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.”