Bompas and Parr – It’s all in the wobble

Posted on February 15, 2012 by Dan

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

Scott Wood says:

February 29, 2012 at 6:09 pm

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.

Thanks

Scott

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- Dan says:
  
  March 1, 2012 at 10:50 pm
  
  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.
  
  Thanks!
  Dan
  
  Reply
Vinnie says:

February 14, 2013 at 6:20 am

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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