{"id":1437,"date":"2025-01-13T10:51:00","date_gmt":"2025-01-13T10:51:00","guid":{"rendered":"https:\/\/bethanhemus.art\/?p=1437"},"modified":"2025-09-24T12:53:25","modified_gmt":"2025-09-24T12:53:25","slug":"bompas-parr","status":"publish","type":"post","link":"https:\/\/bethanhemus.art\/?p=1437","title":{"rendered":"Bompas & Parr"},"content":{"rendered":"
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Sam Bompass and Harry Parr <\/span><\/div>\n
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https:\/\/bompasandparr.com\/studio\/<\/a> <\/span><\/div>\n<\/div>\n
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Bompas & Parr is a creative studio made up of artists, architects, chefs, designers, marketeers, strategists and technologists. Through consultancy, delivering Location Based Experiences (LBEs) and writing publications, the studio challenges the world around us with radical creativity and a thirst for provoking innovation. The studio works with cultural institutions, attractions, governments, developers and brands to deliver this work.<\/div>\n
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There are some examples of their work below.<\/div>\n
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St. Paul’s Cathedral<\/div>\n
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London-based artists Sam Bompas and Harry Parr have been pushing the limits of what can be done with jellies (the British term for anything set with gelatin) over the past few years. St. Paul\u2019s Cathedral is one of the architectural creations featured in their new book Jellymongers, just out in the U.S.<\/div>\n<\/div>\n
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Neon Jelly Chamber, London, March 2011<\/span><\/span><\/div>\n

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This neon jelly creation was made using the secret ingredient used to dye the Chicago River green each year. The installation was inspired by Antonin Careme, known as the “king of chefs and chef to kings,” who cooked for Napoleon, George IV, and Tsar Alexander, often moulding food into architectural shapes. <\/span><\/span><\/div>\n<\/div>\n

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A gelatin map of America, commissioned by Kraft.<\/div>\n
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The SS Great Britain, surrounded by lime jelly. Courtesy of Stephen Lewis<\/div>\n
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