As one of the UK’s leading food design and events companies, Bubble has been busily crafting some of the nation’s most talked about weddings for over 15 years. There are many reasons why so many to-be-weds say I Do to Bubble, but one of the key factors behind the company’s success is a refusal to sit on its laurels. As such, the team is constantly finding ways to push the envelope, ensuring that Bubble is both at the forefront of new trends and actually helping to create them.

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Jens Nisson, Bubble’s Executive Head Chef says , “We are always researching and developing new ideas for our menus. Our clients come to us because they know we will create imaginative experiences that their guests will be talking about for years to come.”

Nisson, who was trained by the Michelin starred Marco Pierre White and Jean-Christophe Novelli and who has over 20 years’ experience working at some of the best events and most prestigious venues around the globe, says that wedding clients are becoming increasingly more adventurous in their menu selections.

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“More and more couples are requesting experiential dining experiences rather than simply wanting food as sustenance. This is an area that has become one of our hallmarks and we love turning up the volume on our food using all the senses. We can incorporate specially created scents, soundscapes, wind machines and visual triggers.

“Such creations bring about a heightened emotional response, tapping into memories and creating a stronger impact for the guests.”

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Not surprisingly many of Bubble’s creations, such as miniature edible menus or fish & chip stations complete with salt & vinegar vapour and seaside sounds, act as ‘ice-breakers’.

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“Strangers strike up conversations as they try to guess what they’re about to taste,” reveals Jens. “And when you’re talking about dishes like Beetroot kudzu gnocchi, beetroot disc, purple carrot & red cabbage ketchup or Wasp ice-cream made with honey sabayon, honeycomb, bee pollen & electric flower, that’s no mean feat!”

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Another trend which is manifesting itself on the wedding scene is a desire for new and exciting ingredients. Among the many food stuffs that the Bubble team is working with at the moment – and which are finding their way onto wedding breakfast tables – are octopus, scarlet shrimps, king crabs, sturgeon caviar and edible flowers.

According to Jens the industry is now witnessing a return to more luxurious affairs rather than the stripped back approach that has hitherto been so popular. “We are finding an increased demand for bold plating and stark colours. More opulent ingredients too. Although we do find that combining the latter with a touch of humour works particularly well!

For more information, please see www.bubblefood.com or telephone 020 7703 2653.

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