As a food design studio, we’re in our element when we get to translate material narratives into edible experiences. For the Art Party hosted by House and Leisure, Viviers Studio and Soho House, Studio H designed a menu inspired by the natural fibres explored in Lamb of Hope — the exhibition by Viviers Studio and Philip Fimano that formed the backdrop to the evening.
Drawing from the tactility and integrity of raw fibre, we approached each ingredient in its simplest, most honest form — then treated it as material. Pulled. Braided. Woven. Stitched.
On the table:
Turkish delight, delicately structured and hand-finished.
Fruit leather, hand-sewn by Juwan Beyers Food Design.
Braided fior di latté.
Hand-woven cracker breads.
Forelle pears in their natural blush.
A savoury mosbolletjie cake layered with lamb jam.
Each element became a study in texture and craft — exploring tension, pliability, repetition and form through food. The menu echoed the exhibition’s meditation on fibre, transforming softness into structure and nourishment into narrative.
A sensory extension of the installation.
Design you can taste.
As a food design studio, we’re in our element when we get to translate material narratives into edible experiences. For the Art Party hosted by House and Leisure, Viviers Studio and Soho House, Studio H designed a menu inspired by the natural fibres explored in Lamb of Hope — the exhibition by Viviers Studio and Philip Fimano that formed the backdrop to the evening.
Drawing from the tactility and integrity of raw fibre, we approached each ingredient in its simplest, most honest form — then treated it as material. Pulled. Braided. Woven. Stitched.
On the table:
Turkish delight, delicately structured and hand-finished.
Fruit leather, hand-sewn by Juwan Beyers Food Design.
Braided fior di latté.
Hand-woven cracker breads.
Forelle pears in their natural blush.
A savoury mosbolletjie cake layered with lamb jam.
Each element became a study in texture and craft — exploring tension, pliability, repetition and form through food. The menu echoed the exhibition’s meditation on fibre, transforming softness into structure and nourishment into narrative.
A sensory extension of the installation.
Design you can taste.
As a food design studio, we’re in our element when we get to translate material narratives into edible experiences. For the Art Party hosted by House and Leisure, Viviers Studio and Soho House, Studio H designed a menu inspired by the natural fibres explored in Lamb of Hope — the exhibition by Viviers Studio and Philip Fimano that formed the backdrop to the evening.
Drawing from the tactility and integrity of raw fibre, we approached each ingredient in its simplest, most honest form — then treated it as material. Pulled. Braided. Woven. Stitched.
On the table:
Turkish delight, delicately structured and hand-finished.
Fruit leather, hand-sewn by Juwan Beyers Food Design.
Braided fior di latté.
Hand-woven cracker breads.
Forelle pears in their natural blush.
A savoury mosbolletjie cake layered with lamb jam.
Each element became a study in texture and craft — exploring tension, pliability, repetition and form through food. The menu echoed the exhibition’s meditation on fibre, transforming softness into structure and nourishment into narrative.
A sensory extension of the installation.
Design you can taste.
