At the studio with Kitchen Theory is a video podcast where we chat about the latest in innovation, science and creativity within the world of gastronomy, with innovative, scientific and creative guests.
Below is a selection of short segments extracted from season 1 interviews. If you would like to view the full interviews please visit the You Tube channel or listen to them as audio podcasts on SoundCloud.
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What is GAIN? The Global Alliance for Improved Nutrition -Dr Lawrence Haddad - At the studio with KT
What's the future of the UK restaurant scene? - Neil Davey At the studio with KT
60% of the world's calories come from only four foods! Paul Newnham- At the studio with KT
Food a medium to create art? Is it ok to play with your food? -Catherine Flood At the studio with KT
On the future of Indian cuisine in UK -Chef Alfred Prasad - At the studio with KT
Computer scientist on personalised food in restaurants -Dr. Kirill Veselkov At the studio with KT
Can curbing food waste inspire creativity? - Neil Davey At the studio with KT - Season 1
Do government initiatives break bad habits? Dr Lawrence Haddad - At the studio with KT
Food as a force for good: Akshaya Patra foundation - Chef Alfred Prasad - At the studio with KT
HYPERFOODS Vodafone DreamLab lead scientist on cancer beating molecules in food Dr Kirill Veselkov
How cutlery designer is tackling packaging - William Welch At the studio with KT
Bringing all the Senses and Flavours into Museum Experiences - Catherine Flood At the studio with KT
Can governments incentivise healthier food production? Dr Lawrence Haddad - At the studio with KT
How to design better cutlery for the young, elderly & disabled - William Welch-At the studio with KT
Authentic storytelling and sustainability: the Chef's Manifesto - Paul Newnham At The Studio with KT
How do big food companies become more nutritious? Dr Lawrence Haddad - At the studio with KT
Making vegetables the protagonist in dishes - Neil Davey At the studio with KT
Sustainability is no longer enough: Is resilience the future? -Paul Newnham At the studio with KT
How are artists helping raise awareness to food waste? - Catherine Flood At the studio with KT
We grow enough food to feed the world 1.5 times over! - Paul Newnham At the studio with KT
What should governments do to improve population health? Dr Lawrence Haddad - At the studio with KT
Digitising restaurant sustainability; Agora Food Studio -Paul Newnham At the studio with KT
Philosophy on 'heritage, health and happiness' -Alfred Prasad At the studio with KT- Season 1
The role of creativity & sensory research in cutlery design - William Welch At the studio with KT
Why are so many vegetarian foods made to look like meat? -Neil Davey - At the studio with KT
Why are chef's becoming more focused on sustainability? - Paul Newnham At the studio with KT
Food waste: what happened to ugly fruit and veg? -Neil Davey At the studio with KT
Food waste vs food loss. Dr Lawrence Haddad - At the studio with KT
Does cutlery weight affect what you're willing to pay for a meal? - William Welch At the studio w KT
On Action Against Hunger -Chef Alfred Prasad -At the studio with KT
What is the definition of malnutrition? - Dr Lawrence Haddad At the studio with KT
Does gut bacteria influence your flavour perception? - Doctor Kirill Veselkov At the studio with KT
Why is what we eat now becoming a conversation in medicine?-Dr Lawrence Haddad At the studio with KT
What is the Chef's Manifesto? - Paul Newnham - At the studio with KT
How do parents feel about their kids eating junk food? - Dr Lawrence Haddad At the studio with KT
Does London have a genuine 3 Michelin Star dining experience? - Neil Davey At the studio with KT
Emotionally engaging low income consumers to eat nutritiously -Lawrence Haddad At the Studio With KT
Do happy chefs produce better food? - Chef Alfred Prasad - At the studio with KT
Can artificial intelligence help us understand flavour? - Dr Kirill Veselkov At the studio with KT
Is a plant based diet always a nutritious diet? - Neil Davey - At the studio with KT
Chef Alfred Prasad on the diversity of Indian food and its evolution -At the studio with KT-Season 1
A designers approach to cutlery design - William Welch At the studio with KT
Is there a global shift towards plant based diets? - Paul Newnham - At the studio with KT - Season 1
Computer scientist talks next gen food & drug interactions -Dr Kirill Veselkov At the studio with KT
Food as medicine - Chef Alfred Prasad At the studio with KT
Why don’t UK school meals reflect government advice? - Dr Lawrence Haddad At the studio with KT
Could artificial intelligence replace food and wine critics? - At the studio with KT - Season 1
How is AI going to influence nutrition in the future? - At the studio with KT - Season 1
Designer & chef discuss the role of cutlery in sensory dining - William Welch At the studio with KT
Junior activists where is the outrage over global nutrition? -Dr Lawrence Haddad At the studio w KT
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