Fancy food used to be strawberries and cream. Now it's more like bacon and egg ice cream.

Since the inception of Ferran Adrià's culinary laboratories, food has been going scientific, and chocolate - most recently - has been the latest to receive the gastro-alchemy treatment.

Fresh of his own triumph at the World Chocolate Awards (where he won three), Paul A Young is tinkering with our taste buds to sublime effect - think about rich homemade ice creams in salt caramel, lush dark chocolate bars studded with fennel seeds & ginger, cardamom or sea salt, or even a gushing chocolate fondant with sweet chilli. While it sounds strange, most of the flavours really work on one level or another.

While Paul has been working behind the scenes in London's patisserie underground for years, he recently opened his own store in Camden Passage, Islington where you can buy truffles, ice cream or cakes made to order. Everything comes beautifully packaged in dark purple boxes, so you won't even have to wrap.

So if you can't get into The Fat Duck, El Bulli laughed at your attempted reso, and special edition KitKats aren't really doing it for you, this may be your best hope of getting into the gastro revolution.