Harry Parr's guest appearances

Harry Parr

Business of Architecture UK Podcast

The Ideas Lab Podcast

David Krantz

Katie Crepeau

Rory Sutherland

Mike Michalowicz

Kim Kardashian

Mark Walsh

Adam Scott

Dan Barker

Angela Saini

Yaro Starak

Jon Buchan

Tim Burgess

Aja George

Dan Pink

Emma Johnson

OwlTail

Sam Bompas

When I first met Sam Bombas and Harry Parr over a decade ago, they were just a couple of young guys doing some wacky things with food, including creating breathable cocktails and designer jellies. I thought what they were doing was so interesting and so playful, that I featured them in my first book Screw Worl Let's Play, which was published in 2010. When I checked in with Sam and Harry at the beginning of the year to find out how they were doing, as I set about writing a new version of that book now called F**k Work, Let's Play and published by Pearson imminently, I discovered that they built what were fun experiments with food into an international flavour studio that has worked with some of the biggest brands in the world. If you've ever had a crazy idea that you thought was just too out there, perhaps to make it real. Listen to this interview and get inspired and make your crazy ideas into a real business.  Best Wishes, John   For full links and notes please visit:  https://theideaslab.org/bompasandparr-flavourstudio  ______________ Music provided by Argofox: TheDiabolicalWaffle – My Wish https://youtu.be/sRWEMjYR6e4

When I first met Sam Bombas and Harry Parr over a decade ago, they were just a couple of young guys doing some wacky things with food, including creating breathable cocktails and designer jellies. I thought what they were doing was so interesting and so playful, that I featured them in my first book Screw Worl Let's Play, which was published in 2010. When I checked in with Sam and Harry at the beginning of the year to find out how they were doing, as I set about writing a new version of that book now called F**k Work, Let's Play and published by Pearson imminently, I discovered that they built what were fun experiments with food into an international flavour studio that has worked with some of the biggest brands in the world. If you've ever had a crazy idea that you thought was just too out there, perhaps to make it real. Listen to this interview and get inspired and make your crazy ideas into a real business. Best Wishes, John For full links and notes please visit:  <a href="https://theideaslab.org/bompasandparr-flavourstudio" rel="nofollow" target="_blank">https://theideaslab.org/bompasandparr-flavourstudio</a> ______________ Music provided by Argofox: TheDiabolicalWaffle – My Wish <a href="https://youtu.be/sRWEMjYR6e4" rel="nofollow" target="_blank">https://youtu.be/sRWEMjYR6e4</a>

How Sam Bompas & Harry Parr turned their crazy experiments with food into a pioneering international business #77

This week I’m speaking with Harry Parr co-founder of Bompas and Parr. Starting from an architectural diploma project at university, Harry has gone from making 3D printed Jelly Moulds to a large London based multi sensory design experience agency that has invented its own genre of design and architecture. Harry’s story is fascinating, his background is in architecture and their company can be seen to resemble an architectural practice however their clients include luxury food and drink brands, museums, fragrances and more. Instead of buildings their creations include bespoke installations made from food, jelly, whiskey and a vast array of gustatory, olfactory and haptic delights. This episode is filled with entrepreneurial gusto and offers some great possibilities for what is possible for architects wanting to break the (jelly) mould. In this episode you will discover: - Keys to a successful business partnership that many architects miss - How to make your projects news worthy - How to cultivate repeat business http://bompasandparr.com/

This week I’m speaking with Harry Parr co-founder of Bompas and Parr. Starting from an architectural diploma project at university, Harry has gone from making 3D printed Jelly Moulds to a large London based multi sensory design experience agency that has invented its own genre of design and architecture. Harry’s story is fascinating, his background is in architecture and their company can be seen to resemble an architectural practice however their clients include luxury food and drink brands, museums, fragrances and more. Instead of buildings their creations include bespoke installations made from food, jelly, whiskey and a vast array of gustatory, olfactory and haptic delights. This episode is filled with entrepreneurial gusto and offers some great possibilities for what is possible for architects wanting to break the (jelly) mould. In this episode you will discover: - Keys to a successful business partnership that many architects miss - How to make your projects news worthy - How to cultivate repeat business <a href="http://bompasandparr.com/" rel="nofollow" target="_blank">http://bompasandparr.com/</a>

015 From Jelly Making to Experience Design with Harry Parr 