Sam Bompas and Harry Parr first came to prominence through their expertise in jelly-making, but the business rapidly grew into a fully-fledged creative studio offering food and drink design, brand consultancy and immersive experiences across a diverse number of industries. The founders’ backgrounds in marketing and architecture play a key role in the positioning and nature of the studio’s output. The studio works to experiment, develop and produce projects and experiences as well as provide strategy, analysis and advice for brands to increase consumer engagement through experience design.

Genre-defining projects include Alcoholic Architecture, an inhabitable cloud of gin and tonic; the world’s first Multi-Sensory Fireworks display for London New Year’s Eve 2013; and the Taste Experience for the Guinness Storehouse in Dublin. Bompas & Parr also founded the British Museum of Food, the world’s first cultural institution exclusively dedicated to food and drink, and has published 12 books that explore humankind’s relationship with food.

Bompas & Parr works with brands such as Coca-Cola, Johnnie Walker, Mercedes, and LVMH as well as cultural institutions such as The Barbican, San Francisco Museum of Modern Art and The Fitzwilliam Museum, Cambridge. The studio is based in south London but in the past year has realised projects on practically every continent.