Past, Present and Future: dinner with Bompas and Parr
August 13, 2018 - Charlotte Prichard
The creative world is filled with dynamic duos: Gilbert and George, Eley Kishimoto, Tatty Devine's own Rosie and Harriet. Right now, no two names cause a bigger frisson of excitement than culinary geniuses Bompas and Parr. From exploding sponge cakes to chocolate waterfalls to the London skyline recreated in jelly, there seems no limit to their vision. Rosie and Harriet were invited to a feast curated by the self proclaimed 'jellymongers' in celebration of the impossibly stylish Andaz Hotel's 5th birthday. Just one look at the menu told us this was no ordinary party:
Yes, those really are wild flowers in Rosie's cocktail! In keeping with the futuristic theme, she wore our Radiance Necklace in shimmer:It all began in the dimly lit, opulent surroundings of the Andaz Hotel's very own masonic temple. Built in 1912, it lay boarded up and forgotten until a refurbishment in the 90's:
The first course was set in 2013: salmon and scallop with tomato jelly, cucumber sauce, sour cream and caviar. Mmm! One course down and we headed back in time to 1913, where we were greeted with the biggest bone we'd ever seen... ...swiftly followed by a delicious 28 day dry aged sirloin: Curiosity piqued, we couldn't wait to discover Bompas and Parr's Galaxy of Puddings. We left the masonic temple behind and took an awe inspiring trip to the future in a spaceship-like dining room: Nebular jellies, binary macaroons and petrified apple and lemon tarts floated upon a neon pink liquid table. It reminded Harriet of a sheet of perspex: Ever heard of Rubix cube fruit salad with mouth watering flavoured syrup in pipettes? Neither had we, but it might just be our new favourite invention: "Float that baby down to me!" Harriet's Rhubarb and Custard Sphere bobbed gently on the table top. It wasn't the only thing - real live leeches swam the length of the table: Happy Birthday, Andaz Hotel! Thank you for inviting us to your party. We loved experiencing the magic of Bompas and Parr at first hand. Now, where can we find our very own liquid table for the Tatty Devine studio...? Thanks to photographer Ann Charlotte Ommedal for images 1,2,4 and 8.
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