Gingerline's Institute Of Flavourology Only the Brave will Dine

Soap & Glory

Noho Showrooms
July 2019

Flavourology were tasked by Soap & Glory to create an immersive dining experience for press and influencers to launch two new products within their Call of Fruity range - Cooling All Girls™ Crackling Moisture Mousse and Smart Foam™ Shower Mousse.

Flavourology created a two-phase edible extravaganza whereby guests entered into a stylish Soap & Glory bathroom full of product displays and bubble-like balloon sculptures. Having received their Prosecco & hibiscus lemonade welcome cocktail, Glorya, their host, appeared from the bubbles welcoming guests to her bathroom. She slipped behind the shower screen and a pre-recorded video began to show the Smart Foam™ Shower Mousse in action whilst Glorya sang an original song, “wash your worries away, and play play play".

Guests were ushered into the shower and encouraged to turn on the ‘rainforest’ function, which, to their surprise, was a hidden door into a whole different world - the Call of Fruity Tiki Bar.

Once inside the tropical land, diners were invited to submerge themselves in a five course edible adventure whilst enjoying songs from the vocal harmony Tiki Girls along the way.

AMUSE BOUCHE: Watermelon & Citrus Edible Fragrance served w/ compressed watermelon, macerated cherry tomatoes, frozen honeyed yoghurt ‘snow’, crispy Thai basil leaves & cucumber ketchup.

STARTER: Trio of BBQ jackfruit tacos w/ pickled pink onions, micro coriander, sriracha mayo & jalapeno.

Guests chose how hot they wanted to go by foraging in the foliage above them to find a trio of chilli oils to add to their dish: Hint of the Tropics – mild; Spice up your Life – medium; Smoking Hot – hot

SALAD:  Ahi tuna poke w/ miso, pomelo, ginger, sesame, green papaya salad & micro coriander.

Guests were encouraged to pick edible flowers & herbs to finish their dish from table top planters.

MAIN: Hawaiian roast pork belly w/ pineapple carpaccio, red chilli & tamarind glaze, aromatic rice, ginger floss & pickled watermelon radish. 

Guests were able to glaze their own meal with a paint brush then completed with pink peppercorn sherbet, provided at each table.

DESSERT: Pineapple posset, sweet Thai basil parfait, pineapple crisps, bounty shards (dark chocolate & coconut), pineapple soused in coconut liqueur, toasted coconut flakes, mango & passion fruit infusion. Paired w/ a “Soap & Glory Sour” cocktail made up of White rum, egg white, lemon juice, Grenadine simple syrup & cherry garnish.

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