It has become increasingly important to us that our menus resonate with guests on a personal and emotional level. One of the ways we achieve this is by triggering memories of experiences we had as children through revisiting and reinventing those foods we enjoyed in the past.
Event Magazine recently picked up on the growing trend in their article about nostalgic food trends.
“Bubble Food, for example, offers a range of ‘old school’ puddings, including a Yorkshire rhubarb and gingerbread trifle, peach melba sundae, with raspberries, peach jelly, vanilla ice cream and an almond sugar tuile, and its Bubbles dessert – a crème brulée bubble, with strawberry bubblegum bubbles…
Many of Bubble Food’s multi-sensory dishes are based on experiences that the team has had as children. Dishes such as its fish and chips – micro-fillet of seabass,aerated potato, tartare on edible newspaper with salt & vinegar vapour eaten to the sounds of Brighton pier – was inspired by childhood trips to the seaside, for example.
Samantha Welstead-Wood, the business development manager at Bubble, said: “We are trying to create a more individual and emotional experience for guests at a subconscious level since we’ve noticed that more and more guests these days are wanting dishes to be special to them and have a greater personal meaning. Smells are also very closely linked with memory in the brain and so are particularly powerful.”