Built to wobble

July 3, 2008

University College London was this week to display a dazzling range of jellies created by world-renowned figures - in architecture, rather than cuisine.

The Architectural Jelly Banquet, to be held on 4 July at the college's Gower Street quad as part of the London Festival of Architecture, was to announce the winner in a competition run by "architectural foodsmiths" Bompas and Parr. The firm's two principals are UCL alumni.

Competition entries, which included offerings from Grimshaw, Rogers Sirk Harbour and Partners, Foster and Partners and SMC Alsop, were judged on innovation, aesthetics and "wobble factor".

The event promised to present all ten finalists in a range of flavours, along with performers in "jelly costumes" dancing to a "wobbling soundtrack".

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