Guest experience is central to Bubble Food’s catering offering. We select the highest quality ingredients and transform them into luxurious dishes that feature in showstopping menus and dazzling decorative displays that create an immersive, unique and memorable guest experience at every event.

In 2025, we designed and delivered six corporate Christmas events as well as our own Christmas party for our partnered venues, each ranging from 80-800 guests. Our impressive festive events cater individually for the type of overall guest experience required by the client’s brief. Examples include:

-An enchanted winter forest gala for Save the Children, complete with green and blue lighting design, real Christmas trees, snow, gas lamps and woodland animal displays
- Christmas events, ranging from light festive touches from seasonal coloured florals to fun festive drag queen servers
- Themed branded events, from art deco Great Gatsby-themed dinners to the Liberty London Advent Calendar Christmas launch

Our guests are invited to interact with our food and drink through innovatively designed decking trays, created in our studio by head of creative Richard Cubbin. For Christmas events, Richard avoids clichés - unless used deliberately - drawing on festive nostalgia, winter textures and rich materials. Featuring deep greens, metallics, velvet finishes, frosted surfaces and warm lighting, the overall effect creates indulgence and theatre without feeling predictable.

Examples of how guests interact with and enjoy food and drink features include:

-A handmade Brussels sprout-shaped canape holder
- A silver tray of openable letters, encasing letter-shaped biscuits with customisable icing sugar paper
- A winter forest wreath canape tray created from real pine and moss with dry ice forming an enchanting smoke effect – (we do not use artificial elements to design canape trays).

As a former chef, Richard understands how food behaves, allowing him to designing decking that enhances service.

Smooth delivery:

Huge preparation goes into ensuring a smooth delivery, taking up to six months to plan and deliver each event. The creative process starts with a strong brief, used by the full team to design menus, ensure canape deckings and decorative elements work seamlessly together, and inform staff training.

We share an event overview and running order with clients in advance to ensure they understand how our team will deliver their event, as well as a first point of contact on the night – ensuring a seamless guest experience.

Professionalism:

Professionalism is core to our offering, and presentation extends far beyond our events’ food and décor. All team members are impeccably dressed – clients can choose between black or white uniforms and aprons. Hair is tied back and piercings must be removed. All team members are trained thoroughly on how to present themselves, speak to guests, describe the food being served, the positioning of plates, dietary requirements and more.

Attention to detail:

This is demonstrated in every element of the food, drink, canape decking, decorative elements and service, but particularly in our creative process, underpinned by detailed research. Whether it’s an art exhibition, brand partnership or seasonal event, Richard immerses himself in each reference point — pulling colour palettes, textures and motifs and translating them into physical canapé trays and serving pieces. One impressive touch is imprinting brand logos onto ice cubes, butter or napkins.

Private clients offer the chance to be more playful. We design bespoke food and platters around personal interests, often reworking well-known brands or cultural references and tailoring them specifically to the client or guests.

Richard allows ideas time to develop, refine and land – ensuring the result feels considered, confident and memorable.

High quality:

Our executive head chef, Jens Nissen, leads Bubble Food’s culinary team and ensures that food and drinks are consistently of the highest quality. With over 30 years of experience in the kitchens of Michelin-starred chefs such as Marco Pierre White and Philip Howard, Jens’ innovative approach to cooking, combined with a commitment to sourcing the finest ingredients, sets our cuisine apart.

We source ingredients from high quality UK suppliers, including Bethnal Green Fish, ChalkStream and HG Walter. Jens is responsible for training our culinary team to an impeccable standard, with every dish the perfect copy of the last.

Beautifully presented and memorable:

Our overall goal is to wow guests with consistently beautiful presentation across every dish and drink. Our festive menus have included these examples to showcase the upmost seasonal flair and creativity:

- Fish and chip-style canapes made on customisable, edible newspaper wafers, inscribed with ‘Merry Christmas’ in squid ink
- A Santa hat-shaped dessert, consisting of a Christmas fruit pudding, brandy cream and a clementine bonbon
- A Christmas bauble-shaped dessert served under an individual glass stand, made from blood orange mousse with gold flake
- After-dinner chocolate treats, formed in the shape of small baubles made of chocolate ganache that hang from a real Christmas tree

We also offer a unique white label service, which means that food and drink is served consistently to the desired chef’s cooking style. At our Christmas event for the NSPCC, we organised a chef’s table event, with each course made in the style of a different high-profile chef, who trained our team beforehand to provide a uniquely memorable experience.

- All food prep waste goes to First Mile for composting and in 2022 we won the Silver Award for recycling achievements
- Partnered with local British suppliers who hold sustainability at the core of their ethos in the same vein as Bubble Food
- Part of the Sustainable Fish City Pledge, with seafood menus as local as geographically possible
- Long-time signatories to the Choose Cage-Free Pledge and use predominantly British meat
- Design menus to get the maximum from our ingredients. Our sales team and chefs advise clients on quantities to reduce food waste at food stations or buffets
- Use electric vehicles in our fleet and minimise fuel consumption wherever possible
- Lead our product offer with lower carbon, plant-based options. Clients often choose 100% meat-free menus for events
- Never use plastic straws in cocktails - and our house beer is Toast Ale, made from discarded bread
- Invested in a filtration system to produce Bubble ‘Belu’ Water and support a non-profit funding WaterAid’s clean water project
- Provided thousands of meals for Southwark’s food banks, continuing to provide excess food
- Take all rubbish off site for sorting, recycling and composting, with our on-site compost using old cut flowers
- Avoid single use serviceware, but if it’s essential, it’s biodegradable
- Partnered with Lewisham College to train young people and Brigade to support those whose lives have been derailed, helping them to gain experience and confidence
- All products and props are repurposed where possible and menus are developed creatively to use waste ingredients
- Bubble is leading change in the events industry through our ISLA membership, monitoring and reporting our footprint to help shape future best practice

Find out more here: https://bubblefood.com/sustainability/

Delivering prestigious Christmas events since 1999, Bubble Food is proudly independent, LGBTQ+ owned and driven by its commitment to delivering sustainable catering excellence. We are renowned as a reliable provider of exceptional events, and our client base is testament to that, including the Royal Family, the UK Government, Rolex, Aston Martin and Dior.

What sets our catering and events apart from our competitors is that every element of our menus, decking trays, décor and service is entirely personalised and designed to respond to individual briefs – no two events are the same. We prefer not to offer generic Christmas themes, instead focusing on delivering unique, out of the box, memorable events that showcase seasonal flair.

The scale of our events is truly unlike any other brand, while we often work to the very specific requirements of our partnered venues. From the National Gallery and Hampton Court Palace to the Tower of London, we have nearly three decades of experience in creating events within venues that carry hyper-specific rules and regulations regarding nearby precious works of art or historic artefacts.

For example, when working on a Christmas event in the Guildhall, we transformed the hugely historical building into a magical winter wonderland, adhering to complex requirements regarding the level of decoration permitted.

Our team must live and breathe attention to detail – in menu design, decorative innovation, service, logistics, venue requirements and sustainability – which is why we deserve to win the Christmas Party Awards 2025.