You know how good you feel when you have just tidied your workspace, and how much more organized and productive you seem to be. Do great surroundings affect other areas of life as well? For example, if school meals were served in well-designed and good-looking spaces - could this encourage healthy eating and improve the well-being of students?
That was the theory behind a pilot project of The School Food Trust, a government body in the UK chaired by Michelin-starred chef, writer and entrepreneur, Prue Leith. The Trust aims to improve the quality of school food and to promote the health of children and young people.
The Trust has been working with students to gain an understanding of the importance of the lunchtime environment. The goal is to create new school dining environments across the UK.
A pilot project - The Applemore College Canteen (or ACC as it has been rebranded) - was recently completed at Applemore Technology College in Southampton, where on a tight budget of £55K, the once-dull and lifeless dining hall was transformed into a buzzing eatery and hang-out space, extremely popular among the students.
Designed by renowned architects SHH, the 4,000-square-foot interior now has a relaxed cafeteria feel with areas zoned for eating and for casual hanging-out. The ACC’s innovative features include hanging graphic panels which help absorb noise, and an industrial feel and striped motif inspired by Manchester's popular Hacienda club.
“This pilot project proves that well-designed and suitably equipped kitchens and dining areas are solid investments for the future and contribute significantly to the whole school approach to healthy lifestyles and to the overall success of the school,”says Barbara Roberts, Delivery Manager at The Trust.
Clearly, you don’t have to be a trendy bar, a boutique hotel or the pop-up store of the moment, to create positive buzz. This project shows that with some well thought-out ideas and innovative planning, even the dullest of spaces can be transformed. And at reasonable cost. - Brendan McKnight
Weï¿½re constantly in awe of the incredible ideas coming out of the world of retail and hospitality interior design. Over the last few years we've seen an influx of creative new minds enter the field who are redefining the concept and making their own rules. The latest inspiring example of innovative interior commercial design is the new Maedaya Grill & Sake bar in Melbourne, created by local design firm, Architects Eat. The sushi restaurant's interior, mostly 'bound' by ropes, demonstrates the possibility of using ordinary recyclable material for hospitality projects without compromising sophistication.
The rope idea originated from the classic design of sake bottles, which are traditionally secured with ropes. The principal materials for this project are Manila ropes, timber and concrete, all reflecting natural elements such as vegetation and earth.
EAT took a different path with the first-floor function room, which is in stark contrast with the ground-floor 'rope' room. Here they have created a modern, minimalist space with white-washed walls, Japanese black-stained timber flooring, simple timber benches and raw stainless steel canopies. By Lisa Evans.
Rumor has it that Bangalore Express, opened a few months ago across Waterloo Station in London, is the first of many to come. Both menu and decor of this modern, Indian fresh-food place have received mixed reviews, but we like the inventiveness of the “scaffolding” used to build the booths and the upper level. Some have called it a recipe for disaster and other thought it looked like bunk beds. Both may be true as you do need to climb step ladders to reach the second level and much of the exposed structure is, indeed, made of FastClamp, a construction-site scaffolding system.
The interior colour scheme is organic in muted greens and browns. We love the peacefulness this creates. Bangalore Express is the newest venture of proprietors Charles Hill and head chef Yogesh Datta who also run the Painted Heron in Chelsea. By Tuija Seipell
Negro de Anglona is a stylish restaurant in Madrid created in a converted 17th century Spanish palace, Palacio de Anglona, by architecture and interior design virtuoso, Luis Galliusi. Known for his ability to combine unexpected elements and to create elegant spaces, Galliusi has designed houses, stores, hotels, restaurants, offices and clinics in Madrid, Paris, Cairo, Mexico, Morocco, Indonesia and Miami. His client list includes Manolo Blahnik, Chanel and Phillippe Starck. In the seven rooms of Negro de Anglona, Galliusi has shown his usual flair. He has combined a strong, black-and-white color palette - including enormous black-and-white, back-lit images of castles - with ornate floor-to-ceiling drapery and other, strong decorative elements. The task of overseeing the predominantly Mediterranean menu has been trusted to the 24-year-old chef, Aitor Garcia Cerro. By Tuija Seipell
If decidedly unfashionable cuckoo clocks, Tyrolean kitsch and yodeling form your memories of Austria, update your impressions next time you are in Innsbruck. It is hard to not look up in Innsbruck, the provincial capital of Tyrol, with the Nordkette Mountains hulking all around. But focus a bit lower and zero in on the new Town Hall. The Dominique Perrault-designed building is on the Old Town’s (Altstadt) main artery, the 17th century Maria-Theresien Strasse.
Go up to the rooftop Lichtblick Cafe (also by Perrault) and marvel at the magnificent 360-degree views. The place is fashionable, sleek and definitely void of Alpen-kitsch. The walls are floor-to-ceiling glass and the roof is a translucent membrane allowing daylight through. At night, the entire cafe looks like a large glowing lighting fixture in the sky.
The 54-year-old Perrault is highly regarded for his ability to allow landscapes to be transformed but not interfered by his buildings. His notable upcoming projects include the EWHA Women’s University in Seoul, Korea (2008), the new Mariinski Theatre in St. Petersburg, Russia (2009), and the Olympic Tennis Centre in Madrid, Spain (2009). By Tuija Seipell.