Camp and Furnace introduces future-forward feasting
Take a step into the NIGHTGARDEN, a fantastical environment of electro-landscapes and digital botanicals.
Designed to disorientate and delight, NIGHTGARDEN launches this October at Liverpool’s Camp and Furnace; combining food, drink, art and performance, where nature meets technology head on.
Running every Friday night NIGHTGARDEN sees the venue’s Furnace room transformed into a ‘glitch forest’, with large-scale video projections sitting alongside towering trees and verdant plants, creating a playground for drinking and dancing.
Thunderclouds float between The Furnace’s Edwardian girders, whilst ladders of vines and briars divide the space into pockets of discovery for guests to explore, in a relaxed event that’s accessible to both ‘one-after-workers’ and ‘out-for-the-nighters.’
Collaborations with some of the North’s hottest culinary talents are set to take eating to the next level, with headliners already confirmed including Steven Burgess, Robert Owen Brown, plus Manchester’s Real Junkfood Project.
Subversive menus inspired by the changing seasons will shift perceptions of street dining, with feather and fur featuring alongside plant-based dishes for autumn, as well as foraged ingredients and reclaimed food waste from supermarkets.
A trailblazer on the Northern dining scene, Mary-Ellen McTague guests at the October 14th launch, planning a night of reworked historically influenced recipes and cooking techniques in an interesting and culturally relevant menu.
Before being part of the NIGHTGARDEN project, she has been sous chef at The Fat Duck under Heston Blumenthal and Ashley Palmer-Watts, before working on historical R+D at The Hind’s Head, contributing to The Fat Duck’s Menu.
Mary-Ellen also went on to be Head Chef at Aumbrey in Prestwich, which served a contemporary British menu, drawing on historical influences and unusual British seasonal produce. She appeared on BB2’s Great British Menu in 2013 and reached the North West finals.
Sommelier and DJ Adam Speechly comes to the weekly event as the Wine Selector, with over two decade’s experience of mixing white labels with wine labels.
Against a backdrop of downtempo, that steps up through the night, Adam will be sharing his knowledge on the art of the grape, between dropping tracks in the wine bunker – connecting with guests from across the decks.
Whilst a massive advocate of records and DJing, for this event he’ll focus on ‘non DJ’ records, taking a unique and special opportunity to play music that isn’t dancefloor based, so guests can comfortably socialise.
The project also brings together many of the region’s top creative talents, with numerous planned collaborations. The event’s spacial concept design and event curation is by Soo Wilkinson, Creative Director of Igloo Design, who’s previous projects include Liverpool’s Alma de Cuba and Babycream, and The Lawn Club and The Kitchens in Manchester.