One lab where you won't want to wear your white coat (unless you want to get food all over it), TL's a three-day, cutting-edge feasting bonanza from the Taste of London folks that'll see the world's finest chefs converge on the Tobacco Dock at the end of April.
There'll be a main stage in the centre of the action, with Gizzi Erskine MC-ing presentations from the likes of Alex Atala from D.O.M (dom-ing the competition by being ranked fourth-best resto in the world), the head chef at Dinner, and up-and-comer Neil Rankin, responsible for the delicious charcoal-infused crab seen here.
There'll also be an area showcasing hyper-experimental chef-ery, with the likes of the above langoustine w/ English mustard foam, and frog sausages from
Findus Alvin Leung of Bo London. Also check out the head man at Duck & Waffle, who makes his own Nutella and pairs it with foie gras.
Drinks are on the menu too, with a mixology bar where you'll be guided through DIY cocktail-tinkering & pour-your-own beers by famed booze-smith Tony Conigliaro, who uses his own lab to create drinks like these spherified tomato & vodka Prairie Oysters, and even some "Distilled Clay, Flint and Lichen", which'll make the ground beneath you seem a little more shaky.
They're also bussing in "world's best restaurant" Noma's head of R&D to give you a Flavour Test workshop, where he'll feed you "unusual or forgotten ingredients" (as well as stuff like these "gnawing style" short ribs covered in cranberries) with palate-educating tastes. And there will be a bunch more dishes all included, with the "official currency" of the event being poker chips that, despite their name, you should not try to eat, lest you be dragged away by men in white coats.