Daniel Clifford of Midsummer House, Cambridge
The question that needs answering is-what can a top chef learn from a food scientist and vice versa?
Daniel Clifford of Midsummer House in Cambridge talks to Jane Parker from the School of Food Bioscience, University of Reading about flavours.
The flavours that Daniel puts to the test are some that we would not naturally expect to see working together. To Jane’s surprise the choice of flavours works as she samples the dishes. Jane then asks is it science or is it mind over matter?