Museo Nazionale della Scienza e della Tecnologia: MOST - Spring Table. This was the most spectacular installation in the Sala del Cenacolo of the museum, created by Tom Dixon with Design Research Studio for the pop-up restaurant, Spring Table. Dixon used his Stamp Chairs, made on site,in the museum as well as other pieces from his collection in the seventeenth century refectory hall, which is entirely decorated with stuccos and frescos by Pietro Gilardi thus creating an amazing fusion of contemporary design and baroque splendor.
MOST: Trumpf. A digital industrial revolution was put in full view of visitors at MOST during Milan Design Week. In collaboration with international machine giant Trumpf, two sheet metal machines punched and bent Dixon’s exclusively designed Stamp Chair and Stamp Lamp live on-site. Both products where used to instantly furnish the pop-up on-site restaurant, Spring Table.
MOST: Trumpf. Souvenir Mini Stamp Chairs where given to visitors as well as 400 free Stamp Lights, directly off the production line on a first come basis, on the last day of the show. Also golden tickets could be won for a few prototype Stamp Chairs.
MOST: Spring Table. Photographed in the Sala del Cenacolo, Stevie Parle set up the pop-up restaurant Spring Table. Parle is Head Chef and runs the critically acclaimed Dock Kitchen, a part of Portobello Dock and the home of Tom Dixon, London.
MOST: Spring Table. The pop-up restaurant was connected by Nokia, and a Nokia phone featuring the menu was placed at each table setting.
MOST: Spring Table. Stevie Parle’s Red Mullet with Green Goddess Sauce, Monk’s Beard Lentils and Herbs.
MOST: Spring Table. Poached Loquats with Smashed meringues and Mascarpone.
MOST: Spring Table. Chef Stevie Parle’s second and latest cookbook, ‘Dock Kitchen Cookbook’ was on sale; he also has a weekly column in the Saturday Telegraph newspaper.