‘The Regenerative Refectory’ is a community kitchen and garden that celebrates food through harvesting, cooking, eating, and composting.

The kitchen and eating area brings residents together. Food waste is composted, a process assisted by the leaves collected from the roof. The self-sufficient building creates a communal experience that is socially and provisionally beneficial.

‘The Peaceful Eating Café’ is located on Hawley Road, Camden. Currently the site is an overgrown garden, owned by the adjacent house (no.53). The programme of the site is a café, where food is grown and visitors pick what they wish to eat.

This harvesting and eating experience is based on the chef and nun Jeong Kwan, who believes that if food is picked, prepared and eaten in the right conditions, it can be a meditative experience.

The café also employs Frank Lloyd Wright’s theory of compression and release; these principles are used to create moments of release, and enhance the effect of the dappled light, and the immersion of the experience.

The aim of this is to create a calming and meditative eating experience, which introduces the occupant to a new way of viewing the food we eat.

'Brewing Boundaries' is a project located in Hampstead Heath next to an allotment. The self-sustained tea house investigates the relationship between the public and private realm, and promotes a sustainable and healthy lifestyle.

A central courtyard connects spaces and encourages visual and acoustic dialogue between the users. The building adapts to seasons by welcoming the natural elements, such as the fleeting moments of light (komorebi) and sounds from the climate.

'The (un)bounded market' revives market spaces in Gospel Oak by using an array of physical materials and spatial flows.

“Sensory Bakehouse" is a proposal for a bread-making workshop and bakery in Fleet Road, Camden. The building creates a sensory experience through an exploration into natural and manual processes of bread-making.

Designed around each step of the process, a sensory journey for both the baker and the dough is emphasised through distinct spaces of varying internal climates and proportions.

Specific baking environments are also curated by the incorporation of clay as a building material, offering both high thermal mass and insulation, for mostly South and East facing vertical walls of spaces requiring higher temperatures.

An allotment isn’t just the fragmentation of land into smaller pieces, but rather the allotting of time. It is the chance to step out of the rapid paced rhythm of our daily routines and into slower, steadier natural cycles.

The proposed architectural intervention aims to encourage that rhythm change without the users even noticing it happening.

By providing spaces which facilitate and enhance the existing exchanges, between seeds, plants, tools and ideas, without getting in the way of gardeners visiting their lettuce.