Molecular gastronomy is dead according to Heston Blumenthal, the man who put snail porridge on the menu at his Fat Duck restaurant in Bray, Berkshire. The next big thing, he tells Jay Rayner, is magic tricks at the table and sweets that diners order online before turning up at his restaurant. He is even thinking of hanging candy canes from the trees on the country roads leading into Bray. The Observer 17/12/06 (Food Monthly magazine) pages 62-65