It can be so daunting organising your wedding. There is so much pressure to make every last detail perfect – not an easy task, even for the most seasoned wedding planners let alone someone who has never thrown a big party before. Here are some top tips from Bubble’s wedding planning experts that will help you…
As one of the newest members of Guildhall‘s events team, we asked Jade Harrison for some inside information that all event planners need to know, what’s coming up next at Guildhall and to share something with us that no-one knows! What’s the most important question an event organiser can ask at a show round? How can your…
Champagne corks have been popping at Bubble with the news of our new accreditation at the stunning Banqueting House and our retention at the magnificent Kensington Palace. Designed by Inigo Jones, the beauty and scale of Banqueting House continue to inspire its guests, just as they did the kings, queens and courtiers who have celebrated…
We’re thrilled to announce our accreditation at the beautiful Dulwich Picture Gallery. The world’s first purpose-built public art gallery, this historic venue was founded in 1811 when Sir Francis Bourgeois RA bequeathed his collection of old masters “for the inspection of the public”. Today Dulwich Picture Gallery is not only home to one of the…
We were very proud to share our latest canapés and bowl food menus with the hungry guests at Unique Venues of London’s inaugural Unique Insight London 2016 held at the Museum of London. Building on the theme of the seminar, Return on Investment (see our blog for UVL here), our menus created theatre that sparked…
We wanted to find out more about our senior operations manager, Sally: Why did you go into the events industry? I love the thrill of bringing an event to life and quickly realised that I’m best suited to events operations. I’m a people person and I get such a buzz from leading my team in…
Always looking to create impactful new experiences for their guests, Bubble clients are increasingly opting for multi-sensory events where diners engage on a number of levels. At our recent immersive performance dinner at Royal Horticultural Halls (see the video here) guests foraged amongst the table foliage for their ‘cherry’ amuse bouches whilst listening to woodland sounds, and then were…
Held in Glaziers Hall’s River Room, this sumptuous 9 course immersive multi-sensory dinner began with interactive canapés and Nyetimber with rhubarb pearls. View highlights from the evening at the Bubble vimeo page here. Guests foraged amongst the table-centre for their amuse-bouche, followed by a sensory hug: Cream of mushroom soup in a fur covered cup, flickering…
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…
Executive Head Chef, Jens Nisson, shares his thoughts about the year ahead… What trends are coming up in 2016? Clients are much more adventurous in their menu selections – even for large scale events -requesting experiential events rather than just food as sustenance. We’re turning up the volume on our food using all the senses.…