Náttúra by Kitchen Theory

If you’re bored of the US-imported 'Dirty Food' trend, with its sticky wings and ketchup stains, we have just the pop-up for you.The culinary magicians at Kitchen Theory return to West London with their latest experimental dining series: Náttúra.
Kitchen Theory
Founded by Jozef Youssef (a former member of the kitchen teams at Heston Blumenthal's The Fat Duck and The Dorchester Hotel, and author of ‘Molecular Gastronomy at Home’) Kitchen Theory originally started life as a website that shared research into the gastronomic field. Fortunately for us, the sum of all this information amounted to a series of sensually extraordinary, experimental dinners.
Nordic Cuisine
Náttúra explores the richness of Nordic cuisine, which has risen from obscurity through the global success of restaurants, such as Noma and Fäviken. After four months of research into the variety distinct cultures within the region, Kitchen Theory developed their menu by closely following the key principles outlined in the New Nordic Cuisine Manifesto (the result of a discussion between Nordic chefs and food professionals on the future of Nordic food culture), which aims to use seasonal, native ingredients in order to nutritional, delicately-flavoured dishes.
Menu
This ethos is reflected in each of the six courses, which include a main course of seasonal game with mushroom and chestnut oats, rowan berry and dehydrated pickled mushroom, and a dessert of green apple and chocolate mousse, blackberry cremeux, chocolate crunch and chestnut silver sand.