Now we can all eat snail porridge
Metro10 April 2012
The chef whose snail porridge and bacon and egg ice cream won his restaurant the title of best in the world is to sell soups and gravy in supermarkets.
Heston Blumenthal agreed yesterday to put his Michelin-starred name to a new range of products.
It is not yet known what delights will be on offer but look out for flavours such as sardine on toast sorbet and salmon poached with liquorice.
The chef's Fat Duck restaurant in Bray, Berkshire, was named best in the world by Restaurant Magazine this year.
