Joeizha Verzosa


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.  

Blossom Gardens is inspired by passive building design supported by timber as its load bearing material. The building is covered by larch cladding providing a softer atmosphere to juxtapose to the surrounding industrial views. This project aims to introduce the advantages of seaweed to the town to meet the requirements of a more active and sustainable living. A new cycle will be introduced to the area. The seaweed products – edible sachets, takeaway boxes, and cling film, will be manufactured and distributed to local shops and restaurants during the summer, the busiest time of the year. After use, the businesses will recycle these products separately, encouraging customers to be aware of how they litter and to take part with the community. The used products will be collected by an electric van to be taken back and composted to fertilise the flowers that will be planted around the site and providing beneficial nutrients for the plants. Ultimately, this cycle targets less use of plastic from local businesses, the encouragement of community work, and green recycling. Additionally, the project promotes employment for the youth through the new café and a more effective public transport to meet St. Blaise’s Town Plan requirements.  





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