Sensualità by Kitchen Theory A sensual & sensory dining experience

For 2 weekends only; prepare to indulge with Kitchen Theory's latest sensory dining event. In collaboration with Italian Chef Stefano de Costanzo who will combine his passion, creativity and delectable pastry techniques with his experience of working with Giorgio Locatelli and Gordon Ramsay to bring you a sensual and sensory 6 course dining extravaganza. Dive in with a strawberry and tomato gaspacho and finish with taking a bite of Sophia’s lips.

Sensualità is Kitchen Theory's latest addition to their portfolio of exciting multi-sensory dining experiences. The dining experience is in collaboration with Chef Stefano de Costanzo who aside from his genuine passion and creativity, the Italian born chef brings a meticulous expertise to his desserts; and his CV includes working with Giorgio Locatelli and Gordon Ramsay.
 
  • Dinners will be hosted July 9,10,11 and 17,18– 2015 at Maida Hill Place, London, W9 3ET
  • Lunches will be hosted July 11 and 18 – 2015
  • 6 Course dinner: £65
  • 6 Course dinner + pre-drink (prosecco/cocktail) and pairing: £105
  • 3 Course lunch: £32
  • 3 Course lunch + pre-drink (prosecco/cocktail) and pairing:   £54

To find out more about Kitchen Theory, visit http://www.kitchen-theory.com/

Contact Lulu Youssef at admin@kitchen-theory.com  

About Kitchen Theory

Jozef Yousef, Kitchen Theory’s chef patron has a keen interest in exploring culinary development, science and art. He has worked for Michelin starred Chef Helene Darroze at the Connaught Hotel, as well as the Dorchester Hotel and The Fat Duck.  

These experimental pop-up dining events are worked on in collaboration with Michelin experienced chefs, academics with an interest in gastronomy, artists and hospitality experts. The aim with each series of experimental dinners is to create an immersive, thought-provoking and memorable experience based around culinary appreciation in all its sensory aspects.  

Jozef Youssef’s notable research and concept development has also been extensively cited in the press including FT WeekendThe New YorkerBBC WorldThe GuardianThe Telegraph and Forbes. He is the author of Molecular Gastronomy at Home, the forward for which is by Professor Charles Spence (head of cross modal studies at Oxford University); who has also advised on the multi-sensory aspect of these dinners. Jozef Youssef was also on the judging panel of Masterchef 2015.

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