Issue 87


Space for stories
Rick Poynor
Visual Editions’ box of literary maps challenges authors to think differently about the structures that link words and images. Critique by Rick Poynor
Editorial Eye 87
Editorial, John L. Walters, the editor
What do we think about when we look at design for food and drink? This…


Reputations: Louise Fili
Liz Danzico
‘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.’
Burger, fries, no logo
John L. Walters
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.
Natural fantasy
Anna Kealey
Anna Kealey on the myth-making powers of food packaging design
Design that disappears: the blackboard at St John
Paul Davis
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
Luxury of less is more
John L. Walters
‘Roundhead’ Sean Perkins explains North’s designs for restaurateur Alan Yau and the St Pancras Hotel
Glazed and confused
Tom Harrad
From the synthesised splash of sugary fizz to 3D-printed hamburgers, the future of food goes way beyond the real thing
Cup challenge
Sarah Snaith
David Hillman’s photographic designs for Dragonfly changed the look of tea packaging
All about oil
Dionysis Livanis
The olive oil industry is helping to revive the Greek economy – and designers are at the heart of this success.
Plate camera
Richard Krzyzak
Richard Krzyzak talks to Tessa Traeger, Simon Wheeler and David Loftus, three photographers whose work is rooted in the social and cultural role of food, and the part played by farmers and makers
Painting with food
Richard Krzyzak
Tessa Traeger interviewed by Richard Krzyzak. Part 1 of ‘Plate camera’
Focus on the narrative
Richard Krzyzak
Simon Wheeler interviewed by Richard Krzyzak. Part 2 of ‘Plate camera’
Shooting fast with Jamie
Richard Krzyzak
David Loftus interviewed by Richard Krzyzak. Part 3 of ‘Plate camera’
Comic cuts
Andreu Balius
Andreu Balius collects Spanish meat papers, which are typically covered in graphic images of animals who often relish their tragic end under the butcher’s knife
Raw like sushi
Sarah Snaith
Alternative food zines scramble the conventions of magazine design to make a more authentic flavour
Process and poetry
Paul Keers
Stranger & Stranger and Fernando Gutiérrez tell Paul Keers about the ways in which bottles and labels communicate the intangible (and occasionally imaginary) character of wine and spirits
Labelled with love
Paul Keers
The new craft beers come in bottles, ideal for trendy bars and hipsters who want to display what they’re drinking. By Paul Keers
Purple reign
Jay Prynne
One of the world’s oldest chocolate bars has kept the same colour through thick and thin
Tightly packed
Jay Prynne
Owen Jones’s trademark design for biscuit tins has stayed the same for generations
Fry like a spy
Patrick Baglee
The comic strip simplicity of Len Deighton’s Action Cook Book taught bachelors how to cook
Leftovers with a bad taste
Steven Heller
In the past century the use of ‘trade characters’ built brand loyalty while reinforcing stereotypes
Sticky business
Tom Harrad
The dead-wrapped Tunnock’s Tea Cake is both hipster treat and Scottish design classic
Well fed in the West End
Simon Esterson
Ardizzone’s menus evoked a mid-century world of food-loving Londoners
Identity preserved
Jay Prynne
The labels for Tiptree jams stand out by staying the same
Sans serifs in suburbia
Simon Esterson
Sainsbury’s brought 1960s Modernism to the kitchen cupboard
Picture: Killa
Tom Harrad
Each of Graham MacIndoe’s drug ‘baggies’ brands a different high