Dr Rachel Edwards-Stuart is a renowned Food Scientist and Flavour Expert. She runs a selection of unique and bespoke events around the Science of Flavour and Gastronomy. Since graduating from Cambridge University, Rachel has trained as a chef in Paris, gained a PhD sponsored by Heston Blumenthal, lectured around Europe, appeared on TV and in the national press, set up the London Gastronomy Seminars, taught science to chefs, developed over 100 gluten free products, and helped to stabilise a 5 tonne chocolate waterfall. (To read more about Rachel, see About).
How does what you see, hear, touch, smell and taste affect flavour? Learn about the science of the senses, and discover your own unique tasting abilities in this interactive journey through flavour perception.
A gastronomic exploration of the science behind why different foods and wine match, with a selection of samples to taste to bring the science to life.
Bringing science out of the lab and into the kitchen, this cooking class with a twist will show you how to use scientific understanding, equipment and ingredients to create an innovative and exquisite 3-course meal.
Combining mixology with a touch of alchemy, learn how to make a selection of highly unusual and surprising cocktails using scientific techniques, and sample them yourself.