Chef and co-owner of the two-Michelin-starred The Square in London, Phil Howard has partnered with Nespresso to inspire chefs to explore the infinite potential of cooking with quality coffee.
Earlier this month, the quality coffee brand hosted its first ever interactive Science of Coffee workshop for leading UK chefs. The session, which included a cooking demonstration by Howard, explored the taste and aroma profiles of Nespresso coffee and how it can be used to enhance the dining experience for both chefs and their customers.
"I have been working with Nespresso for some time to explore the role of coffee as an ingredient in recipes and was delighted to showcase and share a number of these with my peers," said Howard.
"We explored some surprising ways in which coffee combines well with both savoury and sweet dishes - from a smoked venison scotch egg with espresso brown sauce to delicious espresso affogato. As chefs, we are constantly looking to learn and challenge ourselves and Nespresso has provided a great platform to do just that."
Ian McDonald, B2B commercial manager, for Nespresso UK, said: "The UK has become a nation of coffee connoisseurs and this extends to chefs as well as restaurant and hotel managers as they strive to deliver a consistent quality experience to customers.
"We have launched 'The Science of Coffee' programme to support chefs in expanding their knowledge about coffee and exploring its full potential and we are looking forward to developing this concept going forward."