Design over substance gives us food for thought

Jonathan Hubbard

In light of celebrity chefs extending their brands into new territories, and both James Martin and Heston Blumenthal opening new restaurants, while I love cooking almost as much as I love designing, that’s where the similarities end (Voxpop, DW 24 February).

I think the mix of design and food is messy. Nouvelle cuisine, that was rubbish. Talk about design over substance.

Those artfully stacked piles of colour co-ordinated food that all the best chefs like to construct, what’s wrong with a good wholesome plate of food?

Even the old design adage less is more doesn’t work when translated to food. I like more.

Jonathan Hubbard, Creative director and founder, The Clearing, by e-mail

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