Both partners have taught as design tutors and critics at UK Schools of Architecture. These academic environments provide opportunities for reflection and intellectual rigour, which in turn informs our practice.
We currently run an undergraduate studio at Kingston University Faculty of Art, Design & Architecture. Timothy has previously taught at London Metropolitan University and Jonathan at Edinburgh College of Art.
This year we concentrated on the making of a welcoming and well appointed external space in an inhospitable location. We were less concerned with a specific programme for this building, than we are with the typological idea of a space created by the careful placement of buildings in a complex.
Over the last few decades industry, which was for a long period the mainstay of life in the East End of London, has been displaced, to be replaced largely by the residential and leisure sectors. Quite separately during the same period we have become distanced from the origin, production and processing of the food and drink that we consume. The various reasons for this include the migration of population from rural to urban areas. This project is based on the premise of raising awareness of food processing techniques amongst the people and schools of the increasingly residential East End.
The projects are located in the Lea Valley. This area was until recently a place with a rather still atmosphere, its more interesting corners known only to an intrepid few. Through history, the area has been a significant provider of fruit and vegetables to the South-East of England. Today the horizon is pierced by the cranes and steelwork of the Olympic construction site to the East, and the yellow masts of the O2 arena to the South. We will be working well away from these spectacles, to create places of architectural character adding interest and decorum to the backdrop of the remaining sheds and workshops.
The students worked on projects which provide accommodation for the manufacturing processes of brewing, animal slaughter & butchery, and bread making. The projects also provide temporary residential accommodation for students of those processes, and spaces for the enjoyment, retail and celebration of the produce.