Latest / Event Industry News Podcast / From Michelin Kitchens to Event Feasts - Bubble Food’s Jens Nisson Reveals All

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From Michelin Kitchens to Event Feasts - Bubble Food’s Jens Nisson Reveals All · Event Industry News Podcast

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Hello everybody, welcome to the Event Industry News podcast with me, James Dixon, wishing
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you all a very good morning, afternoon or evening, whenever or wherever you tune in
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to today's podcast from. Lots of exciting stuff happening in the world of Event Industry
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News at the moment. Probably get to that towards the end of today's recording as we wrap up,
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but yeah, some really interesting things happening. We're going to be out and about doing some
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live in-person podcast recordings at venues, but more on that a little bit later once we've
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wrapped today's episode. So on with today's guest and today's subject matter, and a really
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interesting one for me. I absolutely adore my food. I love cooking at home. It's a big
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passion of mine. I wouldn't say I'm the greatest, but I derive a huge amount of enjoyment from
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cooking and eating food and trying new things when I'm out and about traveling. So I'm really
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excited to talk to today's guest because we are going to be talking very much event catering,
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event food. My guest today is Jens Nissen. Jens is the director and executive head chef
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from Bubble Food. We're going to find out more about them, more about Jens as we bring
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them into today's podcast. So Jens, a very warm welcome to the Event Industry News podcast.
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I presume you're joining us from the base of operations, are you?
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Bubble HQ. Yes, we are. Yeah. Yeah. Thank you. Thanks for the welcome.
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Not a problem at all. Where is Bubble HQ?
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So we are based between Oval and Camberwell, so just south of the river in London.
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Fabulous. Great location. Near the cricket?
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Not far from the cricket, sort of 15 minutes into the center of town, but just far away
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enough that we've got a bit of space. We've got all our kitchens down here, warehouses,
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offices, etc. So, yeah, handy for central London events and then for getting out of
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London as well, for stuff we do outside of town.
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Absolutely. And, you know, I usually reference websites and things towards the end of the
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podcast, but anybody that dives onto the Bubble Food website will get a feeling pretty quickly
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for some of the venues that you're working in and some of the really well-known names
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in terms of venue spaces in the London area.
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So anybody who knows London and knows the location that you've just given would instantly
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be able to sort of make that point of reference just by looking on the website.
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We'll get into the business side of things shortly, Jens, but let's talk about yourself
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first of all, a bit of professional background.
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You are the director and executive head chef at Bubble Food.
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So, you know, what was your journey that led you ultimately to being in the position that
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you join us in today?
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OK, well, so quite a while with Bubble actually.
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So I've been with Bubble for about 11 years now.
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Previously, I started off my career working in restaurants, so always as a chef.
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I spent about 10 years working in Michelin star restaurants in London, a few years working
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in Australia, Sydney and far north Queensland for a while, which sort of really turned me
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on to more Asian, international cuisines, different ingredients.
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Sure, a different way of working.
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I think after a long spell working in very hard Michelin star restaurants in London in
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the 1990s, going to Australia and finding a slightly more sort of relaxed work vibe.
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When I came back to London, I think I was looking for something different.
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And I got a job working for a high end caterer in London, which was sort of 20 years ago.
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And aside from a couple of years back working around the restaurant industry, I've pretty
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much been in events since then and love it, love all of the different ways that we can
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serve food, all the different venues, the logistics, all of that stuff.
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So I joined Bubble about 11 years ago because I felt they were the only caterer in London
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who were doing something really different at that stage and gave me sort of an opportunity
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to grow and do something quite innovative within event catering.
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And yeah, I've had a happy time since.
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And I jotted a few things down this morning and I do minimal preparation for these podcasts
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as regular listeners and viewers will know.
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I tend to just jot a few sort of things that pop immediately into mind and then see where
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the conversation flows from there.
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And one of the things I jotted down, it was an observation, really, and it is I've been
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fortunate enough to work and run sort of events that involve catering.
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Awards events usually is, I suppose, the best example.
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And I've been lucky enough as well to attend a lot of good awards events as well through
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the industry and through other things.
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And one observation that I've made is a lot of the experiences that I've had, the meal
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feels almost like a box ticking exercise, or it can do in some venue spaces.
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It feels like we're doing an award event, so people want a drink reception, they want
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a meal, then we get to the awards bit, then they want a party.
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And it can feel sort of almost glossed over there, I'd say, some of the time.
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Yet, the event itself, there is a huge amount of thought and effort that goes into programming
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the continuity of it, the script for the awards, for example, the technical production, the
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light, the sound, the videos that go into it, the entertainment, how that element of
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it flows.
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And I suppose the first thing I wanted to ask is, was one of the challenges of getting
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into the event catering side, you know, that opportunity to, I guess, tell a story and
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create a narrative as part of the event within the food element of it?
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No, we really pride ourselves on, I mean, exactly what you're talking about there, bringing
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a very sort of 360 view to the food, the way it's presented, the way it's served, we get
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really into the detail of that.
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I think what we're aiming always to do is to scale up that almost boutique level, restaurant
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experience where every detail is thought about and scale that up into an event scenario.
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So, yeah, so it fits in with what the client's trying to achieve around the rest of the
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event, the sort of tone and the, you know, from the simplest things to the kind of colour
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schemes. But then, right, digging a bit deeper into the more sort of personal things, the
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textures, the maybe elements around the provenance of the food, etc, that all kind of really
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do mesh the meal into the rest of the event and what the client's trying to achieve or
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the stories they're trying to tell around the event.
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So definitely, yeah, we're not looking for a kind of cookie cutter approach to event
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food or the way, as I say, the way it's served, the plates, the cutlery, the canapé trays, the
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food stations, etc, are all worked out very bespoken, designed to underline what the event's
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all about, really. So I definitely hope that coming to a bubble event that you wouldn't
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have that experience or that feeling walking away from it.
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You mentioned the word provenance there, and certainly it strikes me that not just in
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events, but in culture, we are far more attuned as a society to provenance, to
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sustainability, to, you know, just the sheer amount of media that there is now relating to
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food, whether that be on social media or TV programmes over the last 15 to 20 years.
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Does the sort of the provenance and the sustainability aspect and the awareness of
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sustainability amongst event organisers, has that helped or hindered you in your specific
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sort of space in the industry that people are more aware of sustainable aspects, sustainable
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farming, you know, provenance of food, etc?
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Has it been a help or a hindrance to you?
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I think initially, as the focus really sort of swung onto sustainability a few years ago, I
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think it was, we saw it as a bit of a challenge.
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You know, we've been very, very mindful of the provenance of our ingredients for a long
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time. We've always used predominantly British ingredients for, you know, the core part of our
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offer. But I think it was a little bit of a challenge to step up to, you know, to what was
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being asked to stay at the forefront of the industry.
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But actually, I think it's been a help.
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I mean, I think it's meant we are more focused on that than we ever were before.
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It's also, it's pushed when there was a lot of focus on veganism and plant based ingredients a few
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years ago. And actually, we found ourselves doing a number of quite large events where it was
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entirely plant based menu, which was quite something really, it was a massive leap from kind
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of pre-2020 to post.
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But actually, as much as that hasn't really held, I think there's been a swing away from that a
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little bit now to, we haven't for the last year or so, we haven't had anyone asking for a fully
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vegan event.
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But I think it's left us with a much stronger arsenal, if you like, of very good plant based
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dishes. So I think it's sort of raised our game, I think it's probably the same across the
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industry. But that focus really pushed things along a long way.
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And I think that's now seen as a sort of baseline for high end luxury events that there is a
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lot more consciousness around minimising waste, around planning events so that they
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minimise waste, around utilising excess ingredients, around making sure that
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leftover food, if at all possible, gets to gets to be used or consumed.
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We work with various sort of charities, etc.
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So I think, yeah, it pushed us along in a really good way.
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And I think it also, for various reasons, has increased the awareness of the value of food,
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not just with us, but also with our clients.
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So they're much more willing to engage in conversations around, you know, around not
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having a wasteful approach to the event, rather than going for a buffet, which has got a
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whole load of waste built into it, that, you know, that we can agree that we're going to do
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bowl food, where it's much more kind of portion controlled, and it's going to cut down on that
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stuff. So I think we see it as being a massive help, actually, to what we're doing.
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And it's created a much more interesting environment for luxury events, really, where it's
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not just about sort of pure ostentation, and that kind of consciousness is it that runs
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through it, as I say.
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Yeah, I wanted to, one of the things I also scribbled down today that you've kind of
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touched on, from a logistics and maybe an operations point of view is, I'll give you an
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example, you know, my kitchen at home, or anybody's kitchen at home, you lay it out as
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you want it to be laid out, you know, what works for you, you know, from an ergonomic
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sense. And again, when I watch TV programmes, you know, with chefs, and you look at their
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restaurant kitchens, they cost hundreds of thousands of pounds, you know, pro and
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restaurant kitchens, and you've worked in them at the Michelin star level. That being
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said, what's it like, then to try and adapt to every single event, working in a
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different space? You know, as a chef, you must have the way that you like to have your
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kitchen laid out. And then you're now having to translate your operations in your, you
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know, the logistics of service into different venues. How does that work for you?
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I think the, yeah, I mean, it is, it is one of the challenges. It's one of the things that
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makes life interesting in event catering. I think we slightly adjust the way that we
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cook. So that far more of the skilled stuff, the things that need specialist equipment,
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are done at an earlier part of the process. So you know, in our kitchen, so you know,
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we've got great kitchens here at Bubble, probably 80% of the actual preparation and
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cooking is done here. And you know, here we've got everything that we need. So it is
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laid out how we like. But when we get to, when we get to a venue, so at the weekend,
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we've just just done a meal in one of the top galleries in London. As you say, it's a
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gallery, there isn't really a kitchen there. We're very limited in what we can do, we're
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not allowed to, you know, start steaming dim sum or any of the things that would affect
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the building and the artwork in there. So we do, we do have to make some adjustments. But I
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think with sort of careful planning, we we do aim to have the same end product as, as you
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would get in a restaurant. So it's, it's, it's around sort of planning and adjustments.
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And yeah, it's just a different approach and a different way of thinking about food that
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the key stuff happens earlier in the process. So it's not, it's not just about the way
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something's finished, it's the, it's the level of detail and effort you put into making,
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making the base, the base really, really good. So it just takes a little bit of a touch at
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the end to, to make it spectacular.
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And has that, as what you've just said there, actually developed and improved the level
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of creativity you have as a chef over the years that you've been dealing in event specific,
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because you have to maybe come up with techniques that will allow you to translate things from
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the kitchen there at HQ to the space that you may be working in.
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No, definitely. I think it really has affected the, the way that I cook and the way that
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the team cooks. It does mean you have to be more thoughtful, you have to, you have to
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put more thought into the process and into creating, yeah, like new, as you say, new
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techniques, new ways of approaching cooking, new ways of sort of applying heat to stuff.
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So, yeah, definitely, it's definitely been a big inspiration for us.
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And have you, again, as a chef, have you had to learn elements that actually working in
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a more traditional, you know, fixed restaurant location, you wouldn't have otherwise maybe
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been aware of, just even down to things like sort of wider event operations.
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Is that something now that you're very, very familiar with?
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Whereas working in that sort of traditional restaurant environment, you maybe not, weren't
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aware of some of the event operation side of things.
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Has it been a two way learning process in the 11 years that you've been with Bubble?
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Yeah, no, definitely.
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I think the probably 50% of my energies as a chef actually now do go into the things
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outside of just the standard cooking process in the kitchen.
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So it is around, yeah, as you said, the event operations, the logistics of getting stuff
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in the right place, the understanding, electrical power loads and things that you don't
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really need to put too much into in a static kitchen.
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So, yeah, it definitely broadens the skill base a little bit.
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I've seen many an electrical circuit been taken down by a hot counter, a badly wired
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hot counter that fails just at the moment you need it the absolute most.
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Exactly, in the wrong environment and takes down the whole event.
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So, yeah, we yeah, the staffing was something I was I was hoping to say, and it might
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sound a bit boring, but again, you know, when people are listening to this and they're
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maybe planning a large scale event that's going to involve a meal and we often take
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for granted that suddenly this army of people just appear carrying plates ready for
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service and everything runs smoothly.
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But, you know, as anybody who has run events that involve meals in, you know, big event
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spaces, you know, having temporary staff and good temporary staff is key, you know, I
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would guess that the bubble are no different in that sense that you probably got
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agencies and staffing agencies that supply the waiting staff and the hospitality staff
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that you need. And how how critical is it and what level of communication do you have
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from the kitchen to them to ensure that all the effort that you've put in as the chef
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and as the kitchen team is then translated to that plate actually being presented in
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front of the guest?
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I mean, yeah, it's so crucial.
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We're really lucky in that we do have quite a big pool of staff that work for us
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directly, albeit on a on a sort of temporary or more occasional level.
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But we do enough events through the year to keep, you know, sort of 50 to 60 front of
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house staff, you know, fairly busy or moderately busy, busy enough to be able to us
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throughout the year. Yeah, and that is crucial, having people that understand what we're
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doing. You know, you said before, we don't have a sort of cookie cutter approach to
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food. Our food is quite intricate and the way it's served a lot of the time, there's an
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element of sort of theatre or creativity around the service as well.
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So we are really lucky that we've got some really loyal staff who can make up the core
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of our front of house, even on a big event.
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Yeah. So but beyond that.
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As with every other caterer, we do work with agencies, we really care who we pick and
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vet so that we do get the right people that are motivated, interested, excited about what
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they're doing. Yeah.
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And then, yeah, communication you mentioned as well.
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So we do really good briefings.
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We have great visual aids, photos.
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We have, you know, those core, those more core people who will explain, rehearse, take
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them through so that actually when the when the guest is being delivered their plate or
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their canapé or whatever, the people who are serving them actually do come across as
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being knowledgeable as understanding it, to be excited about what they're serving, you
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know, serving it with a smile so that it hits because, you know, there's no point in us
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doing all of that work in the kitchen and then it's served in a sloppy way or without
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explanation or without any any of that sort of coming through.
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So, yeah. And I chuckle because we've all been there, haven't we, when we've said, oh,
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this is lovely. What's this?
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And you kind of get a blank expression from the person who's actually served the plate
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and oh, well, I don't know.
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It's a source of some kind, you know, and it sounds simple.
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But every little element of that, when you put effort into every little element and every
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ingredient into the actual meal itself, then every small element actually on the event
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floor is critical as well.
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Right down to those small five second interactions between a guest and the front of house
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staff and then being able to give them either a knowledgeable answer or a completely blank
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expression. You know, the food could be fantastic, but they will still take away that one
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tiny little minor interaction.
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Yeah, no, absolutely.
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Yeah, it is. I mean, looking after your staff, making sure they get a break, they're not
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too tired, they haven't been shouting out in the kitchen, you know, they've been fed.
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So, you know, they're already at that sort of level of being happy and receptive to being
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managed and and having stuff explained to them.
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And, you know, they're actually somewhat excited about what they're doing, even if it may
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not be, you know, this event industry, it may not be the focus of their lives or their
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ambitions is to do it.
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But they're actually having a reasonably good time and they're and they're going to engage
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with you and what they're doing.
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So I think that's also important.
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I've absolutely no doubt, again, looking at the website, looking at the venues that you're
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working in and out and what you just said there about staff and how busy you are, that you
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will be on a constant cycle of events, no doubt that there will always be events in the
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pipeline, short, medium and long term.
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How important is it that you juggle the day to day requirements of delivering the events
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that are in the diary whilst also researching, finding out about new ingredients, new
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styles, techniques, new food trends?
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Because it strikes me that food is one of those things that literally there is such a vast
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spectrum, perhaps beyond anything else that we deal with in events.
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You know, there are hundreds of thousands of millions of options that we could have for
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presenting food to people and cooking food.
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How do you sort of stay up to date with that whilst balancing the requirements of the events
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that are in the diary?
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I mean, yeah, it is.
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It's something that is constantly on our minds, really, at Buhl.
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I think we establish ourselves as being, I like to think, one of the most innovative
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caterers, but there's always new people coming through, so we do need to stay ahead of
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the game on that. There's the obvious stuff around keeping an eye on social media, going
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out, eating in restaurants, seeing great interior design and cultural stuff, all the
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sort of things that feed into what we're trying to do.
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But we also really like to use our full team, so we have regular, creative meetings with
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the team, and that's everyone from the logistics team to the office team, so a real
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broad range of people of probably ages, demographic, and then they're all feeding
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creatively into what we do as well.
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So not just about food, but I find that our social media person has got a whole
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different set of inspirations that she's got from TikTok.
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She's 25 years younger than I am and has got a really different take on food than
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myself or probably the chefs do as well.
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But it's really valid.
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In fact, we ended up doing a big event for TikTok last year, and I really leaned on her
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takes on what was trending, etc.
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So I think being able to use all of your resources like that helps.
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It means we haven't got a really narrow, very chef-like focus on food, which means
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we're probably much more responsive to what our clients, what our guests are actually
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into than, you know, not everyone spends their whole time obsessing about Michelin
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star food. So there's taking in all the influences, really being open to stuff from
23:39
all sorts of different areas.
23:40
But you're right, it's something that we put an awful lot of effort, time, thought, and
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I suppose money as well as a case, you know, into research, into taking the time to or
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giving everyone on the team time to stay abreast of all that stuff.
23:58
Well, you just mentioned there that, you know, not everybody is necessarily looking at
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Michelin sort of stuff.
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And, you know, I hope that sort of the nature of the conversation today, yes, I
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understand that you deal with a very high end as well.
24:11
You can do superb multi-course meals.
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But I guess as well, we should acknowledge that there has definitely been a trend in the
24:18
last decade or so for I'm going to loosely call it street food.
24:23
But what I may call it there is, you know, more more simple food that maybe isn't as
24:27
complicated, but is really, really tasty, you know, really sort of simple, you know,
24:32
two, three ingredients, but done very, very, very well.
24:35
You know, how is that kind of sort of trend towards, you know, the sort of the street
24:39
food, particularly in London, that I can think of three or four really great kind of
24:42
street food markets that pop up at the weekend with cuisines from all over the world.
24:46
And you could get a bowl of something really, really simple that absolutely blows blows
24:50
your mind because it's so good.
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Is that is that also something that is very much within the portfolio, you know, where
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clients will come to you and say, look, we don't want the formal meal.
24:58
We want stuff that's a bit more relaxed, but retains a huge element of taste.
25:03
No, definitely. It's had such a big effect on what we do.
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We do a lot of standing events and we put a lot of effort into our food stations, food
25:12
stalls, whatever you want to call them.
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And and yeah, that's always been the case.
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But the influence of the whole street food culture in the last few years has has
25:23
definitely changed the way we view that.
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So our food stores now, we pretty much always have a level of kind of activity of
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finishing going on within them, which gives that really sort of nice, fresh, just
25:36
finished feel to it in terms of the content of it.
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It's so inspiring looking around all of the different street foods, all of the
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different styles of cooking.
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So that really feeds into what we do.
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Yeah, and I was I was in I was fortunate enough to be in Doha last just over a week
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ago working out an event there.
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And whilst I saw the inside of a convention center for the first seven days, I was
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fortunate enough to to do a bit of wandering around the old part of the city and
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experience some just exactly that really, really simple food, but done really, really
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well in the old in the Suquakeef in the old part of Doha and some spectacular sort
26:20
of shawarma and grilled food and just the quality of the breads that were being made,
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you know, really, really simple stuff, but done brilliantly.
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And I guess certainly in the event space, a lot of people will be used to traveling
26:32
and therefore perhaps used to tasting things and find themselves in parts of the
26:35
world where that they might taste one thing and they come back to an event in the UK and
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say, wow, I had this when I was visiting or working so and so place.
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I'd love to incorporate that in.
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And I guess, you know, the sort of creative element of the events industry in some
26:50
respects very much dovetails with the sort of creative elements of the of the of the
26:53
food industry.
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We find ourselves almost being sort of driven by our clients sometimes.
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Exactly. As you say, you know, people have traveled.
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They've had such and such a dish, you know, in the Middle East or in Asia or wherever.
27:09
If we're doing we do a number of kind of high end weddings and a lot of the time we'll
27:13
bring that in that element in in the in the evening food, you know, the sort of after
27:17
party food where we've got some pop up stalls and that will be that will take in the
27:24
you know, the favorite cuisines or dishes that people have had from around the world.
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But but and people are they're quite demanding.
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They've had, you know, these fantastic freshly baked breads.
27:37
So you talked about the kind of compromises we have to make around around cooking in
27:43
different venues. So, you know, that pushes us along a bit, finding ways to get bread
27:48
ovens into historic buildings, you know, so sometimes with more success than others.
27:54
But but yeah, it's had a huge effect and I think it has.
27:58
It's raised the bar in terms of people's expectation around around getting those sort
28:05
of those small details that you can't compromise on when there are only two or three
28:10
elements in a dish. The bread does tend to be lovely and soft and fresh feeling.
28:15
You know, you need that lovely charry taste from the grilled meat or whatever you're
28:19
serving. So it's definitely raised the bar.
28:22
It really has, which is interesting because I think many years ago it was thought street
28:27
food was thought of as being a slightly lonely thing, certainly in the restaurant industry.
28:33
So it's interesting that it's actually pushed standards across the industry in that
28:40
way. It has, you know, and I've certainly seen things rise significantly at all levels
28:46
as well. You know, you guys are based in London.
28:49
You will deal undoubtedly with a lot of high end clients and clients perhaps with, you
28:54
know, maybe not significant budgets, but with budgets nonetheless.
28:58
And, you know, the events industry and the catering side of things spans right sort of
29:02
down to your local, you know, hotels, provincial hotels that are, you know, dealing
29:08
with local awards and events and conferences week to week.
29:10
And I see a lot of those that tend to be where I do a lot of my sort of event work tends
29:15
to be at what I call the small to medium end of the conference industry and the events
29:20
industry. And, you know, I've certainly seen standards improve, but inevitably you will
29:26
still get that one awards every year where the meal and the menu is chicken with sauce
29:31
and seasonal veg.
29:32
And you think, come on, people, it's 2026.
29:36
We can do better.
29:38
There are people out there that can help you.
29:39
So let's try and do a bit better than that.
29:42
I'm going to I'm going to start bringing things to a close on today's episode, as I say,
29:48
thank you to my guest today, Jens Nissen, who's the director and executive head chef over
29:53
at Bubble Food. And really important that I give a shout out to their website so that you
29:57
can find out a bit more about them.
29:58
Bubblefood.com is the website, it's the place to go, as I said, hop on there, really, you
30:05
know, as you would expect from a company that delivers, you know, catering food to a
30:11
very, very high level, great website.
30:14
Photography on there is superb, which I guess it has to be because it has to showcase what
30:18
you guys are doing with the food.
30:20
Really interesting to have a look around it.
30:21
And you're going to feel for some of the venues that they're working with and for and
30:26
in. So if you want to find out a little bit more about those guys and Jens and the team
30:30
there, go go across to bubblefood.com.
30:33
And it's been great chatting to you today.
30:36
Thanks very much for sort of, you know, taking half an hour out of what is inevitably a
30:40
busy day to have a chat with us.
30:42
Thank you very much, Jens, I've really enjoyed it.
30:44
Thank you. Fabulous.
30:46
And before we wrap up today, I mentioned at the start that there's a couple of really
30:49
sort of exciting things happening with event issues at the moment.
30:53
And one of them is that we're going to be taking the podcast back on the road.
30:58
I've, you know, for the last few years, mostly recorded them from where you see now, if
31:02
you're watching on the video, you know, from from my living room at home via video links.
31:06
And it works brilliantly.
31:08
It means we can bring guests in, as we have done from right across the UK and right
31:11
across the world.
31:12
In fact, we've had a lot of international guests over the years.
31:15
But 2026 is very much a year where you're going to see the podcast back out on the road
31:20
and in venues and at events, recording episodes with guests from, you know, actual
31:25
live locations.
31:27
The first of those is going to be international confects in a couple of weeks time.
31:31
We're going to be down at Excel with the event issue news team.
31:34
I'm going to be set up in one of Evolution Dome's inflatable
31:40
structures on their exhibition stand at confects.
31:43
We're going to be recording four episodes of the event in the news podcast down there.
31:48
And over the course of this year, more of that is going to take place.
31:51
Other venues are already lined up, which we'll reveal and announce in due course.
31:55
But if you're a venue, if you're a business with a great space that you think actually
32:01
we could turn that into a podcast studio, we'd love to hear from you.
32:04
Get in touch with the team at Event Industry News if you run a venue or you work in the
32:08
industry and you've got a great space that you think this would be perfect.
32:11
We'd love to get back out onto the road and love to hear from you as to whether or not
32:15
we could set up some recordings of the podcast from your location.
32:19
So please do get in touch.
32:20
The other exciting development at Event Industry News is it is the new home for, you
32:26
know, what we call the B2B wedding business.
32:28
There is now a dedicated section of Event Industry News for wedding news.
32:32
This is specifically for people who are working in the wedding trade.
32:37
And there is a huge synergy between the events industry and weddings.
32:43
Weddings are very much, you know, operated and run in the same respect as events are.
32:48
I'm sure Jens, you and your team will testify to, you know, dealing with a wedding is just
32:54
as tricky as dealing with an awards event or a major conference or business event.
32:58
Significantly more, actually, dealing with brides and grooms is pretty intense a lot of
33:06
the time, isn't it? I'm a great fun, but emotionally a bit of a roller coaster sometimes
33:11
for the caterer as well.
33:12
Absolutely. Complex, creative, commercially significant, all of those similarities.
33:18
So we're delighted to say that as of this month, February 2026, there is a dedicated
33:23
section of Event Industry News specifically for the wedding industry, wedding planners,
33:28
organisers, in-house planners, sales teams at wedding venues, venues hosting weddings
33:33
alongside corporate and private events, suppliers working across weddings, events and
33:38
hospitality. If you tick any of those boxes, then the wedding element of Event Industry
33:44
News is going to be the place to go for the latest industry news.
33:47
And of course, if you're a supplier and you're looking to advertise and push yourself in
33:51
that particular trade space, then please do get in touch with the team here.
33:56
Alongside all the regular good stuff that's on Event Industry News, the A to Z supplier
33:59
directory, if you work in the industry and you're looking for a product or a service,
34:03
the chances are you'll find it on the directory element of Event Industry News.
34:06
Just click on there, search for the particular area that you're looking for a service for
34:11
and up will come all of those suppliers.
34:14
Which brings me neatly and nicely to the end of today's episode.
34:17
My thanks once again to my guest Jens Nissen from Bubble Food for joining me today.
34:21
I will let him go about the rest of his no doubt busy Monday and wish you all very well
34:26
before we see you on the next edition of the Event Industry News podcast.
34:29
Thanks very much for joining everybody. We'll see you soon.