The association between music festivals and food is not, typically, a happy one. While the bands may be world-class the food, sadly, is often not. No, festivals are for listening to live music at ear-shredding volumes, and if you want gourmet grub then go to a restaurant. But what if the restaurant, a Michelin-starred one at that, came to the festival?
Picture the scene: you lift your spoon ready to dive into the soft folds of an exquisitely light soufflé. A song comes on over the radio, but which one? What combination of frequencies, rhythms and musical intervals could best enhance, or even transform, the experience of eating this airy treat? Perhaps a thundering baritone bass line would be too cumbersome, but what of a delicate and dreamy aria? Does sound in fact have a taste?