The Royal Society of Chemistry at Burlington House (RSC) has launched a new multi-sensory experiential dining menu for events.
Created in collaboration with RSC’s in-house caterers Houston & Hawkes and available either as an add-on to an existing event or as a separate private dining experience, the new five-course menu challenges the perceptions around the science of each of the five senses in relation to the food we eat.
It comes at a time when delegates are looking for more experiential experiences at events, with Eventbrite’s latest trends report revealing that 70% of event attendees like to experiment and try new flavours and foods, while 69% said they would also rather spend their money on an experience than on material goods.
To address this rise in demand, the new multi-sensory menu will offer a more interactive dining experience, with each course focusing on either sight, sound, touch, taste or smell. Guests will also be provided with story cards to help guide them through the dining experience, providing insights into the science behind each dish and encouraging discussion among all in attendance.
Examples include the ‘Sound’ course, offering seared Orkney scallops with a caviar and seaweed butter sauce, accompanied by a curated soundtrack of sounds that showcase the journey from the sea to the very plate itself.
Elsewhere, the ‘Smell’ course serves up a foraged wild mushroom and wild herb risotto with shaved black truffle, porcini mushroom powder and balsamic pearls – presented under a cloche filled will pine smoke and unique herbs and spices for guests to identify through smell.
Speaking on the new dining approach, Jessica Gallagher, Venue & Hospitality Manager at The Royal Society of Chemistry at Burlington House, said:
“For the past decade, people have been wanting more and more unique experiences when it comes to events. The challenge for event organisers, however, is that as more time passes and more events come to fruition, the more difficult it becomes to craft something truly unique.
“That’s why we’ve created our own reimagined interactive menu as a way to give our delegates more of what they want along with a culinary and scientific twist of our own.
“It’s all about taking the time to really savour the food you are eating and pay attention to how all five senses work together to enhance the dining experience – all while in the good company of colleagues, friends or family.”
Bookings for the multi-sensory menu are priced at £130pp + VAT, based on a minimum of 10 and maximum of 50 participants. Venue hire may include an additional cost.
