Cylindrical, quivering, gelatinous, tinned 12-course meal


Designer Chris Godfrey created a gelatinous, stratified 12-course tasting-menu in a tin, formed in a perfect cylinder that starts with "Selection of local cheeses with sourdough bread" and goes all the way to "French canele with a malt barley and hazelnut latte" by way of such delights as "Risotto foraged ramps, prosciutto and fresh parmesan" and "Roast pork belly and celeriac root puree."