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 the lads at Bompas & 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 wherein participants are encouraged to look at food in a different way from  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 thing Jelly. Lots and lots of Jelly. 


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