Elements - London Dining Pop Ups By Kitchen Theory

ELEMENTS by Kitchen Theory

Kitchen Theory is proud to announce its very first series of pop up restaurants in London. ELEMENTS by Kitchen Theory is a pop up multi-sensory dining experience.The dinner series will stimulate your senses by combining flavours, visual presentation and auditory soundscapes which will guide you on a journey through the elements.

Our 2013 series will be hosted at the self proclaimed ‘ multi-sensory pleasure palace’ House of Wolf in Islington.

Menu

Each of the dishes have been carefully crafted using the best seasonal ingredients available and constructed using modern cooking techniques. The menu for the evening will be broken down into an introductory dish and a main dish to represent the following elements:


AIR: light and airy dishes will start the journey and awaken your senses

Act 1: Cryo poached grapefruit meringue
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Act 2: Soya Bean mousse, Beef and Black Garlic


WATER: Bursts of flavours of the sea will represent the fluid water element

Act 1: Sea Spheres in Oyster Shells
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Act 2: Spanish Seafood Soup


FIRE: Smoky and charred scents and flavours will fill you with inner warmth

Act 1: Smoked Mushroom porridge
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Act 2: Venison, charred onion and pear

EARTH: the final acts will root you back down with earthy and sweet flavours

Act 1: Lemon mousse with olive
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Act 2: ‘Garden’ dessert selection

Kitchen Theory has been established since 2009 as an online body of knowledge in the developments of the professional food industry. Founded by Chef Jozef Youssef, Kitchen Theory has been a global food Odyssey, exploring modern cooking techniques and ideologies developed by leading chefs, scientists and researchers. The pop up dinners are an exciting extension of the work so far.

ABOUT THE CHEFS

JOZEF YOUSSEF is an experienced London-based chef, having trained with several Michelin-starred industry leaders and worked in a number of London’s top luxury hotels including The Dorchester and The Connaught. His interest which lay in food and culinary science and all aspects of modernist cooking led him to explore the world of ‘molecular gastronomy’ and take up modernist cooking and food experimentation.

This evolved into a culinary journey that included a period at the infamous Fat Duck restaurant. In an effort to develop and share his culinary research he started kitchen-theory.com and most recently Jozef has authored a book entitled ‘Molecular Gastronomy at Home’ due out in Autumn 2013.

HELDER GILA-ALONSO hails from the Spanish Basque country and brings a wealth of experience. Having worked with numerous top Michelin starred restaurants throughout Europe including 3 Michelin starred restaurants Pierre Gagniere in France and Inico by Chef Martin Bersategui in Spain as well as 2 starred restaurants Sketch and Helene Darrouze at the Connaught in London, Helder brings a wealth of culinary knowledge to the table.

Disclaimer: As this is a pre set menu please contact the chefs in advance for any dietary and food requirements