Podcast appearances and mentions of sam bompas

It's all going a bit wobbly in Cunningcast Towers as we are talking about the history of jelly. Tony wants to rescue jelly from its place as a children's party food because there was a time when making jellies was an art form and took pride of place on the tables of the wealthy. He's invited leading food historian Annie Gray and jellymonger-in-chief Sam Bompas to help him out.Hosted by Sir Tony RobinsonX | InstagramWithSam BompasFood designer, one half of Bompas and Parr food design agency. www.bompasandparr.comX @bompasandparr IG @bompasandparr To buy jellies and kitchenalia:https://www.benhamandfroud.comAnnie GrayFood historian, Annie has worked widely across TV and radio talking about and recreating the food of the past, and has been the resident food historian on BBC Radio 4's award-winning culinary panel show, The Kitchen Cabinet since its inception in 2012. She includes a recipe for Champagne Jelly in her ‘Downton Abbey Cookbook'. http://www.anniegray.co.uk/ X @DrAnnieGrayIG dranniegray Credits: Series Producer: Melissa FitzGerald X @melissafitzg Executive Producer: Dominic de Terville Cover Art: The Brightside A Zinc Media Group production Follow: X @cunningcastpod Instagram @cunningcastpodYoutube @Cunningcast If you enjoyed my podcast, please follow us and leave us a rating or review. Thank you, Love Tony x Hosted on Acast. See acast.com/privacy for more information.

Listen to a new episode of Flavour Talks, this time with Sam Bompas, founder of Bompas & Parr, globally recognised as the leading expert in multi-sensory experience design.  Bompas & Parr was founded in June 2007 creating food art using gelatine desserts. Their work has been noted for its detail and the company has competed in culinary artwork competitions. Their projects explore how the taste of food is altered through synaesthesia, performance and setting. Current focus of their projects is gelatine-based because they feel it is a perfect medium for an examination of food and architecture due to its plastic form and the historic role it has played in exploring notions of taste. Host: Trevor Groome & Séan Ryan, Music: Aidan Kirkwood, Editing: Maria Palassarou

Sam Bompas and Harry Parr first came to prominence through their expertise in jelly-making, but the business rapidly grew into a fully-fledged creative studio offering food and drink design, brand consultancy and immersive experiences across a diverse number of industries. Sam focuses on storytelling, and underlying narratives that define the experiences he and his team create. The team explore the idea of gastronomical experiences around the world including stories from the Incense Road in AlUla' and an exploratory British menu of a carefully designed and curated AI experience, created by a diverse melting pot of UK visionaries presented in New York. Join us for a fantastic insight into the vision and legacy of an architect of taste, Sam Bompas.

Future of Food: The Epochal Banquet, coming to the city in less than a month's time (October 1), is a mega multisensory food experience that requires foodies of the town to sit tight and brace themselves for a rich, immersive culinary window into the future. Promising ultra-light, glow-in-the-dark creations, made of edible luminescence and changing flavours as we go along, the futuristic dining experience is a never-seen-before journey created and plated to perfection by UK-based multi-sensory experience design studio, Bompas & Parr, in collaboration with Expo 2020.

Four bakers, one evening, and one challenge: Who can steam the best spotted dick? On this week's action-packed episode, Tom Gilliford, Selasi Gbormittah, and Yan Tsou of Great British Bake-Off fame, along with honorary Gastropod member (and Cynthia's partner) Tim Buntel, compete to see who can master this most classic of British puddings for the first-ever Great Gastropod Pudding Off! But what in the world is spotted dick? “It's got nostalgia, mystery, horror, and comedy—it's a perfect British dish,” explained British food designer and jellymonger Sam Bompas, who joined us to judge the competition. Listen in as Tom tries to beat his rival Selasi, Yan revives the flavor combination that robbed her of a Bake Off victory, and Tim tests out his Yankee-style pudding on the Brits. While the four bakers duke it out in the kitchen, we dive into the history and science of British pudding to find out what makes a pudding a pudding, the secret ingredient that will give your pud a lovely light texture, and why anyone would name a dessert “spotted dick.”  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sam Bompas is the Co-Founder of Bompas and Parr: The leading expert in multi-sensory experience design. Bompas and Parr started from humble beginnings in jelly creations and took off into a fully-fledged creative studio offering food and drink design, brand consultancy, and immersive experiences across industries.In today episode we talk about starting with a delight for jelly, flooding the roof of Selfridges to host a floating cocktail bar, and the journey of his company.If you want to find him on social media he is @bompassandparr on Instagram and http://bompasandparr.comCreative Catalyst Instagram:https://www.instagram.com/creativecatalystpodcast/@creativecatalystpodcast

When I first met Sam Bombas and Harry Parr over a decade ago, they were just a couple of young guys doing some wacky things with food, including creating breathable cocktails and designer jellies. I thought what they were doing was so interesting and so playful, that I featured them in my first book Screw Worl Let's Play, which was published in 2010. When I checked in with Sam and Harry at the beginning of the year to find out how they were doing, as I set about writing a new version of that book now called F**k Work, Let's Play and published by Pearson imminently, I discovered that they built what were fun experiments with food into an international flavour studio that has worked with some of the biggest brands in the world. If you've ever had a crazy idea that you thought was just too out there, perhaps to make it real. Listen to this interview and get inspired and make your crazy ideas into a real business. Best Wishes, John   For full links and notes please visit:  https://theideaslab.org/bompasandparr-flavourstudio ______________________________________________________________ Music provided by Argofox: TheDiabolicalWaffle – My Wish https://youtu.be/sRWEMjYR6e4

Featured Review: “Ottolenghi and the Cakes of Versailles”Via London, Versailles, and Instagram, Ottolenghi and the Cakes of Versailles follows famous chef Yotam Ottolenghi on his quest to bring the sumptuous art and decadence of Versailles to life in cake form at the Metropolitan Museum of Art in New York. He assembles a team—a veritable who's who of the dessert world, including Dominique Ansel and Dinara Kasko—to help bring his vision to life. The pastry chefs create a true feast of Versailles complete with a cocktail whirlpool and posh jello shots, architectural mousse cakes, chocolate sculptures, swan pastries, and an edible garden.Throughout the film, Ottolenghi acts as a guide, disassembling pastries to give us the history of ingredients that we now take for granted, like sugar and chocolate. In conversations with experts, we also get an insight into life at Versailles, from the opulence of the Sun King to the downfall of Marie Antoinette, and including what went on in the kitchens. The film perfectly captures the heights of human achievement and the frailty of decadence, adding taste as one more sense with which to experience the Met.—Frederic BoyerDirector: Laura GabbertProduced by: Steve Robillard, Mohamed Al Rafi, Jeff Frey, Lauren DeutermanCast: Yotam Ottolenghi, Dominique Ansel, Ghaya Oliveira, Dinara Kasko, Sam Bompas, Janice WongCinematographer: Judy PhuRelease Date: April 15 , 2020 (Tribeca Film Festival)Runtime: 1 hour 15 minutesGenre: Documentary Visit the links below for additional information:YouTube.com/WeAreOnehttps://m.facebook.com/Tribeca/https://www.tribecafilm.com/festival/tribeca-talks-at-home See acast.com/privacy for privacy and opt-out information.

It was born of a simple yet fantastic question during a Creative Social event in 2010; 50 Creative leaders were deep in the Marais, huddled around the legendary Jim Haynes, who’s been holding dinner parties at his modest Parisian atelier for the past 35 years. This man is wise. Wise when it comes to people – he’s hosted over 100,000 guests over the years. People he didn’t know. The dinner parties are open to everyone. When asked ‘What’s the best piece of advice you have ever been given?’ Jim responded ‘If you do something for someone forget it immediately. If someone does something nice for you, never forget it.’In this series Daniele Fiandaca, co-founder of Utopia and Creative Social and co-editor of Creative Superpowers: Equip yourself for the Age of Creativity, will be asking some of the most interesting creatives in the world what the best piece of advice they have ever been given and how it has impacted their careers. The series features creatives from all walks of life. See acast.com/privacy for privacy and opt-out information.

Sam Bompas is one half of Bompas & Parr, a pioneering pair working at the cutting edge of food, drink and experience design. Since they first wobbled onto the London scene more than a decade ago with their incredible architectural jelly they’ve pushed the boundaries of what’s possible in dining and hospitality.

Experimental food duo Bompas & Parr are basically the Penn & Teller of the food world. Magicians of culinary delights who can make ramen glow in the dark, recreate what life would be like inside a Prosecco bottle and even conjure up a giant mist that tastes like cheesecake. On this week's episode of LDNERS, Ben and Sonya chat with Sam Bompas, one half of the innovative pair best known for their incredible jelly creations, as well as their surreal spectacular events. From food art to powerful trousers, prepare to fall down a weird and wonderful rabbit hole. See acast.com/privacy for privacy and opt-out information.

Four bakers, one evening, and one challenge: Who can steam the best spotted dick? On this week’s action-packed episode, Tom Gilliford, Selasi Gbormittah, and Yan Tsou of Great British Bake-Off fame, along with honorary Gastropod member (and Cynthia’s partner) Tim Buntel, compete to see who can master this most classic of British puddings for the first-ever Great Gastropod Pudding Off! But what in the world is spotted dick? “It’s got nostalgia, mystery, horror, and comedy—it’s a perfect British dish,” explained British food designer and jellymonger Sam Bompas, who joined us to judge the competition. Listen in as Tom tries to beat his rival Selasi, Yan revives the flavor combination that robbed her of a Bake Off victory, and Tim tests out his Yankee-style pudding on the Brits. While the four bakers duke it out in the kitchen, we dive into the history and science of British pudding to find out what makes a pudding a pudding, the secret ingredient that will give your pud a lovely light texture, and why anyone would name a dessert “spotted dick.”

It was born of a simple yet fantastic question during a Creative Social event in 2010. 50 Creative leaders were deep in the Marais, huddled around the legendary Jim Haynes, who’s been holding dinner parties at his modest Parisian atelier for the past 35 years. This man is wise. Wise when it comes to people – he’s hosted over 100,000 guests over the years. People he didn’t know. The dinner parties are open to everyone. When asked ‘What’s the best piece of advice you have ever been given?’ Jim responded ‘If you do something for someone forget it immediately. If someone does something nice for you, never forget it.’In this series Daniele Fiandaca, co-founder of Utopia and Creative Social and co-editor of Creative Superpowers: Equip yourself for the Age of Creativity, will be asking some of the most interesting creatives in the world what the best piece of advice they have ever been given and how it has impacted their careers. The series features creatives from all walks of life, with confirmed guests including an author, a Creative Director, an ethnographer, a fashion designer, a food experimentalist, a beat boxer, a spoken word artist and a street artist.This episode features Food Experimentalist Sam Bompas. See acast.com/privacy for privacy and opt-out information.

On this preview edition of Live Life Better series three Melissa Hemsley is joined in the studio by a true sensory guru, Sam Bompas, one half of the highly acclaimed multi-sensory design and experience studio Bompas & Parr. The pair take us on a whistle-stop tour of our senses, explaining how we can stimulate each one of them in a unique and fulfilling way in 2019. See acast.com/privacy for privacy and opt-out information.

In this episode of Justyna Green podcast, I speak to Sam Bompas, the co-founder of Bompas & Parr, who design spectacular, multisensory experiences, more often than not work with food and you might have heard first of their architectural jelly. In our chat, Sam tells me more about their business, how it started, what they're up to now, how to create memorable experiences in the age of Instagram, why asianification of food is the next big thing and how dull it would be to eat British food for the rest of our lives.   Presented by Justyna Green Music by James Green

On this week’s podcast, drinks writer Hannah is with olive’s wine writer Kate Hawking discussing her new book, Aperitif which celebrates the early evening sharpener in all its glory; editorial assistant Ellie chats to Sam Bompas of Bompas and Parr about SCOOP, a new exhibition all about ice-cream which includes history and paraphernalia as well as wonders such as glow in the dark ice cream and the cookery team discuss the best grub to serve up while watching the World Cup. See acast.com/privacy for privacy and opt-out information.

Aleks Krotoski takes her seat at the table to explore the amazing world of fictional food made real. Food is not a new force in fiction, but increasingly fictional food is finding its way onto the table. And fan communities from the new breed of modern cultural canon aren't just nibbling on Laura Esquivel's devastating quail in rose petal sauce from Like Water for Chocolate, but also tucking in to fried squirrel and raccoon from The Hunger Games, Sansa's lemon cakes from Game of Thrones, or downing a frothy glass of butterbeer from Harry Potter. Now Aleks gathers together three people who know a lot about fictional food to discuss its appeal for fans, authors and food creators alike. Together, they will make, and eat, a meal of food from fiction, and discuss some of the interesting questions it raises. Joanne Harris is author of several novels where food is almost a character in its own right - most famously Chocolat, which was turned into a film of the same name; she also co-created a cookbook, The Little Book of Chocolat, for the many fans desperate to make the concoctions they had read about in her novels. Sam Bompas is co-founder of creative food studio Bompas & Parr, who recently helped create Dinner At The Twits, inspired by Roald Dahl's book. And Kate Young brings together her passion for food and literature in her blog The Little Library Café, where she creates recipes for food found in fiction, and many of them will be included in her first cookbook, The Little Library Cookbook. The programme also includes music played on the flavour conductor - a working cocktail organ, conceived by Sam Bompas for Johnnie Walker. The music is composed by Simon Little. Producer: Giles Edwards.

The final debate in 2015’s Borough Talks series was on the future of food. The talk looked ahead, questioning what we’ll be eating in 50 years’ time – as well as how and where we’ll be doing it. The debate was led by Borough Market Trustee and Professor Of Food Policy at City University, Tim Lang and saw other panellists covering a wide-ranging topics from ultra-processed food to the shrinking retail environment and even alternative sources of protein. The speakers: -Professor Tim Lang: a trustee of the Market and Professor Of Food Policy at City University, Tim has extensive experience in examining the decision-making process that shapes the food supply chain. - Sam Bompas, of Bompas and Parr: Sam and his partner Harry are responsible for some of the most innovative flavour-based experiences of recent years and are continually looking at ways to push the boundaries of culinary research, edible architectural installations and contemporary food design. - Douglas McMaster: head chef and owner of SILO in Brighton, the UK's first zero-waste restaurant. - Victoria Loomes: senior trend analyst who will discuss consumer trends and how they are applied in the food world. - Moderator: Joanna Blythman, investigative food journalist and author of seven books, including the recently published Swallow This: Serving Up The Food Industry's Darkest Secrets

Welcome to the Marketing Mind, a new podcast brought to you from the team at Marketing magazine, and powered by Somethin' Else. This second episode is hosted by Marketing editor Rachel Barnes and features Sam Bompas, one half of 'jelly architects' Bompas & Parr, talking about the future of food. Marketing reporter Shona Ghosh also finds out whether we might all be getting our protein from insects in future.

The boys are back together and they are joined by 'architectural foodsmith' Sam Bompas and Alt-Punk band Off Colour. To download full episodes go to www.fubarradio.com

Do you what a “jellymonger” is? Let Bompas & Parr explain. On today's THE FOOD SEEN, Sam (Bompas) and Harry (Parr) bring a mainstay of British cuisine across the pond to discuss it's royal and humble legacy. But don't think these boys are just about jellies and things that wobble. Their multi-sensory events are becoming things of legend; from a five ton walk-thru Chocolate Waterfall, a Rabbit Café filled with the albino pets, to a scratch and sniff ode to Peter Greenaway's food-studded film, The Cook the Thief His Wife & Her Lover, it all makes you want to stop and sit in a breathable cloud of gin & tonic (which they've also concocted). This episode was sponsored by Hearst Ranch. photos by Chris Terry