Welcome to Kitchen Theory and thank you for taking the time to find out more about our world!

For enquiries about the Odyssey Chef’s Table for 10 diners, click here.

If you have an interest in experimental dining, gastronomy, the senses, sensplorations or scientific research into multi sensory flavour perception (aka gastrophysics) then take a look through our website as we’re sure there’s something here for you. 

We’d also love to here from you, so do get in touch if you have a project, dining experience or event in mind that we can assist in bringing to life!

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Multisensory

/mʌltɪˈsɛns(ə)ri/ ~ Relating to or involving several bodily senses

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Gastronomy

ɡaˈstrɒnəmi/ all that relates to man as a feeding animal.

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Experience Design

ɪkˈspɪərɪəns dɪˈzʌɪn/ planning, creating, & managing explicit experience components

Eating is considered among the most sensory of all activities in which we part take. We draw on all our senses when we eat; sight, smell, touch, taste and sound. Our work with Professor Charles Spence of Oxford University is aimed at exploring ‘Gastrophysics’ – a field of science concerned with how the brain understands and interprets sensory cues in the foods we eat.

Our work with academics, artists, designers and generally creative people drives us to take different perspectives on gastronomy as a function of life and survival; as well as its ability to bring us great pleasure as an art form.
Our multisensory dinners showcase our gastronomy related research in all its forms whether that is by focusing on regional cuisines, products or scientific principles.

Our research along with the work of our collaborative Think Tank is combined to develop unique experimental concepts and dining experiences for public, private and corporate events as well as brand or product sensory explorations.

Some of Our Latest Work

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Celebrating 5 Generations Of Blending Excellence With Chivas Ultis

Celebrating 5 generations of blending excellence with Chivas Ultis

How do you celebrate 5 generations of blending excellence and the gentlemen who have mastered the art of blending the…

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Concept Adaptability: Tasteology, AEG Reloaded & IFA Trade Fair

Concept Adaptability: Tasteology, AEG Reloaded & IFA Trade fair

Since Kitchen Theory first featured in the AEG sponsored documentary TASTEOLOGY (launched March 2016), this collaboration has grown to include…

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Neuro Cuisine: Exploring The Science Of Flavour

Neuro cuisine: exploring the science of flavour

In May 2016 The Guardian newspaper worked with Kitchen Theory to develop a feature on Neuro Cuisine with GBBO star…

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Brainy Tongue

Brainy Tongue

Over recent decades, gastronomy and sensory neuroscience have been sharing a fundamental interest in the principles governing perception. While scientists…

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European Space Agency; A G-Astronomy Project

European Space Agency; A g-Astronomy Project

Just under a year ago we began working on a collaborative project entitled g-Astronomy. Since then we have participated at…

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Fine Dining Lovers: What Is Taste? A ‘Kitchen Theory’

Fine Dining Lovers: What is taste? A ‘Kitchen Theory’

WHAT IS TASTE? A 'KITCHEN THEORY' A closer look at the Kitchen Theory think tank, a cross-modal kitchen-experiment to see…

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Luxury London – What Is Gastrophysics, And Why Does It Affect How We Eat?

Luxury London – What is Gastrophysics, and why does it affect how we eat?

WHAT IS GASTROPHYSICS, AND WHY DOES IT AFFECT HOW WE EAT? CHARLOTTE PHILLIPS 3 SEPTEMBER 2016 WELLBEING / HEALTH Food…

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The Colours Of A Burnt Breakfast – Nest @ London Design Festival

The Colours of a Burnt Breakfast – Nest @ London Design Festival

We worked with Nest Labs on their Nest Ice cream van which they are popping up with in various spots…

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Hugo Boss – The Scent Senseploration

Hugo Boss – The Scent Senseploration

At Kitchen Theory have become increasingly interested in aroma. Current research in the field of flavour perception would indicate that…

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