Learn about EVOO and Molecular Gastronomy

Are you eager to learn more about flavours, aromas and transforming the texture of Extra Virgen Olive Oils (EVOO)?

In this workshop, I am teaming up with David to bring to you a unique tasting experience, which combines the magic of the EVOO world with the magic of science applied to cook through molecular gastronomy.

In this 3 in 1 workshop, you will learn how the oil is produced, different commercial categories, health benefits and assess the quality by tasting three selected Spanish oils.

You will experiment with new ingredients, such as: xanthan gum, agar-agar, lecithin, glucose, glycerine or maltodextrin to transform the textures of EVOO to make airs, pearls EVOO, foams, powders, gels, infusions, creating your own ‘molecular-tapas‘- simples!

The menu includes appetisers, two large portion tapas and dessert (BYOB).

The workshop will last for 2 1/2 hours and it will be held on 27th January at 12 noon till 2.30pm at Clapham, cost pp £49.

Nos vemos!


Please click below to purchase your tickets.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.