Spring 2018 Travel Tip: London Artist Emma Witter Creates The Ultimate Art and Food Experience.

The Must-Go Event in London this Month.

If you’re in London or planning a visit this March, I’ve got a very special prescription for your entertainment-craving travelers’ senses.

A must-do for art lovers and foodies alike. A treat for both your eyes and palate.

An artistic and culinary fusion with an innovative take on recycling.

Curious? Follow me.

Let’s take a walk in Shoreditch, London’s trendy East end. Nestled on the charming Rivington St. is Tramshed, one of entrepreneur and chef Mark Hix’s concept restaurants, also home to the Hix Art Gallery.

The 1000 sq. ft. former electric station has been re-designed to delight your senses through creative fine dining, impressive art installations and themed food experiences.

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When Art meets Food

Hix used to mingle with the YBAs and became one hungry collector of their work, on display across his restaurants.

At Tramshed, Damien Hirst’s famous Cock ‘n’ Bull towers above the tables at the center of the space.

Hix Art Gallery is located in the restaurant’s basement and reflects Hix’s commitment to provide a launch pad to young innovative artists like Emma Witter.

With her beautifully bizarre style, Witter is a Londoner to the bone. A Central Saint Martin’s graduate and former member of the food artist duo Beast and Burden, she is the first artist chosen for the Gallery’s 2018 artist residency program. And here’s why.

Witter’s multidisciplinary art practice is rooted in challenging mainstream standards of beauty. Her production moves across sculpture, set design and photography,  and explores the aesthetic qualities of organic materials and processes.

Her favorites ones are bonesThe come from various animals – including chicken, turkey and pork – and she often saves them from her own food.

Afterwards, she meticulously cleans and categorizes the collected bones, while trying to figure out how art can truly operate sustainably.

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The results are exquisite! Ethereal, delicate, refined floral and coral-like formations that stand at the verge of sculpture and design.

Witter uses a medium that definitely engages in the discourse about the potential role of visual art in the politics of food.

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An unconventional Creative Process

Since January Witter has taken over Hix Art gallery space, recycling the restaurant’s meat waste by turning it into her signature sculptural pieces.

“It’s a fantastic opportunity for me because the location is so conducive to my productivity.” Witter wrote me in an email exchange about the project. “

Being a meat restaurant, I have bountiful amounts of bones available from the kitchen, and I’m fortunate enough to have the use of Mark’s separate kitchen library to prep them. In the evenings I boil and scrub all the bones clean, and leave them overnight in bleach. Then in the day, I’m working down in the gallery creating the sculptures with him. As the menu changes slightly, I’m receiving different bones, which is a lovely natural guideline to works I’m then making. Like receiving different ingredients,” she tells.

As she completes the sculptures, they get installed at the restaurant’s bar for customers to have a taste of the final showcase. So, if you can’t make it to the opening, you can already admire some of the pieces while enjoying a meat feast in this prime London location.

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The Show

Bloom will launch on March 27th and will present the collection Witter created over three months: sculptures of different shape and size, still life prints and a moving image piece produced by Curious Productions.

The exhibition seeks to raise the public’s awareness on the amount of waste that is overlooked and to encourage people to accept bones as an art medium in its own right.

“I get a very mixed bag of reactions when people see that I am working with bone, some is quite animated horror! Haha…” Witter recalls. “The floral shapes that I’m obsessing with are a result of me insisting on the harmless beauty of them. I want them to feel absolutely natural, weightless, elegant.”

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Bloom is an artistic contribution to the wider conversation of the “nose-to-tail” dining movement in London, which proposes possible solutions to the wastage problem in the food industry.

“I would be proud if my work gave a nod to that, and I would certainly like to develop this idea of using an industry byproduct as artistic material.” says Witter . “I would love to start creating my own plaster out of bone dust (which I am collecting) and also bone chalks, or mixing them with natural wax mediums etc. Bones can be used for all sorts of products, like soaps, glues, gelatins, fertilizers, charcoal, English soft porcelain (bone china), even a lot of photographic equipment, and I would love the opportunity to create my own by recycling bones.”

 

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With Bloom, Hix and Witter found the recipe to creatively raise consciousness about waste excess: by transforming materials destined to become garbage into long-lasting objects of beauty.

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Bloom opening night:  March 27th 2018 at Hix Art Gallery/Tramshed Restaurant.

Sing up to my contact list and you’ll be automatically added to the artist guest list for the event.

Don’t miss out on this multi-sensorial experience!