& Parr designs spectacular food experiences often working on an
architectural scale with cutting edge
Projects explore how the taste of food is altered by synaesthesia,
performance and setting.
From just Sam Bompas and Harry Parr in 2007, when Bompas & Parr was
founded, the studio has slowly grown to its current structure in
response to the possibility of generating a wide range of projects.
The studio now consists of a team of cooks, specialised technicians,
architects, graphic designers and administrators. They work with Sam
and Harry to experiment, develop, produce and install projects,
artworks, jellies and exhibitions, as well as archiving, communicating
and contextualising the work. Additional to the projects realised
in-house, Bompas & Parr contract structural engineers and other
specialists, and collaborate with curators, cultural practitioners and
Named by the Independent as ‘one of the 15 people who will define the
future of arts in Britain’.
Bompas & Parr specialises in English jellies and bespoke jelly moulds.
Full event catering is also offered.
Clients and exhibitions include:
Barbican Art Gallery, Cargill, Courvoisier, Disney, Garage Center for
Contemporary Culture, Hendrick’s Gin, Institute of Contemporary Art,
Kraft Foods, London Design Festival, London Festival of Architecture,
Nokia, Performa Arts, Rogers Stirk Harbour + Partners, Selfridges, San
Francisco Museum of Modern Art, The School of Life, Serpentine
Gallery, UCL, Victoria & Albert Museum, Vital Arts, Wellcome
Petra Barran pioneered the premium mobile food merchant movement in
the UK during 2007 with the launch of Choc Star, a mobile chocolate
Petra can now be found making cities taste better with KERB, a
collective of Britains best mobile food talent. Taking up residency at
Kings Cross Boulevard, N1 it has brought a diverse range of flavours
to the area. Petra also offers consultancy services to those wanting
to become part of the kerb life.
Caroline Hobkinson is an
artist and conceptual chef who uses food as performance and social
commentary. Trained at Central Saint Martin’s, Hobkinson creates one-off
events and interventions, in both gallery and public spaces,that combine
the act of cooking and dining as participatory
performance art, often with a socio-historical focus. She lives in and
works both in London and Berlin.
Founded by Mina Holland
and Claire Coutinho, The Novel Diner fuses food with literature
resulting in a 'pop-up for hungry readers'. The Novel Diner is
supper club that recreates the world of famous books with a specially
curated menu, entertainment, set design and costume. The events are
held monthly at a range of venues for anything between 25-100 heads,
setting the gastronomic context of the event by either recreating food
described by the author or by using relevant cookbooks of the era in
which it is set. Both Mina and Claire were inspired by the power of
food to both bring to life other spaces and times, and to unite people
in their love of literature (which is usually enjoyed in a solitary
Comedy Magician Thom
Peterson, aka The Amazing Guy, often uses food and drink in his magic
routines. Producing rings, money and other objects from fruit, cocktails
and more unusual edibles such as Kinder Surprise chocolate eggs, not
only does he entertain and amaze his audience, he often leaves them with
a little snack. He also shows them what not to eat, by demonstrating his
needle swallowing routine.
Thom Peterson and his Food Artist and British Magical Society magician
wife Annabel de Vetten are the first Experimental Food Society couple,
mixing food and magic.
Ruth Elizabeth Ball
produces handmade liqueurs in a range of exciting flavours and blends
them together to order to create bespoke flavours. The current range
includes Juniper, Lavender, Rose, Coffee, Green Cardamom
and Szechuan Pepper amongst 17 other flavours. Ruth also uses Red
Cinchona Bark extract to make some of the liqueurs UV active.
Stephen is part chef,
part sociologist. A Culinary Campaigner, he writes and
hosts food based events that both delight and shock by dealing with
issues of food production including environmental, health, social,
cultural and community concerns.
Stephen founded the People’s Kitchen in Nov 2010 to creatively raise
awareness of and reduce food waste levels and to bring people together
around food. The People’s Kitchen has fed over five thousand people
with tonnes of food that would otherwise have gone to waste, popping
up around the country and engaging with local food producers and
Founded by Katie Franklin, ‘Pomp de Franc Cake
Society’ derives its name from Madame De Pompadour’s own personal cake
maker, who was named ‘Pâtissier de France.’ His artistic and
breathtaking creations pushed the boundaries of cake making and were
served to France’s most elite circles. Cake Artist Katie Franklin
transforms sponge into elaborate pieces of artwork drawing inspiration
designs from the shape, style and colours of the artists she works
with and these bespoke creations are served to London’s finest at
fashion parties, exhibitions and launches.
Clients include: The W Project, MUSE for House of Organza, Henry Holland
, Frances Conteh, Fred Butler, Dels album launch, Hermione De Paula,
Princess Alexandra at the 50th Anniversary for The Mall Galleries, Lily
Allen, Lucy in Disguise, Hermione De Paula, Alex Noble.
Sean O Neill
Founded by Sean O'Neill, The Modern Salad Grower grows edible
flowers, unusual edible plants and micro leaves, herbs, salads,
tomatoes, fruit and fine vegetables from around the world and beyond.
Supplier for Jamie Oliver's 15, Michael Cannes and Heston Blumenthal
to name a few.
Dominic Davies is an award winning food photographer who won a James
for his photographic work on the Big Fat Duck Cookbook by Heston
Although his chosen subjects may initially appear diverse, whether
‘constructed’ or ‘found’ his images share common themes and qualities,
a very precise and particular use of colour, a confusion of scale and
His work has been exhibited in Europe, USA and Japan.
Past clients have included:
Heston Blumenthal's Big Fat Duck Cookbook, Another Magazine, Haagen
Dazs, Cadbury's and Bulmers to name a few.
by Russ Jones and Scott King.
They create experiential sound designthat profoundly affects people’s
perception of environments and products.
Their work is grounded in cultural and scientific research on the
linking of the senses - how designed sound can actually enhance
particular flavours and how creating atmosphere and triggering emotion
and memories can create strong sensorial associations and alter our
Past projects include:
* Bittersweet Symphony
Condiment Junkie collaborated with Professor Charles Spence at Oxford
University Dept of Experimental Psychology, on a study entitled
Bittersweet Symphony that provides the first robust empirical
demonstration that the background music/soundscapes we listen to
really can influence the taste of what we consume.
* Sounds of the Sea - Fat Duck / Heston Blumenthal Condiment Junkie
produced a soundscape titled 'Sound of the Sea' To enhance a dish of
edible sand, pickled fish and seaweed at Heston Blumenthal's Fat Duck.
The dish is now the signature dish at the Fat Duck and has generated
massive global press coverage.
Established in 2007, ACMD productions is a conceptual catering company
and event based art practice run by Angharad Davies.
Previous projects include
A two day conceptual food art tour during which a sculptural
installation of animal shaped breads and jellies were set to the
soundtrack of Estonian wake music and displayed in Leila's shop. The
installation formed part of a waking food tour around the Boundary
Estate in Shoreditch curated by Caroline Hobkinson which looked at the
area in 1900. Guests were invited to feed off the display.
The School of Life
Conceptual catering for The School of Life's Secular Sermons Including
Navel Cakes for Allegra McDevy’s Gluttony sermon, Vanishing Point
biscuits for Charles Leadbeater’s sermon on Perspective, Grass is
Greener cakes for Oliver James’ sermon on Envy and Self-centred biscuits
for Ruby Wax’s sermon on Loving Your Ego.
Nisha of the Broken Hearts create food related soundtracks and host
illustrated talks on the history of the afternoon tea.
Previous projects include the following;
Food Symposium at the ICA
Amber and Nisha were asked to create a soundtrack at the Fashion
and Food Symposium hosted by the Centre for Fashion, the Body and
Material Culture held at the Institute of Contemporary Arts in June
2009. Their soundtrack featured such culinary delights as Rumpsteak
Serenade by Fats Waller, When I Take My Sugar to Tea by The Sunshine
Boys and 5-Piece Chicken Dinner by the Beastie Boys. Symposium
speakers included Penny Martin, Oliver Peyton and Tommy Roberts of
legendary 60s eatery Mr Feed’em.
Dreams of the Rarebit Fiend – A Collaboration with Nuno Mendes and
Rob Flowers The Broken Hearts published an article in the Field Day journal
entitled ‘Dreams of the Rarebit Fiend’. It was inspired by the artwork
of Windsor McKay and played on the idea that food, like music, is a
sensory experience that can affect your emotions and state. It was
illustrated by Rob Flowers and included a bespoke Welsh Rarebit recipe
by El Bulli-trained chef Nuno Mendes. Finger Food at Fashion Week: The Resurgence of Afternoon Tea as a
Popular Pursuit. An Illustrated Talk by the Broken Hearts From the excesses of the Restoration Court, through Eighteenth
Century Tea Gardens and the races of the great Victorian tea clippers
to the Art Deco elegance of the Willow Tea Rooms – their talk tracks
the trend of Afternoon Tea followed by a ‘who’s who’ of the best
Afternoon Teas in town.
Lily Vanilli is a cake
designer, baker and proprietress of The Lily Vanilli Bakery in London’s
Previous clients include: Downing Street, Elton John, Mother London,
Henry Holland, Lulu Guinness, Courvoisier, Frost French, Levis, Tate
& Lyle, Divine Chocolate, The Loft (Nuno Mendes), Rebel Dining
Society, Lula Magazine, US Glamour, Saturday Times and Sunday Times
What Took You So Long comprises of Alicia Sully, Philippa Young and
Sebastian Lindstrom and is a guerilla film-making organisation that
focused on some extraordinary
stories in food.
Current Projects include:
Papua New Guinea: 800 million people chew Betel nut every day around
the world. It is PNG’s main cash crop and has huge cultural and
social significance, yet is in danger of being abused by younger
generations and is already highly misunderstood by outsiders.
Past Projects Include:
Camel Milk: a project that spanned one year of filming in 20
countries, covering all aspects of the camel milk industry,
including camel cheese. The project has inspired several short films
from WTYSL on the making of camel cheese in Mongolia, a travelling
search for camel cheese in Mongolia, an anthropological look at
camel cheese and milk around the world, and dancing with camel
cheese in Sweden. A feature-length documentary on camel milk is in
Outlandish dining conceptualists, Teatime Production creates bespoke events and entertainments.
The Futurist Aerobanquet
was a recent project at which guests were taken on an almost-real
plane journey with air stewardesses and cabin service, before
disembarking to dine on a menu taken directly from Marinetti's
Futurist Cook Book. The evening culminated in a simulated plane
crash with evacuation at which a vintage ambulance drove up, sirens
a blazing to serve pudding.Clients and exhibitions include: The White Blackbird (Dhillon Hotel Group), Teatime at Time For Tea, Dunhill, Punchdrunk, BFI, Universal Films as well as international clients.
The Rebel Dining Society’s passion for food, art and music is the
driving force behind their desire to push the boundaries of fine
dining. Their events showcase new and exciting culinary ideas, interactive art concepts and live musical performances that immerse diners in an atmosphere that stimulates the senses and taste buds alike.
Clients include: Bombay Saphire, Umbro, Pernod Ricard, Courvoisier,
Patron Tequila, The Elephant Family, Action For Children, Land of
Kings Festival, Exposure and Unity
Michelle Sugar Art creates award winning sugar art and cake
sculptures, with an incredible attention to details and realism.
In 2008, Michelle Wibowo celebrated a double triumph in the
International Culinary Olympics
with a gold and a silver medal.
Past clients include: Victoria & Albert Museum, Disney,
London City Airport, Microsoft, Carphone Warehouse, Roche, Sony
Ericsson and high profile celebrities and individuals both
international and in the UK.
Summary of Past Projects:
December 2011- Andrew Stanton's birthday cake, Disney's John Carter
November 2011- Experimental Food Society talk at V&A Museum, London.
October 2011- Lifesized Dodo bird cake sculpture for EFS exhibition,
September 2011 to January 2012- Exhibit a lifesized baby cake for the
Power of Making Exhibition at V&A, London.
April 2011 - Guinness World Record for the largest dog-friendly cake,
commission by Freeview HD TV
March 2011 - Won the Ideal Cake Decorator of the year 2011 for 3D
busts of Prince William & Kate Middleton cake sculpture.
December 2010- 3 meter Christmas tree cake, 5 pieces sugar sculptures
for Sweet Art Exhibition, Imperial Hotel Tokyo, Japan.
September 2010- Life sized Suckling Pig cake for Experimental Food
Society Exhibition, London.
August 2010- Cake sculpture for Exhibition at The Future Gallery,
June 2010- Giant present cake for Covent Garden London 180th
March 2010- Arsenal’s Theo Walcott - 21st Birthday Cake
July 2009 - Covent Garden Giant Cup cake.
May 2009 - London West End Cake, celebrating 450th Anniversary of
London West End.
October 2009 - Microsoft Windows 7 Launch Cake
October 2008 - Gold & Silver Medal International Culinary Olympics
February 2008 - A Gold Awards at Salon Culinaire - Hotelympia 2008
November 2007 - Two Gold Awards at ICHF Cake International
January 2007 - Two Gold Medals & Best in Class at Salon Culinaire -
Simon Smith is a margarine sculptor and chef. His margarine sculptures
have been commissioned by The Saudi Royal Family, British Airways, The
Botanical gardens Birmingham, Meat and Livestock Commission and The
Sun Newspaper to name a few.
Carl Warner is a
photographer and director who makes landscapes out of food. He has had many commissions from major brands and ad agencies around the world for stills press advertising and TV commercials.
Offering food related dance performances the international, gravity defying, mesmerising dance troupe the Lady Greys have been
performing spectacular, top quality shows since 2003.
Their routines include a decadent teatime performance and an interactive wine performance titled 'The Right Vintage' to name a few. The Lady Greys boasts the most beautiful, the most talented professional dancers and actors to perform its dazzling and varied repertoire, and create bespoke performances. The troupe works across genres of theatre, film, TV and special events, in all styles of dance, from ballet and contemporary to historical, circus and showgirl.
Television credits include BBC drama 'Marie Lloyd', BBC documentary on Surrealism, The Apprentice 2007, 2009, 'Faking it' and the Brit Awards. They have created bespoke performances for the Theatre
Museum, the Victoria and Albert Museum, The Haywood Gallery, Tate Modern, Royal Festival Hall, British Film Institute, Royal Opera House and the ICA. They have danced at Combermere Barracks for the Household Cavalry, at Cambridge and Oxford Universities and tapped at Kensington Palace. Corporate and charity clients include Luis Vuitton, Topshop, Goldman Sachs, Xchanging, Mitsubishi Securities and UBS.
Caroline Smith combines theatre performance with food. Eating
Secret is a deliciously dark performance that explores our habits and
obsessions around food.
In a two-part performance the public are invited to enjoy an audience
with 50s housewife and cook-extraordinaire, Mertle Merman, exchanging
an eating secret for an eating experience. The secrets are delivered
back to a collective audience a few days later. An archive of
anonymous eating secrets, now numbering 400 has been set up.
Magic Moments Dinner Series sees Mertle cooking/hosting a private
dinner, tailoring her unique menu of Mertle's Magic Moments to guests
tastes and secrets. The performance evening is unique, private, and
promises a fusion of culinary excellence and seductively secret
Caroline Smith has performed at many of the UK’s leading venues
including the Royal Festival Hall, Tate Modern, Institute of
Contemporary Arts and The Roundhouse to name a few.
Armed with a dizzying
array of edible glitters, powder pigments and a host of magical
ingredients, the Curious Confectioner’s creations disregard traditional
confectionary forms in a bid to entertain new possibilities
both form and function.
Employing a hand and eye for artistry, a healthy dose of humour and a
desire to innovate and subvert, David Bradley, the Curious Confectioner
is on a mission to take the artistry of sweet delights where it has
never been before and to share his adventures with the world.
Food Magician John Van
Der Put has worked as a contemporary magician for the past twelve years.
One of the youngest magicians to ever lecture at The Magic Circle, he
was crowned International Brotherhood of Magicians Close-Up Champion in
Clients include: Heston Blumenthal, Circus, Pepsi, LG, David
Companis, meaning to
'break bread with someone' creates bespoke and memorable dining
experiences to challenge the norms associated with eating, immersing the
diner in a fusion of performance, food and spectacle.
Recent projects include:
Oct 2012 - ‘Sonic Feast’ commissioned by Capsule as part of Supersonic’s
10th anniversary celebrations.
Oct 2011 - ‘Guerilla Gastronomy’ for The Event.
Aug 2011 - ‘Floating Feast’ commissioned by Ikon Gallery.
July 2011 - Piquant Ping Pong Ice Cream Parlour, commissioned by Ping!
May 2011 - ‘Ultraviolence Pt I’ commissioned by VIVID for the exhibition
launch of ‘Ecstatic’.
April 2011 - Anarchidinner -Barbican Art Gallery.
March 2011 - A programme of activity, including an edible Flemish still
life ‘Spit or Swallow’, a ‘Daily Curated Cake’ and ‘Big Jugs’ cocktail
hour throughout Fierce/Flatpack Festivals, VIVID.
March 2011 - ‘Out to Dinner’– a food artist/curator network dinner
coordinated by Companis and supported by NAN Bursary.
Nov 2010 - ‘Bone Dinner’ – a bone based feast loosely based on a 70s
food experiment 'Bone Meal' by artist Gordon Matta-Clark for Eastside
Sept 2010 ‘Bawdyville!’ presented as part of ARC.
The Robin Collective
create conceptual, memorable and original food events.
Protégées of Bompas & Parr, this group are one to watch.
Summary of Past Projects:
Café du Pique-Nique - A pop up, week-long indoor picnic at the Future
Gallery. Using fake grass and SAD lamps, they recreated summer in a
miserable London in March. Customers ordered picnic hampers and ate
them sitting on rugs. Wrigley's Creating Sense5 - The Robin Collective
created a tree baring marshmallow fruit that visitors could pick and
eat. Bompas & Parr - Assisting on various events. White Blackbird -
Hosting the Liquid Nitrogen Ice Cream Bar
Scott O' Hara
Scott creates highly
decorative, outstandingly realistic, bespoke food art
such as pastillage, chocolate or marzipan.
Scott has over 20 years experience as a chef in prestigious venues
such as the International Convention Centre, Birmingham and The
Belfry, Wishaw. He is also an accomplished competition chef gaining
over 20 gold medals, achieving Best in Show on 4 occasions and
representing the UK at international level.
Louise Bloor is a
bespoke perfumer who fuses food with fragrance. She is
founder of The Fragrant Supper Club and is also founder of Urban
Ices, an ice pop collective which boasts flavours like fennel, toasted
coconut and rhubarb & rose.
Inspired by the exotic flavours of Mexican paletas and Hawaiian shaved
ices Louise, together with Carla Octigan and Piers Gibbon decided the UK
needed ice pops made from fresh, natural, seasonal ingredients in
flavours that range from the sophisticated, like apricot and jasmine, to
the more experimental such as popcorn.
The pioneering ice pops will be served from two classic Pashley vending
Caroline is an award winning artisan luxe tea and tissane artist,
alchemist & tea blender, She creates enchanting white, green,
black, and tisane infusions, blended with exquisite botanicals,
forbidden fruit, and edible gold.
Central to the story of The Girl With The Golden Cup is 'The Girl' Ms
Tia Goldheart, she is a time travelling femme fatale, her Golden Cup
is her time machine, in which she creates her Seven Deadly Teas,
Wrath, Gluttony, Pride, Lust, Greed, Sloth & Envy, she then serves
them to entrap her adversary's, bewitching them when performing the
rituals of tea ceremony.
Made With Love By Me
Hannah Glennerster, founder of Made With Love By Me creates edible art
cakes, specialising in icing artistry.
Pioneering curry maker, Gurpareet Bains first came to the
international spotlight in 2009, when he created the ‘world’s
healthiest meal’ – a simple Chicken Curry with Blueberries and Goji
Berry Pilau – which contained the antioxidant equivalent of 23 bunches
His debut recipe book, Indian Superfood, was published by Absolute
Press (Bloomsbury Publishing) in July, 2010 and is a no.1 bestseller.
His distinctive culinary
concept acknowledges the USDA finding that nearly ¼ of the top
antioxidant-rich foods available to us are, in fact, spices. He
combines these spices in abundance with nutrient-dense vegetables,
fruits, low-fat proteins and nuts – widely known as superfoods – to
create Indian Superfood, a collection of the world’s most
In June, 2012 Gurpareet unveiled his second recipe-book and culinary
concept, Indian Superspices. By using spices in medicinal quantities
he creates lab-inspired recipes that help to alleviate everyday
ailments; and proves the robust Indian kitchen is the ideal laboratory
in which to explore the medicinal and culinary possibilities of spices
Gurpareet’s fans include Their Royal Highnesses’ the Duke and Duchess
of Gloucester, Goldie Hawn, Dame Vivienne Westwood, Chris Evans,
Dermot O’Leary, Sanjeev Bhaskar OBE, Meera Syal MBE, Theo Paphitis,
Simon Mayo, HRH Prince Mohsin Ali Khan of Hyderabad, as well, as
celebrity chefs Ching-He Huang, Vicky Bhogal, Anjali Pathak and Mark
Gurpareet has worked as a chef for the Mövenpick Hotel, and is a
nutritionist. He is based in London, and is aged 34.
He is a regular contributor to BBC Radio 2, BBC Radio London & BBC
Gurpareet was crowned Chef of the Year in 2011 at the English Curry
Awards. The Insomnia-No-More Curry from his new recipe-book, Indian
Superspices became an international phenomenon in 2012.
Summary of Past Projects (to date):
World’s healthiest meal
Laura Handland makes pictures out of food, using large quantities to
create portraits, landscapes or other artworks. These can be large –
over 10 square metres, or much smaller.
Summary of Past Projects:
October 2010 – Guinness world record breaking giant toast mosaic of
Laura's mother in law in association with HTC at Warrington Parr Hall.
April 2011 – Toast mosaic of the Mona Lisa for Japan's Nippon TV,
created in Matera, Italy.
July 2011 – Crumpet mosaics of Pippa Middleton for Whitbread at
Warrington Parr Hall.
January 2012 – Shop front sign mosaic created out of 55000 coffee
beans for The Crumblin' Cookie cafe and venue, Leicester.
April 2012 – Landscape created from 9963 cupcakes for Japan's Nippon
TV, displayed at the Highcross Shopping Centre, Leicester
August 2012 – Bar logo image created from bottle caps and beer maps
for 99 Bottles of Beer on the Wall, Santa Cruz, CA.
mobile ice-cream bar for the grown-ups serving unique, experimental
creams. This is old school decadence for the new school run.
Bean designs hand crafted models made from food. Since graduating in
2009, Kyle has worked for a variety of international clients for a
diverse range of projects including installations, window displays,
editorial illustration and advertising. Kyle’s work has been
recognised by the prestigious
Club in New
York and the International Design Biennial held throughout Europe. His
work has been featured in a range of international art and design
publications, praising him for both his conceptual thinking and
craftsmanship. Kyle splits his time between working from his studio by
the sea in Brighton and London.
Wired, The New York Times, The Financial Times, Wallpaper*, Selfridges,
CUT magazine etc
Emily Crane designs edible couture and has won international acclaim
with her unique style of tailoring gastronomy, known as
Recently graduated from Kingston University's newly
established MA in Fashion her focus was fashion innovation and Crane
graduated in 2010 with Distinction.
Emily has since joined the Nancy Tilbury Studio where she works as
part of a transdisciplinary team to strategize, innovate and create
fashioned technologies and focus on the the hybridization of design
science and couture.
Summary of Past Projects:
Micro-Nutrient Couture’ evolved from a restrictive brief during Emily
Cranes MA Fashion programme at Kingtson University London based on the
premise of Zero resources to create fashion futures; without the current
mass production capabilities available what would a fashion practitioner
do? ‘Micro-Nutrient Couture’ aims to create a fashion experience in a
world exploring 'the constant new', offering a fresh alternative to the
compulsive shopper obsessed with fast fashion, high street consumption
and throw away prices. This project focuses on creating fashion using
boundariless techniques from the everyday. Emily Crane cooks, blends,
cultures and forms ice bubbles as silhouettes to create a sensory world
of transient fashion where no one but the individual will ever wear the
same dress again.
Through this unique process and development of new materiality Emily has
laid an innovative creative foundation for future fashion design,
conscious of the restraints of our future planet and the impact from
current fashion cycles, her methods look towards ‘survival’ as a key
factor where, fashion is no longer a thing of simple beauty, but of
nutrition also. Emily experiments with materials that occur naturally
when cooked up from edible ingredients including gelatines, kappa
carrageenan, agar-agar sea vegetable, water, natural flavour extracts,
glycerine, food colouring and lusters, known as high tech kitchen
Professor Charles Spence is Head of the Crossmodal Research Laboratory
at Oxford University. He works with many of the world’s top chefs
together with many up-and-coming figures in the world of molecular
Blumenthal (UK), Ferran Adria (Spain), Denis Martin (Switzerland) and
Charles Michel (Colombia)). He takes the latest findings from
psychology and cognitive neuroscience to enhance the experience of
food and drink. Professor Charles Spence has also worked with many
food and beverage companies including Unilever, Mars, Nestle, Procter
& Gamble and Edgerton Gin developing healthier foods that stimulate
the mind and not just the tongue of the consumer more effectively. His
aim is to demonstrate how a better understanding of the human senses
can help companies and chefs to design foods and dishes that more
effectively stimulate the senses of their consumers/diners.
Professor Charles Spence was awarded the Ig Nobel prize for Nutrition
for his research with Max Zampini on the sonic chip – the potato chip
that was sonically enhanced to taste crisper/crunchier.
Annabel de Vetten is a Food Artist and British Magical Society
magician who creates unique cakes and other delicious, unusual foodie
goodies that are often inspired by magic. Some are even working
A bread artist, Sharon Baker uses the living nature of yeast to
explore engagement and connection between people and the world – often
through performance, intervention, community events and the human
Sharon's interest in bread stems from a fascination with the living
nature of yeast and how it transforms itself in the baking until it
dies and is cast.
The detail that Sharon achieves in her bread sculptures are often
astonishing. The properties as a casting medium are extraordinary due
to the small particles of flour and the performance element is key
too, with the subversion of such an everyday material like bread into
body sculptures eliciting a different experience in the eating of it.
Clients and exhibitions include:
The Bun Stall, National Theatre for Home - 2009
An interpretation of the traditional village fete, Sharon devised a
mock Women’s Institute stall that subverted the usual cake competiton,
with a bun competition – where members of the Lower Shrigley Women’s
Institute submitted bread casts of their breasts to be judged in a
competition. The audience voted for 1st, 2nd and 3rd place and were
invited to taste some of the ‘buns’.
Merge, Art in the Landscape - 2008
Sharon created two bread body sculptures made in grass half submerged
in the turf.
‘Hand in Hand’ an interactive food installation - 2007 A one day event
during which visitors were invited to have bread casts made of their
hands to create a giant ‘living hand’ installation, eating their own
hand in a mass hand eating event at the end of the day.
Eat Me!, Thames Festival - 2006
An installation for which Sharon Baker lay next door to a replica of
her body cast in bread. The audience took part in a question and
answer session and were then invited to cut the body and eat it with
Down to Earth, Camberwell Arts Festival -2006
An installation with bread arms and legs apparently growing within the
grass on Camberwell Green
Paul Baker is a model maker & sculptor who specialises in food,
real and model.
Past projects include:
Creating a sculpture of Great Briton entirely from real sweets with
each region depicted using the favourite confectionary as surveyed in
Plasticine Garden that won the People's Choice Award at the Chelsea
Flower Show 2009 for best small garden.
Love to Cake
Cake Sculptor Louise Hill specialises in creating incredible and
award winning cake sculptures. Louise uses the skills she acquired
whilst working in TV across special makeup, creature effects and
sculpture to create extraordinary affects.
Clients include: Peter Andre, OK! Magazine, Tatler Magazine
Blanch & Shock is both a design studio and a catering company. With
each event we design and cook bespoke food that takes many forms,
including tasting menus, edible installations, food-based performance,
modernist dessert bars etc… We prioritise carefully-sourced seasonal
British ingredients. We love both the science and the craft of
cookery, and are always seeking fresh challenges and collaborations.
Clients include: The Wellcome Collection, Artangel, Icon Magazine,
Flos Lighting, Midlands Arts Centre, Kindle Theatre, Leith's School of
Food and Wine.
Founder Carl Clarke fuses punk attitude with food at his various
pop up dining experiences. Favouring British sustainable, wild ways
and attitude, he often incorporates iconic British art and music into
Summary of Past Projects:
Rocklobsta, God Save The Clam, English Launderette, Invaders must Die.
Also guest at: Burger Monday, Cornish Grill, Tweat_up, UK Chilli
Champ, The Loft Project (Nuno Mendez) etc
Cake For Breakfast
Est. 2012. Chocolatier and cake baker Chris Varraes holds a
specific love for the weird and wonderful. Aiming to heighten the
'food' experience and challenge the interesting relationship between
food and art.
Fernando is an independent design maker who works with sugar. His
unique sugar designs are spectacular and look like they have been
created with conventional materials.
Past projects include:
Sugar Glasses: An exploration of the marriage between the art of
kitchen crafts and a basic industrial manufacturing process. A service
that creates cocktail glasses made out of sugar using rotational
moulding. The users swirl their glasses in a dramatic gesture
reminiscent of enjoying fine liquor and as these slowly dissolve, they
progressively render their contents sweeter. Once the alcohol is
consumed, the object is transformed into a lollipop, which can be
licked, bit, or simply smashed turning the concoction into a more
Sugar Lamp: Lamp design utilising sugar as a material. The piece
progressively melts under the heat of the bulb dripping sugar over
snacks that are caramelized over time
Andrew Stellitano founder of A*, combines concept driven design
with cutting edge culinary techniques. A* offers a truly bespoke
catering service, unique products and engaging design.
Wild Man Wild Food
Fergus Drennan is the Wild Man - a forager extraordinaire. He educates
people on the merits of wild plants from a culinary, ecological, spiritual
and playful perspective. This mainly includes running wild food courses,
writing on the subject and conducting events.
Food Futurologist Dr Morgaine Gaye explores all facets of food, why we eat
what we eat, believe what we believe and what the future of food looks like.
She has worked with some of the UK's largest food organisations and delivers
food-trend reports, talks, conferences, keynote speeches, research, R&D and
NPD, food branding and marketing.
Stefan Gates is a Professional Food Adventurer, as well as a food writer and TV presenter. His work has seen him steamroll mash potatoes, create a
flame thrown toasted cheese sandwich and eat his way through the 10 strangest Aphrodisiacs in the world, including Afghan
lambs testicles, Yaks penis and Cameroonian tree bark. Experiments include: Biscuit-tin smoked salmon, cooking with
gold and frying an egg on a piece of paper. Stefan's recipes include The Legendary Bum Sandwich and
Polenta eaten straight off the table.
Stefan Gates is a TV Presenter, writer (and occasionally producer) on the following series:
*E Numbers: An Edible Adventure, BBC2 this April
*Cooking in the Danger Zone, BBC2 & BBC4 (Best TV series at Slow Food on Film Bologna, nominated for Guild of Food Writers Award)
*Gastronauts BBC1 & CBBC (nominated for Guild of Food Writers award)
*Full on Food, BBC2
Stefan's books include:
*Gastronaut: Adventures in Food for the Romantic the Foolhardy and the Brave, BBC Books, (Nominated for Guild of Food Writers Award, winner of Gourmand World Cookbook Award for best food literature book)
*In the Danger Zone, BBC Books/Ebury, (nominated for Guild of Food Writers Award)
*101 Things to Eat Before You Die, Parragon books
*Stefan Gates on E Numbers: published by Cassell/Conran Octopus, April 2010
*The Extraordinary Cookbook: published by Kyle Cathie, October 2010