Hi Barry, Just to let you know that I tried your idea for Diamonds de Mare on my client and they loved it. I am experimenting with sea ice and ice from a still source to get a small clear chip of ice which will last for 45 minutes at room temp. It looks like dry ice may be the answer to super-cool the ice chips. Will let you know when I have the answer. RegardsDavid

Sorry about the delay coming back to you Dave but have just returned from a week in Cornwall including two nights of indulgence at Rick's Bistro and Restaurant in Padstow. What a food experience that was.

Glad the clients liked the idea but I must be honest and say that I forgot about the problem with the "Table Life" of ice chips but dry ice does seem the way to go.

Why not give Heston a bell?

Hi Barry, another good idea, have asked for advice, will let you know how it goes.  Think I might try Rick as well.  Fruits de mere is, or was one of his specials.  My Son in Law had to ask for 'doggy bag', claiming he would eat it for breccy.  Much to our surprise, he did!

Have just had a week in Dartmouth. John B-R is open again at the New Angel.  Food is as good as ever, nice flexible menu, like it a lot.

Talk soon.

David