The chef with no name 24 January 2020 How James Cochran lost the rights to his own name, and his triumphant comeback with Islington restaurant 12:51
In this week's issue... The chef with no name How James Cochran lost the rights to his own name, and his triumphant comeback with Islington restaurant 12:51
Read More
Search

Bespoke jelly moulds from Bompas and Parr

28 August 2008 by
Bespoke jelly moulds from Bompas and Parr

Bompas and Parr has launched what it believes is the world's first bespoke jelly mould design service as the wobbly substance enjoys something of a renaissance among slow-food revivalists and molecular gastronomists such as Heston Blumenthal.

Victorians used jelly as decorative (and edible) centrepieces for their feasts, while the substance has come into its own as a medium for researching taste.

Bompas and Parr has increasingly been asked to create one-off jelly moulds for special events, and last month worked with leading architects to design a range of moulds - including a jelly St Paul's Cathedral and a jelly airport with jelly planes - which are now being auctioned for charity.

The company will produce quality moulds in any conceivable shape, with prices from £300 depending on scale and technical complexity.

**

To buy it, call 07944 405193**
Bompas and Parr

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!