Kill It Eat It

An event inviting the public to consider the much-overlooked path that food takes to their plate - London, April 2017

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Kill It Eat It - London, April 2017

Bompas & Parr launched an experiential dining event that invited the public to consider the much-overlooked path that food takes to their plate. Specifically, it required participants to directly kill their dinner before they tucked into it.

The ritual allowed guests to take a close look at crabs, appreciating their provenance and their role within the ocean food chain amid the context of the lengths we go to in order to source and prepare beautiful and tasty food. Then, each person was schooled in the biologically most efficient and humane method of killing their crab, before directly ending its life, cooking it and de-shelling it.

Taking place in the B&P studios and kithens, with Bompas & Parr’s chef in charge, the focus of Kill It, Eat It was focused on drawing attention to a culinary area that is typically veiled with mystery, with most consumers inured to the reality of what raising, culling and preparing animals to eat actually entails.

Each guest’s cooked crab were finally dressed by Bompas & Parr's kitchen team and presented back to the group as part of a meal, accompanied with cocktails. 

Harry Parr, partner of Bompas & Parr, said: “We trialled Kill It, Eat It during our studio’s Christmas party and it sparked an idea about creating a thought-provoking series of events that de-mystified our carnivorous culture in the most visceral way. The resulting workshops explore the reality of our voracious appetite for all kinds of food, assess issues of sustainability and of course celebrate the food sources themselves, all the while asking the question, if you want to eat animals, shouldn’t you be prepared to kill them yourself?”

Photography by Bompas & Parr.