Kitchen Theory
Contact: Lulu Youssef
Email: lulu@kitchen-theory.com
Tel UK: 07854517275
For immediate release
07 February 2016
No More Nachos: Experimental Gastronomes Give Guests a Multisensory
Taste of Modern Mexico
One of the most unique points about Mexican cuisine is its recent inclusion on
the UNESCO List of the Intangible Cultural Heritage of Humanity, along with
Japanese Washuko. Forget burritos and fiery hot chilli, Kitchen Theory is bringing
its guests a refined and innovative taste of Mexico this October.
Following their highly successful Synaesthesia dining concept, Kitchen Theory is
entering back into the field of innovative gastronomy with ‘Mexico’, a celebration
of Mexican gastronomy, culture and art.
Experts in all things gastronomic, Kitchen Theory is aiming to shatter the UK
perception that Mexican cuisine is mostly based on Tex-Mex by showcasing
sophisticated Central American fare with a refined, modern, multisensory twist.
Founder and Michelin experienced chef, Jozef Youssef said, “Our focus is taking
guests on a modern culinary and cultural sensory journey into Mexican
gastronomy.
“There will be no sombreros or maracas. Having spent over a month in Mexico
researching the country’s rich culinary history and working with top Mexican
chefs we aim to give our guests the very best multisensory dining experience.”
Teaming up with Oxford University’s Professor Charles Spence and his cross
modal lab, Chef Youssef is working towards a remarkable sensory dining
experience as part of ‘the chef and the scientist’. The project is designed to
change the way diners perceive food, forever.
Kitchen Theory guests will also be given the opportunity to opt for the culinary
delicacy that is insects. Drawing on a 2013 report by the UN Food and
Agriculture Organization, which said insects could be a sustainable food option
that can boost nutrition. Kitchen Theory will subtly incorporate insects to
enhance the flavours of a few dishes.
Specifically designed for a vegetarian audience and then reimagined for meat
eaters, this multisensory menu has been developed in collaboration with the
chefs at the University of The Cloister of San Juana, and cultural groups such as
Greater Mexico and Street Art Chillango.
Kitchen Theory
Contact: Lulu Youssef
Email: lulu@kitchen-theory.com
Tel UK: 07854517275
Youssef added, “Our aim is to introduce guests to what modern day Mexico
signifies; its cuisine, art and rich culinary history all re-interpreted here in Great
Britain. We hope that our guests leave with an appreciation of the influence
Mexican culture has had on our own cuisine. Looking to the past and present
allows us to change the way food is viewed in the future. “
Mexico by Kitchen Theory will begin on 01 October and run throughout till
December. Lunch and dinner sittings are available.
To find out more about Kitchen Theory or to book visit the website at:
https://kitchen-theory.com/mexico/
About
Kitchen Theory is a collaborative gastronomic project founded by Jozef
Youssef who has worked at the Fat Duck, Helene Darroze at The Connaught, The
Dorchester Hotel and is also the author of Molecular Gastronomy at Home. Kitchen
Theory began as a website aimed at sharing knowledge in the field of gastronomy
covering topics such as food science, food culture, food history, multisensory
flavour perception, neurogastronomy and molecular gastronomy which has now
manifested into experimental dinners, workshops and guest talks.
Contact
Kitchen Theory
Contact: Lulu Youssef
Email: lulu@kitchen-theory.com
Tel UK: 07854517275
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