The workshop explores the culinary uses of coffee, including how it pairs with food, its interaction with both sweet and savoury ingredients, and how it can best be enjoyed at the end of a meal.
Howard, owner of two-Michelin starred The Square, launched the programme with a cooking demonstration for top UK chefs last month.
He said: “As chefs, we are constantly looking to learn and challenge ourselves and Nespresso has provided a great platform to do just that.
“In addition to developing awareness of the different taste and aroma profiles, 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.”
Nespresso expert Neil Phillips and food scientist Dr Rachel Edwards-Stuart also conducted various experiments with attending chefs to further explore the different tastes and aromas of coffee.
“The UK has become a nation of coffee connoisseurs, which has led to a growing expectation for quality coffee both inside and outside the home. This extends to chefs as well as restaurant and hotel managers as they strive to deliver a consistent quality experience to customers,” said Ian McDonald, Nespresso UK’s B2B commercial manager.
“We launched ‘The Science of Coffee’ programme to support chefs in expanding their knowledge about coffee and exploring its full potential. We are looking forward to developing this concept going forward.”
The workshop will run again later in the year, though a fixed date is yet to be announced.
Nespresso coffee is featured in over 600 michelin restaurants worldwide and sponsors National Chef of the Year 2016.