We’re a creative bunch, and pride ourselves on delivering original, innovative events. Whether it’s event styling, menu design or imaginative cocktails, we always give our events the WOW factor.
We recently hosted an incredible sensory evening at Edinburgh’s stunning Assembly Rooms. Working closely with YOURgb Events, we transformed the Ballroom into an enchanting autumnal forest.
Post-event, we caught up with our Planning Manager, Corrinne, to find out more…
What was the inspiration behind the evening?
We took inspiration from Autumn and the colours and textures of the season. We wanted to create an intimate, informal setting in which was paired back yet demonstrated innovation in our food. We wanted to give guests a complete sensory experience with sounds, textures and smells as well as the taste and look of the dishes served.
How was the event styled?
The rustic look of fallen leaves, wooden tables and evergreen foliage helped to bring our magical theme to life. Guests were seated at long wooden banqueting tables laid with richly scented herbs and Scottish flowers which they were encouraged to touch, crush between their fingers and smell. We had a carpet of grass leading guests into the Ballroom and using small trees and evergreens we created a smaller, more intimate space within the large room. With atmospheric lighting, candles and fairylights, the scene was set – a relaxed, informal atmosphere that guests loved!
Most importantly, what food and drink was served?
Our Development Chef, Rob and Head Chef, Scott created an outstanding five course guided tasting menu using the finest locally sourced ingredients. Guests were welcomed to the event with fizz or a cocktail whilst our team circulated with delicious canapés. Each course included a matched wine to compliment the dish and each course had a twist to intrigue guests.
The first course was a blind tasting of two amuse bouche, encouraging guests to use their other senses to guess the flavours. A fresh seafood platter seasoned with sea vegetables and citrus was served next with locally baked bread – our version of ‘loaves and fishes’. My favourite course was our ‘posh pot noodle’ in a teacup and included a chicken emulsion being poured from a teapot at the table giving the course a bit of theatre. Our chefs hard worked hard to create a delicious slow cooked beef cheek and fillet dish which was stunning.
The final ‘wow’ of the evening came when our chefs left the kitchen to each serve one aspect of the desert, accumulating in a deconstructed apple crumble complete with bramley apple jelly, granola crunch and apple panna cotta in a duck egg.
The chef’s guided guests through each course, highlighting the flavours to look out for and where the inspiration for each dish came from. The response to the meal was overwhelming with the full team receiving a standing ovation at the end of the evening.
What was your favourite part of the evening?
I loved showing how versatile the Assembly Ballroom is. If you are a smaller group it can seem like a daunting space that you think is far too big for your group but, with the right styling and use of clever lighting, an intimate space can be created to suit your party size.
Here’s what our guests had to say about the evening.
‘Thank you so much for having us! We were so impressed by everything and really enjoyed it.’
Alyson Orme, Edinburgh International Book Festival
‘It was a delightful evening with an amazing set up and delicious food and matched wines. You had clearly put in a lot of work to put the evening together!’
Fiona Fraser, K&N Travel Associates Ltd.
‘It was an amazing evening, you guys did an outstanding job! I’ve never experiences sensory dining like that before. Everything from the theming, quirky table set-up, food & drink was top notch.’
Kirstie Fraser, Marketing Edinburgh
We’d like to say a massive thank you to both the Assembly Rooms and YOURgb Events, who we collaborated with to deliver this smashing event. Our sensory menu is now available for groups of up to 40 guests, get in touch for more info 0131 273 5243 or email us at email@example.com