Institute of Making: Experimental Kitchen

I am currently part of the technical team at London’s Institute of Making, and my focus is on the launch of the new Experimental Kitchen, one of the workshops at our Stratford site (UCL East, Marshgate).

Our first event was a deep and sensory dive into the culinary uses of seaweed led by chef Melanie McIntosh: https://www.instituteofmaking.org.uk/blog/seaweed-masterclass

It will open weekly in November 2025 to allow UCL staff and student members to work on edible projects with domestic, traditional and commercial kitchen tools and processes, with technical support. Projects might include creating edible or food-safe objects or tools for specific research project; recreating a historical or fictional foodstuff; investigating the structure, flavour or mouthfeel of a new substance; readying an animal, vegetable or mineral for the kitchen from scratch, or just exploring a particular process, tool or kitchen skill.