Underground Playground in Camden Town: This is Four Seasons Pop Down London

Childhood memories inspire a whimsical UK chapter of the celebrated series, headlined by Disclosure

Four Seasons Pop Down has officially landed in London, as the first of a two-night experience wraps up at Camden Town’s Hawley Wharf Basement, leaving hundreds of Londoners buzzing with excitement. Last night, a VIP cast of guests descended on the underground venue for an unexpected journey of the senses, complete with signature sips and culinary delights from 15 acclaimed Four Seasons chefs and mixologists, visiting from eight countries across the globe.

The 21,000-square foot venue was completely transformed into an “underground playground” featuring a rotating carousel bar, suspended merry-go-round horses, swings lit by LED lights, and an all-white bouncy castle, inspiring guests to tap into their inner child.

Spinning the soundtrack for the evening was renowned British duo Disclosure, complemented by local DJ Fat Tony as the opening and closing act.

Seven Michelin-starred Four Seasons chefs were dotted throughout the interactive playground including Anne-Sophie Pic of Four Seasons Hotel London at Ten Trinity Square; Chefs Alan Taudon and Simone Zanoni of Four Seasons Hotel George V, Paris; Florent Margaillan of Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel; and Vito Mollica of Four Seasons Hotel Firenze. Erik Anderson, newly announced Executive Chef at the upcoming Four Seasons in Napa Valley, California and Dani Garcia, the creative force behind the forthcoming restaurant concept and menu at Four Seasons Hotel Madrid, were also featured, offering a taste of what’s to come in their respective destinations.

Guests also savoured whimsical dishes from Tony Truong of Mei Ume at Four Seasons Hotel London at Ten Trinity Square and Nicholas Trosien from Four Seasons Hotel Toronto, each putting a luxury twist on a nostalgic dish. Executive Pastry Chef Yudith Bustos of Four Seasons Hotel Washington, DC invited guests to “step right up” and spin a wheel-of-flavours to determine their dessert fate, while Thomas Croizé of Four Seasons Hotel Hampshire encouraged guests to pop playful bubbles to uncover decadent s’mores.

Shaking up imaginative cocktails from behind the carousel bar were Four Seasons master mixologists Philip Bischoff of the upcoming Four Seasons Hotel Bangkok at Chao Phraya River, and Sophie Larrouture of Four Seasons Hotel des Bergues Geneva, who delighted guests with “grown-up” versions of tried and true childhood flavours.

A “claw machine” from Valentino Longo of Four Seasons Hotel at The Surf Club had guests manoeuvring a joystick to carefully select a Negroni Sbagliato-filled sphere, which was then served over ice and enjoyed. Meanwhile, Ivan Arena of Four Seasons Hotel London at Park Lane garnished a marshmallow-infused tequila cocktail with made-to-order cotton candy, spun on the spot.