Bompas & Parr leads in flavor-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 flavor-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. They have also written four books, the most recent in late 2014 "Memoirs of a Stomach", a lost-and-forgotten 18th century tome brought up to date with visuals from inside the digestive tract of food. The studio consists of a team of creatives, cooks, designers, specialized 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, an...
An Environment Where Innovative Designers, and Craftsmen Unite to Present The Designs and Objects That Define The 21st Century.