James Dickson speaks with Jens Nisson, Director & Executive Head Chef at Bubble Food, about translating restaurant techniques to events, crafting narrative-driven menus, and prioritising provenance and sustainability.
The episode also explores logistics, front-of-house staffing, street-food influences, staying creatively current, and how Bubble Food delivers standout experiences across venues.
Visit https://bubblefood.com/ to learn more.
To keep up to date with all the news, subscribe for free here.
If you would like to take part in a podcast, then please complete our submission form.
Author: Sam Hyland
Sam is the assistant content manager for Event Industry News (EIN). Sam is involved in publishing news stories, videos and podcasts. Sam also collates the latest stories for the EIN e-newsletter. If you have a press release or story you think we might be interested to know about please email features@eventindustrynews.com
