In what was the second in a series of events from the group designed to highlight and explore the future of food, H+J created an ‘aroma station’ to demonstrate the interconnection of taste and smell and how one can affect the other.
The machine's fusions included oysters with passion fruit scent, and blue cheese mousse with pineapple aroma.
To accompany the food offering, food futurologist Dr Morgaine Gaye gave her insight into what she thought were the current and upcoming trends shaping what we eat.
Gaye suggested that the direction of the industry would be driven by a number of factors, including socio-cultural, such as the increasing number of adults living in the parental home, and a continual desire to push the boundaries and seek new excitement "in the most basic of needs".
‘Kidulthood’, texture, the evolution of water and ‘back to nature’ were the names given to the food trends she projected.
To go along with Gaye’s forecasts, forager Miles Irving put together a table of edible plants to highlight the 'back to nature trend', and a ‘baked Alaska bar’ tapped into the 'kidulthood' trend which saw guests personalise their pudding pops with chocolate pearls, hundreds and thousands and sweet sauces.
Gaye said: “Food is a complex topic and involves society, behaviour, geo-politics, culture, beliefs, history, trends, fads, art, marketing, sensorial perceptions, biology and, well, almost everything.
“I don’t look into crystal balls, but I do give people a well-researched glimpse of what we can expect in the coming years, what’s driving change and how we can perhaps plan ahead.”
Patrick Harbour, managing partner of Harbour & Jones, which owns H+J, added: “We are all about being adventurous and original so it’s great to be able to showcase our innovative work and give people an insight into the future of food through this event.
“There’s always a need for new and exciting concepts and we pride ourselves on being at the forefront of creativity, pushing the boundaries to create food that tastes delicious and will be sustainable in the future. Dr Gaye’s presentation gave us plenty to think about.”