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Bubble Food is UK's most innovative food-design and event company has it's first TV debut on channel 4

King crab capellini, Oscietra caviar, replete with theatre and showmanship
As 2015 draws to a close, Bubble Food, the UK’s most innovative food design and events Production Company, marks its most successful year to date with a starring role on Channel 4’s much talked about series, The World’s Most Expensive Food.
Screened on 26th November at 9pm, this programme follows exclusive suppliers who cater to the world’s most discerning clientele.


Focussing on Bubble’s ability to create theatrical spectacles that guests will remember and talk about for years, the cameras follow the team as they prepare an exclusive dinner party at a private home in west London.

Guests are treated to a multi-sensory gastronomic extravaganza featuring the provocative canape, Umami Bomb complete with Electric button and a miniature edible menu, and the starter of King crab capellini, Oscietra caviar, replete with theatre and showmanship (pictured).

The highlight of the event is Bubble’s interactive woodland offering ‘Truffle Hunting’, whereby guests forage in autumn leaves for smoked ham croquettes whilst listening to the sound of snorting pigs on headphones. Delicious, but most importantly, lots of fun.

Bubble’s ability to immerse guests in the whole experience rather than the food being treated simply as sustenance, has seen it become the go-to caterer not just for intimate affairs like this one, but for large scale events on behalf of everyone from A listers to blue chip companies such as Alfred Dunhill, Facebook, LVMH and Google.

Their creativity and attention to detail has also made Bubble the supplier of choice for the film industry, with regular star-studded premieres at London’s famous Leicester Square and the Fast & Furious 6’s global premiere and after party among its recent credits.

With Michael Collins at the helm, Bubble offers Michelin star level dining, thanks to the bespoke and creative approach of the highly-skilled chefs leading its talented kitchen team. Executive Head Chef Jens Nisson was trained by the Michelin starred Marco Pierre White, Philip Howard and Jean-Christophe Novelli, and has over 20 years’ experience working at some of the best events, most prestigious venues and celebrated restaurants in the world. Sous Chef Jeno Racz meanwhile brings with him an impressive portfolio that includes globally renowned restaurants such as Dinner by Heston Blumenthal, L’Atelier de Joël Robuchon, Singapore and Noma in Copenhagen.

Given this pedigree, it is no surprise that Bubble enjoys accreditation at London’s most prestigious venues including Kensington Palace, the Tower of London, the Saatchi Gallery, National Portrait Gallery, the Science Museum and the Serpentine Gallery.

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