Menu

 
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RACHAEL GARDNER
INTERIOR DESIGN- GSA ‘18

Imagined by Rachael Gardner, Menu is a market, cookery school and restaurant based in Glasgow’s city centre which takes everyday activities and turns them into unique experiences.

“I was interested in creating a journey through a range of activities such as shopping, learning and dining whilst creating a solid link between the experiences. My aim for the project was to create a community environment which pushed the boundaries of public space whilst rejecting the segregation between customer and employee.

Through research I was able to develop a concept that holds a focus around food, creating a culinary journey through the different spaces. This brings cooking to the forefront of the customer experience, acting as a unique learning and social environment that is open to anyone in the heart of Buchanan Street.

Investigating a range of sites, I chose the old stock exchange at 157 Buchanan Street as I wanted to allow Menu to incorporate itself into people's daily routines, allowing a wide target market. The design of the 19th century building was inspired by Venetian Gothic Style which is evident through the intricate details and large arches. Investigating the site, I instantly wanted to bring these elements of the exterior into the interior but with a contemporary approach. I began basing my design around this style, utilising arches as thresholds between activities. I was also inspired by the rich textures of food and looking at ways these could be incorporated into the design to reflect the culinary experience. I looked at A Material Menu: Designs for the Culinary Aesthetic as inspiration, investigating the relationship between food and materiality. I also looked at Tom Dixon's collaboration with Caesarstone What A Kitchen Could Be, researching ways a kitchen's ability could be tested”.

 
From left to right: Ground Floor Plan, First Floor Plan, Second Floor Plan

From left to right: Ground Floor Plan, First Floor Plan, Second Floor Plan

“In terms of layout, I situated the market on the ground floor, the cookery school on the first floor and the restaurant on the second floor. This was designed so that customers were welcomed through the market and were initially introduced to the source of a dish through the core ingredients. The cookery school was centred in the middle to reflect the process of the final dish and to force customers to walk through the cookery school before entering the restaurant. A cocktail making lounge is located in the centre of the cookery school to encourage customers passing through to spend some time here and involve themselves in the creation of food and drinks. This acts as a unique bar experience prior to dining, creating a relaxed environment and allowing a cross-over between activities. Voids were used to allow physical connections between the activities and to keep cooking at the forefront of the experience.”

 

GROUND FLOOR: THE MARKET (PROVENANCE)

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FIRST FLOOR: COOKERY SCHOOL + COCKTAIL MAKING LOUNGE (METHOD)

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SECOND FLOOR: RESTAURANT (TASTE)

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