All Projects

ELEGANT PROSPER

Studio David Thulstrup

28 Feb 2012

Together with global architect and interior designer STUDIO David Thulstrup, the high-end women's brand, has transformed their former store into a world of elegance and simplicity. From 2012 customers are welcomed into a building where lights, special designed furniture, colors and patterns put the products in focus while leading the visitor through every room and level of the building. The

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CITADINES PRESTIGE

The Ascott Limited

28 Feb 2012

The Ascott Limited (Ascott), the world's largest international serviced residence owner-operator, has announced that its Trafalgar Square property will be upgraded to a Citadines Prestige category by March 2012. The Apart'hotel is the third Ascott property in London to be transformed in the last two years. The investment of more than £6 million represents a complete redesign and

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PIER LUIGI RESTAURANT

.PSLAB

28 Feb 2012

• Site-specific response by .PSLAB to bring together the different areas of the recently renovated Pier Luigi Restaurant • Wall-mounted products inserted in the box-shaped seating area engages passers-by • Lighting concept, the result of the open dialogue between .PSLAB, Pier Giorgio Antonetti and the Lisi family THE SITE.PSLAB's primary aim was to create a feeling of continuity

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THE FABERGÉ BIG EGG HUNT

Candy & Candy

17 Feb 2012

Luxury interior designers Candy & Candy have joined over 200 globally renowned designers and personalities to create a bespoke designed Easter Egg for The Fabergé Big Egg Hunt 2012. Set to become the world's biggest ever Easter egg hunt, The Fabergé Big Egg Hunt launches on Tuesday 21st February and aims to raise up to £2 million for leading children's charity, Action for

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MEZBAN - INVERTED TOPOGRAPHY

COLLABORATIVE ARCHITECTURE

17 Feb 2012

The project is a part of a business hotel which has been redesigned by the firm as a repositioning exercise. The strategy was to create a new identity to the already popular restaurant though interior architecture making it a new destination dining in the city to spur the business of the hotel. The brief called for a highly flexible layout with higher efficiency on floor , though it meant

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