FEASTING: Fancy Ices

For one night, FEASTING turns to the world of Fancy Ices, Marshall’s 1894 book of frozen fruits, moulded creams, sorbets, iced puddings and elaborate centrepieces, while also drawing from her wider cookery writing and more classical recipes.

Marshall was a pioneering cook, entrepreneur and inventor whose work transformed ice cream into an art form. Her patented freezers, edible cornets and theatrical recipes helped shape the culture of frozen desserts as we know it today.

This supper club expands Bompas & Parr’s forthcoming Woodward Henry exhibition, which will bring together archival objects from the Robin and Caroline Weir collection, presented via the British Museum of Food, alongside works by contemporary artists.

Expect a multi-course dinner where ices take centre stage, from sorbets, ice creams and palate-cleansers to frozen savouries and sculptural desserts, served alongside carefully paired dishes that bring warmth, texture and contrast to the table.