Freezing by means of cryogenic liquids was first mentioned in 1894 by James Dewar at a lecture at the Royal Institution in London. Astonishingly, the Victorian cook Mrs. Marshall mentioned this method in her magazine, The Table, on 24 August 1901, suggesting that it would soon be possible for guests to make their own ice cream at the table. See marshall, agnes bertha. Although the process had been familiar to food technologists for decades, it was not until 1999, when Heston Blumenthal used it to great effect in his restaurant The Fat Duck, that the technique came to the notice of the public. Blumenthal continues to experiment today, with liquid-nitrogen–chilled ice creams made of chicken puree and curry, or of frozen reindeer milk and bacon.