Among the world’s top chefs, innovation and eccentricity are synonymous with success. And El Bulli, the Spanish haute cuisine restaurant at the centre of this documentary, was the epitome of culinary invention. Now closed, the restaurant was famous for taking a break for six months of the year while head chef Ferran Adrià and his huge team concocted a new menu in a science lab. Needless to say, it was regarded as the best in the world, a mantle since taken up by Copenhagen’s Noma. Expect to see a glimpse of a process that produced mango discs and popcorn clouds, and an unsurprisingly heated kitchen environment unfolding before its ultimate closure last year.

Until Thu 9 Aug, Cornerhouse, 70 Oxford Street, M1 5NH. Tel:  0161 200 1500, times and prices vary,

Tue 7 Aug - Thu 9 Aug
Alistair Hardaker
Published on:
Tue 7 Aug 2012