A vaporous “walk-in gin and tonic”, a giant Victorian breakfast, and the world’s first glow-in-the-dark jelly are among the experiments to emerge from the studios of Bompas and Parr, a London duo who “operate in the space between food and architecture”. The former schoolfriends, now 25 and 26, started off “wanting to do something fun with jelly at Borough Market,” as Harry Parr explains, “but we couldn’t afford any moulds, so we decided to make our own.” Two years, private commissions from the likes of Disney and Selfridges help support their wilder ideas. “Whatever project we’re doing, we’re always pushing the boundaries.”

Name a person or organisation that shares your DIY ethos, and explain why.
Bernard Matthews - he turned a wing of his mansion into a turkey run.

Send us a picture/video that summarises your view of modern life, and explain why.
There's a lot to learn from the past. This edible tower of tits would have been about 2 meters high. Apart from wedding cakes no-one makes food on this sort of scale. We're going to change this.


Do you think the recession has helped or hindered your creativity? Why?
Macro-economics has zero impact on daily life. Strong ideas will succeed whatever the economic climate. Don't use it as an excuse to pussy about.

Music for a revolution - what song sums up your attitude?
Put a Donk On It - Blackout Crew

What other period inspires you the most, and why?
The Regency period had rocking architectural desserts. For one banquet Antonin Careme made a centerpiece featuring ponds with live fish, streams and waterfalls. The scale and ambition is phenomenal.

Read more of the YCE feature here