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How Sam Bompas & Harry Parr turned their crazy experiments with food into a pioneering international business
[Clip] How Sam Bompas & Harry Parr turned their crazy experiments with food into a pioneering international business
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.
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Co-founder of Bompas & Parr, Sam works as creative director of the company. He spends his time developing ideas that are universally appealing, experientially compelling and highly press-worthy. Projects such as Alcoholic Architecture have had a reach of 3.7 billion and Symphony in Blue (for Johnnie Walker Blue Label) had a reach of over 3 billion. Press accolades include TimeOut’s ’50 Best Londoners’ and Evening Standard’s ‘1000 most influential people’.
Over the years Sam has cultivated an extensive network of historians, chemists, micro-biologists, artists, musicians, art directors, flavourists, chefs, professional noses, inventors, stage illusionists, and pyrotechnicians who collaborate with Bompas & Parr to create genuine world firsts such a fireworks show where you can taste the fireworks as they explode above your head, attended by a quarter of a million people.
Sam lectures internationally and has delivered keynotes for companies such as Google, Unilever, Diageo and Coca-Cola and at the Met, Royal Academy of Arts and Victoria & Albert . Particular areas of expertise include, consumer journeys, visitor experiences, routes to creativity, the future of food and drink and multi-sensory design.