A glowing jelly installation for San Francisco MOMA; Alcoholic Architecture, a walk in a cloud of breathable G&T and the Architectural Punchbowl where  a Robert Adam building was flooded with 4 tonnes of Courvoisier Punch. These are just a few of the food experiences created by Bompas & Parr. Often working on an architectural scale with cutting edge technology, projects explore how the taste of food is altered through synaesthesia, performance and setting. Bompas & Parr also designs and manufacturers bespoke jelly moulds and kitchenalia, makes fine english jellies, provides full catering services and provides food and design consultancy.

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