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Nouvelle Cuisine

Computer Arts - UK

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December 2017

Culinary experimentalists Sam Bompas and Harry Parr and their 20-strong team have launched a new bespoke catering business

Nouvelle Cuisine

London-based bompas & Parr may have started out by creating craft jelly, but it has rapidly expanded into a fully-fledged creative studio offering food and drink design. its latest venture is a catering division specialising in multisensory experiential events. sam bompas explains why the company is branching out.

What fascinates you about food in general, and the crossover with experiential design in particular?

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