Tag Archives: food design

Blanch and Shock at the illy pop up gallery

I met Blanch and Shock as they were packing up their workshop at the illy gallery when I visited. They made some of their liquid nitrogen frozen goodies just for me though.

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Arabeschi di Latte at the Studio Toogood new collection launch party

So, being a student looking for chances to make good contacts, I took the opportunity to help Arabeschi di Latte cater for Studio Toogood at their exclusive party. I knew next to nothing about the event when I agreed to participate, and having been at it, I still don’t know that much about it apart from the food side. I recognised a few faces but couldn’t place them, including someone who said he was a journalist… I invited lots of them to the Designersblock private view on Wednesday, perhaps I’ll find out who they are then.

The theme for the party was iridescence, which happens to be one of my favourite words. The food was almost iridescent. Here’s the menu:

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The Hybrid Food Supper

Following The Hybrid Jam Session, The Hybrid Food Supper was a celebration of refugees’ influence on our culture. Arabeschi di Latte designed the food (I think I counted as a temporary member of Arabeschi). The biggest design decision was how to serve the walton pie: with a slice cut? drizzled with something? We based our decisions on making sure the pie looked welcoming and not contrived.

So Far, The Future had a film installed. Someone had designed a table for the event, and a Swiss duo designed some napkins and aprons that were green and unusually round. A silent auction for these designs and the wine was held.

The starters were on plinths, with an art-you-can-eat vibe. Most people didn’t realise you were allowed to eat it, which was something that must be considered. A chef from Ottolenghi did the actual cooking, and he taught me a bit about food presentation – between each cut of the giant scotch eggs he had me wiping the knife. We put seeni sambol, a Sri Lankan dip, on top of the scotch eggs to make a hybrid dish.

The dessert was rice pudding with saffron. We also served baobab gin and tonic, and an elderflower and vodka drink.

People from the Design Council and Design Museum attended amongst other important design figures. The feedback was very positive, which was particularly rewarding after a day of frantic organisation of other people and putting most of it together last minute.

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The Hybrid Jam Session

A while ago I emailed Francesca Sarti from Arabeschi di Latte asking if I could be involved in any of her upcoming projects… and wonderfully she said yes. For Refugee Week in London, Haptic Thought was curating an exhibition and events that aimed to demonstrate the value of refugees’ inputs on culture in London; more specifically, how our cuisine is affected. Francesca was asked to design the food.

This event was called The Hybrid Jam Session. We put on a jam-making workshop for kids, using a variety of fruit, but also baobab powder which comes from the tree of life. It was held in the So Far, The Future gallery space just off Lamb’s Conduit Street, near Russell Square.

Initially the workshop was going to be for refugee children but it didn’t quite work out that way; in the end, we recruited kids from the local park. It was a lovely sunny day so there were plenty of people about, and I think the families that came had a great time at our session.

We enjoyed the fruits of our efforts (pun intended!) with scones and tea.


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