Can You Taste Colours?

According to new Chaîne member Jozef Youssef, Maître Rôtisseur, London City, you really can taste colours — at least, that’s the idea at the heart of Kitchen Theory’s multisensory gastronomy. Drawing on more than a decade of research into crossmodal perception, the studio explores how the brain blends sight, sound and expectation into every bite. Colour isn’t just decoration; it’s a psychological seasoning.

Studies show that red intensifies perceived sweetness, while green can make flavours seem fresher or sharper. A dish served on a black plate may feel richer and more indulgent than the same dish on white. At Kitchen Theory’s Chef’s Table in Holborn, these principles are woven into each course: hues shift, lighting changes, and diners discover that flavour is as much about the eyes as the palate.

The result is a quietly mind‑bending revelation — that taste is not a single sense at all, but a symphony, and colour is one of its most powerful instruments