Sam Bompas

Sam Bompas co-founded Bompas & Parr in 2007 with Harry Parr, a studio that uses jelly as a vehicle to research the cross-modal correspondences of the senses and the relationship between food and architecture. The studio has since gone on to create immersive flavour based experiences ranging from an inhabitable cloud of gin and tonic, a chocolate climbing wall and a Taste Experience for the Guinness Storehouse in Dublin, officially the best place to taste Guinness in the world. The studio works with some of the world’s biggest companies (Diageo, Cargill, Mercedes-Benz) and the world’s foremost cultural institutions (San Francisco Museum of Modern Art; Royal Botanic Gardens, Kew). They have written three cook books, and published a fourth through Bompas & Parr Editions, the studio’s publishing imprint dedicated to printing niche food publications both old and new.