Over the last couple of years, we’ve watched the development of an interesting movement in the restaurant industry. Innovative chefs have been creating fresh, exciting and delicious plates of food, sourcing ever more inventive and varied plant-based ingredients

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Over the last 12 months we have been keeping a close eye on the growing health and wellness trend in food and have taken a particular interest in how it has been affecting the restaurant industry.

Whilst observing this trend, CADA Design were approached by Camilla Fayed to design a ‘Veggan’ (Vegans who eat eggs) restaurant concept, Farmacy. The menu has been carefully curated by chef Joao Ricardo and Chris Gillard. They have developed innovative substitutes to dairy, refined sugars, additives and chemicals, coupled with raw food recipes and combinations. The food and drink menus have been balanced nutritionally with a keen eye on taste, presentation and unique flavours.

CADA created the interior to reflect Farmacy’s social and environmental conscience, using untreated woods and natural fibre upholstery within the scheme. CADA is also responsible for Farmacy’s brand, creating their marque by utilising and adapting ‘sacred geometry’ as found in nature. The logo stands as a symbol of the sun, the source of all of our energy and the light that nurtures life. All design components were created to connect the customer to that source and the belief that we can live in balance.

Farmacy are one of the first restaurants in London to adopt the idea of ‘root to stem’ eating and embrace it. This all-day restaurant has healthy food at its heart and Farmacy are planning to open express outlets later this year.

Farmacy is now open and you can find them at 74-76 Westbourne Grove, London, W2.
Further project details and photography will follow in due course.

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