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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. “Nasa…

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