Seaweed is a natural product with incredible properties that is starting to be utilised increasingly in today’s climate; with local offshore farms beginning to sprout up in Cornwall, the Par Horticultural Seaweed Centre is both a processing plant for horticultural seaweed products and a community space for locals and tourists alike. While distributing these amazing products across the country it was also important to ensure that the project also gave back to the community, with spaces for events, a beautiful garden to enjoy and tourist attractions to experience; bringing people together in Cornwall and providing a new route for income in one of the most impoverished counties in England. Each “wing” of the dock represents the two areas of both ‘production’ and ‘community,’ combining in their use and processing of seaweed.
PROJECT DESCRIPTION -Working to provide solutions in conjunction with Par Sands neighbourhood planning mission, the basis of the project conveys a step towards the use of net zero use and sustainable construction with respect to RIBA 2030 challenge. Features such as seaweed insulation, green energy and rammed earth structure allows for a reduced carbon life cycle. Project insight allows for the education of the uses of seaweed using a viewing platform upon the upper level of the structure which allows for the viewing of each stage of production concerning the seaweed based bioplastic packaging created on site. The stages seen vary from an onsite hatchery, drying space and deployment of hatchlings to sea. This provides exemplary service in conjunction with the mussels of St Austell Bay to reduce the use of plastic wrapping usually used within the selling of the product as well as the produce being used upon the sites eatery and kitchen. Project insight is a public space with holds several multifunctional spaces to harness the needs and wants of those visiting the space.
Website: A MOORE ARCHITECTURE
Introduced in the heart of Reading Town, Hogmanay, the Scottish celebration of New Years, brings a large infusion of culture and festivity to the local area. Cock-a-Leekie soup, being an integral cuisine of the Scottish, accompanies the festivities. The influx of Hogmanay culture, introduced by the arrival of the Soup Facility, will indulge Reading in a host of traditions that seek to bring people together to celebrate the New Year and the fresh start that follows midnight. On New Year’s Eve in Reading, the public are invited to join in the activities, including; farming the ingredients for the soup, trying the soup, setting Juniper branches alight at midnight, Ceilidh dancing, drinking homemade Gin, and the chance to watch as the chefs produce the soup from raw ingredients on site.
Cock a Leekie , Scotland, Timber, Homemade, Feathers, New years