Now, jam made from Diana’s hair
A jam made from Princess Diana's hair was sold out within days for five pounds (about $7) a pot.
Makers Bompas and Parr created the preserve for a surrealist exhibition at London's Barbican. The controversial conserve uses a "speck" of her hair purchased from a US dealer on eBay, the Daily Express reported on its website Sunday.
The jam could soon hit supermarket shelves after top retailers showed an interest in stocking it.
Sam Bompas, who founded the quirky catering company with school friend Henry Parr three years ago, said: "It started out as jam as art, taking something very mundane and turning it into something fun which tastes good.
"The milk jam takes a speck of Princess Diana's hair and infuses it in gin before it is turned into jam with milk and sugar. We got the hair off eBay. There's a chap in the States who buys up celebrity hair, then cuts it up into small pieces and sells it on. At the moment we are only selling it through the Barbican but I am speaking to a couple of really big retailers.
"The idea behind it was to give people a little bit more than the pot of jam they normally have at the breakfast table. We chose Princess Diana because she has a real resonance. She's one of those interesting, vivacious figures in contemporary culture like Kennedy. She's also very universal. Some people might view it as a bit sick but that's the point of it, in a way.
"Hopefully it's provocative enough for people to ask themselves what they are actually putting in their mouths."
However, Joan Berry, a member of the Diana Circle, which honours the Princess's memory, questioned why anyone would buy such a "sick" product.
She said: "These guys are obviously just trying to make money out of Diana's name. It's ridiculous. What would William and Harry think?"
The "Occult Jam" range also includes an absinthe-and-pineapple flavour, infused with sand from the Great Pyramid, and a plum-and-oak version made with wood from Nelson's Victory. They were specially created for the Barbican's The Surreal House summer exhibition.
It is not the first time Bompas & Parr have raised eyebrows with their culinary creations. They are most famous for their jellies, having achieved architectural feats with moulds shaped like St Paul's Cathedral and other London landmarks.
Last year they flooded a London building with four tonnes of punch, enough for 25,000 people, and created a breathable cocktail by filling a room with a mist of vaporised gin and tonic.