Since the term 'molecular gastronomy' became popularised by the media - mainly in relation to the activities and culinary innovations of a small number of chefs around the world - its true meaning and core principles seem to have been lost. Molecular gastronomy is…
In a 2015 article in the New Yorker ("who's to judge?") the article suggested that "Just as there is Oscar bait, there is 50 Best bait." David Chang was asked to imagine the archetypal 50 Best restaurant; “It’s a Chinese…
BEFORE YOU READ THIS ARTICLE WE HAVE 2 QUESTIONS; DO YOU KNOW HOW MANY PLANETS ARE IN OUR SOLAR SYSTEM? DO YOU KNOW THE ORDER OF THE PLANETS? (scroll to the bottom of the page for answers) Understanding the…
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 &…
As mentioned in my previous article; 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 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 &…
At the time of writing this, we are developing our next dining concept entitled; Synaesthesia. This concept will see us return to a more full-on multisensory experience, with a strong focus on flavours, textures, colours, aromas and temperatures. The project has been…
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…
So we are now approaching the launch of our latest series of dining events entitled 'Náttúra by Kitchen Theory'. The events will highlight our research into the Nordic region and New Nordic Cuisine. When we first approached this concept and…
Kitchens are getting more and more sophisticated by the day, this means a need for more specialist equipment. Introducing the freeze dryer. Now this is no new piece of technology, but its use by chefs is! And who better to…
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…
This beautifully presented and packaged book is the latest in my collection. I initially had reservations regarding the actual content and was concerned it would just turn out to be a nice picture book (which given that it's Ferran Adria's…