Caviar Champagne Reception
Session run time: 75 mins
During this session, guests will be served glasses of champagne either form the caviar station or by wait staff. They will then be gestured to the station where there will be 3 options of caviar available (colour and flavour combinations of your choice) Delegates may then pick ‘n’ mix the varieties of Caviar they wish to add to their champagne.
The station comprises a table with boxed linen and a space for champagne glassware and pouring.
Caviar is displayed in glass serving vessels on an illuminated plinth so as to allow the colours to shine. The display is further embellished with a caviar inspired installation comprising large vessels with coloured spheres rising and falling and tumbling through liquid.
Our most popular flavours so far have been vanilla and raspberry together, cherry, cassis creating a kir royal style drink or peach for a Bellini style.
Two members of the Mixology Group team will attend the caviar station. Who will be on hand to pour champagne, serve caviar and interact with the delegates as well as maintain the cleanliness and presentation of the service area. Our Molecular Mixologists are presented as scientists wearing white lab coats and bow ties, or our standard uniform of smart blacks.
Fire Extinguisher Ice Cream / Sorbet Station
Session run time; 40 mins
During this session, guests will witness the creation of delicious ice cream and sorbet to the clients’ own flavour specification. Using the exciting molecular method to freeze the ice creams and sorbets at high speed, the resulting product is the smoothest and creamiest ice cream or finest grain sorbet you have ever tasted. Our molecular Mixologists obtain CO2 (Dry Ice) from a fire extinguisher and the discharging of this causes a flurry of excitement in the crowd, drawing their attention to the station. The ice cream / sorbet is then mixed in a food mixer, which gives of a large amount of smoke (vapour) as the mixture is frozen. The finished product is then served into the ice cream cones before the guests decorate with handpicked extras from sprinkles to popping candy, and tuck in.
Due to the dangers of working with dry ice, this is strictly only to be attempted by our team of experts!
The station comprises a table with boxed linen and an ice cream creation, including the mixer and frothing test tubes. This is where the extinguisher magic happens! The other half is set up like in a scientific ice cream stand with ice cream cones lined up like test tubes and the various toppings laid out in front for the guests to choose from and help themselves to.
Our most popular flavours are rum and raisin or pina colada ice cream. The sorbets we can create anything fruity a popular choice so far has been an ‘old fashioned’.
Two members of the Mixology Group Team will attend the Ice-Cream Station; who will be making and serving ice cream as well as maintaining the cleanliness and presentation of the service area. Our Molecular Mixologists are presented as scientists wearing white lab coats and bow ties or our standard uniform of smart blacks.