Kitchen Theory is on a continuous odyssey to bring the work, research and ideas of our talented collaborators to the public through experimental dining experiences, seminars, networking events and classes. Below is our listing of upcoming and past events:

 

CURRENT EVENTS

Sensualità – It’s going to be a hot summer!

For 2 weekends only in July 2015 prepare to indulge with our latest dining event. We have collaborated with Italian Chef Stefano De Costanzo who will combine his passion, creativity and delectable pastry techniques with his experience of working with Giorgio Locatelli and Gordon Ramsay to bring you a sensual and sensory 6 course dining extravaganza. Dive in with a strawberry and tomato gaspacho and finish with taking a bite of Sophia’s lips….. about this event..
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 Introduction to molecular gastronomy classes 

This 4 hour workshop is not your usual cooking class! Spend a day with Jozef Youssef and learn the basics of Molecular Gastronomy as outlined in his book Molecular Gastronomy at Home. The first half of this workshop will cover the theory and principles of molecular gastronomy techniques, looking at hydrocolloids, gels, foams and mousses, the science behind the techniques, the variations as well as hints, tips and tricks….. about this event.
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Summer Festivals & Talks

Summer is almost up on us, and it looks like we are going to be busy little bees! This summer we will be launching our two week collaborative dining project Sensualità, traveling to Mexico and planing for our September concept México by Kitchen Theory. At the same time we have a number of talks, seminars and festivals we will be involved in…..about this event

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PAST EVENTS

Seminar & Networking Event: A Sensory Exploration of Wine

A multi-sensory experience going beyond taste to investigate how our perception of wine is affected by what we see, smell, hear and feel. Professors Charles Spence and Barry Smith, experts in the field of multi-sensory flavour, will take us on a wine tour of the human senses, showing how each contributes to our enjoyment and appreciation of wine. Along the way you’ll be invited to use all your senses to experience the wines – and to understand the neuroscience and philosophy that determine exactly why you perceive them in quite the way that you do…. about this event..

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Synaesthesia by Kitchen Theory – Multi-sensory dining experience

Synaesthesia – the intriguing phenomenon stimulating our sensory experiences – From January – June 2015 you are invited to travel this path of sensory discovery where the worlds of psychology, neurology and science combine with gastronomy to guarantee inspiration and thought… about this event.
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Multi-sensory gastronomy – seminar and networking event

During this seminar we explored various perspectives on sensory design in the gastronomic world followed by a networking event bringing together foodies, chefs, academics and food business owners. Over the course of the evening we looked at sensory interactions, multisensory experience and concept design, sensory enhancements, trends and activities happening in food businesses around the world……. More about this event
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Náttúra by Kitchen Theory – Nordic inspired experimental dining

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 Náttúra by Kitchen Theory was a Nordic inspired experimental dining event discovering the best of British seasonal produce through Nordic philosophies. Náttúra is taken from the Norse word for nature and it is with this we stayed true to the spirit of New Nordic Cuisine and delivered a menu which took our diners on a culinary philosophical journey, discovering the best of British seasonal produce through the use of Nordic philosophies. Náttúra by Kitchen Theory 6 course experimental dinners was hosted at Maida Hill Place every weekend from September through to December 2014… about this event

 

 


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An afternoon culinary dining experience with a difference; ‘Pays des Merveilles by Kitchen Theory’ an experimental afternoon tea series was hosted at Maida Hill Place.Taking the lead on this elegant and charming event was Pastry Chef Nicolas Guerin who bought his artistic and creative flair to the table alongside Kitchen Theory Chef Patron Jozef Youssef who transformed the event into a multi-sensory pleasure palace…… More about this event..

 


Kaiseki by Kitchen Theory

KAISEKI by Kitchen Theory was a 9-course experimental dinner event intially held at the House of Wolf in Islington and later moved to Maida Hill Place. The event was designed in collaboration with award-winning designer and calligrapher Aerosyn-Lex Mestrovic as an artistic interpretation of the traditional Japanese multi-course gastronomic custom and a journey of duality .. about this event.
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Yayoi Kusama by Kitchen Theory & Guest Projects

 

Kitchen Theory worked with Yinka Shonibare’s Guest Projects to create the menu for a one-day pop-up event in honour of the work of the very talented, eccentric and exciting Japanese born artist Yayoi Kusama on Thursday 3rd April…. More about this event

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The end of summer 2013 saw us launch our very first set of multi-sensory experimental dining experiences. ELEMENTS by Kitchen Theory took guided guests through a journey of the element with the combination of modernist cooking techniques, flavours and  auditory soundscapes …More about this event