Bompas & Parr cultivates culture and is globally recognised as the leading experts in multisensory experience design, achieving international prominence in the realms of food and drink. The studio works with cultural institutions, commercial brands and governments to deliver emotionally compelling and transformational experiences to a wide variety of audiences.
Genre-defining projects include Alcoholic Architecture, an inhabitable cloud of gin and tonic with earned reach of 3.7bn ; the world’s first Multi-Sensory Fireworks display for London New Year’s Eve; and the Taste Experience for the Guinness Storehouse in Dublin visited by 1.4m people per year.
Bompas & Parr also founded the British Museum of Food, the world’s first cultural institution exclusively dedicated to food and drink. The studio has published nine books that explore humankind’s relationship with food and is currently working on the Museum of Shakespeare in Shoreditch.
Co-founder of Bompas & Parr, Sam Bompas works as executive creative director, culinograher and impresario in the worlds between food, cities and creative practice. Sam spends his time developing museums, campaigns, governmental initiatives and jellies that are universally appealing, experientially compelling and completely remarkable.
Over the years Sam has cultivated an extensive network of historians, chemists, micro-biologists, artists, musicians, art directors, flavourists, chefs, professional noses, inventors, technologists, stage illusionists, and pyrotechnicians who collaborate with Bompas & Parr to create genuine world firsts such the London NYE Fireworks where you can taste the fireworks as they explode, attended by a quarter of a million people.
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