Bompas & Parr launch ‘DEVOUR – the exhibition you can eat ’

Experimental food duo, Bompas & Parr have created an edible exhibition, inviting food-lovers to embark on a journey of exceptional taste discoveries.

To mark the 20th anniversary of Tesco Finest, the supermarket today announces the launch of ‘DEVOUR – the exhibition you can eat ’, an immersive exhibition curated with Bompas & Parr, fusing the worlds of food, art, design and theatre to create an exploration behind its products and an adventure for all the senses.

Launching to the public on Thursday 11th October, Devour will allow food lovers to travel through six
different experiences that take the concept of a tasting menu to a new, fully sensorial and interactive level, bringing to life the lengths Tesco Finest goes to to ensure the best quality food and drink.
Guests will enjoy a welcome aperitif, as they step inside the Tesco Finest Vintage Grand Cru Champagne bottle and are greeted by all things effervescent for an unforgettable bubble catching experience, which brings to life the 250 million bubbles inside every bottle. Drinkers will be able to catch floating edible champagne bubbles in their mouths before enjoying a refreshing glass of bubbly.

From venturing down a Himalayan salt mine to embarking on a foraging expedition to play a wild mushroom symphony and seeing the unimaginable come to life with an edible rainbow, the multi- sensory taste journey will take diners through a whole meal, from aperitifs to starters through to main and dessert.

Guests will also be able to take away their own ‘sensory selfie’ – a visual depiction of the tastes they respond most strongly to. An electroencephalography (EEG) headset worn throughout the journey will analyse food fans’ reactions to different tastes and record electrical brain waves as they eat their way through the exhibition, delivering a personal profile of their responses to the food and drink.

Sam Bompas from Bompas & Parr comments,

“We see food as so much more than just something to keep us going – it’s a realm of the arts and it plays a huge role in people’s lives. We’re obsessed with creating new ways for people to enjoy food and are delighted, in particular, to be unveiling our edible bubbles which we’ve experimented non-stop to perfect for this event using the Tesco Finest Vintage Grand Cru Champagne. Tesco Finest goes to such lengths to find and create the best food and drink and what better way to tell those stories than to allow food-lovers to experience it for themselves.”

Designed to engage all the senses, the edible exhibition will be curated with the help of renowned food
alchemists Bompas & Parr and will be open at Kachette in Shoreditch for just three days from 11th October. Tickets will be free, though should be booked in advance to secure a place, and will be available from 27th September at the following link:

About Mark Westall

Mark Westall is the Founder and Editor of FAD magazine Founder and co-publisher Art of Conversation and founder of the platform @worldoffad