Before he started making giant bags of Hoola Hoops and houses made out of sweets, celebrity chef Heston Blumenthal was responsible for bringing the weird and wonderful culinary exploits of molecular gastronomy into the UK dining spotlight. Some 15 years ago, a mere whisper of snail porridge, parsnip cereal and bacon and egg ice cream would have caused an almighty uproar. However today, thanks to Heston and other pioneering chefs, the public attitude toward molecular gastronomy has come on in leaps and bounds.
Whilst in the UK we were getting to grips with garlic and seasoned salads, chef Ferran Adria’s restaurant elBulli on the Catalan coast of Spain was being revered by chefs and the more open-minded diners from all over the world. Often described as molecular gastronomy, his food was deemed more creative works of art, and his methods are said to have inspired flocks of budding experimental chefs.
The restaurant is now closed, but the Embankment Galleries at Somerset House are hosting an exhibition celebrating the his innovative work which opens today (until September 29). The show will give you an insight into his cooking processes, but you’d be optimistic to attend with the hope of filling up on tasters. However you will get to learn some of the secrets behind food magic, hear about the chef’s future plans and you’ll get a free drink.
For more info, see Elbulli: Ferran Adria and the Art of Food listing.