If there's one thing us Brit's are known for it's our humour. From the slap stick { Benny Hill } to the straight faced { John Cleese } our perceived stoicism is often a facade hiding the giggly child within.

Such humour often spills over into the world of food and design, case in point the Jelly Architechts, Bompas & Parr. Jelly, also known as Jell-O in the USA, is a staple ingredient of childhood, hospital stays and visits to 'that' auntie's house. But Sam Bompas and Harry Parr have fast put this wobbly dish into the design stratosphere with their bespoke jelly designs and fantastical ingredients { glow in the dark jelly anyone? }. 

To date they have collaborated with the London Design Festival, SFMOMA, reknowned Chef's (Heston Blumenthal), the ICA as well as the Melbourne Food and Wine Festival to name but a few. Each endeavor is a culinary experience encouraging participants to look at food in a different way - some treats on hand were breathable Gin & Tonics to Plum Riesling jellies.

But what I am really looking forward to is their involvement in Dining with Alice, a seven day exhibit in the grounds of a 15th century manor house in the UK wherein guests will dine on a Victorian feast of gastronomic whimsy in the company of the White Rabbit, Mad Hatter and Alice of Wonderland! What exactly is on the menu is yet to be determined - if Bompas & Parr's previous works are enything to go by, we may see 'breathable beverages', perhaps scratch n sniff appetizers? But one things for certain there will be jelly. Lots and lots of jelly. 


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