Food scientist and gastronomic visionary, Dr Rachel Edwards-Stuart is interested in the role that science plays in understanding why certain food and drink flavours go so well together. She wants to share her knowledge of the use of science in flavour matching.
In exploring taste and texture, Edwards-Stuart examines the way people's perception of flavour affects their dining experience. She uses science as a way of inspiring chefs, helping them to create more novel dishes and to work even more effectively, she even trained as a chef herself so she could fully appreciate the challenges faced in a busy kitchen environment.
A Cambridge biochemistry graduate, Edwards-Stuart earned her stripes after becoming Heston Blumenthal's sponsored science of cooking PhD student at Nottingham University. She also worked with the French physical chemist, Dr Hervé, spending 10 months in his Paris-based molecular gastronomy lab, studying the science of potato salad.
In 2008, Edwards-Stuart joined Sainsbury's where she was given responsibility for its gluten- and dairy-free product range. She simultaneously co-founded the London Gastronomy Seminars, a series of open lectures that explain the more technical processes behind food and flavour creation.
With a comprehensive, scientific understanding of how food works, Edwards-Stuart is able to educate chefs and the general public on the processes relating to food, cooking and flavour perception. Her blossoming reputation as a leading food consultant has also brought a variety of prestigious projects her way, from advising leading Michelin-starred restaurant, LeDoyen, and working with well-known food artists, Bompas and Parr, to her ongoing research into food and cocktail pairings with Grey Goose.
Support Dr Rachel Edwards-Stuart
For the use of science in flavour matching to become widespread, Rachel needs the support of those who share her vision.
In the coming months, Rachel will be hosting two Flavour Science Masterclasses that will provide guests with a hands-on opportunity to experience the science behind flavour perception. You can purchase tickets to the events here.
As part of Rachel's research into the science of food and cocktail matching, she will be asking her supporters to test a range of her science-based predictions at home and feedback on the results. Her bespoke cocktail and food pairings will also be available to try at selected Gordon Ramsay restaurants throughout October.
