Cardamom and Honey Blancmange

Cardamom and Honey Blancmange

Orange Jelly To make sugar syrup, dissolve equal amounts of sugar into hot water, i. sugar hot water (this can be kept in the fridge for a week. And a great Christmas pudding alternative, Christmas Jelly with spices and nuts and red wine, thanks Sally!

Just when you thought they'd gone quiet, Bompas and Parr have returned with what looks to be their most gloriously gruesome food-related project yet. On Friday 14 March, tattooed and talented celebrity chef Gizzi Erskine will be swallowing a SynMed pill-cam live, aided by Bompas and Parr themselves and a team of scientists. The pill will stream a film live from Gizzi's gut in what hopes to be one of the most revealing, exciting food experiments the duo have performed so far, the results of…

Miscellaneous: Bompas and Parr take photos INSIDE the stomach of celebrity chef, Gizzi Erskine

Harry Parr of Bompas and Parr gets volcanic on 10-ounce rib-eye steaks and ears of corn.

Chef Grills Steak, Volcano-Style, With Molten Lava

Chef Grills Steak, Volcano-Style, With Molten Lava: Harry Parr of Bompas and Parr gets volcanic on rib-eye steaks and ears of corn.

Bompas and Parr creates fine English jellies and curates spectacular culinary events.

An attelet is a solid silver skewer that was used in the early to truss quail or to garnish pigs' heads. For grand banquets, chefs would also thread whole truffles and blanched coxcombs onto dishes such as boars' heads.

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Miscellaneous: Bompas and Parr take photos INSIDE the stomach of celebrity chef, Gizzi Erskine

Advertising Week Europe:Sam Bompas, Bompas & Parr, Founder, Gizzi Erskine, Food Writer and Pop-up Chef, Jane Curran, Woman & Home, Food Editor, Bruce Langlands, Harrods, Director of Food and Restaurants and Rob Dann, B.O.B.'s Lobster, Chef and Owner, at Inspired Conversations: Why Food is the New Fashion

Advertising Week Europe:Sam Bompas, Bompas & Parr, Founder, Gizzi Erskine, Food Writer and Pop-up Chef, Jane Curran, Woman & Home, Food Editor, Bruce Langlands, Harrods, Director of Food and Restaurants and Rob Dann, B.O.B.'s Lobster, Chef and Owner, at Inspired Conversations: Why Food is the New Fashion

Bompas & Parr

Bompas and Parr creates fine English jellies and curates spectacular culinary events.

Bompas and Parr jelly

Striped clementine jellies recipe

This beautiful jelly studded with berries is a showstopper and makes a wonderfully light and sophisticated end to a meal

Tutti Frutti with Bompas & Parr and Friends explores the gustatory implications of fruit salad. The new and sensual cookbook takes in architectural pineapples, the spaces of banana control, how blue became the international colour for raspberries and a luxurious host of fruit-centric recipes. For the fruit epic Bompas & Parr has worked with a merry crew of the world’s top photographers, chefs, artists, writers and illustrators.

Bompas and Parr creates fine English jellies and curates spectacular culinary events.

200 course meal bompas & parr 24-hour tasting menu

bompas & parr serve up a tasting menu: the 200 course meal

A mouthwatering line up of some of London's best chefs, will be hitting the kitchen at Hawksmoor Guildhall on September 21st 2013, for the restaurant's Dream Team Dinner. James Knappet of Kitchen Table/ Bubbledogs, Ben Spalding of Creative Belly, Tom Adams of PittCue, Tom Sellers of Restaurant Story and Sam Bompas and Harry Parr of Bompas & Parr will each cook a course for this restaurant night, arranged in aid of Action Against Hunger.

A British steak and seafood restaurant in Guildhall, near City. We pride ourselves in the finest grass-fed British beef & sustainably-sourced seafood

www.mart.tn.it/progettocibo A "Progetto Cibo" partecipano designers e architetti come Enrico Azzimonti, Bompas&Parr, Achille Castiglioni, Lorenzo Damiani, FormaFantasma, Giorgetto Giugiaro, Marti Guixé, Giulio Iacchetti, Alessandro Mendini, Alkesh Parmar, Gaetano Pesce, Diego Ramos, Philippe Starck e chef di livello assoluto come Gualtiero Marchesi, oltre a Bruno Barbieri, Massimo Bottura, Antonio Canavacciuolo, Carlo Cracco, Daniel Facen, Davide Oldani, Davide Scabin.   ww...

www.mart.tn.it/progettocibo A "Progetto Cibo" partecipano designers e architetti come Enrico Azzimonti, Bompas&Parr, Achille Castiglioni, Lorenzo Damiani, FormaFantasma, Giorgetto Giugiaro, Marti Guixé, Giulio Iacchetti, Alessandro Mendini, Alkesh Parmar, Gaetano Pesce, Diego Ramos, Philippe Starck e chef di livello assoluto come Gualtiero Marchesi, oltre a Bruno Barbieri, Massimo Bottura, Antonio Canavacciuolo, Carlo Cracco, Daniel Facen, Davide Oldani, Davide Scabin. ww...

B&P Cook Out. British art and design duo Bompas & Parr traveled to Syracuse, New York, in late June to give our lava a go at cooking—grillin...

Chef Grills Steak, Volcano-Style, With Molten Lava

B&P Cook Out. British art and design duo Bompas & Parr traveled to Syracuse, New York, in late June to give our lava a go at cooking—grillin.

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