SAB MILLER EXPERIMENTAL DINNER
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 […]
KAISEKI BY KITCHEN THEORY- THE VIDEO
An overview of the Kaiseki by Kitchen Theory series. Please note the event series has now ended- For further information and tickets please go to the current event page.
FOOD, THE BRAIN AND US: EXPLORING OUR HISTORICAL, CULTURAL AND SENSORY PERCEPTIONS OF FOOD
The Royal Institution recently held an evening event focusing on the topic of multi sensory perception of food. It was an excellent opportunity for scientists, artists, historians and food lovers […]
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 […]
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 […]
FERRAN ADRIA – ELBULLI AND THE ART OF FOOD
Ferran Adria Speaking at Somerset House This summer Somerset house in London is hosting an exhibition dedicated to one of the culinary world’s most highly regarded chefs and his restaurant – Ferran […]
COOK IT RAW!
‘Sharing is caring’ – now this may not be a motto by which all successful chefs live by, however for some of the world’s current leaders in the culinary industry […]
NOTE BY NOTE CUISINE
Herve This is a leading French physical chemist and the ‘Godfather’ of Molecular Gastronomy. He is also the man behind the development of ‘Note by Note’ cooking which involves preparing dishes using pure […]
TASTE WHAT YOU’RE MISSING
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 […]
