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From Mary Berry’s soggy bottoms to Heston Blumenthal’s sense-defying creations, the fact that science is fundamental to food is indisputable. Scientists and psychologists have proven that our perception of the food we eat relies on much more than our tastebuds – and Kitchen Theory is the latest chef/scientist collaboration that merges the art of gastronomy with the science behind it.
Kitchen Theory’s ‘Mexico’ project will see just 10 diners per night sit down to an intimate seven-course dinner focusing on modern interpretations of this diverse country’s native cuisine. Each dish will look like a work of art, and the scientific principles the plates are based on will provide thought-provoking experiences that centre around the impact of aroma on flavour perception. Some dishes will also explore how insects can enhance dishes – although you can opt out of this particular quirk of Mexican culture if you wish.
Mexico by Kitchen Theory will be taking place until December. Tickets cost £65 for the dinner, or £105 with drinks pairings. To find out more or book tickets, visit Kitchen Theory’s website.
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