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| Photo by Carl Warner, Food Landscape Artist |
"A ‘Food & Fragrance’ themed banquet, featuring a five-course menu created by Food Designers Blanch & Shock, Experimental Psychologist Professor Charles Spence and Food & Fragrance Artist Louise Bloor in collaboration with Paul Bates, Executive Chef at the Cookbook Cafe at Intercontinental London Park Lane.
The menu looks to highlight the sense of smell harnessing it to not only demonstrate how intrinsic it is to our enjoyment of food but in heightening it.
Diners can look forward to a progressive menu serving the best of British produce with dishes such as ‘Duck in the Woods’ featuring wild, dry-aged mallard duck, terrine and onion leaves cooked in dark beer and dehydrated served atop a platter taken from the forest floor and impregnated with scents such as juniper wood and moss and accompanied by roaming branches doused with gun oil.
Other courses include Cox apple compote with fried sponge cake and chamomile Chantilly, served with guaiac wood sorbet, lemon verbena sherbert and begonia blossom accompanied by an inhalable blackcurrant bud absolute served as a breathable cloud.
The banquet will be accompanied by a range of interactive food experiences and accompanied by a tailored soundtrack courtesy of The Broken Hearts.
There will be a wine pairing option available to guests on the night, as well as a cocktail menu designed specially for the occasion. This is in addition to a fully stocked bar. Drinks come at an additional cost."
Where - InterContinental London Park Lane, One Hamilton Place, Park Lane, W1J 7QY
Link - Booking page
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