Issue #1 June 2013
MATT MORAN'S CHISWICK RESTAURANT DESTINATION POSITANO GUEST BLOGGER MICHELLE HAFFORD
Interior Designer Spotlight
Matt Woods
Interview
Designers Nick & Sarah from
Design By Them
hello Welcome to the first edition of Idh Magazine. Our team have been working furiously to transform Idh into "print" for you to enjoy. Along with travel ideas, cooking tips, trends and industry professionals; we'll also be introducing you to the designers behind the interiors and products you love. This issue we meet the talented Mr Matt Woods, answering the question on everyone’s lips - who's “Killing Matt Woods” and why?! We hope you enjoy this issue of Idh Magazine and look forward to the next.
Jamee Huntington, Founder & Deb Morgan, Designer // Editor
contents Meet the Designers
Nick & Sarah from Design by Them .
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T r av e l
Destination Positano .
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i n sto r e n ow
Wood, White, Brass & Gold
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Industry Interview
Matt Woods - latest Projects
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Sto r e s p ot l i g h t
Top3 By Design
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B LOG WAT C H
Michelle Halford - Design Chaser
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OUT & A B OUT
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Matt Moran's Chiswick Restaurant . I NSP I RAT I ON
Warm Up with Neon Love .
interview
Nick & Sarah
& 1. Tell us a little bit about your backgrounds. I grew up in the very conservative,
2. You started Design By Them in 2006, what inspired you make this plunge?
but quite cultured city of Canberra and Nick grew up in the in Earlwood in
We w a n t e d t o c re a t e a n A u s t r a l i a n
S y d n e y ' s i n n e r w e s t . We j o k e t h a t I ' m a
design brand that allowed designers to
country girl at heart and that Nick's a
c o m e t o g e t h e r u n d e r t h e o n e ro o f . We
c i t y s l i c k e r. I t h i n k i t ' s p r o b a b l y t r u e .
wanted to promote Australian design both locally and overseas, and we thought that the best solution was to w o r k t o g e t h e r u n d e r t h e o n e b r a n d . We haven't looked back since.
"We wanted to create an Australian design brand that allowed designers to come together under one roof"
" we thought, if we don't do it now, when will we? So with no money in the bank and a personal loan for A supposedly large inflatable pool we started DesignByThem."
3. How did the two of you meet? Nick and I both met whilst studying Industrial Design at UTS in Sydney and it was in furniture class where o u r i d e a s r e a l l y c a m e t o g e t h e r. We h a v e a v e r y s i m i l a r d e s i g n philosophy and like to problem solve a product to the tiniest detail. During university Nick was working for an industrial design consultancy and I was overseas in Germany 'studying'. After graduating we both worked for six months before deciding to start DesignByThem. It was something we had discussed whilst at University and we thought, i f w e d o n ' t d o i t n o w, w h e n w i l l w e ? So with no money in the bank and a personal loan for a
supposedly
large inflatable pool, we started DesignByThem. S t e m Tr e e $ 9 4 5 - 1 . 8 m
4. Here at Idh one of our latest products is your Fractal Table. What inspired this design? S m a l l l i v i n g s p a c e s r e q u i r e f l e x i b i l i t y. We w a n t e d t o c re a t e a p ro d u c t t h a t fitted different room dimensions and that could be pulled apart and pieced t o g e t h e r a s re q u i re d . We w a n t e d to create a product that could be used as a central coffee table or s i d e t a b l e o r a s t o o l i f re q u i re d . We
5. What was the very first product you designed and constructed? F o r m e i t w a s We b L i g h t , I d e v e l o p e d a prototype whilst I was living in Germany for a competition, it's now part of our range. For Nick it was t h e L o o s e C h a n g e c h a i r, w h i c h h e developed as part of his furniture major work, which went on to win a prize at Launch Pad back in 2005.
chose triangles as they allow for many different configurations and the hidden magnets allow them to look neat and organised.
6. What would be your dream commission? A DesignByThem house! Preferably on some rolling hills next to the o c e a n j u s t s o u t h o f S y d n e y. H m m m , this has planted a seed...
7. The Butter collection is growing continuously, which piece will be the next addition to the family? The Butter Chair will be/has just been released, which is very exiting! The best part is the two colour option which allows you to mix and match different colour back rests.
8. Which designer you would like to introduce Idh readers to? Felicity Stewart and Matthias Hollenstein. They are two young architects whom we are working at the moment and they have just won the Green Square Library competition. It's such an a m a z i n g p ro j e c t t o d e v e l o p . We ' re v e r y e x c i t e d f o r t h e m .
9. You have additional designers within your team, do you have future collaborations planned? Ye s , m a n y ! W h i c h w e a r e v e r y e x i t e d a b o u t . T h e y a r e a l l w o r k s in progress at this stage, so we'll have to keep a down low on this - sorry!
10. You also work on interior projects, what was your latest installation? We d o n ' t o f t e n d o i n t e r i o r p ro j e c t s , h o w e v e r s o m e t i m e s w e just can't help ourselves. The last project we worked on was for Innovate Hair in Enmore. The client was after something different for the interior and so the project extended from supplying the furniture to creating custom joinery as well.
11. Greatest achievements to date? Delivering the Ribs Benches to the Opera House was a great moment for us. The Ribs Bench was designed by Stefan L i e i n 1 9 9 9 a n d i s o n e o u r e a r l i e s t c o l l a b o r a t i o n s . We re manufactured the Ribs Bench last year to be more sustainable b y u s i n g s t e a m b e n t s o l i d t i m b e r. I t ' s g r e a t t o s e e t h e p r o d u c t being enjoyed in such a public space.
Travel Guide: Positano by
S a l ly R y h s - J o n e s
Getting there We t r a v e l l e d f ro m R o m e o n t h e M a ro z z i b u s w h i c h c o s t u s a r o u n d $ 4 0 e u r o . I t ’s a b i t t r i c k y t o b o o k t h e tickets as the site is in Italian, but it's by far the cheapest & most direct route. It was rather amusing at the bus station, in a sea of locals at 7am trying to find our bus! Brace yourself for a hair raising cliff top drive to Positano (sit on the right for the best views, if your not too scared of heights!} This bus will drop you at the top of the hill in Positano – just jump on one of the tiny local red busses from here. Otherwise you can get a train to Naples & then a ferry to Positano (just be aware that if the seas are rough the ferries may not be running).
Stay We s t a y e d a t A l b e rg o C a l i f o r n i a , w h i c h s t a r re d i n t h e m o v i e ‘ U n d e r t h e Tu s c a n S u n ' . T h e r o o m s a r e spacious with beautiful patterned tiled floors & little balconies looking out to stunning picture postcard views. Cost:
$160 a night including breakfast.
w w w. h o t e l c a l i f o r n i a p o s i t a n o . i t
Blow the budget? Le Sirenuse has the most divine interiors, day spa and an amazing restaurant c o m p l e t e w i t h c h a m p a g n e & o y s t e r b a r. I t ' s a l s o o n e of the only hotels in the area with a pool. Cost: Starting from $1100 per night w w w. s i re n u s e . i t
Beach Spots The beaches in Italy aren't sandy but covered in large dark pebbles. N e e d l e s s t o s a y, t h i s d o e s n ’ t m a k e f o r c o m f y b e a c h l a z i n g ! L u c k i l y most of the beach is covered with sun lounges & umbrellas which are available for hire. Situated near the end of the beach was our pick; the beach club with blue umbrellas nestled in the rocks. Here there are waiters delivering cold jugs of wine & some of the best people watching around; you’ll feel like you're really living ‘La dolce vita’! Want to escape the chaos of the main beach? the headland to
Ta k e t h e p a t h a r o u n d
‘Spiaggia Del Fornillo’, it's about a ten minute walk
w i t h g o r g e o u s v i e w s . Yo u ’ l l f i n d a b e a c h w i t h s m a l l b a r s , c a f e s a n d c o l o r f u l h u t s l i n i n g t h e b e a c h . T h i s i s g r e a t s p o t f o r a c h i l l e d - o u t d a y, away from the bustling crowds. Bring your big hat & sunglasses! C o s t : $ 3 0 f o r t w o l o u n g e c h a i r s & a n u m b re l l a f o r t h e d a y.
Eat Need to cool down? Grab a lemon sorbet from the cart located in the square at the top of the walkway d o w n t o t h e b e a c h . Yu m a n d o n l y $ 2 ! Head to where the locals shop at the ‘Delikatessan’ { u p t h e s t a i r s r i g h t n e a r t h e s o r b e t c a r t } Tr y t h e i r freshly made roll; slathered in olive oil, roughly cut tomatoes, a sprig of basil & slabs of mozzarella -
I
still dream about this today! Da Adolfo – Make this a full day adventure. Nestled in a cliff side a 15min boat ride from Positano, this little shack of a restaurant is a must do. Wait at the dock in Positano from 10:30am and look for the boat w i t h t h e r e d f i s h { Yo u ’ l l h a v e t o j o s t l e t o g e t o n ! } G e t there early to grab a chair on the little beach for the morning, then head up to the restaurant for the most amazing seafood lunch. Think tables on a dirt floor and amazing rustic food, be sure to try the local peach wine, mozzarella on lemon leaves and mussels! h t t p : / / w w w. d a a d o l f o . c o m / Il Ritrovo - High on the mountain above Positano is the town of Montepertuso. There are some amazing family run restaurants up here who'll happily send a car to collect you and even drive you back to your hotel after your meal (at no cost!) you’ll have to squeeze in with a few other people, but it's all part of the fun! Il Ritrovo was our favorite, we also did a cooking class here. B r u n o - Ta b l e s a r e e i t h e r s i d e o f t h e r o a d a n d w a i t e r ’s d a s h b e t w e e n p a s s i n g Ve s p a ’s t o d e l i v e r your meals. Laid back atmosphere, amazing view & t h e s p a g h e t t i v o n g o l e i s t o d i e f o r ! We a t e h e re a t least four times in one week. Pasta dishes from $12 Via Cristoforo Columbo, 83 {just up from Albergo California}
To Do The Path Of The Gods - is high up on the ridge a b o v e t h e t o w n s o f t h e A m a l f i c o a s t . Yo u c a n d o i t s o l o , o r h i re a l o c a l g u i d e . We w e n t w i t h Z i a L u c y a n d w e re s o g l a d w e d i d . We d i s c o v e re d e d i b l e p l a n t s a n d h e r b s a l o n g t h e w a y, a t e f i g s f r o m t h e t r e e i n the shade of the most divine abandoned monastery and then had espresso at her uncle's café in the next town before returning. Cost: $40pp h t t p : / / e n . z i a l u c y. c o m / Cooking class – This was on our 'must do' list f o r I t a l y. We a t e a t I l R i t r o v o t h e n i g h t b e f o r e a n d noticed a small sign announcing cooking classes. We e n q u i re d a n d w e re t o l d w e ’ d b e p i c k e d u p f ro m o u r h o t e l a t 1 p m t h e f o l l o w i n g d a y. W h a t w e d i d n ’ t expect was that it would just be us! And we’d essentially be put to work preparing the food for t h a t n i g h t ’s d i n n e r s e r v i c e w i t h t h e a u n t i e s i n t h e kitchen. Expect to work for your dinner and leave f u l l t o t h e b r i m ! Yo u ’ l l b e s e n t h o m e w i t h a c o n t a i n e r of biscuits, bottles of limoncello & dried herbs from their garden. Cost: $130pp D a y t r i p t o C a p r i - We j o i n e d a s m a l l g ro u p o f 8 people on a gorgeous timber boat for a day trip. Yo u ’ l l s p e n d t h e m o r n i n g m o t o r i n g a l o n g t h e d r a m a t i c coastline of Amalfi with stops for swimming, snorkeling and checking out the super yachts along the way!
Yo u ’ l l b e d r o p p e d o f f a t t h e d o c k i n C a p r i
with a few hours to explore and have some lunch b e f o r e b e i n g p i c k e d u p a g a i n f o r t h e t r i p h o m e . Ta k e the cable car to the top of the island where you’ll find every luxury boutique you can dream of, the divine gardens of Augustus and be sure to check out the Carthusia perfumerie! Cost: $60 pp w w w. c a s s i o p e a - p o s i t a n o . c o m Sally Ryhs-Jones is an interior architect and founder of oncedailychic.blogspot.com.au nb: all costs are approximate & will depend on the exchange rate at the time of travel.
IN STORE NOW
1. Sixhands Crossbones Driftwood Artwork $490 2 . To p 3 B y D e s i g n M e g a p h o n e $ 6 0 5 3. Kezu Pendant Samba Lights from $380 4. Sixhands Jasmina Salt Cushion $99 5. Robert Plumb Kate Kelly Letterbox $756 6. Muuto Crushed Bowl From $74 9. Robert Plumb Copper Wall Mounted Numbers From $40
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INTERIOR D E S I G NER S P OTLI G HT
"Matt has always been different. His mum will vouch for that. As a child he spent hours fashioning wooden milk crates and old pieces of furniture into spaceships and devices for time travel. On his 10th birthday he actually disappeared for four hours only to return, heavily tattooed, looking twenty years older and muttering about a sustainable future and strange cafes made from storage containers..."
I D H t o o k s o m e t im e o u t w i t h M r M a t t W o o d s t o f i n d o u t w h a t m a k e s h im t ic k a n d w h y h e ' s a M a s s W e a p o n o f Destruction...
Having studied industrial and sustainable design you have a pretty varied background. What made you decide to focus on Interior Design? It's true, I have an undergraduate degree in industrial design and started post graduate studies in sustainable design at Sydney Uni b e f o re k i c k i n g o ff M a t t Wo o d s D e s i g n ( M W D ) . It has been a pretty natural progression. Whilst studying Industrial Design I was always drawn to human scale environments rather than straight up product design. For example my final 4th year projects included a modular bus shelter which had the ability to increase and decrease in size a c c o r d i n g t o r o u t e c a p a c i t y, a n d a n e o f u t u r i s t i c caravan which attempted to reclaim the lost romanticism of the humble mobile home. After uni my first proposer gig was detailing j o i n e r y, w h i c h w a s a g o o d i n t r o d u c t i o n t o m o r e architectural elements of design and then i picked up a job with a very conservative ID c o m p a n y. A l t h o u g h t h a t j o b w a s f a i r l y n a f f , i t did give me an insight into the role of an Interior D e s i g n e r.
We noticed your web address is ‘Killing Matt Woods’. What inspired this name? Ha! it's the question I’m most often asked! It started as a bit of an inside joke but has since served well as a point of differentiation.
To d a t e i t a l s o
s e e m s t o h a v e a c t e d a s a g o o d f i l t r a t i o n s y s t e m , a s K I L L I N G M AT T W O O D S summarises my approach to every project – that is to have some fun and to approach each project from an unexpected perspective.
You discuss sustainable principles in your work, how important do you think this is to incorporate when designing for the future? I think that this has to be THE primary concern at all stages throughout the design process.
In my opinion, good design is always conceived
from a sustainable perspective.
I c o n s i d e r i t a n e v e r- e v o l v i n g d e s i g n
c o n s i d e r a t i o n a n d I ' v e a n e v e r- i n c re a s i n g a p p re c i a t i o n a n d u n d e r s t a n d i n g o f w h a t c o n s t i t u t e s s u s t a i n a b i l i t y. W i t h e a c h p r o j e c t I ’ m s h i f t i n g t h e g o a l posts and setting new targets to achieve from a sustainable perspective.
When it comes to materials, do you have a preference? N o t r e a l l y, t h o u g h I ' m s u r e y o u d o n ' t h a v e t o d i g t o o f a r i n t o t h e f o l i o t o find the same materials and finishes popping up. I'm well aware of the transient nature of interior environments, so my current thinking involves an increased understanding of the complete life cycle of on individual project and I'm attempting to select the most appropriate materials based on this life cycle analysis.
How would you describe your style? I'd like to think that what I do aesthetically will be constantly evolving, and will at some point (I don't think I'm there quite yet) take on it's own style that won't or can't be pigeonholed.
That said, I have for a long time been
a fan of hard and raw surfaces so most of my projects have taken on a raw m a t e r i a l i t y . To d a t e o u r g r e a t e s t c h a l l e n g e s s t y l i s t i c a l l y h a s b e e n p u s h i n g the envelope whilst at the same time meeting the client brief, which is often quite prescriptive as most clients come referencing past MWD projects and are seeking a particular look. My main goal from an aesthetic perspective is to start taking some risks and to push out some unexpected work.
When starting a new project, what is your design process? It changes on every project. Sometimes it's a series of simple sketches, sometimes it's a floor plan to resolve space-planning issues, and sometimes I jump straight into 3D CAD... Most of the time however it's some loud ear bleeding music to get the creative juices happening (ha ha)! A t t h e e n d o f t h e d a y I ’ m f l e x i b l e i n m y p r o c e s s e s a s i t ’s c r u c i a l t h a t t h e concepts are well resolved before they are presented to the client.
Have you thought about collaborating with other designers? M o s t d e f i n i t e l y, a n d h a v e d o n e s o o n a f e w p r o j e c t s .
I'm still pretty much a
one man band, so the collaborative process is a really important one.
Do you have any words of advice for someone trying to get into the Interior Design industry? It was a twist of dumb luck that lead me to picking up my first solo project, Bloodwood, and that has propelled me to the fortunate position I f i n d m y s e l f i n t o d a y. S o t h e b e s t a d v i c e I c a n o f f e r i s t o b e o p e n t o a n y o p p o r t u n i t y, a s y o u n e v e r k n o w w h a t m a y c o m e o f i t !
What’s next for Matt Woods Design? I d i d n ' t t a k e a b r e a k o v e r s u m m e r, s o t h e n e x t t h i n g i s a w e l l - d e s e r v e d t r i p t o T h a i l a n d , Y E S ! ! ! Tr o p i c a l i s l a n d h o l i d a y s a s i d e , I h a v e a f e w p r o j e c t s i n various stages of design and construction so there is quite a bit of MWD b e i n g re a l i s e d a t t h e m o m e n t … We w e n t t h ro u g h a b r a n d i n g e x e rc i s e l a t e last year and have just launched the new website. I'm also in talks with some very exciting restaurant projects, so fingers crossed we'll get to flex our creative muscles on some more inner city Sydney environments in the not too distant future.
TOP 3 BY D ES I GN
Stores
This month Idh proudly introduces “Stores” to our website. This has been a long awaited announcement that we've kept to ourselves for f a r t o o l o n g ! We a re n o w w o r k i n g a l o n g s i d e t h e b e s t I n t e r i o r a n d Design stores within Australia. Not only are we representing an array of the most talented designers Australia wide, Idh will now also include a catalogue of International designers. To p 3 B y D e s i g n w a s t h e f i r s t s t o r e t o b e l a u n c h e d f o l l o w e d b y K e - z u a n d Z e n i t h . We ' l l b e ro l l i n g o u t a s t o re e a c h m o n t h a n d w e l c o m e y o u t o j o i n u s . T h e c o l l e c t i o n a t To p 3 B y D e s i g n i s e v e r e v o l v i n g - y o u ' l l find an architectural edge alongsidfe a range of products sitting firmly on the clean industrial side of the design spectrum. Te r r i W i n t e r a n d h e r h u s b a n d B e r n d o p e n e d t h e f i r s t To p 3 B y D e s i g n s t o r e i n 2 0 0 1 . Te r r i ’ s m i s s i o n i s t o u n e a r t h the best designs on the planet and help share the thrill of owning design originals. Her dedication to this m i s s i o n i s c o n t a g i o u s ! Te r r i ’ s p a s s i o n for design, and her desire to make world class design accessible to all i s a t t h e h e a r t o f To p 3 .
Blog Watch M ic h e l l H a l f o r d
I love black and white with a pop of colour and natural materials like wood , concrete , sheepskin and leather . I ' m I nspired by S candinavian design greats such as A lvar A alto and A rne J acobsen , but also the new generation of designers such as D anish brands M uuto and F erm L iving .
"As founder of blog - thedesignchaser.com, I w r i t e a b o u t g r e at d e s i g n f r o m a r o u n d t h e w o r l d , m o s t ly i n t h e a r e a o f i n t e r i o r s . " I get e x cited when I discover new online finds , especially those such as I dh who make brands such as these accessible to N ew Z ealanders . S howcasing everything from homewares and furniture to art and photography, I love spotlighting local talent from N ew Z ealand and A ustralia , with regular features including I nterior S tyling , I nspiring H omes , I nterviews and P interest P icks & P eeks . P assionate about S candinavian style , I ' m drawn to clean lines , functional design and a simple , elegant aesthetic .
Out & About
C H I SW I C K RESTAURANT Matt Moran
Co-owned and operated by Matt Moran and Peter Sullivan, CHISWICK is a neighbourhood restaurant. Reflecting the simplicity of great produce and changing seasons, the menu is designed for sharing, This iconic restaurant site will remain familiar to locals but has been extensively remodelled; a light filled space with a contemporary dining room, casual bar area with a large communal table and a shaded outside seating area.
The heart of CHISWICK is its kitchen garden where much of the produce for the menu will be grown. The approach is something altogether more natural and continually evolving. Here the emphasis is on where the food comes from and how it's grown. CHISWICK - A local place where you can drop in for a quick bite o r a d r i n k a t t h e b a r, a s p e c i a l celebration with close friends o r S u n d a y l u n c h w i t h t h e f a m i l y.
" W e v i s i t e d C h i s w ic k f o r a s u r p r i s e bi r t h d ay f a mi ly di n n e r , a s s o o n a s w e ENTERE D a f e e l i n g o f w a r m t h s u r r o u n d e d u s . G r e e t e d b y h e l p f u l s t a f f WE WERE u s h e r e d t o o u r t a b l e WH I C H , s a t n e x t t o t h e w i n d o w s OFFERE D a PERFE C T v i e w o f t h e g a r d e n . F r o m t h e m o m e n t y o u SET FOOT I N t h i s r e s ta u r a n t yo u k n o w yo u r e x p e r i e n c e w i l l b e u n f o r g e t t a b l e . TH I S PLA C E OO Z ES HO M ELY V I B ES , C HAR I S M A AN D C HAR M . B e t w e e n t h e d r i n k a n d f o o d m e n u w e f o u n d a d e l ici o u s c o l l e c t i o n o f p l a t e s t o s h a r e i n c l u di n g t h e f a m o u s " W o o d R o a s t e d M o r a n F a mi ly ( m o u t h w a t e r i n g ) L a mb " , TH I S i s t r u ly a " m u s t h a v e " w h e n v i s i t i n g . I L o o k i n g f o r w a r d t o r e t u r n i n g t o C h i s w ic k , h o p e f u l ly i n t h e w a r m e r m o n t h s t o e n j o y t h e p ic t u r e s q u e g a r d e n v i e w s . "
Jamee Huntington CHISWICK Restaurant and Bar is located in C h i s w i c k G a rd e n s , Wo o l l a h r a .
VEAL SLIDER Vitello Tonnato Ingredients:
Ve a l p a t t i e :
Vitello tonnato
4 small buns
1 kg veal chuck
mayonnaise:
4 veal patties
250 g pork soft fat
100 g mayonnaise
80 g vitello tomato
15 g table salt
15 g ortiz anchovy
mayonnaise
½ teaspoon of ground white
15 g capers
4 ortiz anchovy
pepper
8 semi sundried tomato
1 tablespoon of parsley
40 g green beans
(chopped)
Preheat the oven 180°C. Ve a l P a t t i e : D i c e v e a l c h u c k a n d a n y f a t r o u g h l y. P u t t h r o u g h a m i n c e r t h e n put half the mince back through the mince a second time. Combine the two in a bowl. Add salt, pepper parsley and lemon zest to the mince and mix by hand until combined.
Roll the mixture in plastic wrap to form a thick
s a u s a g e o f a p p r o x i m a t e l y 5 - 6 c e n t i m e t r e s i n d i a m e t e r. P l a c e t h e s a u s a g e mixture in the fridge for approximately one hour or until the mixture has cooled, then remove and slice into 60 to 70 g slices. Vitello tonnato mayonnaise: bring a small saucepan of salted water to a simmer and poach the tuna for approximately 2 minutes or until cooked through, then remove from the heat and drain on a paper towel.
Place the
poached tuna, capers and anchovy in a blender and churn for approximately 30 seconds then add the mayonnaise and churn for a further 45 seconds. Season the mixture with salt and pepper and set aside in the fridge until needed. Bring a medium frypan with a tablespoon of olive oil to a medium heat and cook the veal pattie on both sides for approximately 2 minutes on each side. Meanwhile, bring a saucepan of salted water to the boil. Place the beans into the water and blanch for 1 minute or until tender then plunge into a bowl of iced water and drain. Split each bean in half and then cut in one inch pieces. Warm the bun in the oven for two minutes then cut each bun in half using a serrated knife. Spread the mayonnaise on the bottom half of the bun and layer on top the veal pattie, sun dried tomato, anchovy and green beans. Place the top half of the bun on top and serve.
Interior Inspirations n eo n lov e
O b s e s s e d i s p u t t i n g i t m i l d l y. H e r e a t I d h H Q we h ave n e o n e v e r y w h e r e . Fe a t u r i n g o n o u r w a l l s a n d d e s k s , we'r e e ve n we a r i n g i t d a i l y. C o l o u r b r i g h te n s o u r m o o d , e s p e c i a l l y d u r i n g t h e g r e y w i n te r m o n t h s - s o h e r e's s o m e N e o n L ove f r o m t h e D e s i g n & A r t w o r l d to b r i g h te n yo u r d a y a n d w a r m u p yo u r i n te r i o r s .
‘ W ild T imes' acrylic, spray paint and pencil on linen by louis E mcnaught
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