The work of self-proclaimed “Jellymongers” Bompas & Parr forms the missing link between dessert and performance art.

From a walk-in gin and tonic mist to “occult” jam to sedative trifles made with ether custard, if it sounds ridiculous, improbable or impossible, they’ve probably given it a whirl.

Though they made their name making unusually shaped jellies, the duo’s endless creativity truly comes to the fore in their large scale events: recent happenings include “The Complete History of Food” (a banquet that took guests through 700 years of weird and wonderful cuisine) and a feast at Kenilworth Castle in the UK, for which they crafted 300 desserts inspired by the extravagance of Elizabeth I.

“A lot of time is spent at the pub thinking ‘wouldn’t it be brilliant if…?’,” says Sam Bompas, who launched Bompas & Parr with Harry Parr in 2007.

Read the original blog post here on Nowness.