Tag: Food & Drink
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Louis Vuitton 200
To celebrate the 200th birthday of Louis Vuitton, Bompas & Parr created two celebratory artworks through the studio’s favourite creative mediums – jelly and fireworks, commissioned by the Maison’s LV200 programme.
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Incense Road
Bompas & Parr collaborated with multimedia storytelling company Avocado Toast to bring to life a cutting-edge 360 immersive digital dining room, drawing on the expert knowledge of curators and historical researchers to evoke the stories of the Incense Road that was at its height some 2,000 ago.
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Ballantine’s Time Slowing Experience
Time Well Spent: Through multi-sensory design, Ballantine’s Korea captured the art and science of slowing down time within the ‘Ballantine’s Time Slowing Experience’ – a concept by Bompas & Parr, delivered in collaboration with Pernod Ricard, which celebrated the maturation and exceptional single malts of Ballantine’s Scotch whisky.
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Nakamura.ke Lumen Ramen Bar
World’s First Glowing Ramen Ba
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Benham & Froud
Bompas & Parr’s new luxury British jelly company, Benham & Froud, launches its first series of jelly moulds. Based on original Benham & Froud patterns found in the archives, each of the three reusable pâtissier moulds have all the classical charm of yesteryear. Handmade from 0.5mm clear plastic, these durable jelly moulds give excellent definition and ease of unmoulding.
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The Fruit Chemist
For Maestro Dobel’s Artpothecary showcased at Frieze Art Fair New York, Bompas & Parr designed ‘The Fruit Chemist’ – an installation that celebrates contemporary Mexican art, artists and hospitality.
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DIY Decadence
‘Ordinary food in ordinary spaces can be used in such extraordinary ways to make feasting a joy for everyone sitting down’ – Feasting with Bompas & Parr
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Imminent Future of Food 2021
Bompas & Parr has published its fourth annual report into the future of food. The Imminent Future of Food 2021 report constitutes official forward-looking predictions the studio has made into eating and drinking, from Sheep Spas to Nihilist Baking, and comes with the authority of over a decade spent at the forefront of food and drink culture. This report combines thinking on both imminent and far future thinking – it aims to uncover the smallest of seeds being sewn that will impact change over the coming months and years.
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Taste the Sky
TASTE THE SKY: The world’s Lightest dessert
Aerogel is a remarkable material. The world’s lightest solid, derived from a gel, aerogel is comprised of 98% air and looks like you are holding a piece of sky in your hand! Bompas & Parr have applied the technical process of super-critical drying (used in aerogel formation) to create the world’s lightest meringues that look like you are eating a fragment of the sky. -
Bompas & Parr Cocktail Book
We’ve given jelly a 21st-century makeover, so now we’re focusing our attention on the perennially popular cocktail, the most sophisticated form of drink. In our new cocktail book, we’ll take you on a rollercoaster journey through the wonderful world of sours, martinis, old-fashioneds, punches and highballs. Classics, new interpretations of old favourites and crazy concoctions are all to be expected, but they also provide advice on the all-important presentation, the ingredients and getting the ice just right.