Náttúra by Kitchen Theory

What can the British learn from Nordic food culture?

Náttúra by Kitchen Theory is a Nordic inspired experimental dining experience hosted by Kitchen Theory from September to December 2014 at Maida Hill Place, London’s self-proclaimed multi-sensory pleasure palace. Following on from the latest Nordic culinary food trend, Kitchen Theory experimental kitchen have set upon the task to understand the fundamental culinary philosophies and common cultural traits which define the region and have kept restaurants such as Noma and Fäviken in secure positions in the Worlds 50 Best Restaurant Guide.

Jozef Yousef, Kitchen Theory’s chef patron has a keen interest in exploring culinary; culture, science and art. He has worked for Michelin starred chef Helene Darroze at the Connaught Hotel, as well as the Dorchester Hotel and a placement at The Fat Duck. He is also the author of Molecular Gastronomy at Home, the forward for which is by Charles Spence (head of cross modal studies at Oxford University); who has also advised on the multi-sensory aspect of these dinners.

Jozef first set about approaching this concept of creating the experimental pop-up style Nordic dinners by investigating the regions cultural relationship with food. Although there are vast differences between the Nordic countries, a common thread found was a widespread respect and relationship with nature.

In November 2004 Nordic chefs, food writers and other food professionals gathered to discuss the potential for developing a new Nordic food culture. The meeting resulted in a 10 point manifesto outlining how best to develop this New Nordic Cuisine by simplifying it and harmonising it with its natural environment. With this the event was named Náttúra which is the old Norse word for nature. Read more about the cultural concept behind Náttúra by Kitchen Theory.

The dinners will highlight the very best of British produce at the peak of its season and is developed using the New Nordic Cuisine Manifesto as its framework. The UK has an abundance of delicious produce to offer which are often overlooked by our local supermarkets along with a variety of seafood, game and meats. Kitchen Theory will work with local foragers, fisherman, farmers and hunters to provide an evolving seasonal menu served in a multi-sensory setting to stay true to the spirit of New Nordic Cuisine and deliver a menu which takes diners on a culinary journey, connecting with the natural British landscape through the use of Nordic philosophies.

 

Náttúra by Kitchen Theory 6 course experimental dinners will be hosted at Maida Hill Place, (4 Fernhead Road, W9 3ET) 6 times a month from September through to December. Tickets for the dinners are £56 per person and can be purchased on the Kitchen Theory website.

 

Groups of 10 guests or more can contact Kitchen Theory for a private room or separate booking inquiry.

MENU 

Please note this is a sample menu. Dishes and ingredients will evolve throughout the season to give you the best of fresh British Produce

Amuse Bouche

A taste of nature

A taste of the earth

A taste of the sea

A taste of the Wild

Pre-dessert

Northern Lights Dessert