Gastronomes can now commission the creation of quality tinned copper moulds in any conceivable shape.

The new service line follows the renaissance that traditional English jelly is enjoying across the UK as slow food revivalists and molecular gastronomers alike discover its remarkable qualities. Bompas & Parr is increasingly asked by private and corporate clients to create one-off jelly moulds for special events. Recent commissions include moulds for Courvoisier’s the Future 500 party, the CABE Climate Change Festival and for Urban Splash.

Jellies make superb centrepieces. The Victorians used jellies to decorate their tables for dinner parties. As people jogged the table they would wobble entertainingly. There is arguably an erotic quality to the quiver. Once the other courses were finished the jellies were removed to a sideboard and served to the guests.

Prices start from £300 depending on scale and technical complexity.