Bompas and Parr, for those of you who don't know, are two friends who combine architecture, cutting-edge technology, Victorian history and plenty of imagination to create the most spectacular food 'experiences' known to the culinary industry.
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| Sam Bompas and Harry Parr |
One of their most famous projects - The Architectural Punchbowl, saw 4,000 liters of Courvoisier cognac cocktail fill an indoor architectural punchbowl where visitors could raft across the room, race remote-control boats or just drink the contents.
The duo built an artisanal chewing gum factory, where visitors could create their very own chewing gum - they were given a choice of 200 unusual flavors, which included vegetable and meat flavors as well as curry and beer yeast. These could be combined to create a number of wacky and playful new flavor combinations.
Something I am devastated I did not manage to attend was their chocolate waterfall where 5 tonnes of a chocolate 'elixir' made from their favorite beans from around the world were bottled by the guests, and given a choice to add ingredients such as cinnamon or frankincense and then leave to 'brew' for approx. 48 hours to then be mixed with warm milk to create a delicious and unique hot chocolate.
The event 'Alcoholic Architecture' consisted of a room filled with a vaporized cocktail of gin and tonic. Visitors enter the room which has been transformed into a breathable cloud and absorb the alcohol mainly through their eyes, but also through inhalation, their skin and by taking the mist on their tongue. Guests were limited to an hour inside the room down to health ad safety regulations, and the fact that if they stayed any longer, they would become incredibly sticky!
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