The work of Bompas & Parr was once described as ‘Willy Wonka during his freewheeling student days,’ by The Independent. The newspaper named the culinary duo among ‘the 15 people who will define the future of arts in Britain’. Today, Bompas & Parr leads in flavour based experience design, culinary research, architectural installations and contemporary food design.
Soon after founding their studio in 2007, Sam Bompas and Harry Parr became known for their extravagant jelly installations. Architectural recreations in jelly, towers of glow-in-the-dark jellies, and a jelly map of America made Harper’s Bazaar note: ‘The wonderland of jellymongers Bompas & Parr is like one of the moving worlds at the top of The Magic Faraway Tree – transient, fun and ridiculously unexpected.’
The studio has since gone on to create immersive, flavour based experiences ranging from an inhabitable cloud of gin and tonic, and a chocolate climbing wall, to multisensory fireworks, an anatomical whisky tasting, or a medicinal installation with herbal mist and drink concoctions to explore the future of healthcare.
‘What we really like doing is destabilizing food you take for granted, almost pulling back the curtains of realities. Then you see how much magic there is into the food system we can’t really enjoy,’ Sam Bompas says. Tutti Frutti is the latest of four cook books (Jelly, Feasting, Cocktails) Bompas & Parr published along the way of their query into the charm of food.