Sam Bompas and Harry Parr, who work as Bompas and Parr, have partnered with Splendid Hospitality Group on what is claimed to be the first-ever Vegan Suite. This is at Hilton Bankside hotel in London. Book the Suite and you will find:
– check-in desk is plant-based, as are keycards, and seating of pineapple cellulose that looks like leather (this is called Piñatex, and it is also used for the suite’s seating, cushions and headboard)
– the suite’s floor is renewable bamboo, Moso Bamboo, with rugs of organic cotton
– bedding options include anti-bacterial, non-allergenic, sourced of course environmentally
– toiletries are PROJA ginseng and all packaging is recycled
– the room service menu offers all vegan (how about scrambled Quorn for breakfast, and cauliflower steak with five-bean dhal for dinner?)
– cleaning supplies, for maids, include Method’s non-toxic range.
Sam Bompas and Harry Parr, incidentally, work with Coca-Cola, Johnnie Walker, Mercedes, Vodafone, and LVMH plus The Barbican in London, San Francisco Museum of Modern Art and The Garage Museum of Contemporary Art, Moscow. They founded Bompas and Parr in 2007, initially creating ‘art’ from edible jellies. And now, one might ask, do they see a future in working with luxury hotels?
first came to prominence through their expertise in jelly-making, but the business rapidly grew into a fully fledged creative studio offering food and drink design, brand consultancy and immersive experiences across a diverse number of industries.
