Experimental Food Society Spectacular 2013 – the culinary industry as you’ve never seen it before

The Experimental Food Society Spectacular 2013 is in its fourth year and comprises a two day exhibition at the Truman Brewery and a series of ‘Food & Fragrance’ themed banquets at the Cookbook Cafe Intercontinental London Park Lane.

Exhibition at the Truman Brewery

A breathable tearoom, a wild flower meadow made entirely from sugar, a camera made from edible materials that when cooked form a meal, and bitters infused with moisture scientifically extracted from the walls of the Churchill War Rooms – these are just some of the remarkable items being served up at this year’s Experimental Food Society Spectacular exhibition.

A must for any food lover, the ticketed daytime exhibition on Friday 8 November (12.00pm to 7.00pm) and Saturday 9 November (10.00am to 7.00pm) is a spectacular and all-new display by Britain’s most talented and pioneering gourmet artists.

The event offers an opportunity to meet these pioneers at first hand, marvel at their creations, take part in one of the interactive exhibits, sample and eat edible art in addition to experimental elixirs, watch some of the artists as they create their works on site, purchase foodie items, pick up tips on how to get experimental in the kitchen, and listen to a talk.

Not to be missed, the hourly schedule of talks includes subjects such as ‘Alcohol in Space’ by Jellymongers and Foodsmiths Bompas & Parr, ‘Making Food More Multisensory’ by Experimental Psychologist Professor Charles Spence, and ‘A Complete Guide To Setting up a Restaurant’ by Meg Morrison, Founder of Salon Edesia.

The two day exhibition features an awe-inspiring assemblage of butter sculptors, food landscape artists, cake artists, food futurologists, food model‐makers and experimental confectioners – to name a few. They will assemble to challenge your perception of food and show you that there is more to it than just swallowing.

Banquet at the Cookbook Café, Intercontinental London Park Lane

Guests can also book tickets for a series of ‘Food & Fragrance’ themed banquets at the Cookbook Cafe at Intercontinental London Park Lane on Thursday 14 and Friday 15 November, 7.30pm to11.00pm.

A five course menu will be created by Food Designers Blanch & Shock, Experimental Psychologist Professor Charles Spence, and Food & Fragrance Artist Louise Bloor, in collaboration with Paul Bates, Executive Chef at the Cookbook Cafe at Intercontinental London Park Lane. The menu looks to highlight the sense of smell, harnessing it to not only demonstrate how intrinsic it is to our enjoyment of food but in heightening it.

Diners can look forward to a progressive menu serving the best of British produce with dishes such as ‘Duck in the Woods’ featuring wild, dry-aged mallard duck, terrine and onion leaves cooked in dark beer and dehydrated, served atop a platter taken from the forest floor and impregnated with scents such as juniper wood and moss and accompanied by roaming smoking branches doused with gun oil.