Talks and shows

The science of cooking with Ben Ebbrell

Discover what's really going on when we cook food, and taste the results, with Harvard's David Weitz and Sorted Food's Ben Ebbrell.

zoli2003 via Pixabay

Have you ever wondered what's actually happening to your food when you cook it? Why does it change texture? How does temperature affect flavour? Join physicist David Weitz and chef Ben Ebbrell as they reveal the inner workings of culinary science.

The Ri is proud to be hosting the UK premiere of Harvard's long running science and cooking lecture series. At each event, a renowned chef cooks some of their favourite dishes, and is joined by a scientist to explain the fascinating science behind the food. At the end, you'll even get a chance to taste one of the demonstrations!*

From fluid mechanics to volatile compounds, this talk will cover a a range of delicious topics. Learn what's really going on in bread, mayonnaise, chocolate, and even cocktails, plus more!

*Food samples are subject to availability. Those with food allergies and intolerances should speak to a member of staff before consuming anything. The Royal Institution accepts no liability for any adverse reaction caused.

Event type

This is a theatre only event where the speakers and audience are together in our Theatre.

By booking to attend events at the Royal Institution, you confirm that you have read and accept the Ri's event terms and conditions. You also agree to abide by our code of conduct, and help to create a great experience for yourself and your fellow participants. Please note that Eventbrite adds a small booking fee to the amount paid for each ticket option.

For any queries regarding this event please get in touch by phone 020 7409 2992 or email events@ri.ac.uk.

About David Weitz

Image of David Weitz
David Weitz

David Weitz is the Mallinckrodt Professor of Physics and of Applied Physics at Harvard University, where his group studies the physics of soft condensed matter. He is a member of the National Academy of Science, American Academy of Arts & Sciences, and the National Academy of Engineering. He is the former co-director of the BASF Advanced Research Initiative at Harvard, and of the Harvard Kavli Institute for Bionano Science & Technology. He's also the former director of the Harvard Materials Research Science & Engineering Center.

David is a founder of the Science and Cooking public lecture series at Harvard, which invites chefs and academics to share their knowledge to deepen public understanding of science in a new way.

About Ben Ebbrell

Image of Ben Ebbrell
Ben Ebbrell

Ben Ebbrell is one of the most recognisable chefs on the internet. He is one of the founders of Sorted Food, a London-based YouTube channel and online community with nearly 3 million subscribers, dedicated to making cooking accessible to everyone. In addition to thousands of videos, Sorted Food has released 7 cookbooks, collaborated on products including beer, and has a hugely successful app, as well as a series of popular live shows.

Ben won the Good Food Channel's "next celebrity chef" competition, and Sorted Food was named in The Guardian's "30 Under 30: The Top Young People in Digital Media" in 2014.

Timing

Doors to the theatre will open at 6.45pm and the talk will begin at 7.00pm.

Accessibility

The event will take place on the first floor and there is step-free access from the street via lift.

The closest underground station is Green Park, which is step-free.

There is space at floor level in the theatre for wheelchair users.

Seating is usually unreserved for our events. If you and your group require seating reservations, please do let us know by emailing us at events@ri.ac.uk, and we’ll be more than happy to help.

Carers can receive a free ticket to an event by emailing events@ri.ac.uk.

Our theatre is equipped with an Audio Induction Loop. 

Event terms and conditions 2026