Christmas may be revered as the most traditional and nostalgic time of year but for December 2017 Bompas & Parr has looked beyond the culinary clichés of Christmas dinner to reimagine how the feast might look in the future.
Bompas & Parr’s The Future of Christmas, served at 1pm on Friday 15th December unites highly recognisable facets and ingredients of Christmas dinner with modern cooking techniques and turns other seasonal propositions completely on their head to position the meal as the height of innovation. Instead of the expected ‘turkey and all the trimmings’ this is a Christmas banquet that recognises the latest scientific research, nods its paper hat to public expectations of a more sustainable, fresher future with less wastage and appreciates the nation’s rapidly expanding waistlines with healthier options.
While Christmas dinner will forever be lauded as a time that family and friends come together, this forecast of what may come to be our collective Christmas future is designed to firmly challenge expectations of dry turkey, overcooked vegetables, unnecessarily indulgent pudding and guilt associated with over-eating and excess.
The objective of the meal is to allow diners to refocus on the things that matter most and ask themselves whether the old methods and conventions of the occasion are as important as something as fundamental as flavour and whether this single meal should undermine otherwise carefully planned diets and normal healthy eating by being slavish to tradition.
The Future of Christmas will be held at The Temple of the Tongue, Bompas & Parr’s studio and research kitchen.
Guests will be welcomed into the event with the world’s first Perrier-Jouët cocktail designed to be served in space and invited to select canapes served inside baubles as well as being served futuristic morsels printed onto edible films or served in rehydrated gels to cleanse the palate.
The main meal is taken seated in the shadow of Bompas & Parr’s midi-controlled 600 pipe flavour organ with a cornucopia of foods cooked using modern techniques and new equipment that is predicted to become commonplace in years to come. Expect a sous vide-poached roasted turkey apocalypse that is guaranteed to remain juicy, a fermented human saliva palate cleanse created by Sydney Schaefer and the full details of the meal being released on Tuesday 12th December alongside the final tickets.
To finish, the rich flavours of a traditional Christmas pudding will be preserved in a delicate translucent pudding, accompanied by liquid nitrogen instant frozen brandy ice cream and mini pavlovas filled with winter berries accompanied and a blizzard of floating Perrier-Jouët champagne bubbles.
Full menus will be announced on Tuesday 12th December.
Tickets for The Future of Christmas are £80 per person, including a festive meal, all alcohol, deconstructed Christmas crackers and party hats.
If you have any allergies or intolerances, it is absolutely necessary that you tell us before making your reservation. All our dishes may contain some food allergen among its ingredients.