Ollie Harris


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 projects on show are from my third year of architecture. One project DS5 shows a temporary structure that can be balanced upon a harbour wall, this is made entirely from timber and uses a structural system in which it has designed specifically for this project and can be all folded down and moved. DS6 shows a large factory building that is designed entirely out of triangles and geometric pattern and follows a flowing pattering to create a process, the plans of the building follow a string like form where the paths intertwine and merge into a knot. The reasoning behind this is with the ambition to create a factory that turns seaweed into a twine, that can be made into an entirely sustainable fabric, processed form raw seaweed, this can be made into clothing and other fabric-based products. Although my path may differ away from architectural design, the lessons learnt from this project have reminded me why the construction industry is so diverse and projects are all unique, and has made me want to peruse construction project management options. 


Email: ollie_harris@outlook.com 


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