Matter of Stuff x sketch 2019

  • Design research gallery Matter of Stuff returns to the iconic Mayfair destination, commissioning one architecture and three design studios to create an array of experimental new works made from a single raw material.
  • An exclusive cocktail menu made in collaboration with The House of Suntory and inspired by the works will be available in the Parlour and Glade for the duration of the show

Commissioning one architecture and three design studios, Matter of Stuff and sketch presents an array of experimental new works made from a single raw material at the artist-conceived dining emporium in Mayfair.

In preparation for the exhibition, PiM.Studio, Brodie Neill, Matteo Fogale, and Studio Furthermore have transformed 5,000 cylindrical Burbridge pine dowels provided by Matter of Stuff to make a resolute and ongoing statement about the infinite possibilities of sustainable design, upcycling and waste avoidance.

The dowels measuring 2,400mm in length with a 15mm diameter were originally used by Matter of Stuff in 2018 for a pop-up gallery in Kings Cross for London Design Festival last year. Hand-punched and threaded with string, each dowel was hung individually from a ceiling mesh to create a floating vertical wall that divided up space while keeping each ‘room’ relational to the other. Today, in place of recycling the material through mulching, Matter of Stuff commissioned four designers to reinterpret, explore and experiment with the material to create new sculptures while maintaining some of the structural integrity of the original.

To celebrate London Design Festival, sketch mixologist and Bars Director Pepijn Vanden Abeele has created a series of cocktails with The House of Suntory, using  Toki whisky, Roku gin and Haku vodka across the menus in the Glade and Parlour from 14 September until November.

Glade
Osaka Ice Tea
Roku gin, green sencha & jasmine cordial, Sichuan pepper, orange blossom water
Timeless Bliss
Toki whisky, chamomile shrub, almond syrup, Dry Dragon kombucha, ginger bitters, lemon twist
Yazu Drop Martini
Haku vodka, Akashi Tai sake, yuzu, ginger & lemongrass cordial, orange blossom honey
Parlour
Kagoshima Gimlet
Haku vodka, ginger syrup, absinthe, Angostura bitters
Green Dragon Highball
Toki whisky, Akashi Tai sake, Dry Dragon kombucha, grapefruit twist
Nara Ice tea
Roku gin, chai & black pepper tea, rice milk syrup, Angostura and plum bitters

 

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