We can say that in recent years gastronomy has become a true artistic discipline. The dishes of great chefs – but not only – are increasingly like sculptures and paintings that you are even afraid of ruining, and the creative aspect has become as important as the taste.
Bompas & Parr, founded by Sam Bompas and Harry Parr, has specialised in the design of multi-sensory experiences. Over the years, they have fascinated the public with foods that satisfy more than just taste.
After presenting the first non-melting popsicle, in 2018 the studio curated an entire exhibition dedicated to ice cream, presented in the more canonical forms of the cone and cup, but also moulded in the shape of fish, pumpkin, pineapple, soap and many others.
Not long afterwards, the two experimental food pioneers focused on a food particularly popular in the UK, jelly. Taking advantage of the possibility of creating unusual shapes and playing with colours, Bompas & Parr’s jellies reproduce historical buildings, such as the iconic Harrods Store in Brompton Road or St. Paul’s Cathedral.
For one of the studio’s latest projects, presented at the Mother of the Nation Festival in Abu Dhabi at the end of last year, Sam Bompas and Harry Parr focused on one of the most popular foods of recent years: sushi.
The beautiful dishes presented at the festival combined gastronomy and science in every way. Exploiting a natural atomic movement called “electron displacement”, they unleashed invisible ultraviolet energy hidden from the view of normal light by serving dishes under UV light to trigger a reaction. By adding some food additives to the already UV-reactive fish, mushrooms, shiso leaves and tonic water, Bompas and Parr created a glow-in-the-dark sushi menu.
Follow Bompas & Parr on Instagram to make sure you don’t miss out on what’s coming next.