Molecular Gastronomy

Join Forth Valley Food and Drink coordinator and cook, Carolyn McGill for an introduction to molecular gastronomy.

This free session on Friday 15^th October at 2pm will be aimed at budding chefs, aged 10 and up.

Have fun exploring the physics and chemistry of cooking.

You’ll learn how to create edible pearls, spheres and foams with produce from our local larder.

If you want to be the next Heston Blumenthal or dream of opening a Michelin Star gastro restaurant in Stirling one day, then come along and get started on this new adventure in gastronomy!

*All ingredients are vegetarian (with vegan alternatives available) 

*There will be no hot cooking or knife work, just lots of fun and food experiments. 

If you have any questions about this event, email hello@forthvalleyfoodanddrink.org