The culmination of a major software conference at London’s Science Museum, this reception gave guests the opportunity to engage with the food offer in an interactive way. Food stations included the multi-sensory Fish and chips experience, complete with seaside sounds and salt & vinegar vapour, a dehydration station where guests could watch chefs making Mango discs, goats’ cheese, red onion, Beetroot discs, gorgonzola, red onion, micro salad, and Apple discs with smoked cheddar.

Dessert canapés featured our Green apple gummi bears with gin spritz, Espresso ravioli and milk foam spoons, and Chilli and chocolate tincture in branded miniature bottles.

“From the very start of planning the Veeam event at the Science Museum, Bubble were extremely professional, friendly and flexible, making for a great experience in working with them directly.

The quality and diversity of catering available from Bubble is probably the best I have ever tasted. If you want something unusual, fun, ‘’outside of the box’’ and for your guests to be talking about long after the final guest has left the event, then Bubble is a company to consider.

My only regret is I did not know of Bubble in 2014 when I was planning my wedding. I would highly recommend Bubble for both professional and private events.“

Ellie Jones