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This project will see three adjacent buildings on a vibrant corner of Soho remodelled to create new restaurant and retail space at ground level, upgraded workspaces across four floors and an additional sculptural rooftop level.
The Big Bothy is the nickname given to our design for the 400sqm hub building, forming a central part of a wider boutique hotel development on the outskirts of the town of Portree, Isle of Skye.
The term ‘Bothy’ is a traditional Scottish word, historically used to describe the small cottages found dotted across the rocky landscapes of the Highlands which served as both stores for farm labourers and short-term refuges for travellers seeking respite from the harsh winter climate of Northern Scotland.
The project hopes to be a timely...
A R C H I T E C T U R E T H R O U G H C O M M U N I T Y D R I V E N E N A G A G E M EN T
October books was formed in 1977 in Portswood High street, Southampton. It is a non fro profit co-operative radical neighborhood independent book shop. The shop itself is independent from any political organization, and looks to promote a...
HereThere have designed and project managed a multi-store roll out on behalf of Ollie Quinn, a UK brand with a 'Glocal"attitude (think global, act local). Stores have been nationwide with newly opened boutiques in Bath and Cardiff, Angel, Leeds, Putney, Bristol and Brighton.
Creating a dynamic, new spatial experience within the sketch entrance, RIBA award-winning architects PiM.studio has used the pine dowels to create temporary walls.
We wanted to create a welcoming and warm space for this exhibition, yet elegant and simple by using as little material as possible, we cut some thin steel shapes to hold together the dowels which are the real protagonists in the project.
The warmth of the natural wood and the see-through nature of the screens enable the space to be transformed with its zig zag layout.
Our team developed an interior shop concept for Burro e Salvia ‘pastificio’ (fresh pasta shop) in London.
The design responds to the challenge of creating a domestic yet contemporary atmosphere.
The front of the commercial unit houses the retail component of the business and the rear is dedicated to the eating and testing of the fresh pasta products prepared on the premises.
A section of the slab in the rear room was removed allowing natural light to shine through, enhancing the quality of the space, and creating a double height feature space.
This MyLounge project was an international scheme located amongst the departure gates at Brisbane Airport, Australia. Following similar design principles in the My Lounge brand, this project adapted the concept to suit the Australian market.