Back at the beginning of March I mentioned (see link) Martin Berasategui's Olive Oil Ice-Cream that I had tried last summer. As it is rather a headline-grabber I wondered, in a more or less rhetorical way, how long it would be before it surfaced on the Fat Duck menu.
Recently, and this is eerie, Heston Blumenthal has 'created'... Olive Oil Ice-Cream! I believe it's served up in some kind of strawberry soup.
Am I endowed with Delphic gifts or is a pattern emerging here?