Bompas & Parr designs spectacular experiences often
working on an architectural scale with cutting edge technology. Projects explore how the taste of food is altered by synaesthesia, performance and setting.
"Taking the term to whole new levels, the British food and design consultancy duo Sam Bompas and Harry Parr has breathed new, refreshingly artificial, and entertaining life into what is known as “food experience.” For example, they revived the basis of everything wobbly in Britain’s kitchen universe: the jelly, recreating—among other things—the famous St. Paul’s Cathedral in gelatinous form. Watch the video interview from Gestalten below."
"Taking the term to whole new levels, the British food and design consultancy duo Sam Bompas and Harry Parr has breathed new, refreshingly artificial, and entertaining life into what is known as “food experience.” For example, they revived the basis of everything wobbly in Britain’s kitchen universe: the jelly, recreating—among other things—the famous St. Paul’s Cathedral in gelatinous form. Watch the video interview from Gestalten below."
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