Apparently, dear readers, three-Michelin chef Heston Blumenthal's latest menu innovation is the ubiquitious iPod.
Yes, the man who helped bring the chemistry lab into the kitchen has hit on the idea of marrying a specific salty soundtrack with his latest dish at the Fat Duck restaurant in Bray.
Those enjoying The Sound of The Sea, a dish featuring shellfish, foam and edible sand, are being encouraged to hook up a personal music player and listen to, well, the sound of the sea, to heighten their enjoyment.
Perhaps proving conclusively an apple a day helps your work, rest and play, Blumenthal says experiments on guinea-pig dinners have shown listening to the sound of the sea while eating the dish helps make for a more intense culinary experience.
No comment as yet if guests will enjoy the sounds of a bolt going through a cow's skull for the hand-made beef patties, or the sounds of a gulping goose as it's force-fed in the name of foie gras.
A new dish! And the papers are full of it.
What does HB do, get his PR to phone up the National Press saying he's come up with something wacky?
If this is what food has come to, shoot me now.
Keith.