Describe what you do in 3 words.

Food, Art, Mayhem.

If you both had never played a classical instrument and played in the orchestra together, Do you think you would still have ended up being friends?

Harry and I are a bit psychic. It’s quite scary how synced we are these days. Most of the time we wear the same clothes even though we get dressed a mile apart. It’s creepy.

Who and where do you get your inspirations from?

We spend a lot of time in a pub the Lord Clyde, and have wild ideas just like anyone else. The difference is we are geeky enough to spend the next six months making them happen. Have a go a put more –ing in your life too.

You said once the future for Bompas and Parr will be in space food. Have you explored that any further?

We’ve been focusing on space booze, but Branson and Virgin haven’t returned our calls yet, there have been a few. When those space tourists get up there they’ll need something to relax with and alcohol’s the universal drug. And apparently astronomers scanning our galaxy with powerful radiowaves, have discovered vast clouds of interstellar alcohol. Ethanol, methanol and vinyl ethanol have been found in the Milky Way in formations such as Sagittarius B2N and W3(OH) measuring billions of kilometers across. It makes you wonder.

Would you call yourselves 21st Century jelly version of Willy Wonka?

We tried until Nestlé sent a cease and desist letter. They own the rights to Wonka.

Do you believe being a chef is the same as being an artist?

Not at all. Happily we live in an age where you can rip between professions and do them all at the same time. All information and expertise is an iPhone and some hard graft away, so you shouldn’t feel the need to stick to one discipline.

Is a 4-dimensional jelly feasibly possible?

You’ve struck on an important point. Unlike most food, jelly has what Tracey Emin terms the ‘wobble factor’. Not only are the best jellies representational, but their quivering means that a still photograph of a jelly never quite captures the magic. You need the time element, the fourth dimension to bring it to life. I like your questions!

Tell us more about your new book "Cocktails with Bompas and Parr." does it include any jelly concoctions?

If you want jelly reach for “Jelly with Bompas & Parr”. The story playing out in cocktails is a lot darker. The book includes terrifying ether cocktails, alcoholic drinks for kids (with historic precedent), the best booze moments from the dawn of time and DIY Buckfast. There are some pretty decent punches and simple cocktails in there too.

What would be your dream collaboration, if you could work with any chef, designer, mixologist or architect. what would you create?

The thing we are most interested in is getting access to interesting spaces. Every space has a solution to make it great. It was enormously satisfying to flood the roof of Selfridges for the Truvia Voyage of Discovery, and was the ultimate project for the space. So it’s not so much people, than places we’d like to work with.

The places we most want to create an installation in are the Tate Modern Turbine Hall, Chislehurst Caves, the mysterious Masonic Temple at Andaz Hotel and the Shard.

How important do you think visual dynamics are to the experimentation and taste of food? Do you think in the future 'fun food' could become part of the norm?

The first bite is with the eye, so visual dynamics are incredibly important. No one, save for flagellant vegans want to eat brown goop.

We’re doing a fair bit of work on the future of food at the moment for KitchenAid, and it’s hugely interesting. We’re currently working on a project that studies the food of science fiction before making it a reality. It’s extraordinary how prescient the work of Burgess, Clarke and Adams is even when poking fun at the future.

You guys are one of the judges of Young British Foodie Awards. what can we expect from the project?

The Young British Foodies Awards is an awesome opportunity for people to prove themselves in the food and drink world, earning true glory and hard cash. We’re judging the experiential category alongside Alexa Perrin and are expecting to see wild, wonderful and enchanting ideas, that provoke people to think about what’s on the end on their spoon. All you need to do is enter a 150 work recipe or cracking idea. If you win you’ll be pedestalled in glory and bag £1000 towards your enterprise.

* To enter visit www.the-ybfs.com

What do you like to do in your free time?

Rock climbing. We’re practising to build the largest chocolate climbing wall in the world, though there’s not too much competition just yet.

Where would you like to see yourselves and jellymongers?

We obsess about whole cow cookery. One of our all time idols and inventors of gas cookery Alexis Soyer’s party tricks, was to arrive in town and buy the biggest cow he could find. He would then proceed to cook it whole using his innovative gas cookery technique. We’d love to be able to do this.

tell us 3 things you cannot live without.

Chop saw, gaffer tape, Hendrick’s Gin. All are pressed into daily service and give us unfettered pleasure.

Who are your IDOLs?

PT Barnum, Alexis Soyer, Ivan Day, John Soane and Walt Disney! All true champions.

Interview: Bianca Spada