Immersive dinner at Glaziers Hall

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…

Trends for 2016

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.…