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?
この記事は Computer Arts - UK の December 2017 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Computer Arts - UK の December 2017 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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