This blog is turning into more of a food blog than a beading blog!

So, to continue the theme, tonight I went out for a rather weird and wonderful dinner.

The event was organised by Bompas and Parr (also known as The Jelly Mongers) in partnership with Courvosier. So whilst I had no idea what to expect, I did know there was jelly and alcohol involved.

The evening took place in Central London in an amazingly large and wonderful house which had been decorated to fit the theme of "The Complete History of Food".

We began back in Medieval times with a visit to a Dr to be diagnosed as to which of our humours were out of kilter.

Then the journey through history began...

Walking a plank, over water filled with live eels, took us to an old "boat" (in the basement of the house!) where we were given our treatment.

As I was "suffering" with a sanguine temperament I needed to be given something to raise my level of melancholy. My treatment consisted of a popsicle made with lemon and sorrel which was paired with the most delicious drink using courvosier, pear and cardomon. If only all medical treatments were this good or created by someone at one of my favourite restaurants: Saf!

Next we caught the lift into the future where we got to enjoy some time on the roof terrace, looking out over London. Perfect on a sunny evening.

Here we were treated to a crazy version of a Ferrero Rocher, but made with a port reduction centre, surrounded by duck foie gras, coated in caramelised almonds and then topped with gold leaf. This was accompanied with more Courvosier in a champagne cocktail with a twist- the fizz was in the grapes.

Back down in the lift to the 1950s where food was all about convenience and how it was made rather than the taste.

So, in a darkened 1950s style sitting room we enjoyed a "scratch and sniff" TV dinner of chicken, chips, minted peas and strawberry pudding.

Unfortunately it was unbelievably nauseating so I was glad to leave.

Onwards to the early 20th century where food and health concerns were beginning to be linked and many new-fangled diet ideas began.

Here, rather than eat, we enjoyed a fun time jumping around in an inflatable stomach- not how I expected to spend my evening!

Once we were suitably worn out, and had built up our appetite, it was onto our real dinner.

This consisted of duck confit, puy lentils, beetroot and a black champagne sauce- and of course another Courvosier based drink.

The meal took place in a room which contained a large Iguanodon to commemorate a famous dinner which took place in 1853.

Once the main course was done it was time for desert and so we moved on to the Renaissance Era (1575 to be exact).

The room we moved into was filled with colourful sculptures made from sugar and in the centre was a rotating display covered in more sculptures and the desert for the evening.

This was of course a jelly which was served with candied orange and a posset made with ambergris - delicious. Of course there was yet more alcohol...

The theatrics didn't end there and we had fun watching a jelly bang on the table depending on the heart rate of a person touching the button.

Once we were fully fed and watered it was time to roll home and sleep off the food and drink.

You can see much better photos than mine here.