Q: Molecular Gastronomy and Microbiology

[Jinmyo]

The Ouest website mentions that Philip Howard's degree in microbiology encouraged a unique approach to cooking. I'd appreciate learning some details on Chef Howard's beliefs, and the ways in which there are similarities with, and differences from, the "Molecular Gastronomy" approach pursued by Heston Blumenthal of The Fat Duck, Bray, and Pierre Gagnaire, Paris, among others.

Below is a thread on Molecular Gastronomy:

Clickety

Are there other chefs in London that utilize the type of approach Chef Howard advocates, and how do you incorporate his insight into your dishes at Ouest (to the extent you do)?

On Chef Howard, how did your role as sous chef at The Square differ from your role as souf chef to Raymond Blanc at Manoir? Also, I haver heard mention that The Square's dining room team can be a bit cold at times. What are your views on the kitchen team's perception of the dining room team at The Square?