We recently worked with Professor Charles Spence, the head of the Crossmodal Research Laboratory based at the Department of Experimental Psychology in Oxford University, to create the Singleton Sensorium. Following this project we have become increasingly interested in the effects of environmental changes on the perception of taste.


We were very interested today, therefore, to see that Professor Spence has released results from a new study into the effects of weight, type and colour of cutlery on taste. Findings include a weighty silver spoon makes yogurt appear creamier, while a white plastic spoon made it sweeter.

The researchers are now working with Heston Blumenthal’s restaurant The Fat Duck, to create cutlery that will enhance diners’ experiences.

Read more about the research and findings here.



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