Feature: Food design
From the synthesised splash of sugary fizz to 3D-printed hamburgers, the future of food goes way beyond the real thing
‘Roundhead’ Sean Perkins explains North’s designs for restaurateur Alan Yau and the St Pancras Hotel
Asked to nominate a favourite item of information design, illustrator Paul Davis had no hesitation in naming the bar menu blackboard at St John restaurant in Clerkenwell, with its ‘nose-to-tail’ philosophy of serving authentic food
With ‘nothing to show and nothing to say’, Ben Stott’s ‘anti-branding’ helped turn the Byron restaurant chain into a multi-million pound brand.
‘Most restaurants are not used to dealing with designers, so I ask lots of questions. It’s being able to talk about colour, texture or architectural details. All I need is one element to latch on to that can make the logo work.’
In post-Franco Spain, a cool Catalan breeze blows through the often humid, overheated world of professional magazine design and art direction