Studio Theolin
A design studio specialising in events and experiences promoting human interaction and serendipitous moments.

Eating Sound

LONDON, 2013-14



Eating Sound is a unique experience whereby food is used to deepen the understanding of sound. Connections are made between timbre, texture and taste. These in turn help to refresh the audience’s perceptions of flavour and sound.

The first Eating Sound event was held as part of Canterbury’s Free Range series.This latest offering witnessed a London-launch and a collaboration between Truscott Arms’ brilliant new chef Barry Snook, and the composer/improviser Sam Bailey.

Semi-improvised pieces for the harp, flute, saxophone, double bass, viola,and harmonium together with surround sound audio processing. Everything was developed in conjunction with a range of dishes that Barry created.

The event was created, designed and produced with Observatory, Sam Bailey, The Masketeers & The Truscott Arms.

Following the Autumn launch, The Truscott Arms and Sam Bailey have hosted an Easter version as well. Photographs below.

Working with Jenny Theolin on a number of wonderful ideas for The Truscott Arms has been a pleasure. Eating Sound (an event she devised whereby food and music were used in perfect synergy for unbelievable sensory experience) really showcased our venue and offering. Jenny was integral in every aspect of the planning and execution of the event itself. We look forward to working with Jenny on many more ideas in the future.
— ANDREW FISHWICK, Owner, The Truscott Arms

The Launch Event

The Food

Australian-born chef Barry Snook brings to The Truscott Arms a skill for taking the finest British seasonal ingredients and using them to create superb, deceptively simple dishes, free from fuss and artifice. Having honed his craft in his native country at Queensland’s acclaimed Liquorish Bistro & Bar under head chef Peter Christensen, he spent three years working for award-winning catering company, Sustainable Catering Services. Arriving in the UK in 2012 he immediately secured a position as chef de partie at the Michelin star Chez Bruce before being head-hunted to join the Truscott Arms’ team in July 2013.

Slow cooked Duck Egg & Consommé, Pickled Watermelon Radish & Cracked Egg;
Roast Quail & Confit Leg, Katifi Egg, Winter Truffle, Quail Vinaigrette;
Roast Loin of Hare, Confit Carrot, Salsify & Foraged Herbs
Hay smoked Fallow Deer Loin, with Pickled & Confit Beetroot, Fennel & Sauce Grand Veneur.
The musical feast climaxed with an array of desserts entitled Tasting the Forest.

The Music

Sam Bailey is an improvising pianist, composer and teacher and a serial collaborator. Over the last two years alone, his musical practice has involved working with composers, improvising musicians, an ‘80s rock star, dancers, poets, filmmakers, a 3D light sculptor, photographers, mathematicians and chefs. Sam has just finished a practice-based PhD in improvising music and he runs the Free Range series of music, film and poetry events in Canterbury, Kent. Sam’s current projects include the site specific Piano in the Woods and the synaesthesia-inducing Eating Sound.

Launch Event – Autumn / Game

Spring Event – Easter

Are you looking to do a foodie and/or music event? Or are you a venue looking for creative event ideas?

If you enjoyed this case study, have a look at Food Stories as well – another unusual food-related experience.

For more information, send me an email and I will tell you all about this event, or chat to you about yours!

/ Jenny Theolin