Sam Bompas and Harry Parr have been called “the most fashionable figures on London’s food scene right now”.
The self-titled jellymongers invented a walk-in cloud of breathable gin and tonic, created a jelly banquet for 2,000 people, flooded a building with four tonnes of cognac punch that visitors then boated across before drinking and have made the humble jelly a substance of subtlety and wonder.
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