What do a scientist, chef, theoretical cosmologist, audio psychologist and calligrapher all have in common?
 No, not just that they can change a light bulb, although in some ways this is an apt analogy. The answer is that they are all part of the Kitchen Theory think tank: a multi-sensory, gastro-physics, cross-modal kitchen-experiment to see how the five human senses affect our perception and taste of food. Got it? Then let’s begin. I remember a few years ago religiously sitting down to watch Heston Blumenthal on TV every week as he turned up like father Christmas to some sleepy Yorkshire town in England and created an edible wonderland for the townsfolk, complete with digestible decorations and the world’s biggest Christmas pudding. Or when he created a medieval feast with Meat-Fruit and Blackbirds Baked in a Pie. Oh the wonder. Even sitting at home you could imagine how it must taste like the best thing in the world. Not because of the flavour, but because of the experience. Now chefs and scientists at Kitchen Theory (KT) are continuing the early groundwork laid by multisensory pioneers such as Blumenthal and Ferran Adrià ever further. Working with audio psychologists, creative designers, astrophysicists, and all sorts of other crazy science and arty type people, as they take taste exploration to the next level.