Prince Philip House, which is part of the Harbour & Jones Events venue collection, welcomed over 170 industry professionals including Barclays, National Grid, Incisive Media, Kuoni, HSBC, Black Diamond and Melon Events to its ‘Tour of the Senses’ which invited guests to explore the effects of the senses and their impact on our eating experience.
Situated on The Mall, guests arrived via the Carlton House Terrace entrance, and were greeted with ‘champagne and pearls’, a mix of bubbles and blackcurrant and passionfruit caviar pearls. Guests were encouraged to use the new Prince Philip House app, which the venue says is set to be the first venue app to use augmented reality, before entering the Rolls Royce room.
Bar staff crafted delicious cocktails of watermelon martinis and homemade lemongrass ginger beer, while waiters brought around bites from the new fine dining menu, including samples from the new eight course taster menu which was designed by Michelin-trained Head Chef, Stuart Cooper.
Opening up the whole of the first floor, guests set out on their sensory exploration. Kicking off with the ‘Hearing’ stall, guests were encouraged to eat soft textured dark chocolate mousse and don wireless headphones while listen to crunching noises, as well as eating chocolate while listening to high and low pitches.
As smoke poured out of the ‘Smell’ room, also known as the David Sainsbury, guests were greeted with the scent of basil which they inhaled while eating tomato consommé, creating the unusual sensation of eating the basil.
Continuing the tour, drinkers were given a blind wine tasting session by Jascots, challenging guests to distinguish between white and red without looking.
Showcasing some of the food stalls that are available as event add-ons at the venue, Brindi, the supplier arm of restaurant Brindisa, provided ibérico ham that was cut to order, while a cerviche stall served drunk scallops, Japanese salmon and seabass. A liquid nitrogen ice cream stall took centre stage transforming liquid vanilla and chocolate cream into ice cream.