[CITY OF LONDON] Restaurant with on-site abattoir, tannery, butchery, kitchen and leather workshop
Amid the glass canyons of London’s financial district, Dan Dodds propose a part-submerged complex incorporating an underground abattoir, butchery, and tannery, plus an over-ground leather-goods shop, restaurant and garden. The concept is to reconnect city workers with the meat they eat and the leather goods they buy - an idea author Fergus Henderson suggests in his book ‘Nose to Tail Eating’ as the only justification for farming and killing animals.
The proposal also references the neighboring Leadenhall Market, the former wholesale meat market that is now a luxury retail enclave selling up-scale goods. Those concerned about the malefactory side-effects of the abattoir and tannery will be reassured by the soil-based biofilter that also helps propagate herbs for the restaurant. All organic waste is bio-digested and used to generate heat and power.
The submerged production spaces are covered by an undulating grass roof paddock which provides the cows with grazing. Above rise two pavilions, one for a restaurant and the other for a leather goods shop, which provide both views of the city and the cattle patrons consume.
Forgotten Spaces: All 20 shortlisted entries feature in a public exhibition at the National Theatre until 4 July www.nationaltheatre.org.uk
Would you like to see Nose to Tail realised in London?