We're a culture of gastronomic explorers, going further and further round the globe to experience new flavours. But what if we looked right under our own noses, at the strange and wonderful compounds that make up our most everyday foods?
Join us at this new events series to discover what really creates the flavour of your favourite crisps, the sweeties your ate as a child, or even the compounds naturally found in coffee of chocolate.
At Flavour of the Month, flavourist Steve Pearce of Omega Ingredients helps us deconstruct a different food each time. We invite you to sample some of the thousands of individual materials harnessed by the people who formulate our favourite foods. Ever tried 2,3,5-Trimethyl Pyrazine on its own before? Want to know what Guaiacol's like? Well now you can!
This month get ready to cocoa pop! The milky bars, (and many others) will be on us tonight for this choco-tastic edition of Flavour of the Month. Would you believe it but a staggering 83 compounds make up the flavour of milk choc - from 5-Methyl-2-Phenyl-2-Hexenal to the Alkylpyrazines. As this event, you'll be tasting many of them - dosed by pipette on dissolving wafers - then combining them to try different takes on chocolatey-ness.
And please, take your place at the Ambassador's Reception as we explore the cultural history of some of our favourite retro chocolate campaigns. We'll go through a tasting of the greats: Cadbury’s Milk Tray, Black Magic and the aspirational tug behind the After Eight mint.
Tickets include a choco White Russian cocktail (or mocktail) and more chocolate than the most greedy trick-or-treating child could hope to blag.
+18s only. No cancellations or date transfers but if you can't make it feel free to pass on your ticket to a friend.