Magazine
Latest Issue

Matters of taste: Jellied zeal

"Sam Bompas and Harry Parr were schoolfriends who had an idea in their 20s to make jelly cool"

©Kitty Wheeler Shaw

Back end of Bermondsey, industrial shed. I buzzed and a grey metal door opened. Into chaos and jumble: rubber fishtail costumes, upturned rowboats, a cabinet full of jelly moulds in the shape of famous buildings. Sam Bompas, half of the duo of Bompas & Parr, events organisers extraordinaire, apologised for the mess. He talked a mile a minute, shuffling inspirations like a deck of cards: Victorian cookbooks, astronomers, “infrasounds” that resonate below the scale of human hearing and can make your eyeballs vibrate.…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

We want to hear what you think about this article. Submit a letter to letters@prospect-magazine.co.uk

More From Prospect