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?
Esta historia es de la edición December 2017 de Computer Arts - UK.
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Esta historia es de la edición December 2017 de Computer Arts - UK.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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