Feature: Food design
Glazed and confused
From the synthesised splash of sugary fizz to 3D-printed hamburgers, the future of food goes way beyond the real thing
Luxury of less is more
‘Roundhead’ Sean Perkins explains North’s designs for restaurateur Alan Yau and the St Pancras Hotel
Design that disappears: the blackboard at St John
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
Natural fantasy
Anna Kealey on the myth-making powers of food packaging design
Burger, fries, no logo
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.
Reputations: Louise Fili
‘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.’
Controlled passion: the art of Fernando Gutiérrez
In post-Franco Spain, a cool Catalan breeze blows through the often humid, overheated world of professional magazine design and art direction