In 2007, Sam Bompas and Harry Parr founded Bompas & Parr, specialising in fine English jellies, bespoke jelly moulds and spectacular culinary events. The studio designs unique experiences, often working to an architectural scale and employing cutting-edge technology. Renowned for their elaborate jellies, the two foodsmiths combine traditional and future-forward aesthetics to redefine the experience of eating. Their projects explore how the taste of food is altered by synaesthesia, performance and setting.

Recent projects include a cake-based crazy golf course on the roof of Selfridges department store in London. Their client list ranges from celebrities and major brands to a broad range of cultural institutions including the San Francisco Museum of Modern Art and the Victoria & Albert Museum, London.