Here at Zaff HQ, we are becoming increasingly well-known for our experiential approach to food and drink, so showcasing this at the Science Museum for a Unique Venues of London supplier ‘new innovations’ workshop was the obvious thing to do.
Adopting the title
How brands are using food experiences to engage their audience
we took a previous launch of a luxury brand fragrance as an example of experiential catering at its best. Here, our client had asked us to curate a canape and cocktail menu which reflected the top notes, heart notes and base notes of their new range of luxurious fragrances. Our response was a light, feminine yet playful menu combining florals, herbs and spices to a complex, multi-layered effect.
Basil mousse, parmesan taco, lavender dukka and geranium air was anointed with a spritz of geranium oil from a perfume atomiser; Black cardamom and ginger spiced crab roll with Asian slaw and lime gel contrasted warmth from the cardamom and ginger with zingy fragrant Asian flavours, while Blood orange and fennel cheesecake with edible gold leaf brought a note of luxury to the menu.
It was fun getting this menu out of the archives for our discerning audience, who were intrigued to see why we had set up a glossy Harvey Nic’s style gold mirrored perfume counter complete with glass fragrance cloches, display perfume bottles and über-glam staff.
Experiential Food? It’s not to be sniffed at!