Meet Bompas & Parr
_Bompas & Parr, when did you last surprise yourself?
While we were building Mt Rocky, a vast 32ft chocolate based climbing wall. We effectively installed a fully operational theme park ride in two and a half days with the team working round the clock to get it complete. It rained non-stop for the build and the team's grit and determination was awe-inspiring.
_Do you have a skill that is unknown to people around you?
Harry and I are psychic.
_What makes a good customer in your eyes?
A well fed customer. We like to put a smile on people's faces with food.
_Do you have a favorite app? And is there a good app regarding your working field?
Not yet!
_Where are you in ten years time?
Bringing an iceberg into New York harbour to use for cocktails.
_Someone or something that has impressed you lately?
Ivan Day the food historian (historicfood.com) is our absolute food hero. He has seven different mechanical roasting mechanisms in front of his open fire including one powered by a cannon ball.
_How will you describe a perfect day at work?
The perfect day at work would involve five significant meals each bigger than the last culminating in a whole roast ox to feed 500.
_Do you have an event at your work that has a positive effect on the social environment?
There's a certain joy in jelly. Slap a jelly on the table and it brings everyone pleasure.
_Do you have any expectations for your visit to Norway and Visuelt in May?
We're planning on hitting Oslo hard. Our graphic designer at B&P is from Trondheim and has given us all her Norwegian hot tips. So there will be no sleep at all when we are in Norway.
(Photo: Greta Ilieva)