The S Pellegrino/Restaurant magazine 50 best restaurants in the world, were recently announced and this year those at the top generally stayed the same as last year. Interestingly, restaurants such as No 1 El Bulli in Spain and No 2 Fat Duck in UK are proponents of molecular gastronomy.

The science of deliciousness’
Simply defined as the application of scientific techniques and tools to cooking, this has become a popular trend amongst high-end eateries. Chefs use scientific processes and combine foods on a chemical level to create original new tastes and textures – these are then plated and presented in small portions like a surrealist artwork.

Hot topic
The hot topic for discussion in our forums at the moment is molecular gastronomy – what are your thoughts? Click here to add your bit.

Although todays chefs dont like to use the term molecular gastronomy, it has become the popular phrase to use. The term was first uttered in the 1980s by a French scientist, Hervé This and Nicholas Kurti, a physics professor at Oxford University.

Think, hot and cold soup (the same soup, different sides of the bowl!), sea air, foams, edible menus and from SAs Manolo: Linefish and ‘paella’ sauce with saffron and chlorophyll potato or Evolution of gorgonzola ice cream.