Hibiscus

by French chef Claude Bosi. It was opened in 2000

in Ludlow, Shropshire, and won its first Michelin star within a year, and a second in the 2004 Guide. Bosi used molecular gastronomy to create some items on the menu in an effort to enhance their flavours, such as freeze-drying cabbage to create a purée.

One of the new dishes Bosi introduced following his move

to London was a two-part pork dish. The first part was roasted suckling pig served with sea urchin, kohlrabi and a fondant of sweet potato. The second, inspired by his daughter,featured a sausage roll with a salad and a truffle dressing. Other dishes have included roast chicken with an onion fondue and licorice,and desserts include a chocolate tart served with basil ice cream.

A pan-fried bream dish from Hibiscus

for making a Savoy cabbage purée, in which the cabbage

is freeze dried into a powder and then reconstituted,but he prefers only to enhance the flavours of individual ingredients rather than changing those flavours by using unusual techniques.