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Náttúra by Kitchen Theory - What can the British learn from Nordic food culture?

Event Details

Náttúra by Kitchen Theory - What can the British learn from Nordic food culture?

Time: October 11, 2014 at 7pm to October 12, 2014 at 10pm
Location: Maida Hill Place
Street: 4 Fernhead Road
City/Town: London
Website or Map:…
Event Type: pop-up, supper, club, experimental, dining, multi-sensory
Organized By: Lulu Youssef
Latest Activity: Aug 7, 2016

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Event Description

Following the sell-out of Elements and Kaiseki pop-up restaurant series’ over the last year, Kitchen Theory is back with Náttúra; a Nordic inspired experimental dining pop-up series from 12th September to December 2014 at Maida Hill Place.

Kitchen Theory has travelled and researched the fundamental culinary philosophies and common cultural traits which define the region to develop a seasonal, sustainable and organic  deliciously picturesque 6 course menu based on the beauty of nature. The menu is developed using the New Nordic Cuisine Manifesto as its framework, and will highlight the very best of British produce at the peak of its season.


Dishes and ingredients will evolve throughout the season to give you the best of fresh British Produce

Homemade sourdough with dulse seaweed butter

Amuse bouche – pickled fish, seaweed

A taste of nature – Cox apple crème, pickled wild celery, fennel, damson, homemade ricotta

A taste of the earth – Leek soup, goat’s cheese crème, leek ash, parsley oil

A taste of the sea – Grilled mackerel, sea vegetables

A taste of the wild – Seasonal game, mushroom and chestnut oats, rowan berry, dehydrated pickled mushroom

Pre-dessert - Danish pastry with elderberry compote and yogurt parfait

Northern lights dessert - Green apple and chocolate mousse, blackberry cremeux, chocolate crunch, chestnut silver sand


Jozef Yousef, Kitchen Theory’s chef patron has a keen interest in exploring culinary development, 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 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 multisensory aspect of these dinners.


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