Molecular gastronomy is the fusion of food-science and the culinary arts; a little touch of magic that takes advantage of changes in the composition and texture of foods when different elements are mixed together. Spend a day with Jozef Youssef and learn the basics of the technique as outlined in his book Molecular Gastronomy At Home. You will learn the principles of molecular cooking, how it can be integrated into a sensory dinner party and take home a “do it yourself” molecular gastronomy kit, that includes all you need to experiment at home. Workshop covers: Spherification: the culinary process of shaping a liquid into spheres. Hot gels: a gel that forms when heated and melts when cooled. Agar Agar Spaghetti: Agar Agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation. Learn to create a noodle up to 2m long made of a flavoured liquid. Foams and mousses: very versatile, and fun to use and eat. Whether they are called bubbles, airs, meringues, espumas, puffs, or froths, all foams share certain characteristics. A light lunch, tea, coffee and biscuits will be provided.