Interim Feedback
During the interim review in July we were to pin up our work in progress and present our projects in their current state. Presenting the concept as it was with the idea of creating and allergy restaurant that caters to the needs of those whom struggle to eat out with ease due to food allergies or dietary issues. At this stage site analysis had been carried out and site visits to determine the size and the space within the existing building on Short Hill which is to be used.
Having spent some time researching the impacts of allergies and also with this being an issue that personally affect my family it was a project that I was passionate about and keen to develop. Presenting the concept my tutors expressed their concerns that as the project stood it would mean developing a "nice" restaurant space and the project apart from the allergy aspect lacked depth. It was also necessary to consider how viable the concept was, research highlighted how many people with allergies liked how they can control what they eat and the foods they come into contact - a control which is lost when eating in a restaurant situation.
It was from this interim that the project began to develop. Going away from the pin up feeling a little deflated, research began again to evolve the concept. Maintaining the allergy aspect as a small background theme which the interior design with regards to ensuring the kitchen has a dedicated allergy space within the kitchen with different equipment it was also the aspect of educating people about allergies and how to create exciting allergen food. To do this a cooking school aspect would be added to the building for people to learn how to cook and develop dishes for themselves at home. It was felt that this space would allow for the initial research to be used and to create an aspect of the project that looks at allergies.
Through further research looked into how senses could be used to create an experience for the user when in the restaurant. Looking at how touch, sight, smell, hearing and the obvious in a restaurant situation taste can be manipulated and adjusted to create unique and different spaces through out the building. Using materials that you can touch and also to adjust hearing within spaces to create an experience. Looking at how chefs have done this through food and how different spaces and techniques can be used to subtly enhance a users dining experience.
Having spent some time researching the impacts of allergies and also with this being an issue that personally affect my family it was a project that I was passionate about and keen to develop. Presenting the concept my tutors expressed their concerns that as the project stood it would mean developing a "nice" restaurant space and the project apart from the allergy aspect lacked depth. It was also necessary to consider how viable the concept was, research highlighted how many people with allergies liked how they can control what they eat and the foods they come into contact - a control which is lost when eating in a restaurant situation.
It was from this interim that the project began to develop. Going away from the pin up feeling a little deflated, research began again to evolve the concept. Maintaining the allergy aspect as a small background theme which the interior design with regards to ensuring the kitchen has a dedicated allergy space within the kitchen with different equipment it was also the aspect of educating people about allergies and how to create exciting allergen food. To do this a cooking school aspect would be added to the building for people to learn how to cook and develop dishes for themselves at home. It was felt that this space would allow for the initial research to be used and to create an aspect of the project that looks at allergies.
Through further research looked into how senses could be used to create an experience for the user when in the restaurant. Looking at how touch, sight, smell, hearing and the obvious in a restaurant situation taste can be manipulated and adjusted to create unique and different spaces through out the building. Using materials that you can touch and also to adjust hearing within spaces to create an experience. Looking at how chefs have done this through food and how different spaces and techniques can be used to subtly enhance a users dining experience.