BRIEF

At a time when the relationship between sound and taste was only beginning to be understood, The Fat Duck were pioneering how dining could engage more of the senses, and exploring the role sound could bring to the experience.

SOLUTION

Working with the experimental kitchen team led by James ‘Jocky’ Petrie, we helped bring that exploration to life through ‘Sounds of the Sea’, an early landmark in sensory dining, and the beginning of our work in multi-sensory research and design.

Sashimi, tapioca ‘sand’ and sea foam are accompanied by a binaural seascape, played through headphones connected to an iPod concealed inside a conch shell. The sounds of the sea enhances the perception of flavour and freshness, while evoking memories and emotions that make the experience more immersive.

The approach drew on sensory neuroscience and its growing understanding of cross-modal perception: how information from one sense influences another. Sound can shape our perception of taste, just as all of our senses cross over and influence our expectations and experience of food; and everything else. By pairing seafood with the sounds associated with its source, the dish brought these connections out of the laboratory and into the dining room.

RESULTS

‘Sounds of the Sea’ became one of The Fat Duck’s most recognisable dishes, attracting international attention and helping bring the relationship between sound and flavour to a wider audience. And it enabled us to discover and develop our pioneering approach, right at the forefront of the growing field of sensory design almost 20 years ago.