Honey has come a long way since its humble beginnings as a simple food ingredient, and it’s not hard to understand why. Its strong association with nature, distinctive aroma and numerous health benefits make it an attractive proposition in personal care, and have subsequently fuelled a transition from gastronomy to perfumery, skin care, hair care and even household products over recent years.
Increasingly in vogue in high end restaurants, honey is undergoing something of a transformation as a new breed of modern chefs play with texture and expectations to reinvent this traditional ingredient. One particularly theatrical technique, known as molecular gastronomy, brings science into the kitchen and has led to creations such as honey caviar where small jelly-like honey beads are created to give an expensive edge to a meal and an explosion of flavour.
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