About Us

The concept of Molecular Gastronomy was first introduced to me a little over four years ago when I first heard about this amazing new concept taking over the food industry. After considerable research I found the likes of Ferran Adria - Elbulli, Heston Blumenthal - The Fat Duck, Wylie Dufresne - WD~50 and more.

The ideas and concepts being presented by these chefs was breathe taking. My curiosity and thirst for knowledge lead me to search for recipes, techniques and more information on how these chefs achieved things such as Rockmelon Caviar in a normal restaurant kitchen. Having found what I needed the next step was to find the ingredients, but at this stage items such as sodium alginate and calcium chloride were foreign concepts to most people.

These chemicals, normally used on an industrial food production scale were hard to obtain and often came in large quantities, all I wanted was a small amount to try some of these recipes at home.

This is were The Red Spoon Company was born, I wanted to find and source a range of these products for my own personal use and share my discoveries with everyone else. This is exactly what I have done and now you can purchase a range of products to experiment with in your own home or business.

So what are you waiting for, get creative...  

Nenad, Manager