about-brklyn

The ingredients of imagination

We bring stories to life through unique, provocative and immersive edible experiences.

THE STORY

Step into a world that is only restricted by your imagination. We can theme events around your favourite book, film, play or simply tell your brand story.

THE SETTING

From the magical forest in A Midsummer Night’s Dream to the rabbit hole in Alice in Wonderland, we will find the ideal setting to suit your needs.

THE PEOPLE

Our team of chefs, waiters, set designers and performers will make sure your guest have an experience they do not forgot.

as-seen-in

As seen in

  • Four Magazine
  • The Independent
  • Timeout
  • AT
  • Cocktail Lovers
  • Culture Whisper
  • Secret London
  • Sybarite
  • The Nudge London
  • The London Chatter
  • Metro
  • Jewish News
  • Grazia
our-team

10593144_10152716525022313_3857583375013338389_n

Chloé Morris

FOUNDER & CREATIVE DIRECTOR

As a French-South African with a Masters in design, Chloé founded Edible Stories in 2012 to create playful food and drink events that stimulate all of the senses. Having lived and worked in all corners of the globe, her inspiration is drawn from the people she’s met, the places she’s been, and the food (oh the food!) that she’s eaten along the way. She is a fellow of the Future of Storytelling (FOST) and has delivered numerous presentations to industry, including appearing as the keynote speaker at the International Food Design Conference in New Zealand and curating a series of talks for the Soho House group.

We work closely with a select number of supplies, who are an extension of the Edible Stories family, including freelance designers, premium catering companies and, professional prop houses. All of whom come together to help us create once in a lifetime events for our clients.

STYLING & CONCEPTUALISATION / SOURCING / MARKETING / PLANNING / BRANDING / VENUE SOURCING

our-philosophy-is

We bring stories to life through unique, provocative and immersive edible experiences!

Chloé Morris - Edible Stories
work

Events

our-service-three

Your unique culinary experience

Since we started creating events in 2012 we have grown, travelled and hopefully conquered the appetites of many.

Our aim is to transport our guests to a world of play, allow them to let go of their inhibitions, engage their senses, and create one of a kind memories.

We create corporate, private, and public events that tell a story. You have the choice of creating an event which tells your brand (or personal) story, a narrative of your choosing, or have us create something totally unique. Whatever choice you make we can guarantee that every Edible Stories event will be totally unforgettable.

 

the-most-feature-rich-wordpress-theme-on-the-market-today

smalllogo

Immerse yourself in a culinary adventure

Stay up to date with all the latest news from Edible Stories. Sign up today to get advanced notice on exclusive events, priority booking and special offers.

testimonials-two

Testimonials

  • Jessica de Lotz @JdLJewellery

    Thank you for the gastronomic fairy tale that you created for us @Edible Stories. It was such a memorable night

    Jessica de Lotz @JdLJewellery
  • Time Out Magazine

    Every Ingredient is worth a thousand words

    Time Out Magazine
  • The writers academy @WritersatRandom

    The biggest shake up of the book industry since the Kindle is coming to Boxpark.

    The writers academy @WritersatRandom
  • Thrillist

    They’re telling a classic take w/out words, instead using each dish as another chapter, and adding clues to the table to help you gradually uncover the story

    Thrillist
  • Laura Ivill @lauraivill

    Blindfolded and escorted to 2,300 meters for a Guatemalan feast. Zacapa rum and day aged beef! It works!

    Laura Ivill @lauraivill
  • Sarah Holt

    thanks for making my dreams come true

    Sarah Holt
  • Gay Times Magazine

    We’ve just been blindfolded, fed beef and given lots of rum. Ace!

    Gay Times Magazine
  • Jessica de Lotz @JdLJewellery

    Thank you for the gastronomic fairy tale that you created for us @Edible Stories. It was such a memorable night

    Jessica de Lotz @JdLJewellery
  • Time Out Magazine

    Every Ingredient is worth a thousand words

    Time Out Magazine
  • The writers academy @WritersatRandom

    The biggest shake up of the book industry since the Kindle is coming to Boxpark.

    The writers academy @WritersatRandom
  • Thrillist

    They’re telling a classic take w/out words, instead using each dish as another chapter, and adding clues to the table to help you gradually uncover the story

    Thrillist
  • Laura Ivill @lauraivill

    Blindfolded and escorted to 2,300 meters for a Guatemalan feast. Zacapa rum and day aged beef! It works!

    Laura Ivill @lauraivill
  • Sarah Holt

    thanks for making my dreams come true

    Sarah Holt
  • Gay Times Magazine

    We’ve just been blindfolded, fed beef and given lots of rum. Ace!

    Gay Times Magazine
news

Blog

Stay up to date with all the latest news and events from Edible Stories

SUPPERMELIER : uncork the secrets to pairing grape with grub

Sticky PostOn 13th April 2017
mrj-cookery-school-dining-room

by Chloé Morris and Daniel Breger for gastroINSIDER, Photos: Cactus Kitchen Bored by Bordeaux? Perplexed by Malbec? Always drawing a Sauvignon Blanc? Then we might have found just the thing for you. Down an unassuming Clapham backstreet, hidden behind a turquoise door in a converted church, you’ll find the home of the Michel Roux Jr Cookery School and the setting

Read More

ICE CREAM II YOU’VE NEVER HAD IT LIKE THIS

Sticky PostOn 5th April 2017
IMG_3565

This weekend we went to Four Winters in Notting Hill and had a Liquid Nitrogen Knafeh Ice Cream, yummmm! It was so good and even had the right toppings. That inspired us to a put together a little edit of our top three ice cream projects from some of our favourite designers. Enjoy! GIAPO ICE CREAM We met Giapo at

Read More

VENUES II Hidden Gems that do that little bit extra

Sticky PostOn 4th April 2017
6820--37d73c1b412c7411fef93bbc852b7602

When we first started we were not accredited in many (or rather any) of the London's venues, but we still had to wow our clients. One way to get around this issue was either to work within a venue that didn't mind or to work with the team onsite. In the process we uncovered some great hidden gems that had

Read More

See All Posts