London Design Festival – Tom
Dixon – Harvest Party. The London Design Festival coincided
with the autumn equinox. To celebrate, the gates of Tom Dixon’s headquarters,
The Dock were open for a generous and joyful festival of the homemade, where he
welcomed old and new friends, collaborators, colleagues to share some of his latest
ideas in local and global design, craftsmanship, drink and music.
“A time when we rejoice the bounty of the
earth and all it has to offer.”
Tom’s words!..
Tom
Dixon X Goldfinger Factory
Trellick
Tom Dixon got behind the Goldfinger Factory by designing an exclusive
product line, called Trellick, named after the building in which the Goldfinger
Factory is situated. Coalescing traditional carpentry with cutting-edge
fabrication techniques, the range has a positive social impact, an exceptional
story; each piece is made by artisans and trainees from the local community. What’s
more, all of the off-cuts have been used in innovative ways to create more
products such as picture frames thereby minimizing their contribution to the
problem of waste.
Plum - Serving Jug
Tank - High-ball
and Low-ball glasses
Trellick – tray
Stevie Parle – Dock Kitchen Chefs
The Dock Kitchen restaurant is a collaboration with
Tom Dixon Design Research Studios who have designed a beautiful space in
the Victorian Wharf building combined
with an exclusive display of the full Tom Dixon collection of furniture and lighting
to create an honest, open space in keeping with Stevie Parle’s food.
Harvest Menu
Tandoor Flatbreads
Pumpkin, Garlic and Almonds
Beetroot with Black cumin and Yogurt
Labneh with Pickles
Vegetable Crisps
Roast Onion Squash with Za’atar
Moncada Brewery - Notting Hill Pale Ale
Photograph courtesy Tom Dixon
Mr. Lyan – Fizz Cocktail
Add
to a shaker: 35ml vintage Eristoff vodka, 15ml Campari cordial, 20ml fresh
lemon juice, 3 dashes of Peychaud bitters, 25ml fresh egg white and a dash of
sugar syrup.
Shake
all without ice, then shake with cubed ice.
Double
strain over ice, then crown with chilled soda water and garnish with a
grapefruit twist and a raspberry.
For London Cocktail Week 2016, the award-winning
mixologist Mr Lyan, from Mondrian Hotel’s Dandelyan bar, launched each day,
this week, 7 classic cocktails served in 7 different Tom Dixon vessels.
Above. The Fizz Cocktail is strained twice over ice
through Tom Dixon’s Plum cocktail shaker and served in his Tank high-ball glass.
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