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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Southern Food and Beverage Museum

“Everything is a trail through the museum,” said Williams, referring to the museum’s current exhibit titled the Trail of Smoke and Fire. “BBQ is not monolithic. In some parts of the south, it might be mutton or chicken. Or along the gulf coast we have roasted oysters and smoked mullet and other kinds of fish. And we’ve put them in the states where they happen just for context.”
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Southern Food and Beverage Museum