It is widely remarked that food is central to the success of any event. Opting for memorable wedding food is integral to creating a truly special day for all the right reasons.
Bubble has been busily crafting some of the nation’s most talked about weddings, for members of the public and celebrities alike, for over 18 years.
There are many reasons why so many couples say ‘I Do’ to working with us, but we have found that one of the key factors is our personal and inventive approach. As such, our 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.
“We are always researching and developing new ideas for our menus.” says Executive Head Chef, Jens Nisson, “Our clients come to us because they know we will create imaginative experiences that their guests will be talking about for years to come.”
Trained by Michelin starred Marco Pierre White and Jean-Christophe Novelli, and with over 20 years’ of high profile events experience, Jens stated that wedding clients are becoming increasingly more adventurous in their menu selections.
“More and more couples are requesting memorable wedding food rather than simply wanting food as sustenance. We love turning up the volume on our food using all the senses. We can include 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.”
We often personalise the food itself and add interactive elements that engage diners, provoking curiosity and conversation.
Our miniature edible menus or our popular starter accompanied by a customisable party popper filled with herbs and edible flower petals are two such examples. Guests aim the poppers at their plates, resulting in a miniature explosion of fragrance and colour – which often provokes laughter, acting as an ‘ice-breaker’ amongst guests meeting for the first time.
“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 and red cabbage ketchup or Monochrome – Chocolate and cardamom mousse, grey sugar sphere, sesame, blackberries, hot pink burnt orange and rose cream (pictured), that’s no mean feat!”
Another trend appearing on the wedding scene is a requirement for new exciting ingredients and entirely vegetarian, vegan and/or gluten free menus.
Our chefs are tireless in their creative approach to developing our menus and some of the ingredients they are working currently with are scarlet shrimps, umeboshi, sea purslane, oyster mayonnaise, chlorophyll and courgette flowers.
“We believe that dining should feel like a magical, unique experience that guests will remember and talk about for years to come. Many people have been to weddings where they follow the same tired old format and safe food.” said Michael Collins, MD of Bubble Food.
“We love to put a unique, contemporary twist on nostalgic favourites which are hugely popular – connecting with diners at a fundamental, emotional level. Additionally, couples can choose to honour specific aspects of their relationship – they can opt for menus that represent the place they met or a favourite holiday destination.
A wedding is the beginning of a new life together. The exciting nature of Bubble’s memorable wedding food embraces that spirit of celebration and adventure perfectly.”
Find out more about some of the perfect wedding venues Bubble can work with or contact our incredible team of wedding experts on 020 7703 2653 or at email@example.com