Nordic cuisine seems to be talked about everywhere! What is it that has been keeping Noma, Fäviken and Dill in the Worlds Top 50 Restaurants list year after year? We have found the answer: an utmost respect towards nature and seasonality, top quality produce, beautifully delicate flavours and an exciting twist of modernist cooking.
Our team of Michelin-trained chefs are back with another exciting series of multi-sensory events and this one takes diners on a culinary journey through nature with an evolving seasonal menu created in partnership with local foragers, fisherman, farmers and hunters .
This event is not to be missed! Think Noma, without the hefty price tag and 1 year waiting list.We have used the New Nordic Cuisine Manifesto as our framework for this event. For more information read the cultural concept behind Náttúra.
MENUPlease note this is a sample menu. Dishes and ingredients will evolve throughout the season to give you the best of fresh British produce Amuse bouche
Marinated crayfish, seaweed salad
A taste of nature
Cox apple crème, walnuts, hazelnuts, pickled wild celery & fennel, apple caviar pearls, damson, homemade curd
A taste of the earth
Leek & Icelandic moss consommé, goat’s cheese, leek ash, Goldcrest, watercress oil
A taste of the sea
Poached smoked haddock, sea vegetables, dulse & kelp reduction, black quinoa
A taste of the wild
Wood pigeon, chocolcate & liquorice jus, mushroom & chestnut porridge, douglas fir, rowan berry, dehydrated pickled cep mushroom
Kirsch & apple soaked baba, elderberry, damson, yogurt parfait
Northern Lights Dessert
Milk chocolate cream, blackberry, walnut silver sand
Náttúra by Kitchen Theory 6 course experimental dinners will be hosted at Maida Hill Place in West London every weekend from September through to December. Scroll down for available dates and booking.
If you are a group of 15 guests or more please contact us for a private booking inquiry..
About Kitchen Theory
Kitchen Theory was founded by Chef Jozef Youssef who has worked at The Fat Duck, Helene Darroze at The Connaught and The Dorchester Hotel. Jozef is also the author of the book Molecular Gastronomy at home and has a keen interest in cooking Science . These experimental pop-up dining events are worked on in collaboration with Michelin experienced chefs, academics with an interest in gastronomy, artists and hospitality experts. The aim with each series of experimental dinners is to create an enjoyable and memorable experience based around culinary appreciation in all its sensory aspects.
The dining events have gained top reviews and mentions in the press, such as FOUR Magazine, TimeOut, Londonist and Quintessentially.
Jozef Youssef was recently featured on Channel 4’s Cook’s Questions alongside James Petrie from the Fat Duck highlighting Kitchen Theory’s multi-sensory creations. Jozef Youssef’s notable research has also been cited in the press including The Guardian, The Telegraph, BBC World, and Forbes. Jozef currently runs an experimental kitchen and has partnered with Oxford University researching the fields of multi-sensory perception, food science and development.