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…
At Kitchen Theory we have a keen interest in the psychological/multisensory aspects of eating, dining and flavour perception. Essentially the research in this field has provided us with a growing understanding of the relationship we have with food as well…
We are going through very exciting times when it comes to gastronomy. Science in its many and varied forms has met with culinary artistry to give us wonderful dining food and dining experiences. When it comes to understanding what makes…
As part of our 'The Chef & The Scientist' campaign Kitchen Theory are committed to sharing our findings and research with the public, our intention is to raise awareness towards and inspire the growing interest in multisensory perception and crossmodalism in gastronomy.…
Can we solve the world’s growing health issues using Multisensory Gastronomy? The Chef & The Scientist think we can. We are in exciting times for gastronomy; there are a growing number of chefs all over the world who are…
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:…
This summer 2015 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…
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 &…
Recent developments in psychology have shed new light over how we perceive the world around us, showing a myriad of complex interactions among our different senses. This new understanding has created a whole field of possibilities. The popular use of…
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…
Around 4 years ago while looking for avenues to quench my insatiable thirst for gastronomic knowledge I was advised by professor Herve This to look up the London Gastronomy Seminars, which had been established by a former college of his Rachel Edwards-Stuart.…
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…