Molecular Gastronomy, like everything, is easy when you know how!
We have purpose-built our Training & Development Kitchen specifically to demonstrate molecular gastronomy to chefs. Our Development Chef Vicky has years of experience teaching both the fundamental and advanced techniques of molecular gastronomy and will guide you through the day offering her expert advice alongside practical delivery techniques to help you develop your own molecular gastronomy knowledge. Vicky will also share her extensive knowledge of cutting edge products and ingredients to help stimulate new and innovative ideas that you can use for future menu development.
We offer both Foundation and Advanced courses for all levels; we are able to design bespoke days specific to your needs as well as one-to-one training.
We offer Liquid Nitrogen Training as part of an extended Molecular Gastronomy Foundation Training Course. This includes applications and handling and will provide you with a certificate of compliance.
If you would like to book standalone Liquid Nitrogen Training, please give us a call.
Our fully-equipped demonstration kitchen is also available to hire for your own purposes such as menu development, staff training, product development and innovation or blue sky meetings. We can offer full support or technical assistance only, whatever your preference. Photography and video recording is also available on request. Please give us a call to discuss your requirements.
Our core training days have proven so popular that we are building a portfolio of exciting masterclasses developed in conjunction with some of the many experts we meet on our development journey. These sessions offer an accessible and stimulating environment for chefs to interact with industry peers, pick up tips, advice and practical techniques from experts in their fields and gain insight into the latest cutting edge products and specialist ingredients available. Some we hold in-house and others in alternative venues.
Our inspiration series has included Game, with renowned British Game expert Lee Haycock, and artisan bakery with Chef & Baker Richard Bertinet of the Bertinet Bakery & Cookery School, and a Chocolate Masterclass with Fino de Aroma Master Chocolatier Emmanuel Hamon.