About Bompas & parr
Bompas & Parr's work explores humankind’s relationship with the senses, with past projects including the launch of the British Museum of Food, the world’s first cultural institution exclusively dedicated to food and drink. Hygiene, hand washing and health and safety have always been significant aspects of the food system and central to the studio’s approach.
The studio works with commercial brands, artistic institutions, private clients and governments to deliver emotionally compelling experiences to a wide variety of audiences.
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 and Bompas & Parr activations boast a bold ambition, distinct aesthetic style and interpretive vigour that’s unrivalled among creative agencies. 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.
The company has grown from just Sam Bompas and Harry Parr into a team of 20 skilled and ambitious people eager to generate a wide range of projects. The multi-disciplinary studio now consists of a team of creatives, designers, cooks, specialised technicians, producers and film-makers and also contracts externally with structural engineers, scientists, artists and psychologists - in fact, any other discipline that facilitiates a particular response to a creative brief – to experiment, develop, produce, and install projects, artworks and exhibitions.
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 six books that explore humankind’s relationship with food.
Bompas & Parr works with brands such as Coca-Cola, Johnnie Walker, Mercedes, Vodafone, and LVMH as well as cultural institutions such as The Barbican, San Francisco Museum of Modern Art and The Garage Museum of Contemporary Art, Moscow.
The studio is based in south London but in the past year has realised projects on practically every continent.