The East End Hub of Design - London Design Festival 2012

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Dessert @Scrap Lab Dinner by Linda Monique - To top off the night, guests will be treated to a dessert club sandwich accompanied with doughnut fries, fried dessert egg, ketchup & curd mayo, sumptuously presented in the Hotel's glorious 1901 Restaurant.

Dessert @Scrap Lab Dinner by Linda Monique - To top off the night, guests will be treated to a dessert club sandwich accompanied with doughnut fries, fried dessert egg, ketchup & curd mayo, sumptuously presented in the Hotel's glorious 1901 Restaurant.

Scrap Lab main course by Linda Monique in the Masonic Temple. A sacrificial food scape of ribs, bones and decadently marinated & roasted off cuts.

Scrap Lab main course by Linda Monique in the Masonic Temple. A sacrificial food scape of ribs, bones and decadently marinated & roasted off cuts.

Scrap Lab main course by Linda Monique in the Masonic Temple. A sacrificial food scape of ribs, bones and decadently marinated & roasted off cuts.

Scrap Lab main course by Linda Monique in the Masonic Temple. A sacrificial food scape of ribs, bones and decadently marinated & roasted off cuts.

Scrap Lab main course by Linda Monique in the Masonic Temple. A sacrificial food scape of ribs, bones and decadently marinated & roasted off cuts.

Scrap Lab main course by Linda Monique in the Masonic Temple. A sacrificial food scape of ribs, bones and decadently marinated & roasted off cuts.

Welcome to London Design Festival 2012! We are hugely privileged to be hosting ‘Prism Cabinet’ for Veuve Clicquot and Andaz, designed by Studio Swine and Keiichi Matsuda. ‘Prism Cabinet’ is an satellite installation of ‘Prism’ showed at the V museum. Come and discover an alternative view of London...

Welcome to London Design Festival 2012! We are hugely privileged to be hosting ‘Prism Cabinet’ for Veuve Clicquot and Andaz, designed by Studio Swine and Keiichi Matsuda. ‘Prism Cabinet’ is an satellite installation of ‘Prism’ showed at the V museum. Come and discover an alternative view of London...

This week we’ve had the huge pleasure of hosting Marcel Wanders who is not just a great designer but also behind the design of Andaz Amsterdam which is soon to be open!

This week we’ve had the huge pleasure of hosting Marcel Wanders who is not just a great designer but also behind the design of Andaz Amsterdam which is soon to be open!

We carry on celebrating design by hosting “Eggcentric Tree” by Linda Monique this week in 1901 Wine Bar. The installation, a scrap wood tree house features 1440 sprouting breakfast eggs which is 1% of the total amount of eggs we use at the hotel throughout the year.

We carry on celebrating design by hosting “Eggcentric Tree” by Linda Monique this week in 1901 Wine Bar. The installation, a scrap wood tree house features 1440 sprouting breakfast eggs which is 1% of the total amount of eggs we use at the hotel throughout the year.

Scrap Lab starter, sea bass cheeks, by Linda Monique in Catch kitchen

Scrap Lab starter, sea bass cheeks, by Linda Monique in Catch kitchen

Welcome to London Design Festival 2012! We are hugely privileged to be hosting ‘Prism Cabinet’ for Veuve Clicquot and Andaz, designed by Studio Swine and Keiichi Matsuda. ‘Prism Cabinet’ is an satellite installation of ‘Prism’ showed at the V museum. Come and discover an alternative view of London...

Welcome to London Design Festival 2012! We are hugely privileged to be hosting ‘Prism Cabinet’ for Veuve Clicquot and Andaz, designed by Studio Swine and Keiichi Matsuda. ‘Prism Cabinet’ is an satellite installation of ‘Prism’ showed at the V museum. Come and discover an alternative view of London...

Prism Cabinet satelite installation in the Andaz lounge designed by Studio Swine and Keiichi Matsuda for Veuve Clicquot and Andaz Liverpool Street, as part of the London Design Festival.

Prism Cabinet satelite installation in the Andaz lounge designed by Studio Swine and Keiichi Matsuda for Veuve Clicquot and Andaz Liverpool Street, as part of the London Design Festival.


Περισσότερες ιδέες
Dessert Club sandwich (Summer) Citrus sponge 'bread' Lemon marshmallow 'fried egg' doughnut 'fries' raspberry 'ketchup' White chocolate 'mayonnaise'  Blueberry and Prosecco curd Raspberry jelly Fresh strawberries and mint

Dessert Club sandwich (Summer) Citrus sponge 'bread' Lemon marshmallow 'fried egg' doughnut 'fries' raspberry 'ketchup' White chocolate 'mayonnaise' Blueberry and Prosecco curd Raspberry jelly Fresh strawberries and mint

We carry on celebrating design by hosting “Eggcentric Tree” by Linda Monique this week in 1901 Wine Bar. The installation, a scrap wood tree house features 1440 sprouting breakfast eggs which is 1% of the total amount of eggs we use at the hotel throughout the year.

We carry on celebrating design by hosting “Eggcentric Tree” by Linda Monique this week in 1901 Wine Bar. The installation, a scrap wood tree house features 1440 sprouting breakfast eggs which is 1% of the total amount of eggs we use at the hotel throughout the year.

Scrap Lab by Linda Monique at Andaz Liverpool Streetarchitecture, fashion, art

Scrap Lab by Linda Monique at Andaz Liverpool Streetarchitecture, fashion, art

Scrap Lab Dinner by Linda Monique - Complimentary edible scrap-lab product range designed by Linda Monique.  Guests will be treated to revamped by-products from the Hotel’s five restaurants; seaweed nori crisps and pumpkin skin ginger chilli crisps, ampules of Pimms and breakfast orange champagne syrup and jars of darjeeling tea infused marmalade.

Scrap Lab Dinner by Linda Monique - Complimentary edible scrap-lab product range designed by Linda Monique. Guests will be treated to revamped by-products from the Hotel’s five restaurants; seaweed nori crisps and pumpkin skin ginger chilli crisps, ampules of Pimms and breakfast orange champagne syrup and jars of darjeeling tea infused marmalade.

Linda Monique Cooking on Goodmorning Poland

Linda Monique Cooking on Goodmorning Poland

dessert club sandwich, featuring doughnut fries, a lemon meringue fried egg and raspberry coulis ketchup and white chocolate mayo

dessert club sandwich, featuring doughnut fries, a lemon meringue fried egg and raspberry coulis ketchup and white chocolate mayo

Food designer Emilie de Griottes developed dessert tarts to match specific pantone color swatches for French culinary magazine Fricote.    Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/03/kobayashi-grilled-ceese-record.html#ixzz1oviQk6b9

Food designer Emilie de Griottes developed dessert tarts to match specific pantone color swatches for French culinary magazine Fricote. Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/03/kobayashi-grilled-ceese-record.html#ixzz1oviQk6b9

Candy Coated

Candy Coated

Everything included: A rainbow burger, entirely edible aside from the purple lettuce, is seen as one of New York photographer Henry Hargreaves's artistic creations in Brooklyn

The amazing multi-coloured food that allows its diner to taste the rainbow

Everything included: A rainbow burger, entirely edible aside from the purple lettuce, is seen as one of New York photographer Henry Hargreaves's artistic creations in Brooklyn

milan food design at Barbara Ghella House

milan food design at Barbara Ghella House

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