Kokumi – A Taste Enhancer

Kokumi – A Taste Enhancer

At Kitchen Theory we are always interested in discovering new ideas related to the senses, the latest of which we were made aware of by Michael Booth in a simple little tweet mentioning 'Kokumi'. This led to an immediate search…

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Kaiseki – The Art Of Japanese Dining

Kaiseki – The Art of Japanese Dining

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…

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Spherification Of Oyster Soup

Spherification of Oyster soup

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…

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Elbulli Book 2003-2004

Elbulli Book 2003-2004

This book covers what is in many ways one of the most outstandingly creative periods of Ferran Adria's elbulli. That is not to say the other eras covered in the other 5 volumes are not equally impressive or creative, it’s…

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