At the Last Parsnip we take great pride in our
position at the forefront of gastronomic innovation. Our techniques have won rich
praise for their “technical prowess”, “scientific audacity” and “unlikely
Our innovations fall into three main categories:
i) Computational Approaches:
We are always seeking to develop and deploy computationally intensive approaches to cooking. Indeed our restaurant is routinely in the top ten users of Amazon Web Services in the Faveringsham area. Specific approaches here include Stochastic Gastronomy, applied to delicate variations in a particular recipe and The Lagrange Method, attuning our cocktails to an exceptional degree of balance and harmony.
ii) Capital Intensive Cooking:
Sometimes the path to cooking perfection lies through the use (and refinement) of complex, large and exceptionally expensive equipment. Several of our recipes employ such devices, making them well beyond the means of the lay-chef..
Examples in this category include Compression Staging, Gas Infusion Cooking and, of course, Cavitational Boiling.
iii) Evolved Techniques:
Occasionally we adopt and adapt techniques that have become relatively widespread in ultra-premium top-tier restaurants. We rarely use such methods “as is”; rather we explore ways of refining, improving and leaving our own imprimatur.
Examples here include Predictive Sous Vide, Sur Vide and Flash Smearing.