More Bompas

The first thing I notice about the Bompas & Parr studio is the human skull on the conference table. As I await my hosts, two culinary entertainers who’ve made a name for themselves in London with their wacky flavor-based experiments, I take the skull in my hands to determine whether it’s real. It is. A loose tooth falls out into my palm. I panic and put the skull back on the table.

A few minutes later, Sam Bompas whirls into the room. He’s a svelte 32-year-old with a tall puff of blond hair, a playful smile, and a rumbling deep voice. He’s wearing a purple suit over a shirt covered in pineapples, which is actually modest compared to his counterpart’s getup: 33-year-old Harry Parr is sporting a bright long-sleeved shirt covered in McDonald’s characters, including Ronald and Grimace. He says his wife made it for him.

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Bompas & Parr

Bompas & Parr leads in flavour-based experience design, culinary research, architectural installations
and contemporary food design.

The studio first came to prominence through its expertise in jelly-making, but has since gone on to
create immersive flavour-based experiences ranging from an inhabitable cloud of gin and tonic, the
world’s first multi-sensory fireworks and a Taste Experience for the Guinness Storehouse in Dublin,
officially the best place to taste Guinness in the world.

The studio now consists of a team of creatives, producers, cooks, designers, specialised technicians
and architects. With Sam Bompas and Harry Parr the team works to experiment, develop, produce
and install projects, artworks, jellies and exhibitions, as well as archiving, communicating, and
contextualising the work. Bompas & Parr also collaborates with specialist technicians, engineers,
artists, scientists, musicians and many other disciplines to create wondrous events.

The studio works with some of the biggest companies and the world’s foremost cultural institutions
to give people emotionally compelling or inspiring experiences.

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