CLIENT
ESKORT
BRIEF
To design an immersive experience for Innovation Day that redefined how guests think about food, while celebrating the brand’s legacy and future-forward thinking.
CONCEPT AND EXECUTION
Studio H transformed Eskort Innovation Day into a sensory study of how we experience food, not just how we eat it.
Hannerie guided guests through a curated series of sensory interventions:
Each course functioned as a micro-installation, revealing how colour, sound, smell and texture shape taste perception. The experience blurred the line between dining and design, inviting guests to question what they thought they knew about flavour.
CLIENT
ESKORT
BRIEF
To design an immersive experience for Innovation Day that redefined how guests think about food, while celebrating the brand’s legacy and future-forward thinking.
CONCEPT AND EXECUTION
Studio H transformed Eskort Innovation Day into a sensory study of how we experience food, not just how we eat it.
Hannerie guided guests through a curated series of sensory interventions:
Each course functioned as a micro-installation, revealing how colour, sound, smell and texture shape taste perception. The experience blurred the line between dining and design, inviting guests to question what they thought they knew about flavour.
CLIENT
ESKORT
BRIEF
To design an immersive experience for Innovation Day that redefined how guests think about food, while celebrating the brand’s legacy and future-forward thinking.
CONCEPT AND EXECUTION
Studio H transformed Eskort Innovation Day into a sensory study of how we experience food, not just how we eat it.
Hannerie guided guests through a curated series of sensory interventions:
Each course functioned as a micro-installation, revealing how colour, sound, smell and texture shape taste perception. The experience blurred the line between dining and design, inviting guests to question what they thought they knew about flavour.
