Weird and wonderful...

Our Molecular Challenge activity is all about the food – if you are a foodie who dares to be different, then this is the team building activity for you…  Be floored by flavour and you will see, feel, hear, smell and taste the difference, with this multi-sensory approach to cooking.

OPTION 1: MOLECULAR SPECTACULAR

Bucks fizz lava lamp! – Make an orange lava lamp that will instantly spherify on contact with the prosecco! Using gluconate, this is our theatrical and fun cocktail drink that guests will drink on arrival to set the mood for the activity…

Gelification – Turn liquids into solids instantly, using a pondweed, we will then make a Bloody Mary canape from the set tomato gel.

Hot and cold pickling – An ancient form of preservation that changes the structure of food using sugar and acids that makes food taste amazing.

Spherification – Make caviar balls out of beetroot juice, using a seaweed and form of salt grit, to create a reaction that will spherify liquids. We will then make some sushi to serve with our beetroot caviar balls.

Reverse spherification – Weird and wonderful at the same time, our slightly eccentric chefs have come up with a reverse egg, involving the use of chlorides and alginates. This will play with your mind, as you eat what looks like an egg, but tastes like mango and coconut.

Reverse grill – You’ve all heard of the gas grill, well this is our dry ice grill! We give guests fruit purees and toppings for them to make their own ice lollies on a dry ice grill, we will also show them how to make the most delicious sorbet using the dry ice.

Chocolate tempering – Our chef will teach the group how to temper chocolate using the seed crystallisation technique to calibrate the cocoa fats in chocolate. Guests can then make giant lollipops and buttons, with co2 that pops in the mouth and cocoa butter transfer sheets to take home.

OPTION 2: MOLECULAR BAKE OFF

Ice bubble coffee, with chocolate mocha spheres and co2 vanilla infused cream.

Traditional scones with Chantilly cream and strawberry orb.

Sweet potato and butternut squash blinis with apple brunoise and beetroot caviar.

Co2 lollipops with cocoa transfers.

OPTION 3: MOLECULAR COCKTAILS

Whiskey sour with hickory smoke bubble.

Mojito with passion fruit caviar.

Helium lime clouds.

Dry ice Bloody Mary slushy.

OPTION 4: MOLECULAR SORBETS AND ICE CREAM MAKING (LIQUID NITROGEN)

Chocolate ice cream with orange caviar.

Black pepper and strawberry ice cream in a fruit cone.

Passionfruit sorbet with a mango and coconut egg, and raspberry sorbet in a chocolate cone.