Showing posts with label design. Show all posts
Showing posts with label design. Show all posts

Sunday, 23 April 2017

Fig1.2 - Opening Our New Shop

Designing and building our second shop has been a personal creative journey for me. 

The process of opening our second shop has been quite an exciting journey. We first took a look at a new unit at Bristol's Wapping Wharf back in August. Wapping Wharf is a unique development. It's in the docks in Bristol on a previously little used piece of land which has now been opened up as a walk way from South Bristol to the city - a route that takes you into the historic harbour to some of the best of Bristol. More than that, though, and more than other developments of a similar nature it has embraced Bristol's independent and creative spirit, from the metal work detailing by local craftsmen on the buildings to the now bustling selection of completely independent businesses in the area. The man who runs the development company for Wapping Wharf, Stuart Hatton, has been clear from the start that he wanted to create an independent and sustainable community here, not a run of the mill estate. Some of the best of Bristol has gathered at Wapping Wharf and so it was with great excitement that we looked into opening our second outlet there.

For me in particular it has been an opportunity to build something new on to what we already have. Creativity, making new spaces and new businesses are all part of my DNA - my Mum and Dad had several businesses when we were growing up and my Dad was a carpenter. Some of my first interests in interior design were born out of working with the family and so it feels in many ways that Fig2, as we now call the second shop amongst ourselves, was the culmination of years of experience. For me it was like we had a chance to take all the best bits of what I've learnt over the years of running Fig1 and make them sing: a chance to take apart and reassemble the business to really show off what it has become.

I love the process of planning, designing, imagining and building: of learning and creating. 

It's a long and sometimes tiring journey but it is filled with creativity and that is the really good stuff - the stuff I thrive on and love. Nothing beats the satisfaction of getting to the end of  a long and carefully planned project; being able to look at your work and say "I made this".

The process began by redesigning our branding for Fig1 - updating our logo, and developing some brand patterns and styles for our graphics. I worked on the brand update with my sister who is an illustrator. It was a learning process for both of us, but we wanted to do this work ourselves so that what we came up with was a set of graphics which really speak about Fig1 and which are appropriate to the business. What we came up with married design elements - geometric hexagons and rhombuses, an asterisk motif - tied together with more natural elements - paint splodges, textures and pen lines. To us, it's a frame work in which we can speak visually about the creativity and design we love.

This graphics work was first as we wanted it to inform the interiors. I've worked many times with my Dad on interiors projects, helping him design and build furniture for a delicatessen as well as working on the original Fig1 shop. He's retired now but you never truly put down your tools and so, for the shop build, I had the great pleasure of working with him again. A much bigger space than the other shop, we wanted to keep the design elements clean and clear, to use the new branding and to allow space for lighting and furniture.

Part of the process of designing and building is learning. We wanted to work with new materials - plywood with a laminate finish, scaffold pole, industrial lighting but softened and made flexible enough to change with the business. Bringing all these elements together took research, planning and a hard graft with the final build being done in just 4 weeks so we could open before Christmas. We're thrilled with the results and really enjoying meeting new customers and colleagues at Wapping Wharf.

Fig1 Wapping Wharf opened the Saturday before Christmas but will be having a full launch soon.

To Celebrate opening we have a 15% Discount code active until 1st May 2017 of MyOpenShop to use in store or online - download the voucher!

Wednesday, 28 November 2012

Fig1: the Party Season

Christmas is coming so naturally our thoughts at Fig1 are turning to the party season ahead. We get really busy at this time of year, but Christmas has always been the high point of the calendar in my family and I fully intend not to miss out, which means getting organised early.

When we were growing up my family owned busy restaurant businesses, but Mum would always insist on closing Christmas Day. Despite the heavy workload she never lost her enthusiasm for Christmas and all my 3 siblings have inherited the Christmas bug. Presents in our family are carefully chosen and beautifully presented, given with love and often homemade. Everyone takes part in preparing the Christmas meal - we have also all inherited a passion for good food from Mum - and this year I am officially putting myself in charge of cocktails.

I wanted a little bit of winter sun for Christmas day, so have made up an Orange and Rosemary syrup recipe to use as the basis for 2 different cocktails. It also has the advantage that rosemary sprigs used as decoration, plus a couple of frozen raspberries in the champagne version, make them look very festive too.

Orange and Rosemary Syrup

Ingredients:
Zest of 2 oranges
1 pint Orange Juice
60g Rosemary
1/2 pint sugar

I remove the zest from the oranges in strips using a peeler for ease. You can use the juice of the oranges as part of the pint of orange juice, or eat them and use it all from a carton, but I usually use a good quality fresh orange juice.

Put all the ingredients in a pan and bring to the boil. Simmer for 15 minute and then allow to cool. If you have time leave overnight, covered, in the pan to infuse the rosemary flavour further. Strain.

The syrup will keep for a  couple of weeks in a clean jar in the fridge.

Below are two recipes that use the syrup. You can also drizzle it over vanilla ice cream, add fizzy water for a non-alcoholic festive drink or ... think of something else entirely.  It's Yummy!

Orange and Rosemary MargaritaOrange and Rosemary Margarita

Prepare your glasses and decoration first. I put half and half fine sea salt and caster sugar mixed on a saucer so there is a fine covering. For each cocktail I choose a sprig of rosemary long enough to stick out of the top of the glass you are using, in my case these funky martini glasses by Sagaform. I use a wedge of lime to rub a little juice round the rim of the glass and on the end of the rosemary sprigs. I then dip the glass in the salt / sugar mix and do the same with the end of the rosemary twig, making it look like a snowed-on Christmas tree.

Mix in a cocktail shaker with ice, per person:
1 shot / 25ml syrup
1 shot tequila
1 shot lime juice
1 shot triple sec

Serve in the glass over crushed ice

Champagne, Orange and Rosemary Cocktail

Prepare the rosemary twig as above. I also like to add 2 or three frozen raspberries to the cocktail at the end as the red and green give it a really Christmasy look. Use a champagne flute.

In the base of your glass tip 1 measure (25ml) or syrup and 1 measure brandy. Top up with a dry Champagne, Cava or Proseco. Give it a stir, gently or it will loose all its lovely fizz. Decorate the glass and serve.

Wednesday, 7 November 2012

The Blog Launch

The Blog Launch

We love what we do at fig1.co.uk and we do what we love. As a small business engaged with finding the best designed unusual and quirky lifestyle goodies we come across all sorts of creative ideas. We have a diverse and raggle taggle bunch of creatives linked to the business, from illustrators to jewellery makers, gardners to cabinet makers, cooks, graphics experts, computer geeks, musicians ... oh, and sometimes we run a shop and internet business.

The shop was always set up to support a local creative community in Bristol, but as the business has grown we have developed links with all sorts of people and want to share some of the best ideas we have come across along the way.

We want this blog to be more than just a list of products we have discovered - we want it to be a collection of ideas.

-Mark Fletcher, Director fig1.co.uk

Roast Winter Squash Salad

At this time of year with the nights drawing rapidly in I find my thoughts turning more and more to comfort food, luckily comfort food for me doesn't need to be unhealthy. I grew up in a family that owned local restaurants and, Mum in particular, was always great at working with whatever was seasonal to create meals and menus. With any meal I always start with the vegetables. Since I work from home a lot of the time, doing marketing for fig1.co.uk, I find recipes like this winter squash one really good: it is the sort of thing which doesn't take too long to prepare (approx 15mins) and which will happily cook itself in the oven while I work.

Ingredients

Roast Butternut Squash Salad Ingredients1 large winter squash
1 bag of shallots
Sprigs of winter herbs such as rosemary and thyme
1 lemon
A handful of pumpkin seeds
Half a pack of feta

Preheat your oven to 180 centigrade / gas mark 4

Cut the squash into 1-2 centimetre thick slices.  Pop in a roasting dish with the lemon cut in half, the shallots peeled and halved if they are large or left whole if not, the olive oil and the herbs, plus a little salt and pepper to season. Toss the ingredients together so the seasoning and oil is on all the vegetables.

Roast for an hour or until the squash is soft. Next pop some pumpkin seeds on top of the dish and up the temperature to 220c or gas mark 6 for 10 minutes  to brown the squash and the seeds.  Once it is out of the oven leave to cool for 10 minutes, then squeeze the lemon over the squash and discard the shells and pull out the biggest lumps of rosemary / thyme stalks.

Crumble over half a pack of feta and serve with some crusty bread.

Vary the recipe as you like - carrots with cumin and feta work well as an alternative. Or mix into cous cous with olives for a salad for your lunch box.