Tracy Kong


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.  

Gouman Porth, the Cornish word for seaweed harbour is a project dedicated to the flow of the life cycle of seaweed especially with the fluidity of the spaces. Furthermore, to highlight the aspect of time and tide as a continuation from my previous project, the site boundary has been carved back or down to introduce water onto the site which reveals different uses with the tide. The idea of having hierarchy in the spaces portrayed through the thickness of walls developed and then further emphasised by the different materials used to construct these walls was inspired by the first x-ray of seaweed. 

With a group of seaweed scientists being the main users of this building, their predominant working months are September- May. Once the seaweed farm harvesting is completed, the main users of the building then shift seamlessly to the seaweed clay mask manufacturers. During the quieter times like June-August, this project turns into a sauna that serves those that flock to Cornwall for a summer getaway. The holiday homes adjacent to the site is the primal target market however the sauna welcomes all users who are interested in a seaweed mask treatment.  



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