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.