Hussaam Faheem

The Seaweed Resolve Centre

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.  

The final design studio project was for a building based on Par Harbour in Cornwall, UK, and was centred around the seaweed industry. Seaweed can have many different uses and is an emerging industry within the UK in coastal areas. This project looks at using seaweed in drinks production as seaweed has many health benefits such as being antioxidant and rich in vitamin D. The seaweed is cultivated in par harbour and processed in the building.  

The project involved seaweed farming, production and processing which informed the building design as well as research into the different uses of seaweed. The building design was also informed by the interesting background and location of the site with aspects such as the china clay industry, the Eden Project and the coastal climate being considered.  

The building includes a sustainable structure that uses CLT and a tile cladding on the exterior of the building. it also involves a section that has a saw-tooth roof design with embedded skylights providing light internally and there are two roof terraces with views of the sea. The building structure can be reused when the building reaches its end of life in order to reduce the amount of waste material.  





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 Readingthe public are invited to join in the activitiesincluding; 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