We know that food tastes better in a spectacular setting, where our surroundings are inspiring and complement the various elements of the food. There’s nothing like sharing a feast with friends under olive trees in Provence in summer, for example. It just tastes better than it would eaten under the bed, or in the laundry.
Bompas & Parr is a group of food and architecture enthusiasts/experts in the UK is exploring this idea, designing food on architectural scale and looking at how setting, performance, synaethesia each affect the taste of the food.
Bompas & Parr also designs and manufacturers bespoke jelly moulds and kitchenalia. Check out their copper jelly mould designs. They do fine English jellies and full catering services, as well as provide food and design consultancy.
Gastronomes can now commission the creation of quality tinned copper moulds in any conceivable shape. Bompas & Parr is increasingly asked by private and corporate clients to create one-off jelly moulds for special events. Recent commissions include moulds for Kraft Foods and the San Francisco Museum of Modern Art. Fancy the ultimate house warming present? Bespoke moulds start at £800.
The company has worked with architects including Lord Foster and Rogers Stirk Harbour + Partners designing jellies for a 2000 person Jelly Banquet at UCL, provided expertise for Heston Blumenthal’s series Feast and worked with the ICA to transform Peter Greenaway’s The Cook The Thief His Wife and Her Lover for a scratch n sniff event introduced by the director.
Recent projects include a vast glowing jelly installation for San Francisco MOMA; Alcoholic Architecture, a walk in cloud of breathable G&T and the Architectural Punchbowl where it flooded a Robert Adam building with 4 tonnes of Courvoisier Punch. As it takes increasingly extraordinary achievements to stand out, Bompas & Parr seem to be far from wobbly in doing that.