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Jellymongering and edible architecture by Bompas & Parr

Fancy stepping into a walk-in cloud of breathable G&T? How about rafting across four tonnes of alcoholic punch, taking tipples as you please? Or if you’re feeling adventurous, how does conquering the world’s first chocolate-based scratch n sniff climbing wall sound? 

Experience all this and more in the weird and wonderful world of the latest White Line Hotels collaborator, Bompas & Parr.

Apart from specialising in English jellies and the creation of bespoke jelly moulds, British mad-scientist duo Sam Bompas and Harry Parr design spectacular architectural experiences using cutting-edge technology. 

Their work focuses on the interrelationship between sensory experience, performance and setting, always hinting, tongue in cheek, towards the absurd.

Among their prolific body of work they’ve also created a five-tonne chocolate waterfall flowing at a rate of 12,000 litres an hour, flooded Selfridges in London with an emerald green boating lake and float-up bar, and built a Willy Wonka-esque chewing gum factory where guests were able to choose and combine 200 flavours ranging from the familiar to the outlandish.

Most recently they created the bespoke “Mercedes Drive-Thru” for The Avant/Garde Diaries in collaboration with the multidisciplinary collective Jason Bruges Studio. Together they transformed the notoriously dull routine of fast food into an electrifying sensory experience, complete with Big Mercs and salami-scented air fresheners.

Coming up on the menu is “The Waft that Woos”, a mirror maze navigable by scent. Inspired by the Shakespearean comedy “The Merry Wives of Windsor”, the maze develops and expands the visual trickery of the play, encouraging guests to follow the scent of the only aphrodisiac known to mankind directly to the heart of the maze, the wedding bower.

Echoing the words of The Independent, Bompas & Parr are most definitely leading the way in defining the future of the arts in Britain.


Images ©  Bompas & Parr


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