After a long collaboration with the Royal Academy and Architecture Programme curator Owen Hopkins, we presented our Hackney Kitchen project in May. At this public event that we organised around the themes of ‘food and housing’, we invited three excellent guests, to discuss the combined challenges concerned in our work. Dan Hill, Professor Tim Lang and Carolyn Steel shared their insights.
Royal Academy, London Urban Jigsaw Exhibition
The Royal Academy invited architects to propose speculative ideas for the use of London’s brownfield sites in this thematic exhibition. Along with three British practices, such as Stirling prize winner Maccreanor Lavington and almanac, we presented our vision for an alternative 21st century food-infrastructure operating along London’s Overground network. More information
RA: Urban Jigsaw Exhibition HACKNEY KITCHEN
Rethinking the role of the domestic kitchen for 21st century urban conditions of demographics, economic and social relations, advancing IoT technologies, resource efficiency and growing environmental concerns. A new typology, the food palace combines a range of food related functions from storage to waste management.
We’re analysing a number of development and use scenarios for an existing pair of adjoining commercial-residential properties in Central Dublin. Among these are co-living and live-work schemes - with shared food spaces to meet current zoning regulations. On the ground level this could mean shared facilities between a commercial business and the residents. We are currently developing the planning application.
HOB HUB, London
An experimental pop-up communal kitchen facility, which combines physical space with a virtual platform. Here, users get to shop, cook, eat and share food . Fostering both community and collaborative convenience.
EASA 2017 Fredericia, Denmark
Design and organisation of the food supply chain for the EASA summer school in Fredericia.
There is a fascinating, complex system behind feeding 500 people at a festival. So rather than letting this happen invisibly, at EASA 2017 we will challenge how we relate to the effort, mechanisms, products and the people behind the daily meals. The food supply and kitchen will be put centre stage, directly involving the EASA participants, local community and resources, throughout all stages from supply to waste. During the event, our kitchen will act as a direct physical and social tie between EASA and the locals, to be adapted to everyday local life after the summer festival.