Molecular Cuisine Cooking Class

A hands-on cooking class exploring the science behind molecular gastronomy, where participants learn the chemical techniques used to transform ingredients into new textures and forms. Working in small groups with close chef interaction, participants make a dessert plate using these methods, with all ingredients and professional equipment provided at a fully licensed venue.

• Make liquid nitrogen ice-cream
• Create light and airy gastronomic foams
• Learn to make textured gels
• Master spherification, encapsulating liquids in delicate spheres
• Transform liquid into powder

Beginners are welcome, and the class suits couples, friends or small groups marking an occasion.