Blow My Mind, Waiter.

The trend for even more exotic ingredients in the dishes served by the great restaurants of the world seems to have reached a new, and rather fascinating, point. Forget the old Spagh Bol and a drop of Chianti before your Tiramisu - imagine what the 8 course tasting menu is like at this place:

According to the BBC, he was only growing the stuff as part of his quest to enhance the Mediterranean flavours of his food. That's a useful line to remember the next time you're tapped on the shoulder at a festival.

"Excuse me sir, I have reason to believe you are inhaling a class B substance, which can attract an on-the-spot fine of up to £90."
"No way man, don't be so heavy, here take a good look. I call this the Colchester Carrot. It's a real carrot infused with cannabis flavour, the genuine taste of Essex, and it's going to be priced at £45 a plate in my restaurant Le Manoir d' Quatre Fumeurs. Would you care for a slice?"
"Oh, yes, right, sir, probably shouldn't while I'm on duty but as it's a festival..., mmm, surprisingly crunchy, oh wow my truncheon has turned into a golden light-sabre ..." etc etc.


With grateful acknowledgements to all behind the film Withnail and I