As anybody who’s tripped and fallen after a pissed perambulation along its bank can tell you, the Regent’s Canal doesn’t have the most palatable taste. This hasn’t dissuaded one mercurial bud-tickler, however, who has created an ice cream with a taste based on things found alongside the canal’s murky waters.
Eschewing the flotsam of rubber boots, trolleys and countless knows how many chthonic creepies, Arthur Potts Dawson, a restaurateur from the Kings Cross area, foraged for elderflower and dandelions, and sweetened his concoction with honey sourced from a conveniently located canalside beekeeper. The resultant delicacy has proved a popular choice at his Acorn House in King’s Cross, a restaurant that bills itself as London’s first eco-friendly diner. If you want to try it, best act quick – it is only available for the next few days, until supplies run out.
Coming soon, possibly: the Queen’s Park Quiche, in which former footballer and quietly-spoken chef Gordon Ramsey will compile the detritus of a match at QPR’s Loftus Road stadium – including clods of mud, missing teeth and half-masticated steak and onion pies lobbed from the terraces – into a delightful and nutritious meal. You heard it here first! (and last).