"Prepare to have your minds and taste buds well and truly blown."
Overview:
Sam Bompas introduces this workshop by dissecting the duo’s unique approach to creative projects, discussing the origins of their inspiration and opening up his tightly-guarded ingredients cabinet. This intimate showcase charts Bompas & Parr’s humble beginnings as Borough Market Jellymongers to their recent collaborations with magicians, neuroscientists, structural engineers and expert pyrotechnicians - and this year they celebrate their 10th Anniversary. This highly personal insight into B&P's weird and wonderful world wouldn't be complete if we didn't roll up our sleeves and get our hands dirty - our special three part workshop experience takes guests into the very heart of B&P's extraordinary studio/kitchen in Bermondsey for the ultimate food science adventure. Prepare to have your minds, and taste buds, well and truly blown.
Background:
Like Willy Wonka in his freewheeling student days, Bompas & Parr's mind-boggling culinary creations collide art, architecture, science, pyrotechnics, food and alcohol at breakneck speed. And the results are truly eye-popping. Past creations have involved breathable clouds of gin & tonic, flooding the roof of Selfridges with Courvoisier to turn it into a boating lake and crafting a 3-D map of the US out of jelly. With no formal culinary training, B&P have also produced vast installations including a chocolate fountain that required four tonnes of chocolate and the world's largest jelly (55,000 litres in case you are wondering). Their tightly guarded ingredients cabinet is rumoured to include glow-in-the-dark dust, sand from the Pyramids, cognac infused with oak from HMS Victory, natural love potions and explosives. And in 2014 B&P hosted London’s New Year's Eve fireworks, creating the world’s first multi-sensory display – the event was attended by 250,000 people which became the most-viewed item on the BBC's website in 2014. Heston Blumenthal has absolutely nothing on these guys.
