Heston Blumenthal is internationally renowned for his application of scientific principles to cooking and, for the last ten years, his menu has been filled with delicacies based on sound science
Using a range of scientific equipment supplied by Radleys, the development kitchen at the world renowned Fat Duck Restaurant (Bray, UK) is undertaking research to produce novel food textures and innovative food for high-end gastronomy.
Run by Heston Blumenthal, one of only three UK chefs to hold three Michelin stars, the Fat Duck was recently nominated as the world's number one restaurant, based upon the responses of a survey given to approximately 600 internationally respected chefs, food journalists, restaurateurs, and industry experts.
Blumenthal is internationally renowned for his application of scientific principles to cooking and, for the last ten years, his menu has been filled with delicacies based on sound science.
The current areas of research at the Fat Duck's development kitchen include the use of hydrocolloids to produce novel food textures and food release systems, the adaptation of industrial and laboratory processes to the high-end gastronomic environment, and the application of psychology and neurology through flavours, temperatures, textures and audio/visual cues to produce unique food experiences.
Radleys, specialist in laboratory supplies, offers a wide range of innovative products through its ChemScience catalogue - which it says is a 'must have' source book for busy laboratory scientists.
As an established supplier to many food science laboratories in academia and industry since 1966, Radleys was approached to supply a range of laboratory equipment to the development kitchen at the Fat Duck.
Reflecting on the supplied equipment, Chris Young, Fat Duck development kitchen manager, commented: "Obviously the balance, water bath, and stirrer are very useful tools and would be helpful in most restaurant kitchens to some degree.
"However, we are most excited about the future possibilities of the Radleys Carousel reaction station".
One of the disadvantages to low temperature meat cookery is the lack of traditional roast flavours.
Working with Professor Donald Mottram at the University of Reading, the Fat Duck development kitchen is looking to use meat juices (stocks) with the addition of simple sugars to produce exceptional roast flavours - which could be added back to the meat during the cooking process - through a brine and/or vacuum tumbling.
This work will require the development kitchen to work up a large number of samples where concentrations or other components are varied.
The Fat Duck development kitchen envisages that the Radleys reaction station will be ideal for producing multiple variations of a 'roast flavour' and for other experiments where they are trying to optimise a recipe rapidly.
Looking to the future the primary concern at the Fat Duck is to continue to improve the experience for every one of its customers.
Through working with laboratory suppliers, such as Radleys, the development kitchen aims to continue to develop cutting edge food that is delicious and fun to eat and at the same time is truly unique.
