Molecular Gastronomy: The End of the Line?

/ 17th October 2014
Restaurant Story Porridge

Scientifically honed  porridge from Restaurant Story

72 degrees is the only temperature at which to cook a lemon tart. That’s at least according to Heston Blumenthal, one of the foremost proponents of the scientific approach to cooking. But, with a recent backlash against the movement, could this be the end of molecular gastronomy?

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Noma Extend Tokyo Popup Due to Overwhelming Demand

/ 16th October 2014
Noma Kitchen

Image: Noma / Mikkel Heriba

Noma have announced they are to extend their Tokyo popup restaurant next year by a further two weeks due to popular demand.

The Danish restaurant, named the world’s best restaurant by the prestigious San Pellegrino awards in 2014, 2012, 2011 and 2010, revealed earlier this year that they will run a popup at the Mandarin Oriental in Tokyo in 2015.

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Former Noma Chef to Open London Culinary Academy

/ 1st August 2014
Noma Cuisine

The former Noma chef, Damian Wawrzyniak, is to open a new culinary academy in London. The City of London Culinary Academy will open in 2015, with Wawrzyniak as chef director.

The academy will seek to help students develop unrivalled technical skills while gaining an insight into the background of classic cuisines and their origins.

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4 Things That Make Noma the World’s Best Restaurant

/ 14th May 2014
Noma Nordic Cuisine

When the annual countdown of the World’s 50 Best Restaurants was announced this year, the bulk of speculation revolved around Noma. Its three year reign at the top had been curtailed a year earlier, when Girona’s El Celler de Can Roca dethroned the Copenhagen restaurant.

The fall from the top spot had a profound effect upon chef-patron Rene Redzepi and his team, coming in the midst of a turbulent time for the restaurant.

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