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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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Fashion Central Saint Martins by Praline

Opinion by Richard Baird

Book designed by Praline exploring the history and impact of the fashion courses at Central Saint Martins

Fashion Central Saint Martins documents and celebrates what has become one of the most influential fashion courses in the world. It is a collaboration between publisher Thames & Hudson and Central Saint Martins, and co-authored by Programme Director of Fashion Hywel Davies and Cally Blackman, lecturer in Fashion History and Theory.

The Central Saint Martins Fashion Course has a legacy of rebelliousness, pushing back against establish design conventions and subverting expectations. The course encourages self-expression, boldness and creative curiosity. Design studio Praline, who were commissioned to design the book, sought to embody this spirit within the space of the page and throughout the materiality of the bound book.

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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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