An exploration into kitchen science - looking at the fascinating molecular and chemical reactions that occur as we create everyday delicious food items.

The experiments include -

"Shake-It-Til-You-Make-It" Ice cream - where participants will explore the use of salt to reduce the temperature of ice - as they shake their mix of milk and cream to turn it into lovely freshly made ice cream.  

"Yeasted Bread" - creating an activated yeast culture - and making a dough that is then formed into lovely buns - to be cooked and eaten on site.

" A Bit of Better Butter" - participants will learn about the creation of butter from fresh full cream milk by shaking it in a jar until the milk fats connect and form butter - what could be better than freshly made butter on warm homemade bread buns?

"Honeycomb Explosion" - looking at the chemical reaction when backing soda meets heat and is trapped inside the viscous golden syrup - this is a yummy experiment.

There are more experiments to taste and see!