Soft-shell crab with a hazelnut salad, fried oysters with a green-chile-buttermilk dressing, a gin-and-tonic salmon with a subtle juniper aroma: these were creative combinations not often seen on New York menus.

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The endangered rodents were thought to be in the area after staff at the Anglian Water site discovered a nibbled hazelnut last summer.

BBC: Dormouse in hand

For the third course, which was a dry aged ribeye and cap, including bone marrow, hazelnut and sun choke puree and shallot jam, I saw a lot of flavors.

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According to a New York Times article on the King grant, the work of another Stanford MBA grad, David Daniel Spitzer, in bringing hazelnut farming to backward Bhutan is a model for the project.

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The large, lacy shell is edged with blush pink and its flavour is a revelation: sweet, oceanic, outrageously fresh, leaving in its wake a memory of the sea with subtle notes of hazelnut.

BBC: Postcard from Etang de Thau, France