Over the last few years, we have outgrown Cassandra’s mum’s kitchen and spent our time learning as much as possible about making rich, impactful flavours.
5 years on, we’re almost ready to launch PROPERCORN’s Institute of Flavour (IoF). It’s been a long time in the making and is our way of inviting as many people as possible to learn about what it takes to develop and make flavours the PROPERCORN way.
The Institute of Flavour will come to life on 16th June and begins our month long celebration of flavour. All who choose to enter will be guided through our step-by-step flavour-making process, creating their own signature seasoning. The month will end with one taste-maker’s Limited Edition flavour being made exclusively for stores across the UK & Ireland. They will also be awarded a lifetime’s supply of PROPERCORN.
While everyone will be able to join the IoF online, we have also joined forces with culinary architects, Bompas & Parr, who are helping us bring this pursuit of flavour perfection to life on the streets of Soho. Guests will be hit with a sensory celebration of seasoning and taste.
Journeying through the spice shelves, bitters and sweets of the flavour library, all who enter will spice, spritz and sprinkle their way to their own signature seasoning. Every carefully considered flavour will be entered into our nationwide “crowdseasoning” competition.
Tickets are free and go live on Monday 6th June. Visit www.instituteofflavour.com to enter. #instituteofflavour #flavourdoneproperly
Win or lose, no flavour goes to waste. All entries will become part of our flavour library and each week, we’ll be choosing one to recreate in the PROPERCORN kitchen. This will be tasted by Cassandra, our team and as many of our community as possible. It will help us to keep learning and experimenting, so that each flavour that hits the shelves is the best it can possibly be.
All too often, snack food is simply considered to be junk; our own research shows that 48% of people believe the seasoning on their snacks to be completely artificial. But this isn’t always the case and certainly isn’t when it comes to our own recipes. We can’t wait to demystify the flavour-making process and share our seasoning secrets with all who enter.