The organisation, which aims to highlight culinary creatives and gourmet artists, revealed this year’s event will include a two-day exhibition taking place between 8 and 9 November at the Old Truman Brewery in east London.
The exhibition will feature curiosities such as 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.
Visitors will have the opportunity to meet the pioneering foodies who have contributed towards the exhibition, as well as take part in one of the interactive exhibits. Attendees will also be able to 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 and pick up tips on how to get experimental in the kitchen.
A series of talks will also be taking place throughout the two days from the likes of Sam Bompas and Harry Parr, known best for their jelly creations, who will be talking about alcohol in space, as well as food landscape artist Carl Warner, who will be hosting a talk called ‘Building the Rialto Bridge in Venice out of pasta’.
As well as the exhibition, the Experimental Food Society will be hosting a series of food and fragrance-themed banquets at the Cookbook Cafe Intercontinental London Park Lane on 14 and 15 November. It will feature a five-course menu created by food designers Blanch & Shock, experimental psychologist Professor Charles Spence, and food and fragrance artist Louise Bloor, in collaboration with Cookbook Cafe executive chef Paul Bates.
The menu aims to highlight the sense of smell and diners will be able to enjoy dishes including ‘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 forrest floor and impregnated with scents such as juniper wood and moss. It will be accompanied by roaming smoking branches doused with gun oil.
Alexa Perrin, founder of the Experimental Food Society, said: "The first and only organisation of its kind both nationally and internationally, I am delighted to be bringing back Britain’s culinary think-tank to showcase their work and demonstrate just how exciting food can be."
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