Increasing use of techniques developed in the science laboratory are being used in professional kitchens. Examples include the use of vacuum distillation equipment to extract flavours, and the use of liquid nitrogen to provide rapid cooling. Initially these techniques were used by a small number of chefs usually working in close collaboration with scientists.

The two most notable examples are Ferran Adria at El Bulli and Heston Blumenthal at the Fat Duck both of whom were voted as the best restaurant in the world on several occasions.

This event, organised by the University of Bristol, will begin with an illustrated talk by Professor Peter Barham, who was the first scientist to introduce Heston Blumenthal to many of these concepts about how some of these and other techniques were introduced into the kitchens of these chefs and how they proceed to develop them for their own purposes.

Speaker Professor Peter Barham, School of Physics, University of Bristol.

Tickets: Free, register to attend here.

Date: Wednesday, 7 May
Time: 18.30
Location: Bristol University Auditorium, Victoria Room, Queen’s Road, Bristol, BS8 1SA

Visit the University of Bristol website for more information.