The premiss of this project is how we saw ‘the future of hospitality’.
My project is focused on the year 2030 and the battle against COVID-19 was never won by ‘modern’ medicine. Food supplies are limited and the soil in the UK has turned sour, making it very difficult to meet the demands for essential nutrition. Nearly all fresh fruit and vegetables have to be imported from neighbouring countries, which is proving extremely difficult due to the delay and incompletion of Brexit. Imports from other countries are only getting smaller, so the value of each product is increasing drastically.
Society is starting to rebuild itself, however, the class divide between those who have and those who don’t, couldn’t be bigger. The privileged few who can experience the crunch of a carrot or the sweet juice of a grape, are situated in halls run by the Upper Class, where they dance, celebrate their luxuries. These people are known as ‘Dukes’ and ‘Duchesses’, and dress in a flamboyant amount of colour.
On the other side of the coin, some Commoners have no specific lodging or certainty of when they’ll next eat. Their main source of nourishment is created from ‘Food Processors’ and come in either a mushy or block form.
However, when all seemed lost for those in need, a group of resistance discovered an abandoned building near the heart of Canterbury. The location is ideal for moving quickly through the city unnoticed. This group of resistance were formed to try and hijack the fresh produce from the Upper Class and make it available to the Commoners.
Visit my website to read more into the project:
https://jamesporrittdesigns.myportfolio.com/feast-eat-the-rich
BA (Hons) Interior Architecture & Design - Canterbury 
Muyuan Lyu | Interior Design
