The Engine Room
Travel back in time to the 1800's for a night of steel, steam & surprise
The Art of Dining is delighted to present The Engine Room – a celebration of the Victorian age of steam and innovation, presented as a five course pop-up dining experience. The evening will combine carefully curated food, theatre, music and set design for a stunning sensory experience in the London Museum of Water and Steam.
Welcome to Victorian London: a polluted and crammed city, wrapped in swirling fog and lit by flickering gaslight, overwhelmed with people and their filth. Cholera haunts the water in the wells, making every drink a deadly game of chance. Never fear, for help is at hand in The Engine Room, a haven of gleaming machines and piston driven marvels that will save the city from its own excess- purifying your drink, if not your conscience.
Diners will be welcomed with a cocktail in the beam engine room, a cathedral commemoration of industry housing a pump engine so mind-boggling that Charles Dickens named it ‘a monster’. Here you will be greeted by the foreman, taken on a tour through the wonders of his mechanical menagerie, and seated at a five-course dinner that celebrates oil, smoke, steel and steam.
Inspired by the sheer size and beauty of engines within the walls of The London Museum of Steam and Water, set designer Alice Hodge will take you back 160 years to a time of bold and functional beauty.
Moro trained chef Ellen Parr is currently developing a range of dishes inspired by the industrial age, incorporating interactive elements and surprises that will elevate the dining experience to a full immersive event.
Taking place over 7 nights in November at the hidden gem of a venue The London Museum of Water and Steam, The Engine Room will involve an exceptional mix of design, food and entertainment.
Cuttlefish braised in ink, fennel & tomato with pickled green peppers and garlic toast
Salt dough baked vegetables with pickled za’atar, date puree and labneh
Marinated steamed salmon with ginger, lemongrass and brussel tops
Smoked lamb shoulder with whipped feta, kalamata olives and tomato salad
Spiced apple cake, burnt apple puree, clotted cream and charred white chocolate