Bompas & Parr

Bompas & Parr is a London-based creative studio known for its multidisciplinary approach to food and drink-based experience design. Founded in 2007 by Sam Bompas and Harry Parr, the studio has become renowned for its pioneering work that blends culinary arts, architecture, and sensory experience design. Bompas & Parr's projects often explore the intersection of food and art, pushing the boundaries of taste, edibility, and the dining experience.

History

Bompas & Parr was established in 2007 when childhood friends Sam Bompas and Harry Parr decided to turn their shared interest in jelly making into a professional venture. Initially focusing on creating bespoke jelly molds and elaborate jelly installations, their work quickly gained media attention for its innovation and creativity. Over the years, the studio expanded its scope to include a wide range of projects, from immersive flavor-based experiences and experiential marketing campaigns to large-scale public events and installations.

Projects

Bompas & Parr's projects are diverse, often incorporating elements of performance art, scientific research, and technology to create unique sensory experiences. Some of their notable projects include:

• Alcoholic Architecture: An immersive experience where visitors could "breathe" vaporized cocktails, exploring the concept of inhalable alcohol.
• The Flavor Conductor: A collaboration with leading scientists and musicians to create an instrument that enhances the perception of flavor through sound.
• Jelly Banquets: Elaborate banquets featuring artistically crafted jellies, often inspired by historical recipes and events.

Innovation and Impact

The studio is recognized for its innovative approach to food and drink, often incorporating cutting-edge technology and scientific research to explore new possibilities in taste and consumption. Bompas & Parr's work has contributed to a broader understanding and appreciation of multisensory experience design, influencing both the culinary arts and experiential marketing industries.

Collaborations

Bompas & Parr have collaborated with a wide range of partners, from cultural institutions and global brands to scientists and artists. These collaborations have allowed the studio to explore new creative territories and reach a wider audience.

Publications

The studio has also published several books that delve into the history, science, and art of food and drink. These publications often serve as an extension of their projects, offering readers insights into their creative process and the ideas that drive their work.

Recognition

Bompas & Parr's unique contributions to the fields of design, art, and culinary innovation have been recognized with numerous awards and features in international media.

See Also

• Culinary Arts
• Sensory Experience
• Experiential Marketing