Bompas & Parr began life as a maker of fine English jellies, before the pair were dubbed architectural foodsmiths by the London press sometime around 2010. Now they have settled on the moniker of “experience design agency”, which co-founder Harry Parr admits is “a bit of a mouthful”, but one they finally arrived at after eight years in business.
“Ultimately we concluded that we design experiences, whether it’s on a very small scale, like designing a cocktail, or on a very large scale, like designing a museum,” he said.
Parr is referring to the agency’s British Museum of Food, 2016’s Read full story ›
Source: The Drum
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