Last week I went to a fish restaurant locally called
Verveine, in Milford-on-Sea. Verveine is run buy Chef Patron David Wykes, with a fishmonger at the front and a restaurant at the back. David and his team cook a variety of traditional and modern dishes. The one I particularly loved - we all loved - was a deconstructed sherbet dab. An intensely deep and rich liquorice ice-cream is topped with a scattering of sherbet - in this case icing sugar and Texturas Fizzy. I immediately ordered some
Fizzy from my favourite supplier
Infusions for Chefs, and got cooking.
