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A multi-sensory three chapter tasting which explores pleasure & joy

Discover how smell, touch and sound manipulate your taste buds and elicit pleasure & joy during this 45-minute tasting. Set across three chapters, the experience will use food, drink, smell and sound to reveal what’s pleasurable for you. 

 

Created by food anthropologist and sensory expert Caroline Hobkinson along with award-winning chef Andrew Clarke, this multi-sensory tasting – which is surprisingly fully plant-based – will transform your perception of eating.

A multi-sensory three chapter tasting which explores pleasure & joy

Discover how smell, touch and sound manipulate your taste buds and elicit pleasure & joy during this 45-minute tasting. Set across three chapters, the experience will use food, drink, smell and sound to reveal what’s pleasurable for you. 

 

Created by food anthropologist and sensory expert Caroline Hobkinson along with award-winning chef Andrew Clarke, this multi-sensory tasting – which is surprisingly fully plant-based – will transform your perception of eating.

Joyride: the details

Joyride is a 45-minute multi-sensory tasting which investigates pleasure through flavour, sound and smell.

The experience is vegan. Please email us any allergens you might have 24hrs before your booking.

Please note that this is a tasting format rather than a full meal. Entry to the festival site is also included. 

Taking a seat in our pleasure-seekers grotto, you will wear Bang & Olufsen headphones that will guide you through your journey. You'll forage for food in the forest, take part in a shamanic ceremony in the mountains to reach new heights before flying down into the sea. 

 

Your​ individual pleasure profile will be established to find out if you're a comfort seeker or a thrill seeker. 

There's just 12 places per Joyride. Please arrive 15 minutes before the start time of your booking.

AUDIO PARTNER

Joyride: The Menu

CHAPTER ONE:

 

FOREST

 

Served on a birch log

 

Venison Heart

 

Semi-dehydrated Beetroot with Blueberries, Rosemary and Fig Leaf Oil

 

Sauteed baby Girolles mushrooms

 

Fig leaf & chestnut truffle

 

Raw shaved chestnut

 

CHAPTER TWO:

 

MOUNTAIN

 

Served on a shaman’s mesa

 

Desiree potato shells

 

A roasted Peruvian purple potato cooked in a Shojin dashi, covered in gold leaf

 

Thin potato lace

 

Shaving of goat’s cheese

 

Warming potato broth

 

Choose according to your own pleasure archetype:

 

Shavings of fresh truffle for the comfort seekers

 

Aya vine drops with bitter notes for the thrill seekers

 

As you climb the mountain enjoy are freshing glass of Staropramen beer who’s top notes of malt driven sweet caramel and earthy, spicy old world hop bitterness complement the earthy flavours of the potato and the nutty flavours of the cashew mayonnaise.

 

CHAPTER THREE:

 

SEA

 

Poached salsify wrapped in sheets of nori with seaweed and hispi cabbage, served on deep-fried kelp crisps with wasabi mayonnaise.

 

King oyster mushroom sashimi poached in a Shojin Dashi, dressed in ginger, soy, spring onion and sesame oil

 

Scent of the sea

 

Sound of the sea

 

The experience is entirely plant-based, sustainable, wild and local. If you would like to ask for an alternative drink throughout the experience or have dietary requirements, please ask our staff or email hello@greatfeast.com.