Wednesday 1st October 2008, 10.30am.

Chris Horridge started at the Bath Priory in June 2005. Within the first 6 months he retained the restaurant’s Michelin star, a feat rarely achieved in such a short time. 3 AA rosettes were awarded and in 2007 he gained promotion in The Good Food Guide 2008 as head chef of one of the U.K’s top 40 restaurants of over 1200 selected for entry. Chris is pioneering what he terms ‘3 dimensional cuisine’ which is based on presentation, flavour and nutrition with recent restaurant reviews proving that his concept would seem to work.

Chris is a previous winner of the prestigious Caterer & Hotelkeeper ‘Acorn’ award which is given to few individuals each year under the age of 30 for their achievements in the industry. He has taken part in various television and radio programmes notably BBC ‘Great British Menu’, UK TV Food ‘Market Kitchen’, BBC radio 4 and a documentary researching ‘Umami’, the taste sensation we feel when eating foods high in glutamate. He has also previously appeared in various newspaper and magazine articles notably The Times and Guardian newspapers, Waitrose illustrated, Condé Nast traveller and a clutch of others.

A crucial part of Chris' cuisine is the nutritional dimension.   Every item in a dish is prepared to ensure the nutrients remain or through liasing with his contacts he improves their bioavailability with complimentary ingredients using the latest research.  Liaising with various English univeristy scientists and a nutritionalist has meant a great leap forward in his understanding of this huge area and now means his restaruant cuisine is virtually milk, cream and sugar free with no loss of flavour, in fact many would claim the opposite.  All research has a direct impact on future creations and he suggests, 'possibly larger implications for the way we think about food and its future.' 3 dimensional cuisine is not only about nutrition, it is about harmony and balance within a dish that will then bring the same to a customer through visual appeal, clean flavour, digestibility and finally but certainly not least bioavailability.  He is also the founding member of the 'The Nutrition Research Group' (NRG) an interdisciplinary research collaboration investigating the application of discoveries made in the nutrition sciences.

£110 per person.  Price includes: one and a half hour demonstration by Chris Horridge, Champagne & canapes question time with Chris.  3 course bespoke lunch menu.  To reserve your place, please contact Tony, 01189 888 500 or email info@lortolan.com