Text by Richard Baird.
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.
Opinion by Richard Baird
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.