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It ate like a marketing gimmick, a dish designed primarily to feature in selfies.
It is, essentially, an Andalusian peasant dish designed to stretch cheap ingredients to their absolute limit.
They are a hearty dish designed for comfort in bitter winter, but when made right they taste much better than they sound or look.
The food here is evolved without being fetishised, each dish designed around a single ingredient that gets a role commensurate with its billing.
The Leiths Fish Bible version is very different, and more in the spirit of the original Raj dish, designed to use up leftover rice, than the others.
French toast, despite the saucy-sounding name, is an eminently practical dish, designed to transform an elderly loaf into a delicious dessert; hence the French – and for many centuries, English – term pain perdu.
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These are simple dishes designed to show off a few ingredients.
They don't create dishes designed to be Instagrammed and then forgotten in favour of the hottest, newest thing.
Other entrees, however, were unfailingly fresh and beautifully prepared, the dishes designed with garnishes that elevated the flavor of each fish.
Blumenthal teamed up with Simon Hulstone of Michelin-starred Elephant in Torquay (01803 200044; elephantrestaurant.co.uk) who cooked up umami-rich dishes, designed to appeal to taste buds dulled by altitude.
This is an eight-element array of 6-metre (20-foot) dishes designed to work at wavelengths as short as 0.3 mm (0.01 inch).
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CEO of Professional Science Editing for Scientists @ prosciediting.com