1. Cauliflower Risotto, Carpaccio of Cauliflower, Chocolate Jelly
2. Red Cabbage Gazpacho, Pommery Grain Mustard Ice Cream
3. Sardine on Toast Sorbet, Ballottine of Mackerel ‘Invertebrate’
4. Candied Beetroot and Grapefruit Lolly, ‘Edible Wrapper’
5. Radish Ravioli of Oyster, Goats’ Cheese and Truffle, Brawn Rissole
6. Délice of Chocolate, Chocolate Sorbet, Cumin Caramel
7. Macerated Strawberries, Black Olive and Leather Purée, Pistachio Scrambled Egg
8. Crab Biscuit, Roast Foie Gras, Crystallised Seaweed, Oyster Vinaigrette
9. Salmon Poached in a Liqourice Gel, Black Truffle, Asparagus, Vanilla Mayonnaise, Manni Olive Oil
10. Ballotine of Anjou Pigeon, Black Pudding, Pickling Brine, Spiced Roasting Juices
11. Mandarin Aerated Chocolate
12. Galette of Rhubarb, Crystallised Coconut, Rhubarb Sorbet
13. Lasagne of Langoustine, Pig’s Trotter, Truffle
14. Sole Veronique, Champagne Fluid Gel, Triple-Cooked Chips
17. Jelly of Quail, Langoustine Cream, Parfait of Foie Gras, Truffle and Oak Toast, Scented Moss
19. Pine Sherbet Fountain & Mango and Douglas Fir Puree
20. Jelly of Oyster and Passion Fruit with Lavender
22. Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni
23. Hot and Iced Tea (Incomplete)
23. Hot and Iced Tea (Continued)
24. Roast Foie Gras ‘Benzaldehyde’ Almond Fluid Gel, Cherry, Chamomile
26. Roast Scallop, Scallop Tartare, Caviar, White Chocolate Velouté
28. Cox’s Apple, Fromage Blanc, Apple Milk Caramel, Vanilla Ice Cream
30. Beef Royal (1723), First Course
31. Beef Royal (1723), Third Course
32. Mrs. Marshall’s Margaret Cornet
33. Apple Pie Caramel, ‘Edible Wrapper’
34. Beef Royal (1723), Second Course
38. Chocolate Wine, Millionaire Shortbread
39. Nitro-Poached Green Tea and Lime Mousse, ‘Lime Grove’
40. Nitro-Scrambled Egg and Bacon Ice Cream, Pain Perdu, Tea Jelly
41. Gold, Frankincense and Myrrh
42. Vegetarian Pot au Feu, Heart of Palm Marrowbone
45. Mandarin Aerated Chocolate Redux
The Big Fat Undertaking 
I can get you flogel. in the hush-hush…
E-mail?
I just got samples of the Flojel and the Maltodextrin. I think its easier if you are in the US to get these samples. The MD is supposed to be ‘the only option for making the right sand texture for the sound of sea dish’. Not sure, it looks pretty similar to the MD I already have (but that may be the same brand…).
Will have to try the Flojel still (as well as the Gellan that I got from a lab supply site, marked as ‘irritant, lab use only’)
I got the other samples I requested from National Starch, but the Flojel request was denied, because the production is (what they said) limited. Maybe e-mail them again to squeeze it out of them, hehe.
Hey , how are you ?
Well ive opened a wordpress blog …..it really isnt easy as im computer illiterate.But im hoping that you can help me out when i get stuck with technical problems.
http://cumbriafoodie.wordpress.com/
So i need to add your link to my homepage , how ?
I can see myself handing over my password here ha ha.
Cheers
Alan
I’m ok, ice filtration is annoying the hell out of me, but besides that everything is ok.
I’ll e-mail you for the technical stuff.
did heston done anything with bread?
you tried it?
link me..?
Not that I know of. Alway thought he would tackle bread, but as far as I can tell no such undertaking.
Don’t you think chefs are getting just a little TOO precious!!!!!!!!!