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Monachus Distillery by Bedow

Text by Richard Baird.

Logo and packaging design by Swedish studio Bedow for Croatian small-batch gin distillery Monachus

Atop of Croatia’s Istria peninsula, just where the land slips into the Adriatic sea sits the tiny small-batch gin distillery of Monachus. Stone shores, botanical covered hillsides, the smell of pine and scattered pin cones characterises the landscape. Drawing on this, the natural history of Istria and the name Monachus, borrowed from Monachus Monachus an endangered Mediterranean monk seal, Swedish design studio Bedow created a visual identity and labelling for the distillery.

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Ascari by Blok Design

Opinion by Richard Baird

Logotype, menus, signage and package design by Blok for Italian resteruant Ascari

Ascari is an Italian restaurant which two locations, one on Queens Street East and another newly opened establishment on King St West. Toronto, Canada. It is named after the proprietor’s hero, Formula 1 legend, Alberto Ascari, (who was also known for his love of food). To reflect both the passion for good simple food and racing, design studio Blok developed an identity that brings together the visual cues and photography of 1950’s motor sport with a modern use of colour–the striking blue of Alberto Ascari’s helmet–and the outlines and solid fill logotype. These link coasters, business cards, signage and menus.

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René Redzepi, A Work in Progress: A Journal by Pentagram

Opinion by Richard Baird

A new book from the acclaimed Danish chef and Noma creator and owner René Redzepi, published by Phaidon and designed by Pentagram

Pentagram partner Astrid Stavro and project team Jake Gilbert and Susanna Foppoli have recently completed work on A Work in Progress: A Journal, a book from the acclaimed Danish chef René Redzepi, published by Phaidon.

Through Noma, a two-Michelin star restaurant that reimagined Nordic cuisine, René Redzepi has built a formidable reputation for innovation and inventiveness. His viewpoint and approach emerge throughout this new publication by way of a first-person narrative.

Part cookbook but largely a journal that documents a year in the life of Redzepi and his team, the writing is a “candid and witty story about creativity and inspiration”. This follows the process of discovery, creation and refinement, and profiles the struggle, determination and teamwork required to embrace and make the most of the ingredients of each new season. As you would expect from a journal this is delivered alongside the day to day, a transcript of a TedX talk, lists of work delegation, talk of dreams, moments of frustration and visceral scene setting.

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