We Heart, September 2013 | Katie Treggiden Skip to content

We Heart, September 2013

This article was written 10 years ago.

This is an article I wrote for online lifestyle magazine, We Heart, about Henry Richmond’s Young fusion between food and tableware…
henry richmond young

Ever since Heston Blumenthal got his hands on his first canister of liquid nitrogen, restaurants have had to raise their game. Eating out is no longer just about taste or sating hunger; it’s a ‘culinary experience’ for all the senses. With all this innovation in food, the tableware it’s served on has been somewhat left behind – but not any longer.

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Katie Treggiden is also the founder and director of Making Design Circular — an international membership community and online learning platform for environmentally conscious designers, makers, artists and craftspeople.
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