Colour was the focus of the second edition of The Waldorf Project in London (17-20 October) – a series of experimental performances directed by British artist Sean Rogg.
Rogg invited guests to embark on a sensory journey of colour, accompanied by small plates prepared by British chef Ben Spalding and rare wines from Californian vineyard Sanford & Benedict.
Parts of the performance varied each evening. On the second evening, guests were served sashimi on triangular and square glass tiles arranged on a table that glowed cerulean. The tiles were scattered with a fine, dark dust that diners were encouraged to remove by finger, leaving a trail of abstract shapes.
Guests were also ushered into a cavernous space, bathed in fluorescent pink light and dotted with foam triangles, which a performance artist shifted throughout the course of the meal.
The event followed an immersive dining experience at London’s Netil House last year, which centred on Japanese muskmelon – a round fruit that is considered a status symbol in Japan. Rogg plans to roll out The Waldorf Project on a larger scale next year.
Growing numbers of designers are using coloured light to transform spaces and alter viewers’ perceptions of their surroundings. For more on how colour influences our experience of taste, see Edible Hues and Tableware as Sensorial Stimuli.