Bompas And Parr Launch The British Museum Of Food



Considering it is so central to human existence, there are surprisingly few people or places that make any attempt to embrace and explore the spectrum of food and drink. Enter Bompas and Parr, global leaders in matters of flavour-based experience design, and the people behind the new British Museum of Food.


As the world’s first institution devoted entirely to the history, evolution and sociology behind the culinary arts, the British Museum of Food is set to be a unique addition to London’s cultural scene. 


Each of the opening exhibits aims to evoke the atmosphere of a serious museum whilst maintaining the innovative and disruptive style for which Bompass & Parr are known. They all explore and embody the Museum’s motto – ‘From Field, to Table, Mouth…and Beyond’ – with wit and imagination. 


Be the Bolus: the Peristalsis Experience, takes a scientific approach, using footage taken by swallowable pill-cams to take visitors on an immersive journey through the digestive system. A slightly more appetising exhibit, Choco-Phonica, provides an opportunity to experience how music can affect taste. 


The Atelier of Flavour, meanwhile, takes an artist’s view of food with a gallery-like space showcasing how different artists have used unusual materials to represent the classic English Breakfast. Bompass & Parr are known for their experimental contemporary food design, so the quirky variety of their latest venture comes as no surprise. 


Neither does its location. For the first three months after the British Museum of Food opens, it will be set across two floors in a building at London’s most renowned food market, Borough Market. Bompass & Parr are hoping to find a permanent location for their new project after the three months are up, but for now being in Borough Market provides an ideal opportunity to collaborate with the traders of some of the very best British and international produce. 


The Museum will be open to the public from 23rd October, and tickets are available now. 




Words by Grace Cain.