Imaginative Cuisine

Imaginative Cuisine create innovative garnishes and reductions for the modern kitchen.

Imaginative Cuisine is based in Reading and was established in 2003 by Rick Pott, a professional chef with the ambition of making it easier for more kitchens to be able to create the premium quality, innovative food seen in top restaurants, without the hours of painstaking work usually required. The Imaginative Cuisine product family is headed by a range of 'Balsalmico' reductions created from a blend of reduced fermented grape juice and aged balsamic vinegar. The finest Lambrusco and Trebbiano grapes are selected in Modena, Italy and their juice is reduced and fermented in Oak, Juniper and Cherry wood barrels before being blended with a traditional aged balsamic vinegar and packaged in a convenient squeezable bottle. Balsalmico is offered in a variety of flavours ranging from garlic or chilli to the more adventurous vanilla or fig, and all have a strong, sweet vinegar flavour that adds an extra dimension to your dish. Other products include 'Aispuma' flavoured foams and 'Freshburst Pearls' which are individual beads of liquid flavour that burst in your mouth.

Dedicated to providing products that really elevate a dish to the next level of culinary skill and customer delight, Imaginative Cuisine are continually at the forefront of the newest trends and techniques. By adapting the creations of top chefs into products that are easy to use they introduce excitement and luxury into any domestic or commercial kitchen.