Bompas & Parr was founded June 2007 by Sam Bompas and Harry Parr. The studio designs flavour-based experiences, whilst lead on 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.
Bompas & Parr also collaborates with specialist technicians, engineers, artists, scientists, musicians and many other disciplines to create wondrous events.
The studio has produced four books, the most recent in 2014 which saw the studio republish Memoirs of a Stomach, a lost-and-forgotten 18th century tome brought up to date with visuals from inside the digestive tract of food writer, pop-up chef and Sunday Times columnist Gizzi Erskine.