Royal Salute, Whisky at Kensington Palace

The full length of the laid table beneath the red damask and the hung paintings.

Case study

Royal Salute, Whisky At Kensington Palace

A multisensory, gastronomic experience for 60 guests, expressed through 21 perfectly crafted moments of taste, touch, sight, sound and smell, celebrating the best of British autumn for Royal Salute whisky.

Client

Bubble Food, for Royal Salute Whisky

Venue

Kensington Palace

Discipline

Multisensory Gastronomy

We were asked by Bubble Food to conceptualise and produce a unique experience for a high-end whisky brand, Royal Salute. Working in collaboration with Bubble Food, one of the most creatively inspiring food design companies, we curated a celebration that was expressed through 21 gastronomic moments, honouring this 21 gun salute whisky, using all of the senses.

From sonic seasoning to haptic sensation, we delivered a never-been-seen-before experience within the stately rooms of Kensington Palace. Working with Caroline Hobkinson, a food curator, we were able to shape a menu that was regal, exciting and entirely original.

The long table dressed and staff at work, the red state apartment at Kensington Palace behind.

Gunpowder And Flint On Arrival

Guests entered Kensington Palace and were handed warm towels scented with the smell of gunpowder and flint, reminiscent of the 21-gun salute that they witnessed earlier in the day at the Tower of London.

Champagne, Seasoned With Sound

What followed was a drinks reception where guests would sip exquisite champagne. At first all seemed usual, however by incorporating the concept of sonic seasoning we were able to manipulate the taste of the champagne, flavoured with molecular bubbles of chocolate, from sweet to bitter, using sound frequency. This was achieved through high and low frequencies played by a string trio in the room. These sound waves manipulate the way we taste, producing both sweet and bitter changes on our palates. Canapés were served, such as Roasted Scallops served with cucumber, bergamot and borage, highlighting typical autumn flavours.

The drinks reception, glasses poured and set out on a side table.

Staff laying the table, the red gallery receding behind them.

The table with staff standing behind it, the shaded lamps lit along its length.

A Name Laser Cut Into Bread

Following on from a master class whisky tasting, guests were invited to find their seats by discovering their name laser cut onto a barley bread roll. We produced a 60ft long central, floral installation design made from foraged materials including moss, juniper, driftwood, lichen, pebbles, dried leaves and stones, interspersed with pickled mushrooms which guests were encouraged to forage and eat.

A place setting with the barley bread roll, moss and pebbles along the table.

The foraged installation running away down the centre of the table between the glassware.

Velvet, And The Pine Forest At Balmoral

Introducing another sense – haptic – was an exciting addition to the dinner. Served in blue velvet lined cups, smoked oyster and chanterelle mushroom soup was served to each guest. The velvet tricked the guests and created a haptic sensation enhancing the creaminess of the soup, through touch. Soundscapes of the pine forest surrounding Balmoral was heard.

Four staff standing to the laid table, lamps lit above the foraged centre.

A place setting close, a hand placing the menu card on a copper charger.

Scent As A Condiment

It was important to introduce varying levels of scent into the experience. To act as condiments to specific courses we used cotton napkins each flavoured with a complementary scent that would enhance the dish. For example, venison was served with the scent of black Lampong pepper, whereas sage and sea salt complemented a malted barley, sea food risotto, and with samphire and seared scallops, we served this both the sound and scent of wind; the room was filled with fans to invoke the impression of wind transporting guests to the coast.

The Forest Floor, On The Plate

Bringing autumnal materials to the experience was vital, including various levels of immersion. Crispy chicken skin was stretched to appear in the shape of fallen leaves, served atop dried foliage from the forest floor, whilst quail’s eggs filled with caviar and truffle were served inside split tree logs.

Crispy chicken skin stretched into the shape of fallen leaves, served in a glass bowl on dried foliage.

The chicken skin leaves on a white plate, autumn colours against the china.

A quail's egg filled with caviar and truffle, served on bark in a split log.

The Orb

To pay tribute to this royal whisky, and to draw on inspiration from The Orb and emblem of royal power, a passion fruit mandarin jelly was served, before guests were treated to a cheeseboard containing different varieties of soft cheese from every corner of the British Isles.

The passion fruit and mandarin jelly, round and lit, set on the plate.

Power And Grace

The meal was rounded off with a final dessert perfectly positioned to evoke the delicate balance of power and grace. Powerful candied spices such as ginger, juniper berries, coriander seeds and chili were dipped in dark chocolate, matched with petit fours covered in gold leaf. These were served with the scent of frankincense.

This gastronomic experience created a physical interpretation of Royal Salute whisky, incorporating the product within the dinner itself and allowing guests to experience this powerful, but luxurious whisky in a way that was new and unexpected. A true celebration!