Mix Interiors magazine’s November issue ran a feature on the award winning Adobe workplace project with a selection of my pictures.
Mix Interiors is the leading magazine for the commercial interiors market. Aimed at the architectural and design community each issue of Mix Interiors includes a number of detailed case studies.
The Adobe scheme has been designed by Gensler and Hoare Lea, and managed by Turner & Townsend and is a mixture of open plan areas, meeting rooms, social hubs, a library, tech cafe and games room. The creative work environment equally prioritises both individual and group space and equips employees with the technology they need to easily and efficiently collaborate. A major feature includes a ‘Customer Experience Centre’ – providing UK and European customers with an environment to experience Adobe’s technology. The office boasts cutting-edge connectivity and technology alongside bright and open areas where teams can meet and work together, as well as quieter spaces for individual work.
An interconnecting feature staircase constructed in bold, red perforated metal mesh around a steel structure that sits on a combination of concrete and timber platforms. Light cubes on wire mimic falling pixels spreading through the void space. The feature stair connects staff across levels 7 and 8 and reflects the industrial feel of the building. The overall aim was to create a feeling of home, not just a workspace that tells the story of the Adobe brand and culture.
To read the online case study -
In August I photographed the new Nando’s restaurant in Altrincham. STAC Architecture has come up with another incredible unique design concept while adhering to Nando’s heritage.
Positioned in the prime location near the station and the main shopping area, the restaurant is spread over two floors. The dining space is generous with a mixture of large and small tables, plus intimate dining booths. STAC Architecture has worked with the original architecture of the building which was designed to showcase the latest products and attract shoppers through ornate detailing and sumptuous entrances. From the outside we can clearly see the distinctive bright yellow loose chain dividers around the booths and incorporated in the chandeliers plus in a sculptural curtain hanging from the ceiling.
If we move into the heart of the space, the design transitions from bold and vibrant, to the more natural, earthy elements of African design and materiality. The centre of the restaurant is a study in basics and calm, creating an oasis to enjoy and relax within. There is an amazing spiral stair case which is morphs from steel and glass to natural wood and cork. It joins the two floors with a natural fluidity. The lighting is a mixture of spots, Edison bulbs, concrete mounted bulbs and “Pulp Fiction Lamps” by Knus. The furniture ranges from bespoke benches and booths covered with leather and Kettal and Luna chairs.
Having photographed many restaurants in my time it always interests me how designers afford space for “the experience of dining” rather than maximising the number of diners. Most observers would say that chain restaurants are in the business of selling food. A strong counterargument is often made that these restaurants sell experiences, that food plays an important but by no means the only part. From the restaurateur’s viewpoint, however, a restaurants true inventory is the availability of a seat for the duration of the meal experience. To be able to increase the volume of sales, one needs to expand that inventory by increasing the number of available seats. Owing to the physical constraints of most restaurants, adding seats is not feasible. That leaves only one good way to increase inventory: turning tables more rapidly. Methods of increasing service efficiency and thus increasing seat turnover have been explored in depth. Improved server training is one popular approach; another is using operations engineering techniques to identify and correct service bottlenecks. But little attention has been paid to the power of the restaurant environment itself to contribute to table turns.
Design is an exciting and important component of a restaurant chain's success. Building an understanding of effective design can enhance the restaurant industry by creating more successful concepts for the customers to enjoy.
Last Friday, “One Eyeland” announced the 2016 award winners. Two of my entries won in the “People – Culture” and “Editorial – War / Conflict” categories.
One Eyeland is the host of the largest photography awards that’s open to photographers, retouchers & CGI artists.
Images were uploaded from 65 countries and were adjudicated by a Grand Jury of 19 judges consisting of art directors and creative directors from the best ad agencies in the world.
Both of my pictures were taken in Liberia for the organisation International Alert. International Alert is one of the world’s leading non-profit peacebuilding organisations, working at local, national, regional, and global levels making conflict prevention and resolution important spheres of action among governments, ISOs and NGOs.
My photograph of a boy playing and cooling off in a river after school just outside of Kigali in Rwanda, has qualified for the second stage of judging in this year’s main category “Happiness” of the Hamdan Bin Mohammed Bin Rashid Al Maktoum International Photography Award (HIPA).
In its fifth year, the awards have attracted an international reputation as one of most important competitions in photography, with over 200,000 submissions from over 120 different countries.