The North West-based catering firm descended on the 46,000 sq ft multi-let building, which houses laboratories, Grade A office accommodation and meeting hubs, to serve a ‘Breakfast Particles’ menu.

In fitting with the scientific nature of the event, executive head chef Alistair Reid devised a ‘molecular gastronomy’ breakfast menu.

Master Chef of Great Britain & director of Carringtons Catering Darren Wynn said: “It was fantastic to be a part of Sci-Tech Daresbury’s highly anticipated new facility launch, which brought together commercial property agents and tech firms from across the North West.

“In keeping with the theme and tone of the event, we wanted to create something that has never been seen before, while at the same time confusing the eyes and the palate. In order to challenge the status quo and take the mundane out of catering, Alistair and the team devised crazy culinary concepts that were anything but normal.

“From smoking bubbles and fog to hot jellies and dessert/main juxtapositions, the Breakfast Particles menu offered an experimental array of morning favourites with a splash of contemporary foodie genius. To further set the scene during the occasion, our team were dressed from head to toe in lab coats and protective eyewear to help exemplify the ultimate visual experience.”

The morning comprised of sweet and savoury dishes, including Scottish Oats ravioli frozen liquid porridge, spaghetti of bacon with cannelloni beans, white Russian rice crispies, hot Maple ice cream with puffed bacon, toasted Buttered croissant espuma with strawberry caviar and a trio of mushroom, tomato and bacon breakfast macarons. All of which were accompanied by sauce syringes and green orange juice.

Darren added: “As a catering firm that welcomes the continuous evolution of advancing technologies within the hospitality industry, it was great to immerse ourselves in the forefront of the action at Techspace One.

“Next generation technologies are certainly shaping the future of the changing nature of the food and drink landscape, which is why we have adopted many new kitchen additions. From dehydrators and syringes to espumas that create arty culinary foam, the introduction of such novel techniques allow us to experiment and further our gastro skill set so that we can provide dishes associated with high-end restaurants in a bespoke catering capacity.”