Molecular Gastronomy: Cooking with Chemistry

What is the point in attending a cookery class to just follow a recipe?

If you like to cook out of the box, then cooking with a chemist could be for you.

I'm David. I am the founder of Pencil & Fork Ltd "Learning through food". I am a Chemist certified by Harvard University in Science and Cooking. Having worked and lived in Spain, France, Chile, the US and now the UK, has given me the opportunity to enrich from other cultures my passion for food.

I want to share my tricks of molecular gastronomy. I blend physics and chemistry to transform the taste and texture of food. The result? New and innovative culinary experiences.

In this dinner-workshop nothing is hidden, right after you finish, you'll be able to reproduce your creativity at home and impress guests.

Vegetarian, vegan and other dietary requirements available on request at all our workshops.

Important note: because we offer our workshops in different venues and we need a minimum number of participants to run them. You will be notified at least 3 days in advance about the status of the workshop you booked. We may offer you another venue in case the venue you selected doesn't reach the minimum number, with no obligation at all.