Experimental food separates opinion as well as ingredients. Deconstructed dishes are now seen as a permanent fixture in many fine dining restaurants. The idea of experimentation in food is to bring an extra element of excitement back to the kitchen, through the recreation of classic dishes that play on the senses. The catalyst for this style of cuisine started with the Spanish gem of El Celler de Can, fronted by the Roca brothers, and was later developed by Heston Blumenthal’s Fat Duck. But is it a good idea to over complicate food that has already stood the test of time?
It isn’t constantly a case of trial and error, because classic British dishes such as the Sunday Roast, full English breakfast and fish and chips, are always going to have a permanent place on a British menu. The premise stems from encouraging people to expand their skill set and try techniques that they’re not familiar with. The InterContinental London, Park Lane, recently hosted this years Experimental Food Society Spectacular Banquet, which was a ‘food and fragrance’ themed dinner. The banquet featured a five-course menu created by food designers, Blanch & Shock. This proves experimental food, and techniques, can be accessible to the amateur cook in their own home.
SilverDoor has a huge range of properties, with each one catering to the need for home cooked food. Almost all of our apartments come with everything that makes a kitchen complete. This is the perfect opportunity for our guests to utilise facilities that you’ll only find in a serviced apartment. You’re afforded the time to choose your ingredients and experiment with new found skills; whilst you choose when you’d like to eat. A ‘home from home’ should always provide the comfort you desire. Home cooked food, whether traditional or experimental, is just one way of realising this.
