© Image and Illustration Carl Palmer and Emma Rios
Self-styled Jellymongers Bompas and Parr have carved out a reputation for fusing the world of art with experimental culinary invention. The result is an exhilarating concoction of food, sculptural installation and immersion in which the visitor is often left bemused, entertained and intoxicated in equal measure.
During the past year they have flooded a Grade I-listed building with four tonnes of alcoholic punch, created a breathable cloud of gin and tonic and charted the complete history of food.
These spectacular experiences are often gargantuan in scale – utilising unusual architectural spaces to deliver experiences that draw on the mass skills of structural engineers, specialist technicians and a cast of experts taking in everybody from curators and cultural practitioners to scientists.
Delve deeper into their world at www.jellymongers.co.uk
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More images:
Courvoisier Lake© Photo Barney Steel
St Paul's Cathedral© Greta Ilieva
Gin Mist© Dan Price
