“A fascinating gastronomic trawl through the myths and marvels of Mexico and its food. This much-misunderstood cuisine’s vibrant flavours are brilliantly distilled onto the plate (and into the glass) by Kitchen Theory’s talented chef/patron Jozef Youssef: an unforgettable experience.” – Bill Knott, Food writer, How to Spend It
The Experience
Intertwining experimental multi-sensory dining, art and education, Chef Jozef Youssef and his Michelin Star experienced team will distill the essence of Mexico using modernist cooking techniques. Let us guide you through a story telling journey of mythology, sustainability, the origins and heritage of ingredients and expressions of art by way of food, aromas, audio visuals and explanation.
“A great chance to come back to the basics of nature, smell, flavour, texture.” – David Najera, Deputy Chief of Mission, Mexican Embassy
Listed as best pop-up by Time Out, Londonist, Square Meal and The Nudge. Elle Magazine have named it as one of the best things to do this weekend.
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For their Fall 2015 event Kitchen Theory look towards Mexico for their inspiration. With its vibrant flavours, unique produce and up-and-coming innovative culinary scene, Mexican cuisine is one of the world’s most sophisticated cuisine in existence in terms of culinary heritage, understanding of ingredients, cooking and eating. Mexican cuisine is steeped in history and culture, it is diverse within it’s own country, it has a strong emphasis on love and happiness, and what most people are not widely aware of (yet!) is its progressiveness.
The main focus is on taking their guests on both a modern culinary and cultural sensory journey into Mexican gastronomy, read about some of what they are looking into here. Expect to see NO sombreros, NO maracas!
Kitchen Theory want to enlighten their guests as to what modern day Mexico signifies; its’ cuisine, art and the rich cultural culinary history. Kitchen Theory colleagues at Oxford University in Professor Charles Spence’s Cross Modal department are looking towards making this not only a great representation of Mexico but also a remarkable sensory dining experience as part of the mission of the chef and the scientist changing the way we eat.
