Foodie scientists Bompas & Parr have always dreamed of opening the world’s most amazing jelly shop, so to celebrate the studio’s 9th birthday in June we are making this dream a reality with a gourmet jelly pop-up in the Harrods Food Halls.

The Jelly Parlour will offer jaw-dropping jellies in the shape of our world-famous Harrods home, along with individual and sharing jellies in a range of gourmet flavours, from Champagne and Summer Fruits to tropical Tangerine, Lemon, Yuzu and Passion Fruit.
Bompas & Parr is even offering Harrods customers the opportunity to have their own houses made into jelly moulds.

Stemming from the imaginations of intrepid foodies Sam Bompas and Harry Parr, the creative company is renowned for dreaming up inventive installations and foodie experiences. Their ultimate jelly cookbook, Jelly With Bompas & Parr, will be available to buy in-store. We caught up with Harry Parr to talk steamships, Victoriana, and all things wobbly…

You are renowned for revolutionising everyone’s favourite childhood dessert. How did your love affair with jelly start?
I once hosted a dinner party where I had spent hours making an elaborate curry. Much to my dismay the fresh fruit jelly that I made got all the attention, and it wasn’t long before Sam and I had hatched a plan to bring Victorian fresh-fruit jelly back into vogue.

What is the most impressive creation in Bompas & Parr’s portfolio to date?
In 2012 we successfully set Isambard Kingdom Brunel’s steamship, the SS Great Britain, in a vast lime green jelly measuring 55,000 litres. The jelly was the length of two Olympic swimming pools, not something to be repeated in a hurry.

Your team is renowned for daring, experimental flavours. If anything was possible, what would be your dream jelly ingredients?
We’ve made jellies that taste like you’re eating a battery and ones that mean you can eat a whole lemon without flinching, but we’d love to be able to get hold of some of the more rare and exotic fruit that you find in South America such as the aguaje and the cupuaçu.

The pop-up showcases jellies in the shape of our very own Harrods Brompton Road building. What else is on the dream construction list?
Working with Harrods has kick-started our long term ambition of trying to recreate the famous Victorian copper jelly moulds of the past. Sadly many of them have been lost in the midst of time, and the only references that remain are in contemporary catalogue pages. We’re trying to put that right but it’s going to take a long time!

What excites you most about the Harrods Jelly Parlour?
We’ve always dreamed of opening a jelly store, where people can spontaneously enjoy our jelly creations, so to open a counter in Harrods is mindboggling. Harrods Food Halls sit at the apex of the grocery world and to be a part of it is making us flex our culinary muscles.

The jelly range is completed using original historic mould designs 3D-scanned from the collections of the National Trust property, Castle Drogo. The National Trust is currently fundraising for £13 million to make the Castle watertight. Along with a donation from Bompas & Parr, Harrods will donate 10p from every jelly sold towards the fundraising project.

Join us at the Bompas + Parr Jelly Parlour in-store from Wednesday 29th June until the end of July in the Harrods Food Halls on the Ground Floor.

Shop our favourite sweet treats below.