Just like in a Michelin-starred restaurant, the menu allows the customer to experience small tasting samples of two starters, a fish and meat main course, two varieties of dessert and a cheese course in one sitting.
The ICC will be hosting live demonstrations throughout the day on stand B640, giving visitors the opportunity to sample the concept.
"While a tasting menu is a familiar sight in Michelin star restaurants, we have found that the catering industry has been unsuccessful at delivering this for high volumes," said executive head chef for The NEC Group catering department Paul Gould.
"We're recognised for being able to take niche restaurant concepts and deliver them to scale, so this presented a great challenge and opportunity for the ICC catering team to be the first to do it."
The menu will initially be available 150 guests, with a goal of extending this to 250.
As part of the strategy, the NEC Group Catering is also planning to offer a Heston Blumenthal-style multi-sensory dining experience, where customers not only taste the food but are engaged by the smell, feel and sight of it, and a pre-dinner menu presentation, where chefs deliver a mini cookery class for each dish that's on the menu.
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