Modernist & Molecular

Modernist & molecular cooking is not just for Michelin-starred restaurants. Browse our range of molecular gastronomy ingredients and embark on your own modernist cooking journey - sodium alginate and calcium chloride for spherification, ice cream and sorbet stabilisers for the perfect frozen dessert and pectin, agar agar and gelatine for hard or soft jellies.

We also have a range of molecular gastronomy kits that come with the essential ingredients, tools and guides to get you started.

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