Visitors at this year’s Kew Summer Festival will get the chance to see Bompas & Parr’s edible display and be encouraged to think differently about what they eat and where it is from, including plants and fungi.

The artwork [right/ below], by Tom Sewell, which has been commissioned by Bompas & Parr, is the inspiration for their forthcoming contribution to the Summer Festival.The festival will showcase the edible diversity of the Gardens – from vegetables in the Palm House Parterre, to coffee in the Princess of Wales Conservatory and more obscure examples such as tamarind and the Barbados cherry.

Kew Gardens works extensively to protect nature’s garden and all of its diversity. Bompas and Parr will be drawing inspiration from Kew scientists, as well as delving into the extensive archives.

Sam Bompas says: “Kew’s concern with the world’s plant life directly provides us with our raw materials of creativity. Our design process always starts with a raw ingredient – be it fruit, alcohol, chocolate, coffee. Trace any ingredient back far enough and you get to plants.
“Over the last few years we’ve been on a culinary odyssey, charting strange and unusual fruits and plants… Kew’s journey tracking down rare plants and looking at how they can be cultivated and usefully employed fully eclipses ours however – it’s been in progress for a mighty 250 years.”

Bompas & Parr sounded out five years ago in London, bringing jelly back in fashion. Sam says: “People had forgotten the glory days of British Culinary innovation when jelly was the height of food and fashion. By applying architectural techniques we were able to persuade people to look again at what was on the end of their forks all along.”

Kew’s edible plants festival runs from May 25 to November 3 2013