Ok, you've convinced me. Well, I've eaten strawberry risotto in Italy, so this wasn't too far out as a concept. Come to think of it, I've also seen Parmesan gelato in Italy, so yeah, let's keep going there. Here's to divergent thinking - the cognitive science people tell us it's the basis for all creativity.
Yes, definitely. It depends on how well it's executed but I'm up for it. Did you see they did some backwards dinners at Fat Duck fairly recently and served desserts first and worked back to starters? It's an obvious idea I suppose but intriguing nevertheless.
Ah yes I saw that. We did a pop up with Josh Overington and he did a savoury sabayon as a pre starter and a sweet sabayon after dessert. We did a dessert with sweet mayonnaise.
I wasn’t sure about the sound of brie ice cream but the moment you put sorrel in the same place it all made sense. You should do cooking for a living , so you should.
Lesson learned - always listen to Donna. Plus I suspect you were born to mess with peoples’ heads.
Well, there’s been a lot of practice. And yes, Donna is always right, she told me so.
I'm so sad I never ate at your restaurant when it was in London.
It wasn’t that good anyway.
Ok, you've convinced me. Well, I've eaten strawberry risotto in Italy, so this wasn't too far out as a concept. Come to think of it, I've also seen Parmesan gelato in Italy, so yeah, let's keep going there. Here's to divergent thinking - the cognitive science people tell us it's the basis for all creativity.
Well, we’ll agree with that. Actually, risotto with strawberries isn’t too far away from rice pudding with a spoonful of jam.
All this would totally confuse John Shuttleworth. Do you know his song, I Can't Go Back To Savoury Now?
But Andy, does the idea of something from the sweet zone moving over to the savoury world please you at all?
Yes, definitely. It depends on how well it's executed but I'm up for it. Did you see they did some backwards dinners at Fat Duck fairly recently and served desserts first and worked back to starters? It's an obvious idea I suppose but intriguing nevertheless.
Ah yes I saw that. We did a pop up with Josh Overington and he did a savoury sabayon as a pre starter and a sweet sabayon after dessert. We did a dessert with sweet mayonnaise.
Just listened to it, he’d be a tad baffled.
I wasn’t sure about the sound of brie ice cream but the moment you put sorrel in the same place it all made sense. You should do cooking for a living , so you should.
Thanks Mark, it’s all about balance. Yes, if I’d pulled my socks up at school I would have done well.
Same
Wait...Burger King sold wine? In medium or extra large beakers with plastic straws?
Sorry. That bit was me being daft. I was blaming BK for everything.
I think I knew that. It was fun to imagine a what if moment.
Haha. To be honest it would make them busiest place in town.
Wouldn’t suprise me.