Sam Bompas and Harry Parr first came to prominence through their expertise in jelly-making, but are now famed as the masterminds behind London’s 2013 New Year’s Eve multi-sensory firework spectacle. On that occasion, spectators could not only see the fireworks, but taste the fruit: peach snow, edible banana confetti and Seville orange bubbles. ‘We once sourced 10,000 year-old ice from a glacier to chill whisky with ice formed before the dawn of civilization,’ says the pair, who also have fond memories of their Lava Banquet which involved melting down 1.1 billion year-old basaltic rock. It is their particular brand of ‘swashbuckling fearlessness combined with ruthless planning’ that really sets them apart.
Sam Bompas and Harry Parr