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, 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.

BompasParr-in-lake-web4_525_640 Screen Shot 2015-06-15 at 10.11.16 Screen Shot 2015-06-15 at 10.11.37

London Eye Chart: An illuminating pie chart reflecting the general election conversation on Facebook – London, May jellies_1826429cFacebook_wheel_day1_12_vibrancecoverweb_1600_1000_85

The Flavour Conductor: Bompas & Parr unveils world’s first working Flavour Organ in conjunction with Johnnie Walker – London, September 2014Screen Shot 2015-06-15 at 10.12.09 Screen Shot 2015-06-15 at 10.12.36


Truvia Voyage of Discovery: An emerald green boating lake and crystal island on the roof of Selfridges – London, July 2011Screen Shot 2015-06-15 at 10.20.36Screen Shot 2015-06-15 at 10.34.27

The Guinness Tasting Rooms: The best place to taste Guinness in the world – Guinness Storehouse Dublin, Open from August 20132110_020D-2-web_1600_800_85 4ab6058aa848f4eaf553ce05ac4a2cbd Photo-Essay19

Bompas & Parr Books:  Jelly with Bompas & ParrCocktails with Bompas and Parr & Feasting with Bompas & Parr.