Bompas and Parr – It’s all in the wobble

Food architects and jelly mongers Sam Bompas and Harry Parr employ all sorts of tricks to create a range of gastronomic delights.  They’ve created delicious wobbling jellies in the shape of London landmarks, extravagant banquets and potent breathable cocktails…

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3 Responses to Bompas and Parr – It’s all in the wobble

  1. Scott Wood says:

    Hi Dan,

    Do you have an email address i can use to get in contact?

    The ‘get in touch’ page seems to be broken at the moment.



    • Dan says:

      Hey Scott,

      Thanks for your message. The form was wiped out in the great WordPress Upgrade of 2012. We’re all back up and running now.


  2. Vinnie says:

    Hi Dan,

    This is really amazing stuff, Jellies never looked so beautiful. Moreover I heard this term ‘food architect’ first time in my life and this term is quite appropriate in this context. These architects created amazing ‘buildings’ out of jellies.

    thanks for sharing!

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