Multi-sensory dining experience launches in London

A new multi-sensory dining experience has launched in London, challenging perceptions around the science of our senses and their relation to food.

Created by and taking place at The Royal Society of Chemistry at Burlington House, in collaboration with caterers Houston & Hawkes, the one-of-a-kind experience includes five different sensory courses, alongside activities for guests throughout the evening to stimulate all of the senses.

A sensory experience

Each course focuses on a specific sense, explained by cards that outline the story behind it and encourage discussion among diners. 

The ‘Sound’ course features seared Orkney scallops with a caviar and seaweed butter sauce, accompanied by a curated soundtrack to showcase the journey from sea to plate.

The ‘Smell’ course of foraged wild mushroom and wild herb risotto with shaved black truffle, porcini mushroom powder and balsamic pearls is served under a cloche, filled with pine smoke, herbs and spices for guests to identify through smell.

The 'Taste' course offers a combination of candied beetroot and blood orange gel with a warm goat’s cheese croquette, candied walnuts, bitter leaves and blood orange segments – all with a few surprises thrown in to explore how taste doesn’t always relate to what we see on the plate.

Jessica Gallagher, venue and hospitality manager at The Royal Society of Chemistry at Burlington House, says of the experience: “Nothing brings people together more than great food, so combining a delicious dining experience with our scientific background and award-winning event offerings has allowed us to create something that really brings people together – all with a unique culinary and scientific twist.

"It’s all about taking the time to really savour the food you are eating and pay attention to how all five senses work together to enhance the dining experience alongside the good company of friends, family or colleagues."

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