Wednesday, October 05, 2016

London Design Festival – Tom Dixon – Harvest Party

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
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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