Time at home is one of
life’s pleasures, so there’s no greater treat than creating a stylish and
versatile environment where you can work or relax. Beautifully designed
everyday products and accessories make mundane chores a delight, which is why
celebrated British designer Tom Dixon has just launched his new WASH range,
including washing up liquid, hand washes and balms. To mark the launch, as well
as well as a new pop-up space in-store on 4, featuring a curated collection of
furniture, lighting and accessories, we spoke with the self-taught industrial
designer about life, work and escape.
FOR INSPIRATION OR ESCAPE
IN LONDON, WHERE MIGHT YOU HEAD TO AND WHY?
The Thames. From Hampton
Court to the Thames Barrier, it gives us all the opportunity to escape the landlocked
urban landscape for a new watery vista- the history of London is defined by its
river.
WHAT STRUCTURE OR PIECE OF
HISTORIC ARCHITECTURE EXCITES YOU?
You probably want me to
talk about a building, but actually the Grand Union Canal is so full of symbolism
for me: as a conduit of trade and industry, an import and export thoroughfare.
I can see it from my studio window in West London, but it stretches from Camden
Lock all the way up to Birmingham. It’s an amazing structure, a Victorian
backdrop that’s been rethought as a completely new pleasure. There are so many
people living there too now that London has become so expensive. It’s interesting
to watch how it evolves.
FROM YOUR RANGE AT LIBERTY,
WHICH PIECE BEST REPRESENT YOU AND THE TOM DIXON BRAND AND WHY?
I think probably the oil
candle, which has a very arts and crafts iridescent finish on a glass vessel,
and could easily have existed around the time of Liberty’s inception.
CAN WE HAVE THE FOUNDER’S
GUIDE TO YOUR NEW WASH RANGE?
I’ve been secretly trying
to do a washing up liquid for a long time now, maybe 15 years, but I had to
build a whole brand of homeware before anyone would listen to me. I reckon that
washing up is a chore, but also at times a communal and social activity. And
the kitchen is definitely one of the pleasure zones of the house. Washing up
liquid hasn’t caught up with the transformation of cooking and kitchens in the
last few years. The hand soap is just a reaction to the opportunity that we see
when we design restaurants and hotels, and we wanted to affect every
touch-point, including the humble ritual of washing your hands.
TELL US A LIBERTY STORY.
Paul Smith’s wife Pauline
told Paul to get rid of his massive excess of clothes that were burdening his
wardrobe at home. I was working on a 25 years of Paul Smith exhibition at the
Design Museum at the time. I intercepted one of the full bin bags and luckily
Paul is the same build as me. The only lasting piece of this haul is a really
colourful Liberty print shirt (presumably a collaboration?). Now some 15 years
later it’s still my favourite shirt, frayed collar and all.
WHAT WAS THE FIRST PIECE OF
PROPER DESIGN YOU BOUGHT?
I’ve bought lots of vintage
things, but mostly the 1970s pieces are the ones I really love. I bought the
Joe Colombo Elda chair years ago, which has great leather panels set into the
fiberglass shell. I still love it. It rotates and gives you that sense of a
Bond villain, whilst being a cushy place to curl up in. It’s also a great
mobile phone perch.
WHAT GETS YOU OUT OF BED IN
THE MORNING?
The prospect of a day
different from yesterday with new adventures, opportunities and new challenges.
I’m fortunate to have engineered myself a job that allows me to be a perfumer,
or a merchant, a designer or a manufacturer, a shopkeeper or a restaurateur,
depending on the season.
DESCRIBE YOUR DAYTIME
UNIFORM?
Something borrowed,
something blue, something British and some good quality shoes.
AWAY FROM DESIGN AND TRAVEL
FOR DESIGN WORK WHAT DO YOU LOVE TO DO?
I don’t really relax
anymore because I would fall asleep. I prefer doing stuff, making stuff, fixing
stuff, cooking things and eating. Actually, I sometimes cook at my restaurant,
Dock Kitchen, which is next to my studio and shop in Ladbroke Grove. I work as
a commis chef (mainly on cold starters and desserts) once in a while. It’s an
open kitchen, but people in the restaurant normally don’t twig it’s me. It
gives me a better idea of lots of things: being part of a team, instrumental to
things happening seamlessly, because restaurant work is about pulling together,
precision timing and so on. When you’re the boss you have a different perception,
so it’s nice to be a part of a group activity; also it’s a reality check. This
feels like I’m learning again. My mother was French so I’ve always loved
cooking since I was a toddler.
http://www.libertylondon.com/uk/liberty-life/lifestyle/liberty-meets-tom-dixon.html?utm_source=libertystatic&utm_medium=email&utm_campaign=170302-whats-on-march
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