September to December 2015 [color-box] "A fascinating gastronomic trawl through the myths and marvels of Mexico and its food. This much-misunderstood cuisine's vibrant flavours are brilliantly distilled onto the plate (and into the glass) by Kitchen Theory's talented chef/patron Jozef Youssef:…
For 2 weekends only! 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…
Menu development and the creation of new dishes are among the most exciting parts of our work, when bringing a new concept to life we begin by developing a frame work which outlines the menu, service style, key ingredients &…
So before giving you an idea about this book I feel compelled to point out that the field of Note by Note cooking although new to many; is a concept which Herve This has been proposing for several years as…
As part of our continued culinary odyssey the team at Kitchen Theory was delighted to work on a special private dining event for SAB Miller in conjunction with SAID Oxford Business School and hosted by Professor Charles Spence – head…
It’s the start of a new year and Kitchen Theory are getting geared up for the next culinary inspiration which will influence our upcoming set of events in 2014 ; 'Kaiseki'. The term kaiseki comes all the way from the land of the rising sun; Japan. Kaiseki is also known as kaiseki-ryōri, both terms refer…
A part of our Kitchen Theory 'Elements' multi sensory dining events we are using the reverse spherification process as a main element on our 'Sea Spheres' dish. (note: this event has ended, please view our upcoming events.) This is one…
I heard about this book when I came across a review written about it by Professor Charles Spence - The Head of Experimental Psychology at Oxford University. His review whet my appetite enough that I went right ahead and bought…
Initial thoughts This is one of those books that I procrastinated for a while before buying... It sounded like something I wanted to read and the reviews seemed quite good, but my concern was how heavy of a read it would…
I first came across the name François Chartier last year via twitter (@papillesetM) and then learnt about his book Taste Buds and Molecules which had just recently been translated into English. I found his research in the area of food science into…
Some years ago, while experimenting with salty foods and chocolate, chef Heston Blumenthal discovered that white chocolate and caviar taste rather good together. To find out why, he had the foods analyses and discovered that they had many flavour compounds…