Category Archives: Recipe

Sea Change

We’ve been working to better utilise umami, the so-called fifth taste, for some time now. Understanding the relationship between free glutamates and the nucleotides disodium inosinate(IMP) and disodium guanylate (GMP) is all very well, as is appreciating the way umami … Continue reading

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Hay On… Why?

For anyone wondering about our first practical application for that vinegar powder recipe, here it is: Lamb in Hay with Wool. As main courses go, it’s something of a sheep in wolf’s clothing. What sounds challenging, and indeed does use … Continue reading

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A Sour Note

Forget turning water into wine. We wanted to turn a liquid into a solid. Without fundamentally altering its taste. Specifically, we’ve been working on a new lamb dish with an element that in its standard form is sweet yet, with the late addition of something like a powder, could instead deliver a sweet and sour taste. In short, we needed vinegar powder. Continue reading

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Quick, Quick Sloe

Like so many of the finer things, the real problem with sloe gin is that it takes longer (far longer) to make than it does to consume. The waiting is arguably half the fun, and nature does seem to have planned things pretty well – the berries of the blackthorn bush are ripe for picking here in the UK when they begin to show their true blue colours after the first frosts of October. Continue reading

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