Bompas & Parr leads in flavour-based experience design, culinary research, architectural installations and contemporary food design.
From 2007, when Bompas & Parr was founded as a craft jellymonger, the studio has rapidly grown from just Sam Bompas and Harry Parr to its current complement of twenty - a team of creative specialists, designers, architects, cooks, technicians and administrators who work across a wide range of projects.
The team works to experiment, develop, produce and install projects, artworks, jellies and exhibitions, as well as archiving, communicating and contextualising the work. Additional to the projects realised in-house, Bompas & Parr contracts structural engineers and other specialists, and collaborates with curators, cultural practitioners and scientists. It also acts as consultants to some of the world’s biggest food and drinks brands on new product development, architectural projects, promotional activity, and other marketing initiatives.
Projects range from founding the British Museum of Food to cooking with lava and realising Alcoholic Architecture, a bar featuring a breathable cloud of gin and tonic that intoxicates through the lungs and eyeballs.
Bompas & Parr has published five books, the most recent in late 2014 which saw the studio republish Memoirs of a Stomach, a lost-and-forgotten 18th century tome brought up to date with visuals from inside the digestive tract of food writer, pop-up chef and Sunday Times columnist Gizzi Erskine.
The studio works with some of the world’s biggest companies (Diageo, Cargill, Mercedes-Benz) and the world’s foremost cultural institutions (San Francisco Museum of Modern Art; Royal Botanic Gardens, Kew; Garage Centre for Contemporary Culture, Moscow).