Projects credited in
- Beyond the WaterfallBeyond the Waterfall has been one of my favourite and most challenging projects. It was an incredibly fast-paced project that took a mere 2 months from initial brief to opening day. The sold-out project received wide-spread consumer and media praise, and ensured a long-lasting client relationship. As creative lead, I constructed the aesthetic and narrative of the installation, always mindful of the site’s restrictions, budget and build timeline. Together with my design team, I set the goal to d
- COOKING WITH LAVA - SYRACUSE, USA, June 2014Go into the kitchen of a top steak restaurant and you’re likely to find a £18,000 Josper oven, favoured by chefs for its searing 300°C cooking temperature. At Bompas & Parr we didn’t think that was anywhere near hot enough, so last month we headed to Syracuse University in upstate New York, where Professor Robert Wysocki has over-clocked an industrial bronze furnace and is busy working up an expertise in creating artificial volcanos and streams of man-made lava. Prof Wysocki and his team have d3
- Upside Down BanquetA banquet where real, environmental and abstract cues turned the world upside down - London, November 2014 In November 2014 Bompas & Parr helped launch new German vermouth brand Belsazar to the UK market. Having been presented with its signature cocktail, we noticed how the brand had overturned traditional cocktail ratios of spirit to vermouth by making vermouth the hero liquid in its drinks. We were therefore inspired to create a banquet where real, environmental and abstract cues turned the w5
- THE GUINNESS TASTING ROOMS - GUINNESS STORE HOUSE, DUBLINThis August the Guinness Storehouse officially unveiled The Tasting Rooms, designed by Bompas & Parr to be the best place to taste Guinness in the world. The series of chambers at the heart of the brewery at St. James’s Gate, Dublin will see 1.4 million visitors a year have a choreographed Guinness tasting experience. The spaces are designed to pedestal the taste of Guinness, the iconic beer with a bold and distinctive flavour that has thrived and prospered for over 250 years. The Guinness Stor4
- PLANT CONNOISSEURS' CLUBRECREATIONAL VEGETATION Bompas & Parr present a series of workshops at the Royal Botanic Gardens, Kew, exploring psychoactive plants, stimulating botanicals and other mind-altering magic. As part of Kew’s Intoxication Season from 20th September until 12th October, we’re taking over the Secluded Glasshouse on weekends, creating an immersive, theatrical locale for budding plant connoisseurs to expand their minds by learning about other cultures’ perspectives on natural-born plant intoxicants. Against a historical context, and with the guidance of ethnobotanists, toxicologists, drugs historians and medics, we’ll be examining our collective attitude to drugs and contrasting our own socially acceptable substances - tobacco, alcohol and caffeine - with other less familiar stimulants and sedatives. Best of all, adventurous types can also seek spiritual enlightenment with our Grand Master host, by directly sampling a small amount of one of four plant-products that are widely consumed on a global basis, but which we’re less familiar with in the UK. Betel nut, kola nut, raw guarana and blue lotus tea are all variously attributed certain psychoactive, mind-altering properties and have been consumed for centuries as far afield as Ancient Egypt and the jungles of South America.
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