Feb. 22nd, 2012

Bubble Food Offers Egg-cellent Idea for Easter

Photo Courtesy of Bubble Food
Easter eggs are so last year, as Londonís most exciting and forward-thinking food design and events production company, Bubble Food has demonstrated. Launched in time for Easter, Bubble Food is rolling out a collection of eggs with a difference.

Forget about the traditional chocolate, here itís all about cream of fois gras with freeze-dried figs and violet caviar encased in an azure blue shell and langoustine salad with black quinoa, rouille & jasmine oil nestling atop an ebony receptacle.

Meanwhile, pretty in pink certainly lives up to its name, housing as it does 60 degrees cruditťs with a rosewater and Moroccan spiced foam. Luckily for Bubble Foodís clients an egg is for life and not just for Easter, meaning that this cracking trio will find their way onto menus all year round. For more information, see BubbleFood.com.
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Carol Driver
A journalist with more than 12 years' experience writing, subbing and editing at national and regional publications and websites in the UK.

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