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The Honours designed by Touch

Logo and menu with gold foil and embossed cover detail for brasserie The Honours designed by Touch

The Honours is an Edinburgh-based and Parisian-influenced brasserie owned by two Michelin-starred chef and restaurateur Martin Wishart. The brasserie’s visual identity, developed by creative agency Touch – also responsible for the branding of Martin’s other establishments, combines a well-spaced logo-type, a creative monogram, black and cream colour palette, tactile material textures and a block foil print finish to communicate a traditional crafted approach to food, the use of high quality ingredients and personal service practices set within a contemporary environment.

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Pact designed by Acre

Logo and business card with marble pattern designed by Acre for co-branded retail partnership Pact

Pact is a co-branded venture and partnership between like-minded businesses located in Singapore’s Orchard Central shopping centre. The venture’s visual identity, created by design agency Acre, contrasts the geometry, square terminals and single line weight consistency of a custom ampersand (a simple and universal unifier) and the broadly spaced, neutral sans-serif characters of the logo-type with the organic, dual colour marble finish, uncoated, unbleached material choices, stickers and wood of the collaterals. A simple fusion of fashion and contemporary arts and crafts cues that binds a variety of retailers and services under the themes of evolving, natural and collaborative process and good quality personal service.

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Spirit designed by Studio Beige

 Logo for vegetarian restaurant Spirit designed by Studio Beige

Spirit is a restaurant located on Rotterdam’s Mariniersweg street that sells fresh, organic and vegetarian foods throughout the day. The restaurant’s visual identity, designed by Studio Beige, neatly juxtaposes the formality and geometric qualities of an uppercase Brandon Grotesque typographical choice with traditional underlines, alongside finer, organic and hand rendered illustrative detail executed across a colour palette and uncoated substrate selection, that like the illustrations, add a crafted sensibility. This is cut through by the professionalism and good quality associated with the kitchen whites of a chef but tempered slightly by a conversational tone of voice. It is a smart contrast that delivers a sense of high quality and creativity to a growing but still niche sector often perceived as bland but wholesome.

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