Molecular Gastrophysics at Moksh!

On Monday (30) October, Welsh chefs enjoyed an inspiring day of molecular gastronomy with an Indian twist to celebrate the opening of Moksh’s new site in Cardiff Bay. The highly acclaimed restaurant is set to expand with the existing Moksh site turning into a 50-cover dining destination called Myth, showcasing the culinary wizardry of chef Stephen Gomes.

The current operation is set to move just 10 feet away to the new site opposite which hosted today’s event. The newly refurbished eatery is adorned with authentic Indian artefacts sourced personally by Stephen and his team.

Katlin Santa Maria talkKatlin Ambos of Santa Maria opened the show with an introduction to the spices that were to be used in Stephen’s cookery demonstration. Stephen elected to showcase a delicious lamb Mumbai roll, which can be found at the Gourmet Guru also owned by Moksh, an Indian street food outlet just a few doors down from the restaurant.

Stephen said:

“I am delighted to welcome my fellow Welsh chefs to my new restaurant today. Today marks a celebration of 10 years of Moksh, I’d like to thank my team for their wonderful effort in putting the finishing touches to the new Moksh site, producing some excellent food and The Chefs’ Forum for organising the event. I couldn’t of do it without you all.”

Chefs’ Forum FouKatie and Stephen with Audinder, Catherine Farinha added:

“We are truly grateful for team Moksh for making this an extremely successful event for all who attended. I would like to thank our headline sponsor Cardiff Audi and all our other industry partners who took part, contributing to a great event.”

Stephen talked the chefs through the importance of understanding spices and their application in Indian cuisine. His piece de resistance was a live ice cream making demo using liquid nitrogen complete with scientist googles and a blender. The chefs were mesmerised as the room filled with a carpet of dancing smoke, tumbling from the blender as the ice cream took its form.Canapes

Next on the agenda was a fascinating talk by Sam MacCuaig from Clifton Coffee on making the perfect espresso (the chefs best friend). He told the story of sourcing the perfect growers in the best countries worldwide most suited to producing excellent coffee. He then explained the journey of the beans from their country of origin to Bristol to where it is roasted at Clifton Coffee HQ.

Stephen served a delicious afternoon tea to complement the fabulous coffee served by Clifton Coffee to round off a perfect event.

All was not oveIndian Drummerr as the show closed with a brilliant Indian drummer who encouraged the guests to participate in some Bangra dancing.

The Chefs’ Forum team will return to Cardiff on the 9th November to Celebrate the Great Taste Wales award winners at St David’s Hotel (Cardiff Bay). Any chefs wishing to attend should contact

Photography by also did a great job of capturing the day in motion: