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Being Human – Ilse Crawford
Former journalist turned designer, Ilse Crawford exercises a humanist approach to her work, to create comfortable, ‘lived-in’ environments. Her outlook was on display at the Stockholm Furniture Fair, for which she imported her studio’s ‘not cool, but warm’ ethos for the event’s feature lounge
Serpentine unveils SelgasCano pavilion
Madrid-based architect SelgasCano has created a colourful, double-skinned structure for the Serpentine's 15th pavilion
Supermarkets in the bag
Pamela Buxton looks at how retailers are using design to give them the edge in the competitive and fast changing supermarket sector.
Going public with lighting
Jill Entistle looks at how lighting public spaces is changing
FX Awards 2015 open for entries!
This year’s FX International Interior Design Awards are now open for entries! visit the dedicated FX Awards website to find out how to enter.
Whitworth Art Gallery, Manchester by MUMA
The rise of Manchester as a confident, contemporary metropolis steps up with the transformation of one of its cultural jewels, the Whitworth Gallery. MUMA’s bold yet sensitive extension of the internationally significant institution is not just a major upgrade, but draws it right into its surrounding parkland.
Wayne Hemingway’s ‘can-do’ attitude
Red or Dead founder Wayne Hemingway, currently working on re-establishing Margate’s amusement park Dreamland in a vintage regeneration, urges architects, designers and their clients to be brave in projects, to be creative and adopt the all-important ‘can-do’ philosophy.
Audi e-tron – Review
Blueprint editor Johnny Tucker takes a test drive in Audi's latest plug-in hybrid, the A3 e-tron
The science of creativity
Veronica Simpson explores the Parallel Practices initiative, which sees creatives pair with medical academics
Video: Robert Angell on the design process behind three of his interiors
Robert Angell, the interior designer behind some of London's most desirable restaurants, including Marcus Wareing at the Berkeley and Kaspar’s Seafood Bar & Grill at the Savoy, tells DesignCurial how he designs restaurants that are every bit a exciting and sumptuous as the food they serve.
