Ella adiki Nartey
Interior Design MA
Royal College of Art
Graduates: 2023
Specialisms: Interior Design / Interior Architecture / Architecture
My location: London, United Kingdom
Ella adiki Nartey
First Name: Ella adiki
Last Name: Nartey
University / College: Royal College of Art
Course / Program: Interior Design MA
Graduates: 2023
Specialisms: Interior Design / Interior Architecture / Architecture
My Location: London, United Kingdom
About
I am an Interior and Architectural designer from South Yorkshire, based in London. I graduated with a first class honours in Architecture from the University of Nottingham and then proceeded to work as a part 1 Assistant in London. Following this, I chose to continue my design education and exploration at the Royal College of Art where I have recently completed my MA in Interior Design (2023) and was the recipient of the Burberry Design Scholarship.I have a passion for spatial design, brand integrated design and all things materials and colour. Reuse and sustainable design has always been at the forefront of my design ethos, exploring how we can reduce the reliance on traditional raw materials, especially within the built environment to drive a more circular design economy.
My project ‘WASTE NOT’ aims to re-evaluate our view on waste and our reliance on traditional raw materials within the design industry. Designing a zero-waste restaurant, sustainable brand and developing a number of biomaterials using food waste and by-products, I aim to promote sustainable material innovation and circular design within the built environment and to celebrate waste as a resource. Situated within the former Siemens Brother’s Factory in Woolwich the restaurant design salvages and repurposes the existing architecture, industrial language and colour palette with waste reuse at the forefront of the menu, materiality and restaurant programme. Utilising the waste streams from the local residents, and the restaurant’s kitchens and diners, the programme aims to create a unique and educational dining experience demonstrating that the innovative use of waste does not have to result in a compromise on design quality, aesthetic and craft. The WASTE NOT restaurant is divided into three kitchens, the Vegan Kitchen, the Vegetarian Kitchen and the Pescatarian kitchen, each with a very restricted menu and each producing a specific waste stream (such as food skins/peelings, egg shells and egg boxes, and fish skin and seafood shells respectively) that can be utilised to create new products and materials. The circular kitchens and integrated central workshops allow the diners to observe the food from its raw state, to their plate, to the manufacture of waste produce into materials showcased around the restaurant interior. This restaurant and the ‘WASTE NOT’ programme acts as a showcase for the possibility of food waste and a model that could be rolled out within the hospitality sector for the purpose of education and future material innovation.
Competitions
