Ollie Dabbous explains how soft ice cream has become an intrinsic part of the dessert offering at his Michelin Starred restaurant in London's Piccadilly. Dabbous says he imagines the experience he now creates with soft serve as that lightness of texture from childhood but done with an amazing ice cream mix. Here, soft-serve ice cream or a good sorbet has become an intrinsic part of the dessert offering at his restaurant, "Hide Piccadilly".

Dabbous says, "We went for the C723 machine because that was gravity fed. The gravity gave enough aeration for that lightness, and a luxury, quality product, with a sense of nostalgia."

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