Tag: Placemaking

  • Museum of Shakespeare

    A new immersive and interactive permanent experience transporting guests to the 16th Century to walk in the footsteps of the famous playwright.

  • Casey Cornucopia

    As part of Bunjil Place’s Casey Cornucopia festival last month, Bompas & Parr created a series of fruit weather sculptures showcasing the heritage of Casey’s foodways and the remarkable produce of the region.

  • Incense Road

    Bompas & Parr collaborated with multimedia storytelling company Avocado Toast to bring to life a cutting-edge 360 immersive digital dining room, drawing on the expert knowledge of curators and historical researchers to evoke the stories of the Incense Road that was at its height some 2,000 ago.

  • Forces of Nature

    Forces of Nature

    A culinary world-first situated at the Shlal Canyon

  • Taste the Sky

    TASTE THE SKY: The world’s Lightest dessert
    Aerogel is a remarkable material. The world’s lightest solid, derived from a gel, aerogel is comprised of 98% air and looks like you are holding a piece of sky in your hand! Bompas & Parr have applied the technical process of super-critical drying (used in aerogel formation) to create the world’s lightest meringues that look like you are eating a fragment of the sky.

  • Vegan Suite

    Vegan Suite

    World’s first vegan hotel suite, Hilton Bankside, London

  • Butterfly Biosphere

    Design led butterfly house and nectar tasting

  • Paradise Now

    Paradise Now at Eccleston Yards was London’s first well-being playground – a free, outdoor, urban installation that combined leading wellness trends to create a space based around the idea of supercharged relaxation.

  • Agora Meeting Room

    Flagship design hotel, Hilton London Bankside partnered with Bompas & Parr to launch The Agora, the world’s best meeting room packed with features specifically designed to stimulate creativity

  • SCOOP: A Wonderful Ice Cream World

    SCOOP: A Wonderful Ice Cream World was a celebratory show that explored the past, present and future of ice cream and formed The British Museum of Food’s first major exhibition, just right for the summer.