Bompas & Parr is globally recognised as the leading expert in multi-sensory experience design. The studio works with commercial brands, artistic institutions, private clients and governments to deliver emotionally compelling experiences to a wide variety of audiences.
Sam Bompas and Harry Parr first came to prominence through their expertise in jelly-making, but the business rapidly grew into a fully fledged creative studio offering food and drink design, brand consultancy and immersive experiences across a diverse number of industries.
The founders’ backgrounds in marketing and architecture play a key role in the positioning and nature of the studio’s output and, along with a diverse spread of talents among the 20-strong team, Bompas & Parr activations boast a bold ambition, distinct aesthetic style and interpretive vigour that’s unrivalled among creative agencies. The studio works to experiment, develop and produce projects and experiences as well as provide strategy, analysis and advice for brands to increase consumer engagement through experience design.
Genre-defining projects include Alcoholic Architecture, an inhabitable cloud of gin and tonic; the world’s first Multi- Sensory Fireworks display for London New Year’s Eve 2013; and the Taste Experience for the Guinness Storehouse in Dublin. Bompas & Parr also founded the British Museum of Food, the world’s first cultural institution exclusively dedicated to food and drink, and has published six books that explore humankind’s relationship with food.
Tongues in Turmoil: Your Radical Palate and the New Culinary Creativity
Sam Bompass will present some of the works of London based food design studio Bompas & Parr.