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Issue 72


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Inspiring Hospitality Design


Editor Stirling Johnstone Mobile: 0788 402 1551 Tel : +44 (0)20 7833 3772 editor@gsmagazine.co.uk


Design Miles Johnstone Tel : +44 (0)7888 998208 design@gsmagazine.co.uk


Cover Image The Poli Hotel, Tel Aviv, designed by Karim Rashid. Photography: Eric Laignel


Photography Bando E&C Eric Laignel Richard Southall, Emphasis Photography Rocco Photography


Contributors Fay Gristwood Harry Harris Henry Chabaale 0 Nikki Weetch Yorgo Lykouria


Print Stephens & George, Wales


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editor’s note I


recently met a young designer who said she was a fan of GS Magazine. She told me that she particularly liked the projects where designers create new bars and restaurants within much older buildings. That, she said, was inspiring, which got me thinking. We Brits have a healthy obsession with architecture, we protect buildings of historic interest and grade them to ensure that the real treasures are preserved. We also recognise


the importance of breathing new commercial life into properties that no longer serve their original purpose: old mills, factories and warehouse, stables, town halls, banking vaults, breweries, office blocks, churches, schools, country houses, even jails and underground toilets. These buildings provide ample inspiration for designers to create appropriate schemes within them and by and large they get it right, GS Magazine is testament to that. The stories we run are intended to inspire. But is it necessarily the case that, with a skilled designer, any theme can work in any building? I think not. There’s no rule book as far as I’m aware but generally old in old tends to work. In other words period furniture and fabrics in period houses sit comfortably together. They were made for each other. New in new also works. New in old can often work, providing the designer is respectful of the building’s fabric, but rarely in my experience does old in new work well together. Adding a cobblestoned floor or reclaimed timber beams to a unit in the middle of a shopping mall does nothing to provide a sense of period. It’s naff. Regular readers will be aware that we have never reviewed a Harvester restaurant, nor anything that begins with Ye Olde in its title for that same reason. That’s not to say they can’t be successful commercially, but they do precious little to inspire.


Stirling Johnstone Editor GS Magazine 3


SUMMER 2016


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