Bompas & Parr designs spectacular experiences often
working on an architectural scale with cutting edge technology. Projects explore how the taste of food is altered by synaesthesia, performance and setting.
From just Sam Bompas and Harry Parr in 2007, when
Bompas & Parr was founded, the studio has slowly grown to
its current structure in response to the possibility of generating a wide range of projects. The studio now consists of a team
of cooks, specialised technicians, architects, graphic designers, and administrators. They work with Sam and Harry to experiment, develop, produce, and install projects, artworks, jellies and exhibitions, as well as archiving, communicating, and contextualising the work. Additional to the projects realised in-house, Bompas & Parr contract structural engineers and other specialists, and collaborate with curators, cultural practitioners, and scientists.
Named by the Independent as 'one of the 15 people who will define the future of arts in Britain'.
Clients and exhibitions include:
Barbican Art Gallery, Cargill, Courvoisier, Disney, Garage Center for Contemporary Culture, Hendrick's Gin, Institute of Contemporary Art, Kraft Foods, London Design Festival, London Festival of Architecture, Nokia, Performa Arts, Rogers Stirk Harbour + Partners, Selfridges, San Francisco Museum of Modern Art, School of Life, Serpentine Gallery, UCL, Victoria & Albert Museum, Vital Arts, Wellcome Collection.
Photograph: Beth Evans