Bompas & Parr, the globally recognised English design studio known for its food-based experience creations, will open the doors of their in-house design studio to the public for the first time this month.
During the The London Festival of Architecture , from the 19th to the 22nd of June 2017, visitors will have the opportunity to discover Bompas & Parr’s inspirational universe, through a “sensual and provocative installation” exhibition, Temple of the Tongue.
Food and culinary design will be the protagonists of this immersive and multi-sensorial experience which also coincides with the studio’s 10th anniversary. Visitors will come across a selection of gastronomical and flavor-based innovations created by Bompas & Parr during the last decade.
The visitors’ experience will focus on the creation processes of the studio: they will be equipped with headphones and guided through an audio tour of the design agency. They will enter the Bompas & Parr’s kitchens and workshops, and have some rare tasting experiences that will interrogate their flavor palate, like sitting down and listening to a recital from a cocktail pipe-organ.
Contemporary Food Design Masters
Founded by Sam Bompas and Harry Parr in 2007, the studio first become famous thanks to their expertise in jelly making, but has since specialized in creating innovative multi-sensorial experiences about food and drinks: architectural jellies, inhabitable clouds of gin and tonic, a chocolate climbing wall, etc.
The studio is based in London, but in the last ten years, Bompas & Parr have worked with several commercial brands and artistic institutions from all over the world, to propose emotional compelling experiences and increase consumer engagement through design. They also founded theBritish Museum of Food, the first world institution dedicated to food and drink.
We have selected some amazing views of Temple of the Tongue exhibition: enjoy the gallery at the top of the page!
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.