Culinary experimentalists Sam Bompas and Harry Parr and their 20-strong team have launched a new bespoke catering business
London-based bompas & Parr may have started out by creating craft jelly, but it has rapidly expanded into a fully-fledged creative studio offering food and drink design. its latest venture is a catering division specialising in multisensory experiential events. sam bompas explains why the company is branching out.
What fascinates you about food in general, and the crossover with experiential design in particular?
Diese Geschichte stammt aus der December 2017-Ausgabe von Computer Arts - UK.
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Diese Geschichte stammt aus der December 2017-Ausgabe von Computer Arts - UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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