Categories
Architecture Design Developers Hotels People Town Houses

Charlotte Blease + Dr Bot + Yale University Press + Bedford Square Fitzrovia London

Hot Press

Bedford Square and Russell Square. The Duke of Bedford – family name Russell – still owns swathes of the golden postcodes of central London. Both developed in Georgian times, the former square is mainly intact; the latter, mostly rebuilt. Each side of Bedford Square was treated as a single unit in construction and design terms. The terraced houses have brick elevations, Coade stone quoins decorating the doorcases, and wrought iron balconies to the piano nobile. The centre of each terrace is stuccoed, pedimented and pilastered.

Eleanor Coade invented and produced the eponymous artificial stone which was one of the most widely used building materials of the late 18th and early 19th centuries. A ceramic material made of a secret recipe, Coade stone is exceptionally resistant to weathering and erosion. Such versatility made it popular for architectural details and sculpture. In later life Eleanor was an active philanthropist. She stipulated to women benefactors named in her will that none of their husbands were to touch the bequests.

Bedford Square now has prestigious occupiers such as the Architectural Association Bookshop, Consulate General of the Republic of Angola, Magg Brothers Rare Books and Manuscripts, and Spparc Architecture. The northeast side backs on to the British Museum with its Enlightenment Room celebrating the age of reason, discovery and learning. St Gile’s Hotel bravely raises its Brutalist head over the southwest corner of the roofscape of Bedford Square, contrasting with the neoclassical architecture below. Fitzrovia was and is an area of knowledge and culture.

Number 47 is the stuccoed midpoint of the southeast side and is the address of Yale University Press, especially known for Pevsner architecture guides. Printing, the art preservative of all the arts, takes centre stage on Bedford Square. Depth of classical knowledge, brutally honest expression of form, a female trailblazer in her chosen field … a segue is barely required such is the connective tissue to the launch of Dr Charlotte Blease’s latest book.

She is a Northern Irish philosopher of medicine whose research concentrates on the ethical, psychological and social dimensions of healthcare innovation with a focus on the use of AI technologies in clinical settings. Charlotte is currently an Associate Professor in the Medical Faculty at Uppsala University Sweden and a research affiliate in the Digital Psychiatry Programme at Beth Israel Deaconess Harvard Medical School.

Dr Bot: Why Doctors Can Fail Us – and How AI Could Save Lives has received glowing reviews from the right (Daily Mail) to the left (The Guardian). International coverage has included interviews on CNN Washington, The Times Radio London and Ireland’s most listened to radio show, Pat Kenny on Ireland AM. She explains, “There are very human problems with medicine. For example, keeping up to date with information. I made a calculation a couple of years ago that there’s a new biomedical article published every 39 seconds. If doctors were to read just two percent of these it would take them 22.5 hours per day. AI can crunch through information at breakneck speed. That doesn’t mean to say that AI is without problems.”

Heather McCallum, Managing Director of Yale University Press, opens the book launch: “Charlotte has a gift for making the very complex accessible. She is producing and digesting mountains of cutting edge work and translating it into a form for people to understand and be appreciate of the ideas. That is a huge talent! I think Charlotte is a luminary. She is also fun and charismatic. I was absolutely thrilled that she chose to commit her book to Yale to publish. This is a heartfelt book for today. Charlotte’s star is in the ascendant.”

Leading academic and former general practitioner Dr Richard Lehman is the guest speaker: “The great message of Charlotte’s book is it’s not because doctors are fallible beings and therefore should be dissed. It’s because they need support of the kind that has never been available before. This is an amazing opportunity. I think it’s absolutely marvellous that Charlotte has packed so much in that has real intellectual clout and depth and personal research together with a catchy title and this superb style which can be hilarious at times. This book deserves a conference in its own right!”

Charlotte posits, “The key issue is who or what could do a better job of delivering healthcare. My book isn’t, though, a love letter to technology. My background is philosophy so I’m thinking about this in a balanced way. We’ve got to consider the fact that AI can be people pleasing, it can be obsequious – there’s a whole cluster of biases that can persist. The opportunity here however is to see if we can find ways to debias these tools to reduce inequality in healthcare.” Patients are at the centre of this book: the reader is reminded that the care of the patient is the purpose of medicine. She poses and answers the key question: who or what might do a better job of delivering that?

Dr Bot is the first book to deeply consider the diverse range of physical and psychological pitfalls associated with traditional medical visits. Two underlying arguments are “The belief that we live in the best of all possible worlds takes the path of least resistance” and “To improve medicine, we should expect to do things differently”. The surveys underpinning her views are original (for example, investigating American psychiatrists’ use of commercial generative AI bots) and expansive (such as interviewing 1,000 British general practitioners about the future of their job).

There’s a smorgasbord of delicious titbits in this book. For starters, a delightful description of verbal discourse, “Among strangers, the flow of conversation can vary considerably: sometimes chatter courses like a bounteous brook, other times it sputters like a faulty faucet.” For mains, “Whether as a clinician or a patient, we enter the consulting room equipped with a suite of inbuilt algorithms sculpted for life on the savannahs of Africa.” And just desserts, “Medical doctors gulp down many bitter pills too.”

Drawing on patients’ and personal experience, heartwarming and sometimes heart wrenching stories are balanced with light heartedness. Lady Gaga’s lesson on the benefits of hard work (spoiler alert: it often leads to success) is an unexpected find in a book about doctors and technology. As is a well known American brasserie chain: “When a doctor introduces herself, she will not say, ‘Hi, my name is Sandra, I will be looking after you.’ This is not Hooters. In fact, it’s unlikely that she (or he) will use their first name.”

Charlotte’s stance is objective: this is neither a love letter to technology nor medical doctors. “The risks and benefits of what technology can offer, and how it can be tamed,” she opines, “will need to be pursued actively and robustly, with moral imagination.” Provocative yet respectful, cleverly written but highly readable, robust and entertaining, written with a “splinter of ice” (author’s words) while filled with uplifting anecdotes, Dr Bot is a gripping read and an intriguingly insightful vision of the future of healthcare.

There are quite a few blue plaques on the houses of Bedford Square dedicated to men of distinction: William Butterfield, architect; John Scott, Lord Chancellor; Thomas Hodgkin, philanthropist; Sir Anthony Hope, novelist; Sir Harry Ricardo, mechanical engineer; Ram Mohun Roy, scholar; and Thomas Wakley, reformer. A blue plaque to a woman of distinction is now required outside number 47: “Charlotte Blease, philosopher and writer. Birthplace of the publication of her literary masterpiece Dr Bot: Why Doctors Can Fail Us – and How AI Could Save Lives.”

Categories
Architects Architecture Art Design Luxury People Restaurants Town Houses

Old Union Yard Arches + Bala Baya Restaurant Southwark London

Behind The Music Box

It’s a long time since Gilbert and George sang Under the Arches (1969) and an even longer time since Flanaghan and Allen did too (1941). These days, railway arches are – like every square metre in London – hot property. The Low Line. Theatres, restaurants, bars and community hubs fill the stretch from Union Street to Surrey Row known as Old Union Yard Arches.

But before the arches were redeveloped, there was, and very much still is, The Music Box. The capital’s most exciting apartments and music college scheme. Developer Taylor Wimpey Central London had the vision to commission the exciting young architecture practice Spparc (now in full bloom) to design a building that entwines architecture and music in a standout standalone standing ovation on Union Street.

A mezzanine divides the archway of Bala Baya into two levels. The ground floor is achromatic in deference to the White City of Tel Aviv. Upstairs, the exposed brick vault lends a more rustic allure. Owner Chef Eran Tibi – you guessed it – is Televivian. Interior designer Afroditi Krassa added bright terrazzo slabs from a Haifa factory. Eran says, “I wanted to walk on floors that remind me of home.” Tableware comes from one of Jaffa’s famous flea markets. The rear wall of the mezzanine is built up in perforated breeze blocks of the type you see just about everywhere in gardens in Israel. But the biggest import is the custom built pitta oven from Israeli manufacturer Jagum.

The rumble of trains overhead provides an accompaniment to dancey music. Six years old, Bala Baya still strikes the right chord with a cacophony free lunch. Putting that oven to good use, pitta is served with mezze: Pink Tamara (smoked roe, extra virgin olive oil, chives). Fish Clouds (smoked haddock fish cakes, pita crumbs, poached egg, white taramasalata, apple, fennel) are a reminder of Tel Aviv’s western coast. ‘Bala Baya’ means ‘mistress of the house’ and the pudding Lady Baharat (pink lady, salted caramel, Baharat cream, wonton) proves to be a woo worthy sweet symphony. Israeli wines are labelled “from home”. Pale straw coloured Carmel Selected Sauvignon Blanc 2020 carries aromas of tropical fruit notes against a backdrop of cut grass. Like The Music Box, the wine is aging well.

Unsurprisingly Eran is a protégé of Yotam Ottolenghi. Michael Kaminer explained in his 2017 review of Bala Baya for The New York Times, “Before he became a global brand, Yotam Ottolenghi introduced Londoners to modern Israeli food – a minor trend that has become a phenomenon.” Bala Baya is part of this movement from minor to major, taking it up another octave. Encore! Encore!

Categories
Luxury Restaurants

Royal Albert Hall + Aquavit St James’s London

School for Scandi  

lavenders-blue-winter-lavenders-blue-stuart-blakley

It is a truth universally acknowledged that life is better experienced from inside the box. Especially if said box is the most columned, curtained, cushioned, closeted, contained and catered for one at the Royal Albert Hall. “Anyone for sheep’s milk ricotta and elderberry jelly on potato tuile or sweet garden pea soup with poached quail’s egg and truffle foam?” asks our in-house in-box in-the-know waiter.

st-jamess-market-pavilion-lavenders-blue-stuart-blakley

A few days later, suddenly, sharing a waiter with other guests seems rather déclassé, or would be if we weren’t dining in classy Aquavit. Lady Diana Cooper once described Vita Sackville-West as “all aqua, no vita”. Not so this restaurant: aptly named after the Scandinavian spirit, it’s full of life. We’re here, for starters. Not just desserts. A Nordic invader of the New York scene in the 1980s, sweeping up two Michelin stars, it opened an outpost in Tokyo and has now come to Mayfair.

st-jamess-square-crown-estate-lavenders-blue-stuart-blakley

Shepherd Market is the foodie haven west of Piccadilly. St James’s Market, Aquavit’s address, is a new or at least reinvented Shepherd Market hopeful east of Piccadilly. It’s a discreet location on The Crown Estate, but more luxury restaurants and flagship stores are due to open shortly. “The location is coming,” we’d been told. Cultural additions to this heralded “new culinary hub” include a pavilion opposite Aquavit styled like a cabinet of curiosities. The disembodied voice of Stephen Fry reading an 18th century ballad “The Handsome Butcher of St James’s Market” floats above stacked dioramas.

aquavit-london-crown-estate-lavenders-blue-stuart-blakley

In 1989, Country Life reported: “Until quite recently London lacked continental style brasseries. There has always been a wide choice of restaurants but the alternative to an expensive meal has been the ‘greasy spoon’ café, the pub or various questionable ‘takeaways’. Traditionally the City provided dining rooms, now almost extinct, together with a diet of boisterous restaurants such as Sweetings, the catering world’s equivalent of the floor of Lloyds or the Stock Exchange. But greater sophistication was demanded by a new generation keen on modern design, New York and cuisine, as opposed to cooking.”

aquavit-carlton-street-lavenders-blue-stuart-blakley

That all changed with the arrival of Corbin + King and Richard Caring who have filled Mayfair and beyond with brasseries. Aquavit fits into the higher end of that mould. CEO Philip Hamilton says, “Our aim is to create a relaxed morning to midnight dining experience.” Handy, as we – the Supper Club (Lavender’s Blue plus) – all have Mayfair offices, from Park Lane to Piccadilly Circus. Scandi style has been ripped off so much by hipster hangouts but this is west, not east, London. Pared back lines allow the quality of the materials to shine (literally in some cases) through: marble floors climb up the dado to meet pale timber panelling, softly illuminated by dangling bangles of gold lights.

aquavit-london-interior-lavenders-blue-stuart-blakley

The airy double height interior with two walls of windows was designed by Swedish born Martin Brudnizki, the creative force behind Sexy Fish, and showcases works by Scandinavian designers such as Olafur Eliasson. Furnishings are by Svenskt Tenn; photographic art by Andrea Hamilton; silverware by Georg Jensen; uniforms, Ida Sjöstedt. Wallpaper* meets Architectural Digest. We’d been warned that “it’s a bit of a fishbowl” but we’re down with that. See and be seen. Duchamp shirts and Chanel dresses at the ready. This glass box is Nighthawk without the loneliness; The London Eye minus the wobbliness; Windows on the World missing the dizziness. A mezzanine over the bar contains two very private dining rooms named ‘Copenhagen’ and ‘Stockholm’.

aquavit-london-bar-lavenders-blue-stuart-blakley

aquavit-london-team-lavenders-blue-stuart-blakley

aquavit-london-private-dining-lavenders-blue-stuart-blakley

aquavit-london-beetroot-starter-lavenders-blue-stuart-blakley

aquavit-london-birthday-cake-lavenders-blue-stuart-blakley

The menu is divided into Smörgåsbord, Starters, Mains, Side Dishes, Desserts. It’s tempting to overindulge on the smörgåsbord – really, a return visit is required for that course alone. So it’s straight onto the starters. Scallops, kohlrabi and lovage (£9.00) in a light citrus dressing demonstrate Nordic cuisine does raw well. Dehydrated beetroots, goat’s cheese sorbet and hazelnuts (£9.00) – we’re getting citrus, nectarine and dill – prove there’s life beyond seafood.

aquavit-london-hallands-flader-lavenders-blue-stuart-blakley

Sourdough bread and knäckebröd (Swedish rye crisp bread with a hint of aniseed) come with whey butter. “The whey butter is from Glastonbury,” explains our waiter. It’s all singing all dancing. Chillout music is playing in the background. We’re experiencing what the Scandinavians call ‘hygge’, that cosy relaxed feeling you get when being pampered, enjoying the good things in life with great company. All the more reason to sample Hallands Fläder (£4.50), an elderflower aquavit. A continuous flow of sparkling water is (aptly) plentiful and reasonably priced (£2.00). Ruinart (£76.00) keeps our well informed sommelier on her toes.

aquavit-london-smorgasbord-lavenders-blue-stuart-blakley

Monkfish in Sandefjord Smør (Hollandaise type sauce named after the city) trout roe (£28.00) tastes so fresh it transports us like a fjord escort to the Norwegian coast. Landlubbers be gone! Purple sprouting broccoli and smoked anchovy (£4.00) is a sea salty side grounded by the flowering vegetable. Chestnut spice cake with salted caramel ice (£8.00) is a slice of perfection revealing tones of vanilla and orange. Swedish hazelnut fudge provides a waistline enhancing end to dinner.

aquavit-london-shrimp-skagen-lavenders-blue-stuart-blakley

Right now, Aquavit is hotter than Lisbon in July and cooler than the Chanel party in Peckham. And that’s just the beautiful staff. It shares Executive Chef Emma Bengtsson with the New York site and Head Chef is fellow Swede Henrik Ritzén, who previously cooked at The Arts Club in Mayfair. Emma, who is visiting England for a television appearance, believes, “Everyone has their own flavour profile – how they like things. I’m very intrigued with keeping flavours to highlight the produce itself. It’s very pure. The flavours are understandable… You gotta keep trying. Never stop trying.”

aquavit-london-pudding-lavenders-blue-stuart-blakley

Aquavit isn’t cheap but this is a high end establishment in Mayfair with form. It’s The Telegraph’s How To Spend It territory. After all, the person, be it gentleman or lady, who has not pleasure in a good meal, must be intolerably stupid. And as Lady Diana Cooper once quipped, “money is fine”. Blink and you’ll miss daylight but that doesn’t mean January has to be dull or dry. We’re full and full of the joys. It’s not a school night and round the corner in Soho, Quo Vadis isn’t just a restaurant… Time to cut loose under a garish sky.

aquavit-london-toffees-lavenders-blue-stuart-blakley

Our dedication to reportage ever unabated, is it a dream sequence or the following day do we return for a smörgåsbord of diced and smoked mackerel tartare, sorrel and lumpfish roe (£7.00) in a salad bowl, sitting at a timber table on the polished pavement? Not forgetting the unforgettable Shrimp Skagen (£9.00)? Skagenröra isn’t just prawns on toast, y’know. Named after a Danish fishing port, other essential ingredients are mayonnaise, gräddfil (a bit like soured cream) and some seasoning. Grated horseradish, in this case, adds a bit of spice. Best crowned with orange caviar. It’s Royal Box treatment all over again as we have a dedicated waiter to our table. Or maybe that’s because we are the only alfresco brunchers braving the elements outside the box. By Nordic winter standards, it’s a positively balmy morning. We’ve a love hate relationship with Aquavit. Love here; hate leaving.

aquavit-swedish-toffees-lavenders-blue-stuart-blakley

Categories
Architects Architecture Art Design Developers Luxury

SPPARC Architecture + The Music Box Southwark London

White Cube

the-music-box-taylor-wimpey-central-london-lavenders-blue-stuart-blakley

Missed it, impossible. An enigmatic form; a legible plan. Classical with precedence; original with credence. Absence of colour; presence of brilliance. Monochromatic look; colourful character. Box clever; clever box. The morphemes of negative space; the polyphemes of architectonic afterimage. Lines of beauty; the unlocked grid. Complexity; contradiction. Cool design; hot property. If architecture is frozen music, The Music Box is a timely sculpture in ice. Above the arches; above the commuter belt; above the parapet; above the radar; above the norm. Blue sky thinking. Right side of the tracks. Rooms with a view. A place for living; a space for learning. Thinking outside the (Miesian) box, Trevor Morriss, Principal of SPPARC Architecture, is a bright young(ish) thing, a rising star in the architectural firmament that is London. The sky’s not the limit. The Music Box is his latest meteor to strike across the galaxy. Taylor Wimpey Central London’s mixed use scheme of 55 apartments suspended over a music college will inspire generations to come. List it, imaginably.

the-music-box-spparc-architecture-lavenders-blue-stuart-blakley

the-music-box-apartments-southwark-lavenders-blue-stuart-blakley

“The scheme is in two parts: the upper element adopts the vertical proportions of the golden section. A cube shaped residential building is delicately positioned over a 15 metre high base with a large glazed section, providing both prominence onto the street and glimpses into the music college. This purity of form is reflected in the simplicity of the external surfaces. The strong base is faced with a white ceramic brick interrupted by a textured three dimensional band representing rhythm which accords with the positioning of the rectilinear punched apertures. But it is the erosion of this cubic form that truly defines the building. A ‘missing’ street corner acknowledges the strong horizontality of the adjacent railway line, in parallel creating a longitudinal distinction between the music college and apartments. The upper residential storeys are distinguished by a hierarchical layer of vertical solar spines intersecting glazed fabric. The top of The Music Box is a continuous glazed kerb regularly punctuated by the extension of the solar spines: a profile reminiscent of a hammer and piano keys.”

the-music-box-union-street-southwark-lavenders-blue-stuart-blakley