The Fat Duck restaurant in Bray, Berkshire, has joined forces with scientists to develop new and innovative dishes. The Biotechnology and Biological Science Research Council has funded a doctoral student to work with Michelin three-star chef Heston Blumenthal to work on "hydrocolloid systems" to improve the restaurant's ice creams, jellies and gravies. The restaurant already offers eccentric delicacies such as alcoholic ice cream wafers, tobacco and leather flavoured chocolates and marzipan potato chips. The Daily Telegraph 19/3/05 page 14

Topics