The science of gastronomy
Molecular gastronomy is not all about dry ice and a bunch of tricks, says Ross Clarke, former creative development chef at Fat Duck experimental kitchen and protégé of Heston Blumenthal.
Molecular gastronomy is not all about dry ice and a bunch of tricks, says Ross Clarke, former creative development chef at Fat Duck experimental kitchen and protégé of Heston Blumenthal.
We speak to Manchester-based chef and TV personality Andrew Nutter, billed to be Britain’s ‘next big thing’, on the importance of being nice.