UK

Artisan du Chocolat's original sea salted caramels invented in 2003 by Gerard Coleman for @GordonRamsay's menu at Claridge's: a sweet liquid caramel with a pinch of Noirmoutier island's grey salt, captured in a cocoa-dusted shell of intense dark chocolate.

… after a good whack with the spoon.

Amaretto ice cream

Pig's ear & ham cake

Served in a real egg shell

Beef, Red Onion Relish, Smoked Bacon, Mature Cheddar, Pickled Cucumber and Lettuce, served with Rosemary Salted Chips

Aylesbury Duck Vodka, Apple, Cucumber Purée

Deep-fried cheese served with za'atar yoghurt, pomegranate molasses, mint, sumac, Turkish chilli, and pomegranate seeds

The Ginger Pig's smoky streaked bacon is dry-cured for five days with rock salt and Demerara sugar then cold-smoked over oak chips.

Thick slices of bloomer bread are buttered and thrown onto the grill where they become char-stripped. Served with home-made preserves: pineapple-pink-peppercorn jam, and tangy orange marmalade with star anise.