Designer Rob Ryan’s fresh take for Gaggenau’s ‘Art of the Kitchen’ series

With our increasingly urban lifestyle, biophilic design is becoming ever more urgent – in fact our happiness and wellbeing depend on it. Mark C. O’Flaherty speaks to three visionaries in the field, on why reconnection with nature not only induces calm, but is the only sustainable solution

There’s nothing new about the principles of biophilic design. As a philosophy for living, it was the status quo before the industrial revolution, and in many cultures it’s still the norm. But we have literally built walls around ourselves to create a distance from the natural world. In Japan, hinoki wood is one of the most popular materials for construction, not for its impervious and practical qualities, but for the intense aroma it gives off. To live in a room furnished in panels of hinoki is to have your olfactory senses transport you to the most fragrant wilderness. In many Nordic countries, city dwellers customarily have a rural cabin to escape to, to reconnect with nature.

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As our ecosystem continues to face what increasingly feels like insurmountable challenges, and urbanisation becomes the default, biophilic principles are growing in importance in design. Though they aren’t radical or new, we’ve lost sight of how crucial they are to our wellbeing. This isn’t about recycling, sustainability, or alternative ways to generate energy (although they are part of the greater narrative), it’s about how we can engage with nature in our homes in a way that will have benefits for our physical and mental health.

Head of Design at Gaggenau, Sven Baacke

Product designers are taking this on board luxury brands are creating functional areas, objects and spaces with emotion in mind, and an understanding of natural pathways. “Our customers may create indoor-outdoor kitchens, spaces where kitchen and living and dining are integrated and designed with a lot of natural materials, leading to a herb garden or natural wall,” says Sven Baacke, the head designer at Gaggenau. “It is tied into wellbeing, to being at one with nature, and also to sustainability: water features, green spaces, flora and plants, and the use of natural and found materials that both reduce carbon footprint, and elements like water use in manufacture. We design our products with their broader concept, and the lives and values of our customers in mind.”

Biophilia is about connections and feelings. It is the presence of living walls, pleasing aromas and good quality air. It is the marriage of colour psychology with an awareness of light, fragrances, textiles and acoustics, and has become an increasingly sophisticated discipline. It is a complex exploration of how neuroscience intersects with architecture, and when biophilic design is incorporated within urban planning as well as interiors, it treats what was once seen as just bricks and mortar as part of a living organism. It can contribute to tackling serious environmental challenges, including the Urban Heat Island effect (major cities are profoundly hotter than rural areas in summer), restoring lost natural habitats, and lowering the effects of CO2 emissions. In his hugely influential 2012 book The Shape of Green, the architect and author Lance Hosey who died last year – argues that sustainability can’t exist without beauty: “Long-term value is impossible without sensory appeal, because if design doesn’t inspire, it is destined to be discarded.” Our future can, if we let it, be shaped by what truly nourishes us as human beings.

The Biophilic Visionaries

Oliver Heath 
Director of Oliver Heath Design

Oliver Heath, the director of Oliver Heath Design

I switched to investigating a human-centred form of design about 10 years ago. I had been working in the field of sustainable residential design for years, but became frustrated because people weren’t adopting the methods, ideas and principles. They weren’t engaged. There was a fatigue around the idea of sustainability. I changed the tone of my conversation to be about creating a home that supports your physical and mental wellbeing. That resonates because everyone wants to be happier and healthier.

Design is much more than aesthetics – it’s about how you feel inside a space. Stress is endemic in our lives. We’re living in built-up urbanised spaces. By 2050, 66 per cent of the world will be urbanised. Biophilic design is a means to reconnect you with nature, and elicit a similar response to wonderful times you’ve had on beaches, in forests or on mountains. Built environments are hard-edged and geometric, and they aren’t the space you actually want to be in. Biophilic design works – it increases productivity in the workplace by 6-15 per cent, and helps you recuperate in a hospital 8.5 per cent faster. We are taking what we’ve learned from those spaces to residential projects.

A Heath-designed bed landscape for a biophilic hotel project

Instead of looking at what next year’s colour is going to be in terms of trends, there are more important things to think about. Your bedroom should have soft acoustics, and no electronics in it apart from lighting. I use smart systems that change the colour of light by my bed, and an alarm clock that wakes me up gently with changing, increasing levels of light. Materials are important: if you sleep in a pine bed, it lowers your heart rate.

A biophilic hotel bathroom by Oliver Heath

We know that by connecting with people in a natural environment that it creates a certain mood and dynamic. The most obvious example is sitting around a campfire, when you feel the warmth of the fire, hear the crackle of logs and smell food cooking. Shared moments in nature bring people together. I have wood panelling in my home made from salvaged larch, from trees that came down in Kew Gardens in the big storm of 1987, and we used the same material to clad the kitchen cupboards. We know that just seeing natural wood makes us feel better. The work surfaces in my kitchen are made from crushed recycled glass, and the walls are painted with Volatile Organic Compound-free (VOC) eco paints. As kitchens can be limited in space, I often recommend introducing greenery via a small green wall system – it can improve air quality and provide you with fresh herbs.

We have worked on numerous white papers studying biophilic design. The latest is about designing for cognitive and sensory wellbeing. Sustainable design is about engineering, but biophilic design is different. We have established a series of courses to teach the core principles, helping you explore what’s possible and how to achieve the best results. People have found them hugely rewarding, and a total revelation.

Matt Morley
Founder and director, Biofilico

Matt Morley, the founder and director of Biofilico

Biophilic design is an instinctive response to our disconnect from the natural world, an attempt to redress the balance by bringing the outside world in once more, especially in dense, urban environments.

There are various models out there, such as Stephen Kellert’s ‘14 Patterns of Biophilic Design’ and things can get fairly technical if we go down that rabbit hole, but, in general, I keep it simple by referring to biophilic interiors as spaces that harmoniously balance sustainability and wellbeing, with nature acting as the bridge between the two. For me there is nothing more mood-enhancing and visually appealing than a display of organic, seasonal, and locally sourced fruit and vegetables on a kitchen counter, preferably in a variety of ceramic bowls with a wabi-sabi finish and perhaps a Monstera leaf in water for a final botanical flourish.

Close-ups of natural elements in Morley’s interiors

Installing a botanical-print wallpaper with toxic adhesives that create VOCs that damage indoor air quality, or placing a couple of randomly chosen plant species in plastic pots in the corner of a room and claiming ‘purified indoor air’, doesn’t cut it. By applying evidence-based design principles we can avoid bio-washing. Wellness tech, such as commercial-grade indoor air quality monitors, accompanied by cloud- based 24/7 analysis and even certification from a standard, such as RESET Air, are now a part of the service our studio offers – especially post- Covid when Indoor Air Quality (IAQ) is more relevant than ever.

Close-ups of natural elements in Morley’s interiors

Advances in bio-based, organic and above all healthy building materials also provide us with an ever-growing tool kit of green and healthy alternatives to paints, fabrics, insulation materials, furniture and adhesives that can otherwise contain toxic chemicals and have a negative impact on the environment. Biophilic soundscapes from the likes of SWELL (sound wellness) now offer on-demand access to nature-based sound experiences designed for mental wellbeing.

Close-ups of natural elements in Morley’s interiors

A biophilic lighting strategy combines efforts to maximise daylight exposure, with LED circadian lighting systems that mimic our natural 24-hour cycles to both enhance productivity during the day and improve sleep at night, while reducing energy consumption in the building. Simply by providing more of the natural light spectrum and intensity our bodies are programmed for at certain times of day, we can gently improve energy levels by day and promote restorative rest by night.

Harleen McLean
Harleen McLean Interiors

The term ‘biophilia’ was first coined by Erich Fromm in the 1970s – calling it “the passionate love of life and of all that is alive” – and it has been the basis of my practice since I established it more than 30 years ago. It’s always been a part of my approach to design. I grew up in Africa, surrounded by nature, and it was only when someone in the US said to me, “Oh, you’re a biophilic designer”, that I put a name to it. I had just always been inspired by wildlife and landscapes, and the colours linked to them. It is inherent, because of where I come from.

Often when you’re working on a home, you have major obstacles. I am working on a Victorian residence in London, and the structure doesn’t lend itself entirely to the changes I want to make. But often you can use modern elements to create a biophilic interior. A floating staircase works well, because it’s all about space and light.

An original bug-themed kitchen splashback designed by Harlan McLean

Certain simple things can contribute a lot, such as lavender. The colour brings something from the natural world, you can use the fragrance via candles, and also bring it inside, literally, as a pot plant. You can buy fresh culinary lavender and hang it up to dry in your kitchen. You’re creating a multi-sensorial experience in the room you entertain in, through textures, shape and colour. It’s important to have ease of
movement in the kitchen, while activating your taste buds and other senses.

Technology has changed a lot since I started my practice, which has helped. Years ago we had ‘mood lighting’, and now you can do a million things with the colour temperature of light.

Read more: Sophie Neuendorf: NFTs – Hype or Here To Stay

Visual elements within my designs aren’t always obvious. I was interested by what WilkinsonEyre and Grant Associates did with the Gardens by the Bay in Singapore. The architecture is inspired by orchids, but the lighting used in the towers is inspired by the patterns in a mammal’s eye, so when they light up you have a connection to that, even if you don’t know what it is. I frequently incorporate a visual representation of animal or plant DNA in fabrics or wallpapers that I create for an interior. It’s subtle, but it has impact and meaning.

Find out more: gaggenau.com

This article appears in the Summer 2022 issue of LUX

The kitchen of a Cologne family designed for socialising, with Gaggenau equipment including a 200 series oven, a 400 series cooktop and discreetly hidden fridge-freezer and dishwasher.

The impact of climate change, digitalisation and the pandemic is demanding bold, new visions for our homes and public spaces. Here, Millie Walton speaks to Sven Baacke, Head of Design at the luxury home appliance manufacturer Gaggenau, and Ian Lambert, Director of Cambridge-based architecture and design studio Inclume — who recently created an installation for Gaggenau’s London showroom — about sustainability, adapting to shifting lifestyles, and the experience of luxury

SVEN BAACKE
Head of Design at Gaggenau

Sven Baacke is Gaggenau’s visionary head of design. Visionary in both senses of the word: he is a passionate, radical creative, and a kind of prophet. Then again, part of his job, and perhaps of all good designers, is to anticipate the future and in some ways, also to shape it.

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Baacke is in the business of kitchens, which means any emerging cultural or social trends are filtered through a very specific perspective: “What will that mean for kitchens?” and more specifically, “What will that mean for Gaggenau’s luxury appliances?” Take, for instance, the trend for biophilic design. While the desire for creating living spaces that are more closely connected to nature might not directly affect say, the design of an oven, it does affect the architectural structure of the home, which in turn, means rethinking the positioning of the kitchen and the way that people move through and use the space. “Our customers are increasingly creating environments such as outdoor kitchens or gardens where they can grow their own ingredients,” says Baacke. “But what we think about is: how far can Gaggenau go? Is the kitchen the limit for us, or beyond?”

Gaggenau’s design team

The brand’s global success is built on its ability to create a range of good-looking, technologically advanced appliances that effortlessly respond to these shifts and demands in lifestyle. Baacke calls their approach “traditional avant-garde”, in the sense that they are a historic brand with a contemporary ethos. At one point during our conversation over Zoom, he holds up the Gaggenau designer’s handbook, flicking through the pages to show me what seems to be mostly images, which Baacke describes as “mood boards”. “It helps to have guidelines,” he says, “but it’s not a cookbook.”

How does Gaggenau decide what to make next? “Our designers are very curious, so there are always a lot of vibrant ideas floating around. Mostly, we are thinking of what not to do and I don’t just mean physical design, shapes and colours, but also topics. There are so many things already out there. You really need to think twice before you create something new and to ask what difference will a new product make in the world.”

Despite fluctuating trends in aesthetics, the kitchen remains a central feature of building design. Even if it is becoming increasingly integrated into our homes, for now, at least, we still need somewhere to cook, eat and gather. “There’s a big chance the kitchen will become invisible in the future, but there are two poles of opinion about that,” says Baacke.

Paris kitchen designed with Gaggenau equipment by the Russian architecture and design studio IQOSA

Gaggenau’s appliances might look like design objects, with super-sleek metallic finishes and sculptural lines, but they are also made for everyday usage. “The tactile element of our products is very important,” says Baacke. “Nowadays, with the increasing digitalisation of our lives, nothing is really by chance, everything is calculated. So, it’s nice to still have something in your hand, to touch a real material.”

Read more: How Andermatt became a leading luxury destination

At the same time, technological advances have undoubtedly enabled Gaggenau’s appliances to provide increasing levels of precision and ease in both professional and domestic kitchens. The heat in their combi-steam ovens, for example, can be controlled to within one degree, a process which continually revises the estimated cooking time based on temperature-probe readings from three different sensors. They can also be integrated with voice-controlled AI systems such as Alexa. Is this the modern-day definition of luxury?

“There are a lot of products that are high-end, but luxury is more of a feeling. It’s very individual, and it’s not just about the technology,” says Baacke. “We try to create feelings. When you use our appliances in your beautiful home which is connected to your family, that can be a luxurious experience.”

Gaggeanu’s 200 series ovens

Gaggenau’s materials (think stainless steel, dark aluminium, rich woods and glass) are selected for technical and aesthetic reasons, but also durability, which is a crucial part of the brand’s approach to sustainability. Baacke’s response, as always, is to look to the future, and longer-term solutions, rather jumping on the sustainability trend as a marketing tool without properly considering the consequences.

“We create appliances that are really reliable. You can buy our ovens from the 1980s on the internet and they still work and look good,” he says. “But it’s also a mindset. Does a patina on a surface mean that you have to throw it away, or could it be like a leather bag that gets better over time and tells a story? Crucially, for us and the whole industry, sustainability also means repairability. Can you unscrew the appliances? Can you separate the materials?”

Alongside an increased cultural awareness of the environment, the difficulties of the past year have brought with it a new appreciation for a slower way of living, which in turn has led to a renewed interest in antiques, vintage products, and craft and artisanal practices that all speak to a certain feeling of nostalgia. Since 2019, Gaggenau has been supporting small-scale makers and producers through their Respected by Gaggenau initiative, and Baacke himself recently bought a BMW motorcycle from 1973 that he describes as “the true essence of a motorcycle”. “There’s a lot of anxiety about what the future will bring, so I think people need to have familiar things around them, things that make them feel good,” he says.

Sven Baacke: Where to start with redesigning your kitchen

The first question has to be: why? What don’t you like? Is it the colour, the arrangement of cupboards or the appliances? Has your lifestyle changed in some way? Has your family grown, or have your kids moved out? Do you like to host dinners? Do you enjoy cooking with guests in the kitchen, or would you prefer for them to sit while you cook? Start with the small things, and the ideas will get bigger.

Ian Lambert with Fragment in Gaggenau’s London showroom

IAN LAMBERT
Director of Inclume

LUX: Your installation for Gaggenau’s showroom in London made innovative use of paper. How did that project come about?
Ian Lambert: We won a competition which was run by the London Festival of Architecture in partnership with the paper supplier G.F. Smith, so a large part of the brief was to create something using paper. We have used paper in the past and it’s actually a great material to work with because it’s malleable and very lightweight, which especially helped with Fragment, the window installation, as we were suspending 4,000 polygonal forms. The design took inspiration from the craftsmanship that Gaggenau has pursued since it started as a hammer mill and nail forge in 1683. The polygonal forms were an abstract representation of fragments of metal and we chose colours that reflected the history of the brand, with the black signifying the Black Forest in Germany, where the brand was born, and the orange representing the roaring fires of the furnaces used to craft the appliances.

LUX: What’s your process for coming up with an initial design? What are the factors you consider?
Ian Lambert: We usually start with a brief, which will be formatted as a response to a question. Visiting the space, talking with the client about how they’ve used the space, what works for them, what doesn’t work for them, and how we can introduce new things – all these factors provide a narrative and a set of parameters to work within.

LUX: Where do you, personally or as a studio, find inspiration for new ideas?
Ian Lambert: I think we’re inspired by what’s around us. It’s difficult to pinpoint a specific place. Looking online is quite a dangerous thing to do – you don’t want to copy other people, but you can find inspiration in little details from different projects and also by revisiting ideas that you’ve already done. At the end of each project, it’s not the final piece, because we can always improve. We take each project and then try and build on that next time by refining details. Over time, it gets better and better.

Read more: How to create a truly sustainable luxury hotel

LUX: In your opinion, what are the key principles to good design?
Ian Lambert: I think good design makes your actions feel easier in daily life. That doesn’t necessarily mean that you have to identify with what’s good architecture or good design. It doesn’t have to be noticed, it can be subtle and understated.

LUX: Do you think the pandemic has had an impact on how people perceive their living environment?
Ian Lambert: I think people are beginning to appreciate the things around them and the value of the spaces that they inhabit. Most people have been working from home lately, so it’s about adaptability. You might have your kids or your partner around and you’re also living in the same space 24 hours a day, so you are able to more easily identify the things that work and the things that don’t work.

LUX: How much of a consideration is sustainability in terms of the materials you use?
Ian Lambert: We’ve always been fairly conscious of what materials we use. With an existing house and its various elements, we try to keep as much of the original as possible, but create a new focal point. We also use a lot of materials, particularly in our installations, that are recycled. It presents a challenge as to how we can use and modify them to create a different experience. It might be just paper or some old pieces of timber but it can be aesthetically amazing if you see something that’s been recycled and then used in a very good way. At the same time, it doesn’t mean that using brand new materials can’t be sustainable. You need to consider other elements. If you’re doing an installation for example, how long will it be up for? Will it get chucked away at the end? Or are you then prolonging the longevity of the material by reusing it in a different way?

LUX: What makes a design luxurious?
Ian Lambert: I think luxury is subjective. For us, as a studio, it’s something that makes your life easier in a seamless way, whether that’s through bespoke design or creating a positive experience for someone. For example, we did a project where we made a raft out of sustainable materials such as recycled timber pallets and barrels. We took it to a lake and it was very complex putting it together, but when you sat on the raft on the water in silence beneath the canopy of trees with different shades of light filtering through, it felt like a luxury space. Luxury experiences can also be about the fun and enjoyment of doing something with other people.

Find out more: gaggenau.com/gb

This article was originally published in the Autumn/Winter 2021 issue.

Jörg Neuner, Head of Gaggenau’s brand centre in Lipsheim, France

Jörg Neuner, Head of the Gaggenau Brand Centre, speaks to LUX about heritage, handwork, and embracing a hybrid design philosophy

Seamlessly absorbing technological advancements into its DNA, the Gaggenau design philosophy is second to none. The secret? “Traditional handwork with the lightest of mechanical touches,” says Jörg Neuner, Head of the Gaggenau Brand Centre.

LUX travelled to Lipsheim in north-eastern France to speak all things design with Neuner, and find out how – from champagne-supplemented culinary workshops to getting down and dirty in the forging room – the centre offers visitors a fully immersive expression of the Gaggenau brand.

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LUX: How has the Gaggenau Brand Centre evolved since its opening in 2012?
Jörg Neuner: When we originally opened the Brand Centre, it was based just on design. Our first ambition for the space was for our internal product training, so it was used primarily for prototypes and new products. When there were guests here, like trainers and dealers, it also gave them the chance to visit the factory. That’s the interesting thing, to look behind the scenes and see how it’s all done – the handwork, the materials, and so on. So, that’s what we’ve been doing here since 2012. In 2019, after seven years of operation here, we had 10,000 visitors!

The Gaggenau Brand Centre, featuring a showroom, space for training courses and working kitchen, is located next to the brand’s historic factory

LUX: What makes the Lipsheim location different to other Gaggenau showrooms globally?
Jörg Neuner: We have showrooms like the one here in countries all around the world, and they’re all in the same style. I think what draws people to Lipsheim is the factory, being in the place where everything happens. Normally, we have all the guests here, aprons on, sleeves up, and in the kitchen; you can go and see inside the factory, too. That’s why people come. It’s a very dense experience of the brand, probably the most dense that you can have. Everything we do here is related to Gaggenau: its history, its characteristics, the products.

LUX: What does a typical visitor to the centre look like?
Jörg Neuner: Most of the groups that come here are dealers or retailers. A particularly important group is the product developers, the people building high-rise buildings completely equipped with Gaggenau. They travel throughout Europe to visit all the suppliers they have in their buildings, and they come here to see how it’s done, to understand the brand. Even if they are old-timers with Gaggenau, and have a strong knowledge of the brand, they always say how good it is to come and see how we do it – to see that, still, the products are unique. Now, too, because we have this next to the factory, we can really provide an event.

Visitors to the centre can also tour the factory to gain an insight into how the brand’s products are made

LUX: What does the centre have in store for its private clients?
Jörg Neuner: For the moment, the main thing for end consumers is our cooking classes. We have star chef here, from the region, who has a long-time connection with Gaggenau. He does a cooking course here every month, so you can come here, if you pay a certain fee, to cook lunch with him with a glass of champagne. It’s a big dream of ours, to accommodate more private clients in the future.

LUX: One of the most fascinating elements of the centre is the heritage pieces. Is that something you’re interested in, showing more of the brand’s heritage?
Jörg Neuner: Sure. We have a little interactive forging museum with some of our old appliances in it. I always see guests with big smiles on their faces when they take the hammer and make a piece of really authentic heritage using their own hands, which they get to take home with them. This is how we communicate our history: we try to put guests in touch with it, to make it as tangible as possible.

Read more: Vitalie Taittinger on family business and philanthropy

LUX: Which aspect of the manufacturing process is most surprising to visitors?
Jörg Neuner: I think the most fascinating thing is that with every process, there are people involved. There is still so much handwork and complexity involved, which we try to show to visitors. We have only one process that is automatised, which cuts flat sheet metal and can run around the clock, but in all other processes we have people. It’s really traditional handwork too: we don’t cut any corners. The best example is the 90cm oven. The door takes ninety minutes to assemble, and it’s one person, putting together 515 pieces, 37 metres of cable, step by step, all alone. 90 centimetres, 90 minutes: one centimetre a minute. It’s quite a huge depth of production. That’s really special, and it’s important for the dealers when they come to see it here.

Traditional craftsmanship is at the heart of Gaggeanu’s manufacturing processes

LUX: Technology has not replaced the human element of Gaggenau’s manufacturing process, but has it influenced the design evolution of products over the years?
Jörg Neuner: Our philosophy for our products is traditional avant-garde. We respect where we have come from – how people have cooked, what they know, what traditions there are – and, when it makes sense, we incorporate technology. For example, all the tapping indicators on the induction and ceramic cooktops have knobs. We have some [appliances with] touchscreens as well, for flexibility, so that you can do further programming, but you have full control at the manual level. Modular products have also come up over the course of the last few decades. With Gaggenau it started by developing our ovens, making the panels smaller, giving the cavity more space; and eventually we put the oven not below the cooktop but into the wall. We were the first ones to do that. Then, we realised, with this new development, that you could combine it with the steamer, or the coffee machine, and that brought up new forms again. It all contributes to a certain story about the ergonomics of cooking; it’s not just an oven without a panel. So that shows how, on the one side, things develop, and we get a new avant-garde style, but on the other side it still has the things which still make sense. That’s the traditional avant-garde.

LUX: Have any Gaggenau designs remained untouched by time or technology?
Jörg Neuner: We now have two oven series, the 200 and the 400, while the 300 stays as an icon. We did our first attempt to update that one, and I was very happy, and it’s stayed the same ever since. To me, that’s amazing: that you can have an appliance for thirty years in the catalogue without any major change in the design or technology. Nobody else has that. We have a successor, but while it’s technically based on our new oven platform, with the same functions and features, the outline is the same. It has the same face. For me, that’s the Gaggenau face.

Find out more: gaggenau.com

The main cover of our Summer 2021 issue, with a portrait of, and logo takeover by Rashid Johnson

Our Editor-in-Chief on the role of media and convergence in sustainability and luxury, from the editor’s letter in the summer 2021 issue

Darius Sanai

A curious thing happened to the media during the first lockdown last year. The media became everything, and nothing.

If you are struggling to make sense of that, consider this. For much of the period when we were forbidden from travelling or engaging in normal everyday activities, would wake up, flip onto WhatsApp and Instagram, login to Zoom and Teams, perhaps while checking out a YouTube video or TikTok feed on another device. In the evenings we might travel somewhere on Amazon Prime or YouTube, listen to stuff on Spotify, play League of Legends, search for a watch or a dress on Watchfinder or Net-a-Porter, or be entertained on Netflix or Apple. We would also use a podcast app to inform and entertain ourselves, maybe while Alexa or Siri read us the headlines from The New York Times.

All of that is ‘media’, which begs the question, what isn’t media?

Twenty years ago, I remember being asked, as a media correspondent for a newspaper, to write and give talks on the then new phenomenon of ‘convergence’, whereby previously completely disparate strands of human existence were starting to overlap and merge into each other. Convergence has now not just happened, but done a kind of backflip on itself. Witness the new armies of ‘creators’, who were once people with social media accounts, but are now investable business platforms leading reverse takeovers of the product lines and sectors they promote, from beauty to entertainment. They are also media, as is Ryan, who earns exclamation dollars a year opening toys on YouTube; and what is a non-fungible art token except the ultimate form of personalised, monetised media?

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All of this has left some of the traditional media in a head spin. Which tail is wagging which dog when a magazine employs a writer who then becomes an advocate for a brand she has written about, and creates a following and business worth more than the magazine that employs her?

Our partner cover for Gaggenau

In a sense, nothing has changed except the players. In this new global ecosystem, ‘media’ refers to curation above anything else – just as it did when Diana Vreeland edited Vogue. An influencer curates brands and looks; a TikToker curates social memes; a Washington Post editor curates the hierarchy and interpretation of what is happening in the world.

Far from being a constraint to traditional media, it is or should be an opportunity. We used to be expert intermediaries, reporting on aspects of the world (news, analysis, business, art) to our audiences. Now, as well as curating, we create: bring to life experiences and ecosystems. We make things happen. We also leverage our existing ecosystems in new directions.

Read more: Sophie Neuendorf on why tokenisation is the art world’s new frontier

LUX readers were previously defined simply by their demographic. But with wealth comes responsibility, increasingly so in this era, and we are both being inspired by and inspiring our readers, partners and ecosystem to not only help create a better life for our readers, but help them do what they would like to do and adjust the direction of elements of the world for the better. Media has a responsibility to lead.

The summer issue contains a 16-page section in partnership with Deutsche Bank, on sustainability and biodiversity

That is why you will see our 16-page supplement, together with our partner Deutsche Bank, on biodiversity and the blue economy. It is why we have launched our new series on philanthropy online, and given it a manifestation in this issue. Why we are partnering with brands and institutions to create events as diverse as a prize for sustainable art, and a forum for biodiversity. When I interviewed Brunello Cucinelli, our conversation was about the moral duty of those who can help to do so; we barely spoke about the sublime cashmere he makes. Responsible culture has long been our tag line; it is also our call to action.

I hope you enjoy this issue and everything else we do – keep updated at lux-mag.com and on our Instagram.

Read more from our Summer 2021 issue:

Lucy and Anthony Carroll’s farm in Northumberland

Artisanal growers may be small scale but their care for the land and their produce is making a big impact on how we eat and drink. Torri Mundell meets two nominees for the luxury home appliance manufacturer’s Respected by Gaggenau initiative which celebrates this new generation of producers

Lucy & Anthony Carroll

At Tiptoe Farm in Northumberland, Anthony Carroll is telling LUX about the “awkward” pink fir apple potato. “They grow vertically and have stems that can reach two metres tall. They’re so knobbly, they can’t be dug up with a modern potato harvester,” he says. They are, in short, more demanding than your average supermarket potato. “But,” he points out, “they have so much more to give.”

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Carroll and his wife Lucy used to farm more conventional potato varieties until in 2000 Carroll had, in his words, a “light-bulb moment”. A supermarket retailer had approached him to produce a potato variety that would “look great in a plastic bag”, but that tasted, by the retailer’s own admission, “filthy”. Carroll not only refused the offer, but he also resolved to start growing some of the more flavourful potatoes that, after the two world wars, had been abandoned for inexpensive, high-yield varieties.

Today, the farm’s portfolio of heritage potatoes, including the Victorian-era spuds they brought back from near extinction, occupies most of the 28.5-hectare farm. Lucy Carroll describes how these varieties have restored some nuance to the potato’s range of flavours: “Some are very full-bodied, some are very light and fluffy, some retain that green, new potato flavour through the whole year.” The farm supplies Michelin-starred restaurants which often list the variety of the potato on their menu. “Just seeing the name Mr Little’s Yetholm Gypsy can bring a bit of history alive on your plate,” she says.

A range of heritage potatoes produced by Lucy and Anthony Carroll

Working outdoors with lower-yield, less disease-resistant species in a landscape often battered by unpredictable weather is challenging, but the farm has maintained its LEAF (Linking Environment and Farming) Marque certification for integrating environmentally sound practices such as monitoring water consumption and planting bird and insect-friendly crops, grasses and flowers.

At the end of 2020, the farm was put onto the Respected by Gaggenau shortlist, an initiative developed by the German luxury home appliance manufacturer to promote small producers or craftspeople in the culinary world who “harbour a passion for exceptional craftsmanship or the preservation of rare and unique species”. Not only does the initiative celebrate traditional skills and techniques, but it also addresses our current preoccupation with provenance and supporting small businesses. The UK’s Crafts Council reported that in 2019, 73 per cent of UK adults purchased something handmade.

The longlist of 60 Respected nominees was assembled by a panel of 25 high-profile curators, including chefs, viniculture experts, design editors and food critics. The 2021 accolade will bring global recognition and support to the finalists, who have all weathered a difficult year.

The Albury Vineyard in Surrey at harvest time. Photograph by Jonathan Blackham

Also on the shortlist is Nick Wenman, who founded in the Surrey Hills in 2009. Having a vineyard on the southern slopes of the North Downs “wasn’t the huge gamble that you’d expect,” he says, pointing out that the cool English climate lends itself to creating grapes with high acidity and low sugar content, a prerequisite for good quality sparkling wine.

Read more: Speaking with America’s new art icon Rashid Johnson

His work is not just about international awards and appearances on royal barges or on the wine list at Le Manoir aux Quat’Saisons – though Albury Vineyard has clocked up all three. Wenman and his team, including his Italian manager and his daughter Lucy, are often up at 5am to tend to the vines. Almost every April, a spring frost requires them to work through the night, lighting thousands of wax ‘bougies’ to warm up the vineyard by a couple of degrees.

The Albury Estate blanc de blancs is made from chardonnay and seyval blanc grapes. Photograph by Simon Weller

The team not only contends with the variable UK weather but with the “extra layer of planning and stress” that comes with operating an organic and biodynamic vineyard, a tightrope act that wine expert and Respected by Gaggenau curator Sarah Abbott MW describes as “heroic”. “You can’t use any systemic chemicals to knock out the diseases that vines suffer in wet and damp conditions,” she says. Nor can you deploy non-organic ‘sugar movers’, sprays which would hasten the ripening of the fruit when faced with a run of bad weather.

Wenman estimates that organic vintners have to devote 40 per cent more time to their harvest, but he is motivated by a “passion for the environment and a belief that [organic and biodynamic principles] create better quality wine”. While the vineyard’s biodynamic status brings constraints, he notes that it inspires innovation, too. One of his favourite wines, the Albury Estate Biodynamic Wild Ferment 2015, is the first of its kind, “produced using only a chardonnay and a wild ferment grown from the yeasts that occur naturally in the vineyard”. His appreciation for small-scale artisanship among his fellow English winemakers echoes the spirit of the Respected by Gaggenau campaign. “In the UK, there are no bulk wine producers churning out the same old stuff,” he says. “And because they’re smaller, they might give the vines an extra bit of care, so you end up with a better product at the end of the day.”

Albury’s owner Nick Wenman burying manure-filled cow horns in the vineyard in winter for fertilising the soil in the spring

Underlying our appreciation of craft and artisanship is a desire to connect with its creator. Three curators for the Respected by Gaggenau accolade tell us why authenticity in food, wine and design matters

Chef and culinary curator
SANTIAGO LASTRA

There is always a story behind every dish and as the chef, you are responsible for telling that story. Before I opened my restaurant, I spent a year travelling around the UK to find the producers I wanted to work with, getting to know the farmers, the fishermen, even the potters who make the plates. I can see the connection they have to the land, the struggle with the weather, and the care that goes into their ingredients. They are part of a fascinating ecosystem of people that believe in a sustainable future, and I have learned that quality is not about rarity or luxury – it means only that something has been made with respect.

Editor-in-Chief, LUX Magazine and collectibles consultant
DARIUS SANAI

This campaign is centred on a theme that is in the air at the moment: identifying authentic creators and originators, goods and services. This is important in the broader luxury and collectibles industry in which we operate, where you have on the one hand dominance by a number of big commercial players who are brilliant at marketing and branding, and on the other you have the emergence of a new class of producer that has made its name by creating, rather than marketing. The challenge for the curators of the initiative – as well as for informed consumers and retailers – is to get beyond the PR to find genuinely great producers creating or curating really original products of high quality but that were made in a very personal way.

Chef and culinary curator
CYRUS TODIWALA OBE

At my restaurants, we have always concentrated intently on how we source and use ingredients in our day-to-day cooking, and we championed artisanal producers long before they became fashionable, so working on this initiative with Gaggenau feels like a perfect fit. The appreciation of artisans, producers, the environment – and everything we do to make our lives meaningful – slides tidily into this simple word: respect. The best producers begin with a belief in themselves and what they have set out to do. Their produce is unique – there are no boring similarities from one to another. And easy money isn’t on their radar; they are driven by the joy they find in delivering ethically produced, beautiful quality food.

Find out more: gaggenau.com/gb

This article was originally published in the Summer 2021 issue.

The Respected by Gaggenau initiative recognises excellence in the categories of food, wine and design

German luxury appliance maker Gaggenau begins its search for three extraordinary makers and producers for their Respected by Gaggenau 2021 campaign. LUX reports

The inaugural Respected by Gaggenau prize aims to bring global attention to three exceptional regional producers in the categories of food, viniculture and design. A team of global experts have put together a long-list of 80 nominees from across Europe, which will be whittled down to 15 by Dr. Peter Goetz, Gaggenau’s Head of Design Sven Baacke, viniculture expert Sarah Abbott MW and culinary critic Tom Parker Bowles before the announcement of the final recipients in January 2021.

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The winning producers will receive a promotional package to support their business and showcase their craft, including videography and photography created by Gaggenau. They will also become an official Gaggenau global brand partner for 2021 giving them access to the brand’s high-net-worth customer base.

The Respected by Gaggenau 2021 long-list nominees from the United Kingdom were selected by LUX’s own editor-in-chief Darius Sanai, Kol restaurant chef Santiago Lastra and celebrated chef Cyrus Todiwala. Nominees include:

Culinary

Caroll’s Heritage Potatoes @carollsheritagepotatoes
Elchies Estates @elchies_animals
Keltic Seafare @kelticseafare
Langley Chase Organic Farm – Jane Kallaway @langleychasefarm
Rhug Estate Organic Farm – Lord Newborough @rhugestate

Design

Billy Tannery – Jack Millington @billytannery
Cara Guthrie Ceramics @caraguthrieceramics
Retrouvius – Adam Hills & Maria Speake @retrouvius

Viniculture

Albury Organic Vineyard @alburyvineyard
Coates and Seely @coatesandseely

Watch the campaign video below:

For more information visit: gaggenau.com

Tom Dixon’s Fat chairs, Beat pendant lights and Tube table. Image by Peer Lindgreen.

Millie Walton speaks to four design leaders – Bentley’s Stefan Sielaff, Gaggenau’s Sven Baacke, Tom Dixon and Cristina Celestino – about innovation, sustainability and the evolution of their industries

TOM DIXON
British designer and founder of the Tom Dixon design studio

Tom Dixon

“After trying art college for six months, I broke a leg in a motorcycle accident and gave up education in favour of a career as a bass guitarist in a disco band. After another fortuitous motorcycle accident, I was unable to join the band on tour. I discovered welding and, driven by my enthusiasm for making functional forms in metal, I began a series of radical experiments in shape and material. There is a freedom in music that I transferred to design.

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“I rarely think of the final shape of an object or the surface before I start. I’m always thinking of the material possibilities, the potential of the factory and the structure of the object, which means that I’m a vertebrate designer rather than an invertebrate! I’m obsessed with how you make things and what they are made of. My style is reductionist and constructivist, meaning I try to make things as simple as possible.

“It’s hard to not be overwhelmed by outside influences. It’s important to develop your own design personality. I avoid looking at design and look at art, industry, cooking, science and nature.

“A designer has to work on the edge of their comfort zone, to use new processes or materials or shapes or new functions to create something new. They have to be in the present.”

tomdixon.net

The Back Home furniture collection designed by Cristina Celestino for Fendi Casa. Image by Omar Sartor

CRISTINA CELESTINO
Architect and designer, founder of Attico Design

Cristina Celestino

“When I design a product, a chair or a lamp, I start by thinking not only about the single item, but also about the whole mood, and where it could be settled within an interior. I pay a lot of attention to the proportions and scale. For me, there is not much difference between designing an interior or a piece of furniture; in the end they must both have strong personality and power. Details are always what matter most. Every last finish, all the colours and fabrics, must be perfect and work together. What’s important is the coherence of the story that you are telling.

Read more: Gaggenau is bringing global attention to regional artisans

“The way we approach design and, in particular, architecture should be definitely changed by the theme of sustainability. Nature should be protected and valued like an infrastructure that is always ready to help us when needed. In the furniture and interior design fields, I work with sustainability at different scales. It is not enough to use the ‘right’ or eco-friendly materials if they are not related to the design or to the success of a project.

“Sustainability should be part of all logistic and manufacturing processes, not just about the final product itself. This is why I pay careful attention to the materials I use, from their sourcing to the geographic location of suppliers and the manufacturing techniques.”

cristinacelestino.com

The 2020 redesign of the Bentley Bentayga. Courtesy of Bentley Motors.

STEFAN SIELAFF
Director of design at Bentley Motors

Stefan Sielaff

“Our customers expect a luxury product, manufactured with integrity. They want a unique, timeless piece of art that they will feel happy with for many years; an object that does not age from an aesthetic point of view so that it can be passed on to their daughters or sons. Bentleys are a fusion of the best. The sporting aspect of Bentley models is historically in our genetic code, but we don’t design, engineer and manufacture sports supercars in the common sense. The power in our Bentleys is not for showing off, it is discreet and sophisticated.

Read more: Looking back on 125 years of Swarovski and into a new era

“Very often the source of inspiration comes when we are in a team setting and sparks a whole series of design concepts, not only with me, but with the whole design team. This works like a chain reaction. If the idea is really good, there is a natural flow in the team.

“Car design will change dramatically in the next 10 years, as the car industry itself will also change. There will be new and completely different challenges from a technical as well as social acceptance point of view. The mind-set will change especially for luxury cars just as it will in the luxury industry as a whole. Sustainability is a key factor already within the Bentley brand, and it will continue to be crucial to the driver and passenger experience.”

bentleymotors.com

Gaggenau’s 200 Series combi-steam oven. Image by BJP Photography Ltd

SVEN BAACKE
Head of design at Gaggenau

Sven Baacke

“In my opinion, there is no such thing as timeless design because design is always in the context of people and the time in which it is bought and made. I call Gaggenau’s design approach traditional avant-garde. The brand has a heritage of over 300 years, but on the other hand, it has always been looking to the future and doing things that other people thought would never sell. Balancing these two things is in the DNA of Gaggenau, but what we have done in the past two years is to think about the traditional and the avant-garde in the extreme. One extreme could be that in the future there is no kitchen at all.

Read more: How Andermatt Swiss Alps is drawing a new generation of visitors

“We have been thinking about megacities where space is a luxury and about the future of housing more generally. What does it mean when luxury comes in a nutshell? What is compact luxury living? What will happen if the whole kitchen becomes even more invisible when not in use? What happens if people don’t go to work anymore, but work from home?

“The other major question is: can luxury be digital or is it always analogue? At the end of the day, I believe that the kitchen is still and always will be the heart of the home. We will still gather around a fireplace even if it’s a digital one in the future.”

gaggenau.com

This article features in the Autumn 2020 Issue, hitting newsstands in October.

Truffle hunting has been in severe decline since the early 20th century, but is once again on the rise as a craft and is currently highlighted by the Respected by Gaggenau campaign

The art of the handmade, and the appreciation of high-quality, low-volume makers, are having a resurgence. With the help of the German luxury appliance maker and their Respected by Gaggenau campaign, the future of crafts and the artisanal, whether in food, winemaking or the crafting of objects, is looking brighter, as Lisa Jayne Harris explains

“The nobility and humility of great craft transcends industries and products,” says Master of Wine, Sarah Abbott. “Artisans offer a sense of adventure, excitement and nuance that’s simply not available elsewhere.” The mystique that comes with creating a product by hand – whether that’s a time-honoured way to age wine and make cheese, or a modern take on knife making – touches us in a unique and deep way that mass-produced goods cannot: “People respond to the beauty, sweat, toil and integrity of craft,” Abbott explains. “We’re in a time of a craft renaissance. Our respect for authenticity and integrity in what we make and consume is growing.”

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The resurgence in craft’s popularity is at odds with our increasingly digitised everyday lives and fast-paced consumerism. But therein lies its draw, as handcrafted objects seem to reverberate with the energy of their maker when we hold them in our own hands, and they promise to last longer than impulse purchases, too. “We live in a throwaway world,” says author and food critic, Tom Parker Bowles. “So, it’s really refreshing when things are made to last. Technology has a built-in obsolescence to force us to buy a new phone or whatever, but we’re looking at a more sustainable future in all areas of our lives, including food sourcing.”

Both Parker Bowles and Abbott are judges of the Respected by Gaggenau initiative, which honours, supports and promotes small producers and artisans in the food industry. “We want to give something back to people who deserve it and need it most,” explains Gaggenau’s managing director, Dr Peter Goetz. Regional experts will nominate artisans who use skilled, traditional techniques to create exceptional and authentic products in food, wine and design.

Such authentic artisanal products are distinguished by their fundamental values of patience, passion and heritage. Both maker and customer have to be patient: “People who appreciate the finer things are usually happy to wait,” says professional truffle hunter and owner of The English Truffle Company, James Feaver. His business plan manages customers’ expectations and controls truffle pre-sales so they don’t take on more orders than are achievable. “Every day of hunting depends on the vagaries of the weather. If people get in touch in advance, we do our best to deliver, but we only harvest what’s sustainable and available at that time. I’m more like a fisherman than an artisan baker. I don’t make truffles like a baker makes his bread; nature has done all the hard work and I just find them.”

Gaggenau appliances can be adapted to any seasonal food preparation.

It’s the passion of people like James who make artisanal products stand out. “True artisans really believe in something,” says Gaggenau’s head of design, Sven Baacke. “They have a vision, they’re digressive, authentic and have a strong character. I see that throughout Gaggenau, too, not just in the design team but in the engineers and every department. We’re all striving for the best.” Abbott believes the character of an artisan winemaker is so palpable that she can taste the ‘maker’s mark’: “There’s a certain idiosyncrasy, a distinctive personality and edginess in the wine over different vintages. Great wines from large producers tend to be more polished, assured and even, but artisanal wineries exist on a knife edge, and you can often taste that in their wines.”

Read more: How Chelsea Barracks is celebrating contemporary British craft

The future is uncertain for many small producers. James has led a British truffle hunting resurgence, but the skill very nearly died out when the last professional truffle hunter, Alfred Collins, hung up his boots in 1930. “At one time there were 10 truffle hunters working out of Alfred Collins’s village,” explains James. “Truffle hunting was a sport for the gentry, like shooting or horse riding, but when Collins retired the custom and his knowledge disappeared too. I’ve been truffle hunting since 2008, and it’s only in the past dozen years that knowledge has come back to this country with our renewed interest in sustainability, British produce and farmers markets.” Crafts like truffle hunting are essentially a shared cultural memory, unique to each community they come from, and only by supporting these skills can we ensure they’re not forgotten. As the Arts and Craft designer William Morris said, “The past is not dead, it is living in us, and will be alive in the future which we are now helping to make.”

An image from the ‘Frozen in Time’ series by culinary artists Studio Appétit for Gaggenau

Climate change is perhaps the biggest threat to the future of artisan food businesses. “We’re already seeing lower rainfall and higher temperatures,” says James, “And that’s not good for truffles.” Sustainability and biodiversity are necessarily at the heart of artisanal work, because they’re more connected to their locality and environment. But this means climate change affects them even more acutely. “Artisanal wineries typically focus on a single small region or wine style,” Abbott points out. “They can’t spread their bets like larger producers, who mitigate risk across multiple regions and grape varieties.” If one variety fails, the small producer’s whole livelihood is at stake.

Managing director of Gaggenau, Dr Peter Goetz

Everything that makes craft special – the fact that it’s unique, handmade, small scale and highly skilled – is exactly what puts it under threat. The Heritage Crafts Association maintains a list of endangered and extinct handicrafts in the UK, including bell founding, scissor making, tinsmithing and cricket ball making, and they advocate for their preservation. But thankfully many craft producers have demonstrated their ongoing resilience through the Covid-19 pandemic by pivoting their business models or selling directly to customers. While that works on a local level, it still leaves them exposed in the longer term. “Many of these makers are third, fourth or fifth generation. Their domestic reputation is typically very strong, but it’s a challenge for them to reach diverse markets to weather our increasingly global economic storms,” Abbott says. “Small producers thrive through a more intuitive, organic relationship between maker and consumer but in a noisy, ever-expanding, luxury global market. Without resources for strategic marketing or PR, they struggle to be heard.”

Support programmes such as Respected by Gaggenau can go some way in giving artisans a voice and helping them keep doing what they do best. An appliance manufacturer championing small, independent producers might sound surprising, but the Respected by Gaggenau initiative reveals how much they have in common. “Of course, we are an industrial manufacturer,” says Baacke, “and some of our high-tech processes are best done by machines. But if the kitchen is the heart of the home then appliances are the soul. There is always a human touch to our work, like the hand-polished finish or detailed quality control. It’s the perfect balance between craft and industrialisation.”

The 2020 Respected by Gaggenau prize will bring global attention to three regional producers in food, viniculture and design. “Nominees are likely to be unsung heroes,” says Goetz. “Such as a farmer who produces a small amount of exceptional beef for just a handful of top chefs each year. We want to give that farmer recognition and promote their story to our discerning network.”

Ultimately, it’s up to us all to maintain the heritage of craftsmanship: “I’m an optimist,” says Tom Parker Bowles, “But we have to keep supporting artisan producers and value where our food comes from to secure a better future.”

Find out more: gaggenau.com

This article features in the Autumn 2020 Issue, hitting newsstands in October.

The Silent Evolution (2009) by Jason deCaires Taylor, at Cancún Marine Park, Mexico.

Artist, diver and marine conservationist Jason deCaires Taylor creates mesmerising underwater art that draws divers away from delicate coral ecosystems and helps scientists study the effects of pollution. He speaks to LUX about his new project near the Great Barrier Reef

Jason deCaires Taylor

LUX: How do you ensure the materials you use don’t cause harm to the environment?
Jason deCaires Taylor: I’ve been researching materials now for around 14 years with artificial reef companies and universities and marine biologists to find the best metal for the job that doesn’t degrade and that is pH neutral, doesn’t leach any toxins into the environment and encourages marine life to grow.

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LUX: How does your work contribute to the ocean environment?
Jason deCaires Taylor: On a basic level my sculptures become artificial reefs designed to encourage marine life and create a habitat. We also use the sculptures to control tourism, as a way of drawing tourists away from fragile coral reefs so their impact can be minimised. Part of the process is changing the laws about how the sea is used in that area and to create marine protected areas. Also, most of the pieces have an environmental message behind them about themes such as global warming or ocean pollution.

LUX: How did you progress from being a diver to being a sculptor, marine conservationist and photographer?
Jason deCaires Taylor: It was a kind of a slow evolution. I studied to be a sculptor first. After that, I wanted to explore the world a little bit and so I became a diving instructor. I then decided that it would be ideal if I could try to combine my two interests and it just kind of evolved from there.

LUX: Your Molinere Bay Underwater Sculpture Park in Grenada has been listed as one of National Geographic’s top 25 wonders of the world. How did this come about?
Jason deCaires Taylor: That was my first project. I was living in Grenada teaching and diving and a hurricane that passed through decimated one of the bays and damaged all the coral. There was only one bay left pristine and so all the tourists were heading there and having a big impact on it. So, we needed to draw people away and that’s when I started producing artworks. I didn’t have a firm plan for it, I just thought I’d experiment for a year and see what happens. It became extremely popular and led on to bigger works.

Read more: How Gaggenau is innovating the ancient art of steam cooking

LUX: Tell me about the work you do with conservation organisations.
Jason deCaires Taylor: I have worked with the World Wide Fund for Nature and with Greenpeace on campaigns about ocean plastics and other issues. I have found the fact that the sculptures are dramatic and unusual means they’re good at generating publicity, so I’m able to smuggle in other stories as it’s not so easy to talk about some of these things.

LUX: You’ve started working with Gaggenau?
Jason deCaires Taylor: It’s quite a new relationship. They have a strong connection to the arts and often support artists. They contacted me a few months ago about working together and that was how the exhibition of work by myself and others alongside their designs came about.

The Coral Greenhouse (2020), Great Barrier Reef, Australia

LUX: You have a major ongoing project in the Great Barrier Reef. Can you tell us anything about that?
Jason deCaires Taylor: We have completed the first two stages, one of which is a piece called Ocean Siren. This work actually changes colour according to what the temperature of the reef is. It’s positioned just off the coast of Queensland, above water this time, standing on the water. It’s linked to a weather station on the reef and the figure, which is based on a local indigenous girl, changes colour as the reef changes and as the risk of coral bleaching becomes higher. The idea is that she issues a warning to an urban environment or to a coastal community about what’s happening to the reef. The other stage is a large underwater building called The Coral Greenhouse. We’ve been working with a group of marine biologists at probably one of the biggest marine science universities in the world, at James Cook University in Queensland, and also with the Australian Institute of Marine Science. We’re using this new building as a kind of underwater laboratory/art installation and we’re going to be planting thousands of different types of coral in this greenhouse and installing monitoring devices to see what the dissolved oxygen count is, to help keep tabs on what’s happening on the Great Barrier Reef.

LUX: It sounds like you do a lot of scientific research into these projects yourself. Do you have a scientific background or do you learn with each project?
Jason deCaires Taylor: I haven’t got any science education behind me. I’ve worked in so many places around the world and it’s impossible to be an expert in all of these different sites, so I work closely with local biologists. I also trained as an underwater naturalist when I was doing my diving course. I think I’ve learned what I do know by being underwater for so much of my life.

View Jason deCaires Taylor’s portfolio: underwatersculpture.com

Interview by Emma Marnell

This article was originally published in the Summer 2020 Issue, out now.

Steam cooking can preserve the nutritional value and flavour of delicate vegetables such as mushrooms

The ancient art of steam cooking has gained new impetus with the revolution in healthy and mindful cuisine. Lisa Jayne Harris looks at the artful kitchen innovations from design-led German luxury appliance maker, and chefs’ favourite, Gaggenau

Alice B. Toklas, the celebrated 20th-century literary salon hostess, had one golden rule for cooking: “one must respect the quality and flavour of the ingredients”. Steaming is the most direct way to achieve her objective; it is an efficient way to cook that leaves the food tasting exclusively of itself. Just consider the simple excellence of steamed asparagus with French butter, one of Toklas’s stand-by dishes for entertaining.

Phil Fanning, the executive chef and owner of restaurant Paris House in Woburn and Gaggenau culinary partner, agrees: “You’ve got nowhere to hide with steam: It’s all about the quality of ingredients.” This is essential when you are working with delicate seasonal vegetables like asparagus, new potatoes or peas, but it is just as significant with good quality meat, baked goods or pastry.

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However, healthier eating is another powerful motivator behind the steamed food trend. Boiling vegetables reduces much of their nutritional qualities, such as vitamins C and B1, and other mineral salts readily dissolve in water. Lightly steaming does not disturb the food’s cellular structure or its aromatic compositions the way boiling does, so you preserve more vitamins as well as the colour and texture for a more health-conscious cuisine. “Gentle steam cooking can actually improve the nutrient status of food like asparagus, spinach and tomatoes,” advises registered nutritional therapist, Catherine Arnold, “It makes their nutrients more bio-available to the body.”

Gaggenau’s 400 and 200 series combi-steam ovens are ideal for the precise cooking of seafood

Gaggenau has pioneered steam cooking in the home for the past 20 years and continues to do so, including combination steam ovens: “Whether you’re cooking in pure steam, or in combination with traditional heat, you’re getting the health benefits of steam cooking, as it maintains food’s nutrients, colour and shape,” says Gaggenau’s category manager, Simon Plumbridge. Steam can improve other healthy eating habits such as juicing, too: “Our juice extraction setting gently steams hard-skinned citrus fruit such as oranges, so you get a much higher juice yield without impacting nutrients.”

Steam cooking is also gaining traction with chefs and home cooks because of the innovations in steam-cooking technology. For all its benefits – puffed soufflés, sumptuous bread, those crisp layers in a croissant – mastering the technique used to require an intimidating level of precision. Today, keen cooks are investing in internal temperature probes, gadgets and state-of-the-art appliances to emulate high-end restaurants at home. “The UK’s food scene has massively improved in the past 30 to 40 years, and this growth in skill and quality is reflected in passionate home chefs’ kitchens too,” Fanning reflects. Our private kitchens are becoming more technologically advanced, and ovens that enable amateurs to cook like professionals are both a luxury and an enabler of creativity.

Embracing both the old and the new makes us all better cooks. “Lots of traditional techniques benefit from having precise control over the humidity,” says Fanning. “Take bread for example. For the perfect crusty baguette, you need about 30 per cent humidity for the first five minutes and then very little for the remaining bake. In a traditional convection oven that requires guesswork, but it’s easily and consistently achieved in a combi-steam oven.” Brands like Gaggenau are making this trend for precision steam cooking more accessible. Their combi-steam ovens can be controlled to within one degree, which continually revises the estimated cooking time based on temperature-probe readings from three different sensors. There is no more guessing: “Steam in its basic principle is an ancient way of cooking,” says Plumbridge. “But controlling the level of steam in combination with a fan is only achieved by modern technology – and that’s what brings professional results into the domestic home.”

Read more: Fashion designer Erdem Moralıoğlu’s guide to east London

Steam is also about convenience; rather than waiting for an oven to preheat, a good steam oven heats to temperature immediately. When you combine that with smart, Wi-Fi-enabled technology that lets you control the oven remotely from your office, or even set the bread to prove whilst you’re watching TV, you have all the benefits of ancient cooking just a voice command away. “Connectivity in the home has a lot of momentum at the moment,” Plumbridge observes, “But we’re more interested in future-proofing, so our ovens have the capacity to integrate with apps on any system such as Alexa or Cornflake smart homes.”

As much as new food trends are about keeping pace with technology, steam cooking also allows you to take your time. Next generation combi-steam ovens can sous-vide for up to almost 24 hours on a mains-connected water system or 11 hours with a tank, and cooking meat low and slow with a good level of humidity means it won’t be subjected to heat expansion and contraction, allowing for a more tender and juicy dish. Chefs also use steam to impart more subtle flavours into a dish, laying herbs under a piece of salmon to infuse the fish or steaming couscous in a traditional couscoussier, in which spices, onions and meat cook in the lower compartment and impart their flavour to the grains above.

“Remember that with a combi oven, steam doesn’t have to be 100ºC,” Fanning advises. “You want to cook vegetables as quickly as possible at that temperature, but steaming a piece of turbot at 60ºC or even lower will give you a much more delicate result. Oxtail or lamb shanks can be very gently cooked sous-vide in a combi-steam oven for hours with virtually no chance of overcooking, and duck legs, pork belly, haricot beans or lentils – if vacuum packed with a fat or oil – can be very gently and accurately made as a confit.”

Icelanders have steamed their bread buried next to hot springs for generations and Chinese steaming baskets have been piled with fluffy rice buns and hot dumplings for thousands of years. Steam cooking might be an ancient art, but revolutionary technology, a modern regard for putting ingredients first and a drive to lighten up our diets means that the technique is equally relevant today. True innovation combines the heritage of centuries of steam cooking with precision and performance that inspires. “That’s why Gaggenau ovens are all hand finished,” Plumbridge says. “Only when you piece a product together by hand, the good old-fashioned way, are you actually putting soul into a product. And that’s what really means something to people.”

Gaggenau’s factory on the French-German border

Precision Engineering

Darius Sanai takes a rare tour of the Gaggenau factory, pictured above, on the French-German border, and is struck by the melding of industry and creativity

The huge sheet of matte-silver metal looks, somehow, tempting and edible as it sits on the machine bed, like a giant slice of space-age food about to be sliced and diced. Lasers home in on a pattern of points on the sheet, and an instant later, it has a precise latticework of holes and is being washed clean. A few metres away, an operator is in charge of a machine that bends metal. It bends it a tiny bit, almost invisibly, but the bend makes all the difference, our guide explains, as it allows the finished product a smooth, textured finish with no sharp edges.

There is a lot of this in the Gaggenau factory; a lot of working with metal, bending and shaping it, machining it, turning it from sheets, delivered through an entry doorway in one building, into the slick kitchen appliances so beloved by professional chefs.

Yet metalwork was not what I expected when walking into the factory of a manufacturer of the world’s leading kitchens. It’s hard to know exactly what to expect; my experience of factories is confined to manufacturers of cars and watches. Both of these are very obviously made of metal in a way high-end ovens, cloaked in a kitchen design and so proud of their electronics and technology, are not. Yet there is far more metalworking going on at Gaggenau than in, for example, the Mercedes-Benz factory at Sindelfingen an hour’s drive to the east, or the IWC watch manufacture at Schaffhausen an hour’s drive to the south.

Read more: Sassan Behnam-Bakhtiar & the artistic revival of Saint-Jean-Cap-Ferrat

Perhaps this ought not to be surprising. We are after all in a real factory, rather than a mere assembly plant where components made elsewhere are put together. Gaggenau may now be synonymous with expensive homes, but, as a timeline in the visitor experience centre where we had arrived earlier demonstrated, it has a history in metal. It was founded in 1683 as Eisenwerke Gaggenau, an ironworks which made everything from agricultural machinery to road signs, by Margrave Ludwig Wilhelm von Baden. Gaggenau itself is a town in the Black Forest of Germany, which, catalysed by von Baden, became a significant industrial centre and still houses one of the biggest Mercedes-Benz factories.

Gaggenau also made stoves, and eventually specialised in the high-end, highly designed, highly technical kitchen appliances it creates today, eventually moving to its current site from its original home. From the sloping road leading to the current factory in Lipsheim, you can see the curved outline of the Black Forest clearly. “I live there, it takes 30 minutes to cycle in every day,” one of our hosts tells me cheerily. The fact that he lives in Germany and we are just across the border in France’s Alsace is irrelevant: this is the new Europe, and there is, in effect, no border.

It’s a scenic setting for a factory, and also an interesting one: just down the road is Bugatti’s factory (really, a very chic assembly plant), so you could in theory pick up your Chiron and then watch your new steam oven being made. (Actually, the factory tours are not yet open to the public, which makes it even more special.)

The factory is a series of buildings each of which is filled with numerous sections and stations doing different creative activities. Gaggenau’s production process is still very manual; there are 350 workers, many of them trained in astonishingly particular skills pertaining to components or electronics of particular products. There is an air of extreme concentration among the small pods of workers, but unlike in watch manufactures, you don’t get the sense that you are the nth tour to visit that day. Workers are not slickly trained to respond to your questions; some of them are so lost in concentration in operating a particular piece of hot, huge or smelly machinery that they seem surprised to see you there.

What does remind me of a watch factory, or perhaps a pharmaceutical firm, is a ‘clean room’, which we observe from the outside. The room, which sits in a corner of the factory, and the people inside, assembling delicate electrical components of Gaggenau ovens, look like characters in a sci-fi movie of their own.

There is, in another section of the factory, a testing station, where every creation is subject to testing on its accuracy, function, and so on. I lingered a minute or two here, eager to see a malfunctioning multi-thousand-euro oven chucked on a scrapheap (or actually, returned to production to be corrected), but it didn’t happen.

The tour ended and we walked back to the Experience Centre, with its view of the Vosges and walls of the latest steam ovens, slick and architectural, beauty made out of, if not exactly chaos in the factory but certainly industrial creativity. More interesting than any watch manufacture I have been to.

Find out more: gaggenau.com/gb

This article was originally published in the Summer 2020 Issue, out now.

Gaggenau’s new combi-steam ovens 400 and 200 series

Last week, LUX attended the launch of Gaggenau’s new combi-steam ovens, presented alongside underwater artworks by artist Jason deCaires Taylor and food prepared by executive chef Phil Fanning

Steaming food might be the latest trend in healthy eating, but it’s also a way of enhancing the natural flavours of ingredients. With an increased capacity of 50 litres, Gaggenau’s new combi-steam ovens offer chefs – both budding and professional – the opportunity to get creative with their steaming.

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At the brand’s launch event in Fitzrovia, London, executive chef and owner of restaurant Paris House Phil Fanning showed guests the kind of results that a Gaggenau combi-steam oven can achieve with not just vegetables, but also meats, baked goods or pastry.

Chef Phil Fanning preparing dessert using a Gaggenau combi-steam oven

Gaggenau’s ovens work by combining hot air with varying percentages of humidity (ranging from 100 to 0%), whilst an in-built probe monitors the temperature and continually revises the estimated cooking time to ensure best results and the preservation of nutrients.

Read more: Chef Alain Ducasse on the importance of telling your own story

Gaggenau’s new ovens shown alongside artworks by Jason deCaires Taylor

Strikingly sleek and minimalist in design, the ovens were presented alongside a series of intriguing glass-encased underwater sculptures by British artist Jason deCaires Taylor. Made from pH-neutral cement, deCaires Taylor’s sculptures are ordinarily encountered on the seabeds where they transform into coral reefs as they are consumed and naturally transformed by aquatic microorganisms. Viewed in this new setting, the artworks appeared even more otherworldly, whilst also inviting guests to reflect on the poeticism of the steaming process.

For more information visit: gaggenau.com/gb/

The Gaggenau stand at the EuroCucina 2018 exhibition

Stephen Bayley

Of all rooms in the house, kitchens demand the best design for function as well as looks. Cultural critic Stephen Bayley reveals their modernist origins and meets kitchen appliance-maker Gaggenau’s head of design Sven Baacke to talk about his design thinking, what luxury means and the poetry of fridges

No-one is ever going to want a virtual dinner. The one thing electrons, sensors, code, AI, VR and haptics will never provide is a perfectly executed, steaming hot perdiz estofada Casa Paco, a Madrileño classic with fumes of wine, garlic, onions and bacon, garnished by an improbably big handful of parsley. Not to forget its ideal companion, a perfectly chilled 2016 Finca Allende white from Rioja.

For this reason, the domestic kitchen with its hob, oven and fridge will always remain a part of civilised life. App-driven delivery services may flourish on their wobbly bicycles, but they have more effect on the precarious margins of the traditional restaurant trade than the home cook with his gastronomic library, bleu de travail pinafore and wooden spoon.

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Despite changing behaviour – going out, staying in, hot yoga, crazy exercise regimes, fasting and peculiar diets – the kitchen is a remarkably resilient feature of building design. Although some experts estimate that New Yorkers spend 130 per cent more on eating out than other Americans, the fact remains that every new apartment in Manhattan is still equipped with an impressive new kitchen.

Gaggenau’s head of design Sven Baacke

And that probably means a new German kitchen. Like the German car, the German kitchen has reached a global archetypal status that Carl Gustav Jung would have appreciated and understood. Never mind that the same new German kitchen in that vertiginously tall apartment building on East 57th street is rarely used and never contaminated with actual hot food, it is a powerful and universally understood status symbol. Why? Because the design and manufacture of a kitchen and its equipment combine the disciplines of architecture and industrial design at which, at least in the modern era, Germans have so excelled.

It was in 1926 that Grete Schütte-Lihotzky unveiled her Frankfurt Kitchen, a functionalist masterpiece designed for that city’s ambitious socialist housing programme. Exploiting industrial processes and materials, it was tiny, ergonomic, modular, intelligent. It was everything the Bauhaus claimed but often failed to achieve.

The Vario 400 refrigerator

True, the American dream kitchen, with its pastel-coloured and chrome-plated laboursaving appliances attended by a blonde model in a flared and pleated A-line skirt, presented consumers with an alternative in the 1950s and 1960s, but the Frankfurt Kitchen set the enduring design standard. So much so, that examples are in the permanent collections of New York’s Museum of Modern Art and London’s Victoria and Albert Museum.

The Frankfurt Kitchen from the 1920s

In a nicely paradoxical way, this austere design language has become the ultimate luxury product. This is because luxury today is not about excess or vulgarity, but of having time to spare for, among other things, cooking.

Now, I want you to imagine Sven Baacke riding his adored 1962 Lambretta scooter, a machine he enjoys dismantling and reassembling, around Munich. Baacke is the Gaggenau designer. He was born in 1974 and attended the Staatlichen Akademie der Bildenden Künste in Stuttgart.

This is an inspirational city for a design education. At the beginning of the last century, the local museologist Gustav Pazaurek organised an influential exhibition called ‘Geschmacksverirrungen im Kunstgewerbe’ (Errors of Taste in Design). Pazaurek hated fuss and admired logic. And in 1927, the great Mies van der Rohe participated in Stuttgart’s magnificent Weissenhofsiedlung, or Weissenhof Estate, a real-life demonstration of architectural possibilities embodied by the International style.

Today, Baacke says his favourite building is Mies’s pavilion built for the 1929 International Exposition in Barcelona. And, of course, Stuttgart is the city of Porsche and Mercedes-Benz, with all the industrial discipline and design prowess that suggests. And if Baacke’s new home is Munich, remember this is the territory of BMW, a company that made its reputation through design as much as through automatic self-levelling suspension.

All these architectural and design influences I think can be seen in Gaggenau, but I wanted to check this thought with Sven Baacke. So, I asked him.

Stephen Bayley: Is there such a thing as ‘German Design’?
Sven Baacke: Of course. We have the Bauhaus. And Gaggenau has been in the Black Forest for more than three hundred years. There’s nothing more German than the Black Forest! But at Gaggenau, while we certainly admire precision, we have soul as well. That’s not something you’d dare admit to a German engineer!

The Weissenhofsiedlung, designed by Mies van der Rohe, 1927

Stephen Bayley: What’s your approach ?
Sven Baacke: I reduce everything to the essentials, but do not remove the poetry. To me, a fridge is architecture. There are so many variables involved, so many different criteria. But everything comes together in a well-balanced kitchen. One thing is certain – I like open spaces, not closed doors.

Stephen Bayley: How do you define luxury?
Sven Baacke: Luxury is not so much about owning things. I don’t like to talk about Gaggenau as a luxury brand. In any case, luxury is culturally determined. If you live in a Chinese city, the ultimate luxury is fresh air. In Tokyo, it is space. For us Europeans, luxury is a personal thing. It is subtle. It is personal. It is about experience. And especially the experience of cooking, taking time to buy ingredients and spending time with friends.

Stephen Bayley: And are you a good cook?
Sven Baacke: Ah, but what is ‘good’? Certainly, I do not like baking because it is all about chemistry. I prefer to be intuitive. I love being in Sicily because the produce is so good that you hardly need to change it.

A Gaggenau wine cabinet at the EuroCucina exhibition

A Gaggenau kitchen design incorporating a Vario 400 series oven

Stephen Bayley: So, would you agree with [cookery writer] Marcella Hazan when she said, “I don’t
measure, I cook”?
Sven Baacke: Yes!

Stephen Bayley: Does good design last forever?
Sven Baacke: Yes. I admire Apple, but a first-generation iPhone is now obsolete. Our 90cm oven has been on the market since the eighties. It’s an investment, not an indulgence!

Stephen Bayley: Where do you find inspiration?
Sven Baacke: I like the oak cutting-board I recently bought at Margaret Howell in London. And I have just bought an electric Audi, but I also want to buy an old Porsche Targa or an original 1959 Mini. I am in love with combustion engines, but this is not a technology that’s going to get us to the next generation.

Mies van der Rohe’s Barcelona Pavilion

Stephen Bayley: What about the Frankfurt Kitchen?
Sven Baacke: My grandma had something like it. Very German. But its successor was Otl Aicher’s book Die Küche zum Kochen (The Kitchen is for Cooking) which inspired me at college. Aicher was the designer who gave BMW and Lufthansa graphics their amazing clarity.

Stephen Bayley: What new technologies will influence cooking in the future?
Sven Baacke: Revolutions are very rare. Cooking will always be an analogue activity. Look – we are not going to the moon, so I think future improvements will come from better manufacturing. And from a better understanding of how, for instance, we can make cleaning easier. Perhaps we will be able to make equipment disappear from view when not in-use.

Stephen Bayley: You have ten designers working at Gaggenau. What do you tell them?
Sven Baacke: Well, you have heard of forecasting. We have this intellectual game I call ‘back-casting’. I ask my designers to jump into the distant future and then jump back to the near future. And, with the jumping concluded, we both firmly agreed that the idea of wanting to save time in the kitchen was ridiculous, because wherever else would you ever want to be other than in a well-designed kitchen?

Find out more: gaggenau.com/gb

This article was originally published in the Spring 2020 Issue.

A sculpture by LouLou Siem installed in Gaggenau’s Mayfair showroom

Last Wednesday evening the doors of Gaggenau’s Mayfair showroom were locked for a private party hosted by LUX with an exclusive art installation by LouLou Siem. Here, we recall the event

If you happened to be wandering past Gaggenau‘s showroom last week, you might have raised an eyebrow as sculptures of human heads were passed through the door. These were the works  installed by LouLou Siem for a private evening event hosted by Gaggenau in collaboration LUX.

Here and above: sculptures by LouLou Siem installed inside the Gaggenau showroom

The artist’s heads and various other sculpted objects appeared looming on counter-tops and illuminated in ovens, lending a touch of macabre to the sleek kitchen interiors. The space provided a unique setting in which to not only view the art, but also appreciate the contrasting textures of the sculptures and Gaggenau’s appliances.

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The evening began in proper with a champagne tasting led by LUX Editor-in-Chief Darius Sanai. A champagne collector and self-professed geek, Sanai introduced four champagnes showing the different styles of what he considers an under-appreciated wine. Guests started with a Louis Roederer Brut Nature 2009, a champagne with zero dosage (effectively, no sugar added) with a label designed in collaboration with Brut Nature fan Philippe Starck. Next was a Louis Roederer Blanc de Blancs 2010, made with 100% Chardonnay in a clear, bright style. Next, a Blanc de Noirs, a champagne made with 100% Pinot noir grapes, showing a richer, deeper style. And finally, Louis Roederer Vintage 2012, which was full-bodied, broad and complex.

Above: LouLou Siem with her artworks. Here: The artist in conversation with LUX Digital Editor Millie Walton

Then followed a live Q&A in which LouLou discussed her practice and installation concept with Digital and Arts Editor Millie Walton. After which, guests descended downstairs for dinner and to admire LouLou’s table installation of gold heads arranged on a bespoke table-cloth with small ghostly faces placed on each napkin.

Read more: Why Crans-Montana is the perfect early-season ski resort

The menu, devised by acclaimed chef Henrik Ritzen, followed a Swedish theme with a main course of fallow deer, caramelised celeriac puree, and lingonberries, followed by frozen vanilla parfait and warm almond cake served in soup made from dried rose hips.

Guests dined amidst the artworks with a menu by acclaimed chef Henrik Ritzen

For more information visit: gaggenau.com

The Fattorie dei Dolfi estate in Tuscany uses traditional, sustainable practices in its winemaking.

Whether cooking or dining, some of our most memorable experiences are steeped in history and heritage. Abi Smith speaks to the craftspeople and producers who are placing time-honoured techniques at the heart of their work, with support from Gaggenau’s latest initiative

Conspicuous consumption is a thing of the past; today we all know that true luxury lies in experience and emotion. No longer blind to the damage that our disposable lifestyles are wreaking upon the planet, our gaze has turned to techniques and materials that have stood the test of time. But is this newfound focus on sustainability and durability built to last?

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Kyle Holford and Lauren Smith

For Lauren Smith and Kyle Holford of Forest Coalpit Farm in Wales, who raise their large black cross pigs on pasture, it was the only approach. “From the beginning, we realised that our focus should be on quality and welfare so we kept that philosophy at the core of our decision- making,” Smith says. And though sustainability is rarely the quick and easy option, it pays dividends. “Quality takes time,” she adds. “It takes about twice as long for us to raise our pigs. We realised that we could produce pigs quicker, but there was less colour in the meat, and less of the much-sought-after marbling throughout.”

Forest Coalpit Farm pigs spend their days in the Brecon Beacons National Park woodland, a freedom that leads to “healthier, happier, cleaner pigs that get fresh air and exercise and haven’t been pumped full of antibiotics,” says Smith. There are perks for the environment, too: “Because our pigs roam and are rotated through large areas, there is a constant wheel of fertilising and regeneration, we don’t have vast slurry tanks and we don’t need to keep lights or air conditioning in the barns.”

At Forest Coalpit Farm in Wales, Kyle Holford and Lauren Smith rear free-range large black cross pigs

Increasingly, consumers are turning to sustainable products for better quality. “I don’t follow the principle of sustainability for other people or because it’s popular in the market,” explains Giovanni Dolfi, who heads up the Fattorie dei Dolfi winery in Tuscany. “I do it for myself.” In collaboration with celebrated oenologist Dr Giacomo Tachis, Dolfi harnesses biodiversity and traditional processes to bring his historic Tuscan vineyards to life. “Sustainability is something I’ve always believed in and what I practise every day in my vineyards,” he continues, citing his devotion to both the environment and his customers’ wellbeing. “I am always the first person to drink my wine, and since I care for my own health, I believe that practising sustainability is a natural choice.”

Read more: Ornellaia’s auction of vintages with artwork by Shirin Neshat

This dedication to sustainability is what led German brand Gaggenau to begin working with Fattorie dei Dolfi, as part of its strategy to further promote its wine culture, and Giovanni Dolfi was invited to its International Sommelier Awards. As a maker of professional-grade luxury home appliances, Gaggenau has an instinctive respect for quality and craftsmanship: the ethos it has recently formalised through its Respected by Gaggenau programme. This mark of endorsement gives makers the recognition they deserve, while also offering the prospect of a bursary to support their work.

Here and above: the Fattorie dei Dolfi wine estate in Tuscany

It is a project that chimes with the current zeitgeist. Ever since the ‘slow food’ movement showed us the power of taking natural ingredients and enjoying them mindfully (something that discerning aesthetes have always known) the world has been longing for a more measured pace of life. Love it or hate it, the philosophy of tidiness guru Marie Kondo (who proposes keeping only those items that ‘spark joy’ within you) has put a popular modern spin on the wise words of William Morris more than a century before, namely: “Have nothing in your houses that you do not know to be useful or believe to be beautiful.”

It is a sublimation of beauty and utility that has led Nico Zendel – a designer at Gaggenau – to begin a side business forging bespoke knives with antique files. “Perfect function is a must and the perfect form supports the perfect function,” he says. “At Gaggenau we work with a lot of raw materials and try to highlight the handcrafted details on our products. That is the way I design my knives as well.” If you have an old file that has been handed down through your family, Zendel will use it to create a bespoke product for you. “An old file that has no use anymore is often discarded, but if you make a knife from it, you can use it every day, see the marks on it and perhaps think of your father or grandfather while you’re cooking. It has an emotional component that I’m very interested in,” he says. The result is a modern heirloom that says more about you than the most carefully curated Instagram feed ever could.

Designer Nico Zendel crafts bespoke knives from antique files which may otherwise have been discarded. Here, above and top: images by Alexander Stuhler

Zendel says that such objects last longer because people treat them with more respect: “For me, it’s important to preserve traditional techniques as they imbue the products with heart and emotion. It helps to get away from the throw-away culture; people are more linked to products that tell a story.” Dolfi’s wines are also overflowing with feeling: “Fattorie dei Dolfi is a project built by heart and hands,” he says. “By heart, we mean our passion, dedication and our love for the project. By hand, we mean the hard work we put in every day to pursue exceptional quality and unique results.”

Fattorie dei Dolfi’s owner, Giovanni Dolfi

This hard work manifests itself in a natural approach to viniculture, where modern shortcuts are eschewed for gentler methods that work in harmony with the land. “My vineyards are surrounded by woodlands, where you’ll find bees, ladybugs, spiders, hares, birds and more,” says Dolfi. “The benefits of this are obvious. For example, the bees bring natural pollination and help to control the numbers of harmful insects. This ensures the health of my vineyards and the exceptional quality that I pursue.”

Read more:  In conversation with renowned Belgian painter Luc Tuymans

But the path of an artisanal producer is not always easy. In Dolfi’s case, during late summer, wild boars have been known to gorge on the grapes. A commitment to what we might call ‘slow luxury’ – much like slow food – means a rejection of the ‘pile it high, sell it cheap’ philosophy that has made other entrepreneurs rich. As Smith from Coalpit Farm points out, “rearing pigs outdoors requires a lot more labour than an indoor system with automated feeding. We have to move the pigs from pen to pen, and it’s harder to get their diet just right when they burn a lot more energy running outside. And there’s the weather, too.” But Smith, who knows every sow by name, wouldn’t have it any other way.

Remembering how his grandfather would walk him round their ancestral vineyards, Dolfi says: “As we relentlessly strive for efficiency, traditional ways fall out of favour and the concept of exceptional quality can be lost.” To survive, these crafts must be supported and celebrated, and that’s where Respected by Gaggenau comes in. With the right platform and access to a global support network, their skills will endure for generations to come.

Respected by Gaggenau

Gaggenau’s head of design, Sven Baacke

Sven Baacke, head of design at Gaggenau, shares his philosophy on supporting emerging artisanal creators

LUX: What inspired Respected by Gaggenau and why is it important to preserve traditional artisanal skills?
Sven Baacke: The initial concept of the Respected by Gaggenau initiative was inspired by our appreciation for people who are using traditional techniques to create a different and exceptional product. Gaggenau has always celebrated exceptional craftsmanship and we wanted to formalise our support for these artisans and craftsmen through this initiative.

LUX: How can advanced technology and traditional craftsmanship work hand in hand?
Sven Baacke: A unique example of how Gaggenau merges traditional production methods with advanced technology is the way in which we construct our EB 333 ovens. Since its introduction in 1986, this 90-cm wide oven, designed for private kitchens, is crafted almost entirely by hand using select materials. Yet the company also embraces the latest technology: we created a clean room at the epicentre of our Lipsheim factory to hand-build our signature TFT touch display, which features
on the EB 333. This is a clear case of how technology and artisanal craftsmanship work together in harmony.

LUX: Is craftsmanship still valued by consumers in a modern market?
Sven Baacke: Craftsmanship, now more than ever, is valued highly by luxury consumers. Our customers expect exceptional craftsmanship from Gaggenau appliances. At every stage of production, we examine our work to seek out imperfections. The quality control that we use when creating our appliances ensures that we produce an extraordinary product, every time.

LUX: How will the Respected by Gaggenau artisans benefit from your global network?
Sven Baacke: Gaggenau takes part in a range of events globally; for example, we are a proud partner of The World Restaurant Awards, which was launched in Paris at the beginning of this year. We introduced Respected by Gaggenau at the awards, with an immersive experience inspired by a traditional marketplace. It featured products curated by us and the Collège Culinaire de France, and guests could explore the collection while learning more about who made each item. We also host the Gaggenau International Sommelier Awards – a global search for the world’s best young sommelier talent – so we’ll encourage their involvement with this event too. It’s all part of our initiative to celebrate these remarkable artisans and their stories.

Find out more: gaggenau.com/gb

To discover Nico Zendel’s range of knives visit: vauzett.com.

This article was originally published in the Autumn 19 Issue.

The Belmond Le Manoir aux Quat’Saisons in Oxfordshire

The Michelin-starred Belmond Le Manoir aux Quat’Saisons restaurant, run by chef Raymond Blanc, is at the forefront of the culinary arts with its cookery school and Gaggenau kitchen, as Mark C O’Flaherty discovers

Few things attach a date to drama on film like a scene set in a character’s kitchen. It might be a can of the 1970s diet cola TaB on the counter, or a style of cereal box with typography that hasn’t been seen for decades. It’s also the hardware – is it a faux country kitchen in the suburbs, or is it someone pulling out a ready meal from a panel of flashing lights in 2001: A Space Odyssey? Our kitchens tell the story of our lives, and the way we live today. No space in the home has changed more in the past 20 years.

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“More than ever before, we see the dinner table as the most important medium of communication,” says Raymond Blanc, the French chef behind the two Michelin star Belmond Le Manoir aux Quat’Saisons in Oxfordshire, incorporating a restaurant which has, for the past 35 years, been one of the top special-occasion destinations in the UK. “The media has helped change our connection with food and our health and the environment. It was all separate before. Now we know it is linked, and a home-cooked meal made from scratch is so much more important – a way to bond with your clan, your family, your loved one. We are more emotional about food today. And what we are eating is changing, too. We eat seasonally because it tastes better, and we are eating less meat, because we know about climate change.”

The Belmond Le Manoir aux Quat’Saisons hotel and restaurant (above) was opened in 1984 by Raymond Blanc who also established the forward-thinking cookery school

Blanc’s comment about food being more emotional can’t be overstated. While our interest in fashion has cooled somewhat, with a glut of identikit global brands and crass merchandising, food has become something of an obsession. It fuels social media, with information about chefs and niche new restaurant openings shared like precious insider intel. We have taken that obsession home with us, buying up cookbooks by some of the world’s most avant-garde chefs, full of the most ambitious techniques. We have upgraded our kitchens to match those ambitions. “What we have done now is to domesticate the professional kitchen tool,” says Sven Baacke, head of design at Gaggenau, the German manufacturer of some of the most advanced and design-conscious kitchen hardware in the world. “It is something I call ‘traditional avant-garde’.” Sitting in his studio in Munich, with a panoramic view out to the snow-capped mountains of Bavaria, Baacke talks through some of the objects on his desk – pieces that inspire him to create the modern kitchen: “Designers are collectors,” he says, “so here in our studio I have a lot of different things to take ideas from.” One of the most unusual objects is a mouse trap. “I collect them,” he explains. “I am inspired by how many ways there are to catch a mouse, and the ingenuity in each different design of trap. I also collect pocket torches, because I am fascinated by all the different solutions people have come up with to carry a light around with them, and to fashion that particular tool.”

Read more: Masseto unveils a new underground wine cellar

A lot of what Baacke has developed in Munich has ended up in Blanc’s hands in Oxfordshire, and Blanc – as a chef who cooks the way we now also want to cook at home – can predict where the domestic kitchen is going, and how it will look. He is the kind of chef who Baacke is designing for, and the influence trickles down to the home. “If you looked at a domestic kitchen in the 1970s,” says Blanc, “you’d find a microwave and a nasty little cooker with a twin gas range, and a tin opener close by. That was it. It was sad, it was grey, it was barren. And if you were wealthy, you would have an AGA, which warms the house but is impossible to cook with. Today, our kitchens are beautiful and polished, in stainless steel and Corian. They look exciting.”

The Raymond Blanc cookery school

Blanc’s dream kitchens – which include what he has at home, in his cookery school in Oxfordshire and, of course, at Le Manoir aux Quat’Saisons in the same building – are defined by hardware that offers performance along with technology. “I want the same thing at home as I do at work,” he explains, “durability and precision and immediate power. And modern cuisine needs an environment conducive to cooking, with all the gadgets possible. I want multi-functions, I want to steam, use dry heat, wet heat, and a mix. I want to cook sous-vide.”

If home kitchens have been transformed by our appetite for dining out and by chefs’ ravenous hunger for adventure, then the arrival of the vacuum drawer in the home – which can be used for marinating, storage and of course sous-vide cooking – is a quintessentially 21st- century moment. Just as we saw the pressure cooker and the deep-fat fryer dominate the landscape in the 1970s, today’s more food- literate consumer wants protein that has been cooked to retain moisture, and to have all its flavour quite literally sealed in. Essentially it is futurist poaching, cooking with vacuum-packed ingredients, but the results, even with a simple carrot, have been revelatory in the restaurant. Now we want that at home. “Cooking this way is extraordinary – you seal the ingredients without any air, so there is no cross contamination as you’d get when you marinate in the fridge. You have such succulence, and you lose no flavour at all in the cooking.” It is part of the legacy of molecular gastronomy, which Blanc sees as a low point for restaurant culture, but which he also believes has left us with a radical and exploratory approach to cooking which is a positive thing. “It’s like nouvelle cuisine in the 1970s,” he explains, “which was great, but which was ruined by the media and the way they portrayed it. We still learned a lot from it.”

Read more: Massimo Bottura on his Michelin-starred restaurant and Food for Soul project

Induction cooking has been another revolution in the domestic and professional kitchen – something which Blanc has only recently shifted to at his restaurant. “When we had the open gas ranges, it was torture to stand in front of them because of the heat. Now with induction cooking, there’s none of that waste of heat, or all those flames literally roasting you while you work.” Unlike previous electric hobs, induction gives the immediate power and precision that a chef needs, so it’s a viable alternative, and overall improvement, on gas.

Students making pasta

Another change in how we use our kitchens is coming from social trends. The meat-and- two-veg way of cooking looks set to disappear from our lives in the near future. Veganism has long ceased being a fad. “When I opened my restaurant 35 years ago, I had a five- and seven- course vegetarian menu,” says Blanc. “No one wanted it. That’s totally different today. And the situation is irreversible. It takes 16,000 litres of water to provide 1kg of beef. Eating meat contributes so much to greenhouse gases. I have no problem in cooking vegetarian food – when I was growing up, we only had meat maybe four times a week – including steak frites on Saturday and rabbit on Sunday – and everything else was vegetarian. My mother made wonderful, delicious food from vegetables.”

How will this movement manifest itself in the kitchen of the future? Sven Baacke at Gaggenau believes that it will be about our ability to access and keep, as much as prepare, food. “When you buy more fresh fruit and veg, you want to store it in a better way,” he says. “Will we be having things delivered weekly? Will meat become something just for special occasions? I think it could be that being able to eat a really fresh apple will become as special as taking a bottle of fine wine out of the chiller. Digitalisation will see supply become something that happens at a very high level – a very luxurious level. The supply chain will become much better than it is today.”

And what of the technology that isn’t available yet? What will the kitchen of the 2030s have? Trends will continue to come from the way chefs are cooking professionally, for sure. “Methods such as teriyaki, and cooking with steam, those are now high-end domestic but come from restaurant culture,” says Baacke. “I think the social aspect of cooking will develop. I think appliances will become less visible, and we will want to cook together but remotely. We will be able to be in the kitchen together, even if you are in LA and I am in New York.”

As for the actual preparation of food, Blanc has one wish, something that chefs who wear glasses when they work will empathise with the world over: “I would love to be able to open an oven door after roasting something, and not be blasted with the heat from inside. And you know what? Kitchen technology is moving so fast, it’s probably just around the corner.”

Raymond Blanc Cookery School at Belmond Le Manoir aux Quat’Saisons

In an age when we are valuing experiences over objects, a cookery class voucher is a welcome gift. Raymond Blanc’s cookery school in Oxfordshire is just across the hall from his bustling kitchen that serves Le Manoir’s restaurant, but the ambience is markedly different. Here is the kitchen of your dreams, fully equipped with state-of-the-art Gaggenau hardware in fine wood cabinets. The school channels Blanc’s culinary DNA through its director, Mark Peregrine, who is Blanc’s right hand at Le Manoir, with bakery courses taught by Benoit Blin. “We have been so ahead of the curve with the school,” says Blanc. “We were the first to offer courses for children, and we have always taught vegetarian cooking.” A full day’s cookery class here has become a popular bolt-on to an anniversary stay with dinner at the hotel, offering a fully immersive foodie experience along with an afternoon spent among the artfully plotted crops in the garden (which now offers its own school too). “This is such a great time for British cooking,” says Blanc. “It has developed such a new and unique style, and doesn’t come with the same baggage as Italian and French cuisine. When we first opened, it wasn’t really anywhere, but now look at what Benoit is doing at the school. This country is number five in the world for patisserie.”

Find out more: belmond.com or gaggenau.com/gb

This article originally appeared in the Summer 19 Issue.

Tuscan winery owner Giovanni Dolfi, who acted as a mentor to 2016 Gaggenau Sommelier Award winner Marc Almert

The art of the Master Sommelier is steeped in tradition, but with the rise of ever-more sophisticated technology, Rebecca Gibb reports on the evolution of the role for the modern age

Hong Kong-based
sommelier Yvonne
Cheung

It was 7.30pm and the sun had descended into the western horizon, leaving another sultry evening in Hong Kong. The cacophony of car horns resounding from the tomato-coloured taxis inching their way along Queensway became a murmur, as diners ascended the 49 floors to the calm of luxury hotel The Upper House. In its restaurant, sommelier Yvonne Cheung was guiding a bottle of 1989 Cheval Blanc from its rack, as if it were a newborn. Sealed almost three decades ago when Hong Kong was still a British colony, its russet liquid was about to be released from its glass cocoon. But with no candle to hand, she gave the traditional process of decanting a modern twist, pulling out her iPhone, scrolling up and clicking the flashlight button, transferring the bottle’s precious contents with the assistance of Apple. Some 8,000 miles away, Patrick Cappiello’s lavishly tattooed arms were on full display as he sabred another bottle of prestige Champagne in a New York wine bar. Once a suit-and-tie-wearing sommelier, Cappiello encapsulates everything that has changed in the world of wine service, ditching the formal business attire, and adding a sense of fun.

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Cheung and Cappiello are key members of the sommelier revolution. The meeting of tradition and modernity in wine service has tracked fine-dining trends: in recent years hushed dining rooms, starched tablecloths and haughty waiters have been ditched in favour of less formality. This casualisation of dining has occurred at the highest level, which has also altered the appearance of sommeliers: the man or woman dishing out wine advice is just as likely to be wearing a T-shirt emblazoned with the name of their favourite death-metal band as a shirt and tie. Texas-based Master Sommelier James Tidwell recalls: “Everybody used to be in suits. When I started the Court of Master Sommeliers courses, I saw people turning up in tuxedos because that was the standard of the time! Now you see sommeliers serving in jeans and T-shirts. Casualisation of dining has casualised sommeliers, but their role is still: how do you get the wine to the guest in the best possible condition? That might be baskets and candles, but it might be decanting it with your iPhone flashlight.”

The world of the modern sommelier flowed into suburban living rooms in 2012 with the release of Somm, a documentary following a group of sommeliers in pursuit of the prestigious – and often elusive – Master Sommelier (MS) qualification. Variously described as ‘rock stars of the industry’ and ‘sickly gifted’ the film raised the profiles not only of those ‘egomaniacs’ attempting to pass one of the most difficult exams in the world, but of the entire profession. Almost overnight, it became cool to be a sommelier and audiences realised it was worth listening to the guy offering wine advice (it usually is a guy – of the 249 Master Sommeliers in the world, only 25 are women).

The 21st-century sommelier

While technology has helped candle-less sommeliers decant mature bottles, it has also empowered diners. The rise of wine apps means people can now compare the average retail price of the bottle with the list price through Wine-Searcher, they can view drinker ratings on Vivino and, in 2016, a free app named Corkscrew, a ‘sommelier in your pocket’ teamed up with London restaurants, providing food and wine pairing suggestions based on the venue’s menu and wine list. Marc Almert, sommelier at five-star Zürich hotel Baur au Lac doesn’t think apps will replace sommeliers, but they may change their role. These apps, “Help the guest to be more self-assured when ordering wine,” he says. “Thus we become less of a wine consultant and more of a conversation partner. It allows us to exchange with the guests more openly.” Almert’s view of this evolution is echoed by sommeliers on both sides of the Atlantic and the Far East, but with the development of other technologies that replace the need for humans, including driverless cars, the sommelier-less wine list seems to be the logical conclusion.

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That said, a survey of 250 sommeliers across the US in 2000 found that when there was a sommelier in the dining room, more than a third of diners asked for wine recommendations, more parties ordered wine and the average bill was higher. It is apparent that some diners avoid buying wine because of the perceived risk – what if they buy something they don’t like or that won’t please their fellow diners? A sommelier can help to alleviate that fear, leading to increased sales. A more recent study of 50 restaurants in the Spanish city of Valencia also found that a knowledgeable sommelier with a well-curated wine list enhanced the customer’s satisfaction, raised the venue’s prestige and increased profitability.

Gaggenau’s head of global brand, Sven Schnee

And there is an increasing number of knowledgeable sommeliers. Since 2012 – the year Somm was released – more than 50 people have passed the MS exam, swelling its ranks by almost a third. What’s more, hundreds participate in fiercely fought sommelier competitions each year in the hope of being crowned the best sommelier in the country – and the world. These competitions aim to test the knowledge and ability of sommeliers, take them out of their comfort zone, and make them better hosts whether they win or lose. Before lunch service begins, you’re likely to find the most competitive sommeliers poring over wine maps, studying obscure appellations or trying to identify the origin and variety of wines from taste alone. The final of the biennial Gaggenau Sommelier Awards 2018 takes place in Beijing in October, bringing regional winners from North and South America, Europe and Asia. Sven Schnee, Gaggenau’s head of global brand, is also a judge. “Sommeliers are part of the culinary culture and, unlike chefs, they are heavily under-appreciated,” he says. “The sommelier has the most interaction with the customers. He must understand the components of the food, the wine and the interaction between them, but most of all, must be the perfect host.”

The UK leg of the competition was fiercely fought and judges Richard Billett, head of Maison Marques et Domaines, the UK arm of Champagne Louis Roederer, Craig Bancroft of boutique hotel and Michelin star restaurant Northcote and LUX Editor-In-Chief Darius Sanai were looking for personability as well as wine ability. “It goes without saying that a good sommelier needs to be highly knowledgeable, but knowledge is a precious quality that needs to be handled in a very careful and respectful way,” says Bancroft. “Many customers do not fully understand the role of a sommelier and sommeliers must understand that their role is to provide the customer with the best possible wine experience that suits the occasion and the price range in which the customer is comfortable.” Billett also emphasises the importance of people skills: “A good sommelier who recognises the importance of his role in the customer experience will prove to be a commercial and reputational asset for the restaurant. An arrogant and unhelpful one, a liability.”

Zareh Mesrobyan, winner of the first Gaggenau UK Sommelier Awards (centre) with fellow finalists Tamas Czinki (left) and Luca Luciani (right)

Clearly, Almert offered the full package in 2016, becoming the global winner of the Awards. Still in his twenties, he is full of energy for his profession but long – and unsociable – hours, the increasing pressures of the job, and a desire to see what else they can do beyond the dining room means that you’ll find many experienced sommeliers now working outside the restaurant business in distribution, retail and education. For example, Tidwell spent two decades on the floor but now runs an annual conference for US sommeliers, Texsom. “As you get older, being on the floor of a restaurant early in the morning and hours that are not conducive to having families or friends outside of the business is less appealing,” he says. “Plus, the wear and tear on the body will eventually add up.”

Read more: Test driving the Maserati GranTurismo MC 

However, once a sommelier, always a sommelier. Fellow MS Gearoid Devaney is the director of London-based Burgundy wine importer, Flint Wines, and runs City wine bar and restaurant Cabotte. He believes that even if you are no longer on the floor, you are a sommelier for life. “I work as a wine merchant with a sommelier outlook in terms of the service I provide and delivering wine to people. I will always work with a sommelier’s brain. It’s about being the link between the producer and the end consumer and doing that with integrity.”

Whether they are on the floor for a year, a decade or a lifetime, sommeliers are dedicated to being personable and ever more professional in the face of technological advances. Wine is the reason for a sommelier’s existence but distilled to its essence, it is about caring for people. And Bancroft predicts a bright future. “There will always be a place for a sommelier,” he says. “The human touch, the real understanding of what someone is looking for, and for a sommelier to be able to deliver that to a client, truly enhances the dining experience.”

The first Gaggenau UK Sommelier Awards

Zareh Mesrobyan, from two-Michelin-star restaurant Andrew Fairlie in Gleneagles, Scotland, has been crowned the winner of the first-ever Gaggenau UK Sommelier Awards. He will represent the UK in the global competition in Beijing in October. Mesrobyan competed against Luca Luciani from Locanda Locatelli and Tamas Czinki from Northcote in five rounds including blind tasting, food and wine pairing and service role plays. Judge Craig Bancroft said Mesrobyan has a “superb chance of success on the worldwide stage”.

For updates on the Gaggenau Sommelier Award 2018 visit: gaggenau.com

Gaggenau 2018 UK Sommelier competition winner Zareh Mesrobyan is a sommelier at the two Michelin-starred Andrew Fairlie restaurant at Gleneagles in Scotland

Last week Gaggenau’s 2018 UK Sommelier competition took place in London to decide which young sommelier would go on to represent the UK in the global challenge later this year. As a member of the judging panel, LUX’s Editor-in-Chief Darius Sanai recalls the event

There was a welcome relief from the soaring heat in central London last week when I spent half a day at Gaggenau’s home-like showroom near Mayfair (replete with icy air-con) judging their 2018 UK Sommelier competition. The winner would go on to China in October to represent the UK in Gaggenau’s global sommelier challenge, a significant accolade in the Somms world.

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Sommeliers are at once underestimated and overrated. In some (perhaps old fashioned) establishments, the sight of a patronising and overdressed gentleman approaching the table to tell me what to drink is enough to make me switch to ginger beer. But in most restaurants these days, sommeliers are younger, enthusiastic, and too often overlooked by customers who either don’t care what they drink or just plug wine list entries into an app – which doesn’t give the same results at all.

The judging panel from left to right: Craig J Bancroft MI, Managing Director at Northcote, LUX Editor-in-Chief Darius Sanai and Richard Billett, Managing Director of Maisons Marques et Domaines UK

So kudos to Gaggenau for celebrating the sommelier, and it was a fascinating event and a close call between the eventual winner and runner-up. In the end, Zareh Mesrobyan‘s clear, fast and superior knowledge in the rapid-fire quiz (sample question: What is cremant?) distinguished him. Zareh Mesrobyan works at the rarefied two-Michelin star Andrew Fairlie restaurant at Gleneagles in Scotland, and good luck to him in China later this year. I’d be delighted to listen to the recommendations of this smart, well-presented and intelligent young man next time I go to Gleneagles.

Discover Gaggenau at gaggenau.com

Gaggenau’s Vario cooling 400 Series appliances such as this wine climate cabinet are designed to be as much part of the architecture as they are functionally capable

Kitchens were once the utilitarian core of the house. Now, leading manufacturers of kitchen appliances are more about architecture and design than just practicality, meaning they can enhance a home’s aesthetic. Emma Love meets the designer of German high-end manufacturer Gaggenau to hear how life’s all about the experience, and how kitchens can be design statements in themselves

Increasingly, design-led kitchens are an extension of the architecture of the rest of the home. Here, we look at how appliances fit in.

Two years ago, at the Venice Architecture Biennale, Japanese designer Kengo Kuma created The Floating Kitchen, which consisted of a series of shelves with ceramic bowls and plates, urns and vases that he had found in the Chinese city of Chengdu. It was part of a satellite exhibition, the Kitchen Home Project, which imagined what our living environments could look like in the future (the exhibition also included a fully transparent kitchen by Dutch studio MVRDV). And while this crystal-ball creative thinking is certainly a world away from manufacturers such as Gaggenau, whose global success is built on technological advances and an architecturally inspired design language, it does demonstrate that our notion of what a kitchen looks like is changing in all kinds of ways, from the kitchen utensils we use to the plates we serve our food on and to appliances.

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In the past few years, for instance, there has been a growing interest in knives made by specialist craftsmen. The Japanese Knife Company, which has stores in London, Paris and Stockholm, sells traditional handmade Japanese knives to chefs and home cooks. Equally, more and more chefs are commissioning ceramicists to make tableware for their restaurants, a trend which is also reflected in non-professional kitchens. And when it comes to appliances, gone are the days when refrigerators and freezers were an ugly but necessary addition to an otherwise beautifully designed kitchen.

Now, appliances are increasingly made to reflect the overall aesthetic of the room and the wider home – all clean sculptural lines that blend seamlessly with the rest of the cabinets and furniture – while still setting new standards in terms of function. In other words, the appliances themselves are a crucial part of creating a visually pleasing kitchen landscape.

“People want their kitchens to be both a purposeful and a beautiful space whilst being a seamless extension of the architecture of their home,” says interior designer Natalia Miyar. “The kitchens in our projects are always designed in context of the wider architecture of the home, often with clean silhouettes, grounded by strong, classical materials like stone and softened by interesting textures and warm metals. It is important that a kitchen is designed not as solely a utilitarian space but also to have a warmth and a relaxed feel.”

This, of course, includes the design of appliances, which Miyar says is key: “It is important that these elements tie the design together and do not jar with the rest of the scheme. There are more and more design-led functional appliances on the market but I also like to design joinery which conceals larger pieces and provides a further tailor-made aspect to the design.’

One such manufacturer leading the way with design-led functional appliances is Gaggenau, whose Vario 400 series is the first modular system of fully integrated refrigeration products that can be combined to form a cooling wall. Comprising a series of statement handleless pieces, the idea of the system is that it shifts the image of refrigerators and freezers from purely professional appliances to elegant design objects. In part this is achieved through the highest levels of craftsmanship but it is also down to the considered choice of materials (think dark anthracite aluminium, oak-wood and glass doors) and techniques used (the finer glass-bead blasting of the aluminium parts), all of which results in a super-sleek tone.

Read more from the Image Issue: Global entrepreneur Johnny Hon on promoting global exchange

“This new range for Gaggenau is the very essence of refinement in the luxury kitchen appliance market,” says head of design Sven Baacke. “We see extraordinary interior aesthetics as something that should be seen in all spheres of life, including the kitchen. Staged beautifully and with perfect illumination, you are no longer simply storing wine or refrigerating, you are making a statement.” And these days it seems that this architectural statement doesn’t end with the right placement of the cooking island or the finish on the worktops – it encompasses everything else in the kitchen too.

Gaggenau designer Lars Dinter takes inspiration from architecture

We talk to Gaggenau designer Lars Dinter about the architectural influences behind the Vario cooling 400 series.

LUX: How was the new Vario 400 series inspired by architecture?
Lars Dinter: It’s not inspired by any particular style but I’m always very interested in what’s happening in architecture in general. It’s higher than art in a way because it’s a big responsibility and architects create works that last for a very long time compared to product design, for instance. I’m always drawn to contemporary Belgian architects such as Vincent Van Duysen, Marc Merckx and CAAN Architecten. Their style is very minimalist but uses natural materials and textures so buildings still feel warm. One of my big idols is Piero Lissoni. He is a product designer who does lots of interior design and again he has a minimalist style but it’s combined with an Italian elegance.

LUX: Gaggenau regularly consults chefs, sommeliers, interior designers and architects. Did this effect the design of the 400 series?
Lars Dinter: Interior designers and architects often tell us that they wish the products would integrate better into dining rooms and kitchen. The input from sommeliers includes the fact that the LED lights that we’re using need to be free of infrared and ultra-violet wave lengths to make sure that we’re not harming the wine during long-term storage and that we need specialist storage solutions such as humidity controls for storing vegetables and fruit as people are eating more of these and less meat these days.

Read more: Geoffrey Kent on Millennials and transformational travel

LUX: What affects your choice of materials and how do you make them become part of the architecture?
Lars Dinter: It’s as much about the shapes as it is about the materials so we’ve tried to make the overall appearance of the appliances cleaner and more contemporary. With the materials, we have changed from a stainless steel anodising process to anthracite aluminium for components such as the support brackets for the glass shelves (the cavity is still clad in stainless steel). We’re using this to give the appliances a warmer, more elegant feel which we think will also integrate better into the architecture. We want the same warm atmosphere and emotional appeal to our appliances as there is elsewhere in the home without losing that powerful technical performance.

LUX: What technological advances can we see in this series?
Lars Dinter: The most important technical advancement is our opening-assist system for the doors which enables customers to have cabinet fronts without interruptions. In the past there have been handle-less kitchens but the refrigerator and freezer has always still had handles. As far as we know our opening-assist system offers the first fully complete handle-less kitchen – appliances included. You can use the system as a push-to-open device in a handle-less kitchen but it also has a second setting so if you have a more traditional kitchen and still want handles, the same mechanism can be used to support opening heavy doors.

Gaggenau designer Lars Dinter combines shape and material to create elegant solutions which match form and function

LUX: Tell us about the design of the wine climate cabinet.
Lars Dinter: We are using oak-wood because it has a warm colour, a good grain and fits in with our approach to authentic materials. We have also added new accessories including a serving tray and a bottle presenter. These also feature anthracite aluminium and oak, so they are finely aligned with the rest of the products. With these accessories, we are trying to add more quality and appeal to the pieces. We are trying to make a big step towards becoming more appealing on an emotional level.

LUX: Do you think that kitchens are increasingly seen as architectural spaces?
Lars Dinter: There are no boundaries anymore. Kitchen, living and dining spaces are all merging together in one big living space and our new line-up of kitchen appliances fit into this way of living. Traditionally, a kitchen might have an island or cabinets with an oven or coffee machine and the appliances are integrated into this. We are enabling customers to have a transitional zone with a cabinet wall that has wooden panelling on the front with no hint what is hidden behind. The appliances could be hidden into these cabinets. With connecting rooms, a nice solution is to take the same architectural aesthetic throughout so the wine cooling units for example, could stand in the background of your dining room. After dinner, you can set the lights so they give off a little glow and become part of the mood of the space.

gaggenau.com/gb/

Luxury kitchen appliance brand, Gaggenau, gets creative with Brazilian-born artist, Mayra Sérgio, to host an exhibition, ‘Sensorial Shelter’, in their Grade II listed building on London’s Wigmore Street. Celebrating coffee, craftsmanship, design and creativity this installation sees coffee become an art medium in the form of bricks, reflecting the rich architectural history of English bond brick laying. Kitty Harris speaks to the artist about her career, love of coffee and inspiration behind her sculpture.

Kitty Harris: You worked as a set designer for five years in Brazil – how did your studies in Amsterdam influence/change your experience as a creator and artist going forward?
Mayra Sérgio: Studying in the Netherlands [at Gerrit Rietveld Academie] changed completely how I perceive and experience the creation process. I learnt that when starting a new project the least you know what it will be in the end, the better. Not knowing for a while where you are heading can be hard, but that’s when truly new ideas can come around. I also learnt to not only shape materials with my ideas but also let the ideas be shaped by the limitations and possibilities of the material. It’s a dialogue.

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KH: Why set design?
MS: Since I was a kid I was crafty, always making collages, objects or paintings. When I entered film school and we started making short films it came very naturally that I would be the one in charge of creating and building the sets and props. Along the years I developed a strong sense of how to tell a story through spaces and objects.

KH: How did your relationship begin with Gaggenau?
MS: What brought us together was coffee. Their vision of the meaning of a cup of coffee completely resonates with my work. It feels like a great match.

KH: Where did the inspiration behind the ‘Sensorial Shelter’ come from?
MS: I was busy investigating about what brings a sense of belonging to people. Being a foreigner myself, I started questioning how the spaces and objects around me interfere in that feeling.

Food carries a highly evocative power that enables one to feel ‘at home’ through its look, smell and taste. Food has the power to overcome an estranged space and transform it into a place of belonging. A mug of coffee can be stronger in making me feel at home than any built architecture.

Kitty Harris: What is it about coffee that resonates with you?
Mayra Sérgio: Coffee resonates with me in many different levels. To start with it is a delicious drink. But also, like many people, I carry various warm memories of sharing it with my friends or family. And the more you learn about its process, blends and different types and origins the more interesting it gets. So there you have it in a cup: taste, smell, geography and memory all connected.

KH: How would you describe your art form?
MS: I have an interest in creating works that enable different layers of experience. That can be at the same time sensorial and make people reflect.

Read next: British model Hazel Townsend on learning to be a clown 

KH: You were fond of the English brickwork technique called English bond – what other mediums would you like to work with?
MS: The English bond idea came from presenting Sensorial Shelter in London. It would never have happened elsewhere. I find it fascinating that context can shape the work as well. I like the idea of using materials in unusual contexts.

KH: Is the process of creation different when you are commissioned to do a piece to when you are not?
MS: Commissioned pieces give you a frame to work within but in the end the way you connect ideas and create comes through anyway.

I think it’s healthy to balance both. Commissions are usually based on what people already know from you but when you create something on your own you have the opportunity to explore completely new themes and languages.

KH: What’s next for you?
MS: There are two paths ahead: I’m working on a new art installation but I also want to develop the coffee bricks further. Coffee is an incredible material with a lot of potential so I intend to collaborate with a more scientific partner to fully explore its possibilities as a product.

mayrasergio.com