Food fads may come and go (no, we would not like our burger bun replaced with an entire avocado or sushi rice, thank you), but pairing top-notch music with fine dining cuisine is one trend we can absolutely get on board with.
Last week, Beats By Dre hosted a trailblazing dinner in partnership with Tom Sellers, the young maverick chef behind one of London’s hottest restaurants, Story, that showcased what we’re betting will be the next big innovation on the capital’s restaurant scene. Every dish on Seller’s Michelin star-winning, six-course menu was served with a specially curated, themed playlist, bridging the gap between food and music and making a multi-sensory meal unlike anything we’ve experienced before.
Sellers, who first worked with Beats By Dre during the last World Cup, where he created a menu to sit alongside the headphone brand’s Guy Ritchie-directed advert, says the close working relationship between them is rooted in a similar approach. “Being progressive and disturbing in our own industries is important to both of us,” Sellers tells GQ. “If you look at how Beats came into the industry, they were very disruptive in what they did. That’s basically what its brand is about. And I think I have a similar approach in my industry: we’re always looking to innovate.”
For help with the soundtrack, self-confessed music-obsessive Sellers enlisted his friend Professor Green. “It was really collaborative,” Sellers says. “So I’d go to him and say, Green, we’re doing the edible candle dish – that’s my signature – which is inspired by my father, who was crazy for Motown. So he took that brief and came up with a mini Motown playlist.”
Songs such as Bill Withers’ “Lovely Day” played loudly overhead while guests dipped freshly baked bread into rib-sticking beef dripping, which was fashioned as a candle and melted into a little dish, served alongside celery and Bovril. “I’m from a working class family in the North and my father loved beef dripping. He would eat it on a Sunday,” Sellers explains. “In terms of nostalgia, evoking memory and the power of a story, this has to be the most signifiant dish for me.”