,278 the previous year. The nearby Hinds Head, in which SL6 owns a 75% stake, turned in £136,196, up from £51,088 the previous year.

With starters like pea and ham soup costing £6.35, a Balmoral venison cheeseburger setting diners back £11.95, and puddings at as little as £6.50, the Hinds Head offers a more affordable alternative to the Fat Duck, where the renowned 13-course taster menu is £150.

Some may conclude that anyone wanting to turn a profit in the restaurant trade should eschew copying the Fat Duck's celebrated menu, which boasts staples such as nitro poached green tea and lime mousse and snail porridge, and focus on more traditional fare.

But the figures were affected by unique factors. Last year the Fat Duck was forced to close for two weeks after an outbreak of food poisoning led to the cancellation of some 800 bookings. If a £200,000 payout to cover the restaurant's closure is factored in, the Fat Duck's performance is almost unchanged.

The restaurant, which two years ago had 44 chefs for 42 customers, has also slightly reduced its number of tables, a decision that has made it even more difficult to obtain a booking – and had an impact on its bottom line.

"The decreased profit for 2008-2009 at the Fat Duck is representative of many different factors; the increased investment in staff and training, the increasing prices of the produce and ingredients we use," a spokesman said. "Significantly, we also reduced the number of tables at the restaurant and now seat fewer guests. This has enabled us to focus on the precision of the food and give more attention to the service and the evolution of the overall dining experience. There are also the costs of the creative research and development work."

The spokesman added: "Regarding the Hinds Head, both turnover and profitability increased in 2008-09, but this is related to the continuing development of the offering at this property."

At a time of recession experts consider the performance impressive. Many three-star Michelin restaurants struggle to make money even in good times. The Fat Duck's rival for the best restaurant in the world crown – El Bulli in Spain – has made no profit from its food since 2000, and its chef, Ferran Adrià, has announced he plans to close it in 2012.

"You need to put it into context, say compare it with good tickets for Manchester United versus Chelsea, or top-flight theatre tickets, and see it for what it is, something almost theatrical, a once-in-a-year treat," said Elizabeth Carter, editor of the Good Food Guide. "With fine dining there are huge expectations. It really is a performance and someone like Heston gets it absolutely right."

Blumenthal is about to open a restaurant at the Mandarin Oriental hotel in London, and is currently appearing on TV in his fairytale-themed cooking series. In an interview in 2008 he declared: "The Fat Duck enables me to do other things – publishing, TV, consulting – and by allowing those to expand I can allow the Fat Duck to shrink."