Portfolio
Reis George Reffold rgreffold@gmail.com 07706 771 953 85 Epping Way London, E4 7PG rgreffold.co.uk LinkedIn instagram
Portfolio (A.T. Studio)
48:13 album campaign, 2014 I was personally responsible for all graphic design produced at A.T. Studio for Kasabian’s international 48:13 campaign. Designing and artworking a wide array of varying material across print and digital, maintaining a consistent and fluent identity. Delivering all material on time and adhering to strict Sony Columbia guidelines. Album artwork
Single artwork
CREATIVE PRODUCED: Album and Single Artwork Website Takeover Social Media Assets Gig and Tour Posters
Print Adverts (Magazine) Bus Advertisements Print Billboards Digital Billboards
Live Show Graphic Content Music Video Treatment T-shirts and Clothing Video Titles
Poster artwork
Digital back-drop, printed drum skin, 48:13 t-shirt
Print and Digital Billboards
Website takeover and web banners
Malted Milk Promotional Video
‘Malted Milk’ was a promotional video shot at the studio with the band in the lead up to the album’s release. I was responsible for the wall stencil, typographic jump suits, video titles, and setting up and aiding the shoot.
Penumbra Exhibition, 2014 VERBureau are a curatorial collective who organise exhibitions and events. Throughout 2014, I designed their publication (a conceptual artist book) and was commissioned to produce an Illustration for their campaign. Cost had to be kept to a minimum meaning difficult, but interesting challenges, and big senses of achievement.
The Debut Series Logo and Catalogue, 2013 The Debut Series is a small gallery associated with The University of Leeds. As part of a re-brand, I designed a new logo, and produced their 2012-13 catalogue.
the
Debut Series
Phoebe Eustance KJUB, 2014 KJUB is a collaboration between artist Phoebe Eustance and writer Jamie Leatherbarrow concerning the themes of identity, displacement and socialism in Slovakia. For KJUB, I worked with the artist to design a small booklet that combined the art pieces and the writing into both a showcase, and a performance of the work.
(A.T. Studio)
Waly Bomber Jackets, 2014 I worked alongside a menswear designer creating vector illustrations and designing the composition of badges and logos on a range of garments.
(A.T. Studio)
Everyday Robots, 2014
Album artwork
Single artwork
Working closely with Damon himself, Aitor Throup and Passion pictures I produced the final designs for both album and single front covers, as well as titles for promotional videos.
Video titles
Highsnobiety Product Shoot, 2014 Shoot director, photo editor and model for product shoot of Aitor Throup Limited Edition bag/iPad sleeve for Highsnobiety.
New Object Research Look Book, 2013 I produced Aitor Throup’s lookbook for his first full clothing collection New Object Research. Working closely with the printers we completed production on time and on budget. Including packaging, envelopes and labels.
A.T. Studio Website, 2013
I worked with the web developer regarding the design and concept of the website. Responsible for all site image content; editing, retouching and sourcing. Completed the full site content upload (image, text, links, downloads etc.), and daily management of the website, including news, press, and the Daily Sketchbook Archives.
New Object Research Global Installations, 2013
Aitor Throup displayed sculptural installations in London, New York and Tokyo for which I was responsible for producing large vinyl graphics, mock-ups and instruction manuals, as well as physically installing at the London events.
Installation at DSM London
Below: Installation mock ups
Installation at DSM Ginza, Tokyo
2 FOR 1 AT ATTADALE GARDENS Enjoy a day at these beautiful gardens and sculpture park, with views across to Skye.
Great British Days Out, 2015
SAVE UP TO £6 ATTADALE, STRATHCARRON IV54 8YX 01520 722603 www.attadalegardens.com
Design and layout of editorial and voucher pages in 2015 booklet Great British Days Out.
2 FOR 1 AT TRAQUAIR HOUSE Once a hunting lodge for the kings and queens of Scotland, visitors can now enjoy the house, grounds, maze, craft workshops, 1745 restaurant and brewery.
SAVE UP TO £8.60 INNERLEITHEN EH44 6PW 01896 830323 www.traquair.co.uk
2 FOR 1 AT DRAGON’S TOOTH GOLF COURSE
2 FOR 1 AT DUNVEGAN CASTLE
Welcome to “Scotland’s best 9-hole”, located in beautiful parkland beside a majestic loch between Glencoe and Ben Nevis.
Visitors can stroll through the castle (home to the Chiefs of Clan MacLeod) and gardens, and enjoy boat trips to the seal colonies on the loch.
SAVE UP TO £20 GLENCOE ACTIVITIES, BALLACHULISH PH49 4JX 01855 811695 www.dragonstooth.co.uk
2 FOR 1 AT THE DEVIL’S PORRIDGE EXHIBITION
Discover the remarkable WW1 story of the Greatest Munitions Factory on Earth and the extraordinary lives of the people who worked there.
SAVE UP TO £5 NEAR STANFIELD FARM, ANNAN ROAD, EASTRIGGS, DUMFRIES & GALLOWAY DG12 6TF 01461 700021 www.devilsporridge.org.uk
SAVE UP TO £10 DUNVEGAN, ISLE OF SKYE IV55 8WF 01470 521206 www.dunvegancastle.com
2 FOR 1 ON HIGHLAND SAFARIS From the shelter of the Red Deer Barn stroke, feed and photograph these magnificent animals and encounter a friendly Barn Owl.
SAVE UP TO £8 DULL BY ABERFELDY, PERTHSHIRE PH15 2JQ 01887 820071 www.highlandsfaris.net
A Taste of Scotland From local producers crafting mouth-watering delicacies to world-class Michelin-star restaurants, Scotland is famous for its spectacular food and drink offering There’s no better time to sample all that the country has to offer than in 2015, Scotland’s Year of Food & Drink. You’ll find plenty of exciting food and drink events taking place up and down the country. Scotland is a land of Brilliant Moments; the sights, sounds and experiences that make your visit memorable. A perfect destination for brilliant breaks and days out, where you can travel on a traditional steamship at The
Loch Katrine Experience, hear tales from Scotland’s fascinating past on a history walk or ghost tour, such as Mary’s Meanders in Linlithgow or Witchery Tours in Edinburgh, or take a Tennant’s Brewery tour in Glasgow and discover how Scotland’s best-selling lager is crafted. Whenever and wherever you visit, create your own Brilliant Moments. #brilliantmoments
For even more ideas, visit www.visitscotland.com/e-brochures. With 25% off accommodation and many more offers visit www.visitscotland.com/offers
2 FOR 1 AT SCOTTISH SEABIRD CENTRE Control the cameras to zoom in on amazing wildlife in its natural habitat at this award-winning attraction.
SAVE UP TO £8.95 THE HARBOUR, NORTH BERWICK EH39 4SS 01620 890202 www.seabird.org
2 FOR 1 AT CASTLE KENNEDY GARDENS AT LOCHINCH
Surrounded by two large natural lochs these magnificent gardens extend to 75 acres of sculptured landforms and magnificent avenues.
SAVE UP TO £5.50 STRANRAER, DUMFRIES & GALLOWAY DG9 8SL 01581 400225 www.castlekennedygardens.co.uk
2 FOR 1 AT HIDDEN TREASURES, MUSEUM OF LEAD MINING
At 1,531ft above sea level, the museum has period cottages, an ancient library and offers tours of the lead mine.
SAVE UP TO £7.75 WANLOCKHEAD, DUMFRIES & GALLOWAY ML12 6UT 01659 74387 www.leadminingmuseum.co.uk
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Champions League Fantasy Football, 2014
Artworking: production of a large quantity of assets for The Telegraph’s Champions League Fantasy Football website.
Quick Guides, 2015 Recipe Cards, 2015 Part of the team re-designing Morrisons Quick Guides and Recipe Cards, producing complete templates for future production that adhered to the new direction of the company’s marketing strategy as a whole.
Beef and ale pie
SERVES 4 ● MAKE IT IN 2 HRS 50 MINS ● FREEZE IT
Beef and ale pie
SERVES 4 ● MAKE IT IN 2 HRS 50 MINS ● FREEZE IT
• 1 tbsp sunflower oil • 500g braising steak, cubed • 300g shallots, peeled • 200g carrots, peeled and chopped • 250g mushrooms, wiped • 200ml real ale (we used a dark ale) • 300ml beef stock made with cubes • 1 tbsp tomato purée • 1 tsp caster sugar • 1 tbsp Worcestershire sauce • 2 tbsp instant beef-flavour gravy granules
• 350g rough puff pastry • Beaten egg to glaze Each serving contains ENERGY 2700kJ 646kcal 32%
HIGH Fat 33.5g 48%
HIGH Saturates 14.2g 71%
LOW Sugars 8.8g 10%
MED Salt 2.6g 43%
of your Reference Intake Carbohydrates per serving: 44.0g
And to drink ...
Lindemans Cabernet Sauvignon, £6.99 Bold blackberry, plum and cherry flavours rounded off with a touch of spice are perfect with this pie. Buy your wine at morrisons.com/groceries
WATCH THIS PIE BEING MADE morrisons.com/ magazine/beefandalepie
GET YOUR TWEET ON Tweet your pie tips @morrisonsmag
1. Heat the oil in a large pan and fry the steak cubes over a high heat to seal on all sides, add the shallots, carrots and mushrooms and cook for a further 5 minutes. 2. Pour the ale and stock into the pan and stir in the tomato purée, sugar and Worcestershire sauce. Season. Bring to the boil, reduce the heat, cover and simmer for 1½ hours. The steak should be very tender. Raise the heat and whisk in the gravy granules, stirring until the juices thicken. Spoon into an ovenproof pie dish. 3. Heat the oven to 200°C/180°C fan/Gas 6. Roll out the pastry on a lightly floured surface and cut a long thin strip to go around the edge of the pie dish. Dampen the rim of the dish and press the strip onto it. Use the remaining pastry to form a lid, lift on to the pie, pressing down well. Trim the edges. 4. Pinch with your finger and thumb all the way around the edge of the pie and make 2 small slits in the top. Decorate with any pastry trimmings by re-rolling and cutting out shapes. 5. Brush evenly with beaten egg and bake for 40 minutes until the pastry is cooked through, well risen and a deep golden colour. Buy ingredients online at morrisons.com/beefandalepie
FIND US ON FACEBOOK Share your homemade pie and find more recipes, tips and how to videos
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Recipe card
Quick Guide to
The perfect
Steak
Steak sandwich SERVES 4 ● MAKE IT IN 30 MINS
Ingredients
Method
• 3 tbsp olive oil • 2 onions, peeled and
1. Make sure your griddle is oiled before starting. Heat the oil in a frying pan over a medium heat thinly sliced and cook the onions and peppers • 2 romano peppers, for about 10 minutes, until thinly sliced • 2 thick steaks (we used rump) they are softened and a little caramelised. • 8 slices bloomer loaf • 3 tbsp creamed horseradish 2. Griddle the steaks for 3–4 • 3 tbsp crème fraîche minutes per side, or until cooked • 3 tsp Colman's Mustard to your liking. Leave to rest for 5 • 1 tbsp fresh chives, snipped minutes before slicing. • 35g rocket leaves 3. Toast the bread. Mix together the horseradish, crème fraîche
and mustard, and add a generous pinch of black pepper. Divide between the slices of toast and slice the steaks and arrange on top.
Expert advice from your local butcher
4. Add the onion and peppers and a good handful of the rocket leaves. Each serving contains ENERGY 2700kJ 646kcal 32%
HIGH Fat 33.5g 48%
HIGH Saturates 14.2g 71%
LOW Sugars 8.8g 10%
MED Salt 2.6g 43%
of your Reference Intake Carbohydrates per serving: 44.0g
Visit Morrisons.com/magazine for more great meal ideas, exclusive video recipes and cook’s tips. Start reading online for FREE
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100% British meat
We only work with British farms, hand-picked by our livestock team. We visit every farm, building lasting personal relationships.
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Hand prepared in store Our butchers prepare your meat at the counter so it's as fresh as it can possibly be.
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Choose the cuts you want
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More recipes Discover lots more delicious ways to cook all kinds of meat at Morrisons.com Inspiration fresh from your butcher counter.
We want to help make your life easier so are happy to prepare your meat as you like it.
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Award winning
We are proud to have won many awards for the quality of our fresh produce, so we can deliver you the very best.
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Academy trained Our butchers know their stuff, every one is specially trained in our own Academy.
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And to drink...
Our wine experts pick one of the best red wines to drink with steak. Buy your wine at Morrisons.com/groceries
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Jacobs Creek Shiraz, £6.00 A medium bodied rich red wine, packed with ripe plum fruit flavours that taste great with all kinds of beef dishes.
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Remove your steak from the fridge 10 minutes before cooking to warm to room temperature.
Know your steak Sirloin
Sirloin comes from the centre of the back which has the most tender meat.
Using tongs/spatula gently turn the steak over and cook the other side for the same amount of time. Ensure the steak is fully sealed on all sides. Remove from the heat, keep warm and cover to allow to rest for 5-10 minutes before serving. This will let the meat relax and the juices settle, enhancing the eating quality. Remember that cooking times will vary depending on steak thickness. For extra punch, marinate your steak for 30 minutes or more in Worcestershire sauce. These instructions are given as a guide only for steaks of approximately 2cm/3⁄4" thick.
Rump
Sirloin Fillet
Ensure pan is hot by pre-heating over a high heat before adding a little oil and then turn the heat down to medium. Season the steak, then add to the pan and cook the first side for the recommended time without touching the meat.
Rib-Eye
Rump
The rump is a lean cut which makes it ideal for steaks. Ask for a thick cut and serve with chips.
Rib-Eye is a very popular cut of steak – the marbling of fat gives great flavour and tenderness.
Eye
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Cooking the perfect steak
Rib-
Best of British Our British beef range comes from around 300 British farms, most of which are family farms and are hand-picked by our livestock team.
Fillet
Fillet is the most prized cut of beef taken from a strip of meat called the tenderloin.
Cook it your way
Grilling, griddling and frying guidelines, cooking 2 cm/¾" thick steaks over a medium-high heat each side
RARE
MEDIUM
WELL DONE
FILLET
1½-2 mins
3-5 mins
6-7 mins
SIRLOIN
2 mins
3 mins
6 mins
RUMP
1½-2 mins
2½-4 mins
6 mins
RIB-EYE
2 mins
mins
6 mins
Steak Quick Guide
Rugby World Cup, 2015 In preparation for the 2015 Rugby World Cup I was asked to visualise potential advertising opportunities in order to acquire new business and build new relationships for Morrisons. These drawings had to be accurate, clean, and clear, They also had to instill a level of excitement to get big brands interested.
Jonathan Livingston Seagull is a Chip Fork
Personal Projects
Re-making Jonathan Livingston Seagull by Richard Bach. The fable condensed to a box, a fork, and a line of text.
Urban Foxes Re-writing a chapter of Night Haunts by Sukhdev Sandhu which concerns the relationship between human beings, and the fox.
Ten Handles A study of recognition and perception.
Human Composition Infographic poster explaining the forming of the elements, inspired by Otto Neurath.
Portfolio
Reis George Reffold rgreffold@gmail.com 07706 771 953 85 Epping Way London, E4 7PG rgreffold.co.uk LinkedIn instagram