HOT CHOCOLATE: Vivienne Westwood has designed chocolate eggs for Fortnum & Mason, Prada has its new Candy fragrance and Louis Vuitton pictured its spring ad campaign in an ice cream parlor, but the London-based foodsmith Bompas & Parr is taking sugar highs to new heights. The company is putting the finishing touches on a 32-foot climbing wall at the U.K. theme park Alton Towers Resort. Acrophobic Peter Andre will be on hand for the opening ceremonies.

Designed to look like a Rocky biscuit bar, “Mt. Rocky” has a cascading four-ton liquid chocolate waterfall flowing at a rate of 18,492 gallons an hour, a chocolate grotto and scratch-n-sniff chocolate-scented seating areas. Bompas & Parr worked closely with food technologists, engineers, a rollercoaster designer, sound artists, fashion designers and a team of the UK’s top climbing instructors, said co-founder Sam Bompas.

Noting there is no risk of cross-contamination with the chocolate, which is UV irradiated, he said, “There is certainly a risk of climbers getting chocolatey.”

Bompas & Parr will present another project of a decidedly smaller scale in the next month or so. Bompas and his partner Harry Parr have teamed up with Savile Row tailors Norton & Sons to create a signature bow tie collection that will be sold exclusively at Selfridges. Each tie will have a jelly motif and will be sold with a jelly mold. Last summer Bompas and Parr were the masterminds behind design of the rowboat-laden green lake that Selfridges opened on its roof. Having designed jellies for Mulberry and monochromatic cocktails to play up Tatanaka’s black and white runway show set design, the experimental duo are familiar with London’s fashionable crowds.

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