2. Awards & Education;

Catering entrepreneurs, Bompas & Parr have been turning heads in the UK lately.

They've been busy elevating food preparation to creative, scientific levels. Often working on an architectural scale with cutting edge technology, Bompas & Parr create spectacular food experiences. Recent projects include a vast glowing jelly installation for San Francisco MOMA; Alcoholic Architecture, a walk in cloud of breathable gin and tonic, and the Architectural Punchbowl where they flooded a Robert Adam building with 4 tonnes of Courvoisier Punch.

Nothing seems impossible with these two- whether it be glow-in-the-dark jelly towers, meat flavoured pop corn, scratch and sniff cinema or parliamentary waffle houses, their creativity is boundless. By blending architecture, food and art, Bompas & Parr create edible playgrounds, where the taste of the food is influenced by the setting.

It all started with jelly. Unhappy with its current status as a children's party desert of choice, the dynamic duo made it their task to elevate jelly back to it's delicacy ranking. Their new book, Jelly by Bompas & Parr gives an extensive history behind the gelatine treat and offers readers a medley of original recipes, with almost scientific approaches using everything from fresh fruit, alcohol and gold leaf.

Since their first jelly venture, they have extended their expertise and now provide a holistic food and design consultancy, a full catering service and a service designing and manufacturing bespoke jelly moulds and kitchenalia.

Architectural food-smiths, catering entrepreneurs and original jelly mongers, Bompas & Parr are revolutionising our perception of food. Who knows what's in store for the YCN Student Awards Ceremony...

Posted by Sarai.