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In The Shop

Lookbook | Nød Autumn/Winter 2017 Collection | Buenos Aires | By Michael Gannon

IDMCO's Michael Gannon recently shot the upcoming Autumn/Winter 2017 lookbook for Buenos Aires-based designer Nød. Entitled Quinto, Nød's Autumn/Winter 2017 collection is inspired by school uniforms and is an ode to the carefree youth and that we once were. The collection consists of a mixture of oversized silhouettes with rigid typologies. Signs and symbols are taken from the world of school uniforms (garments, symbols, colour palettes and textiles) and re-designed through experimentation to generate deconstructed, fragmented basics, which allude to multiplicity.

View the Nød Autumn/Winter 2017 lookbook on their website.


April in Lobos, Province of Buenos Aires (ARG) | By Michael Gannon

To view more of Michael's trip to Lobos head over to the IDMCO Instagram.


Wm. Mulherin Sons | Philadelphia (USA) | By Lee Fleming

The IDMCO team have a soft for well-considered interiors so it was safe to say we'd have a soft spot for Philadelphia-based restaurant and boutique hotel Wm. Mulherin Sons. Having initially opened the Wm. Mulherin Sons wood-fired Italian restaurant in March 2016 and have recently expanded with the revealing of their four-room hotel which occupies the two floors that sit above the restaurant.

Led by executive chef Chris Painter, Wm. Mulherin Sons team which includes Chef de Cuisine John Taus serves up a seasonally driven menu that's casual but sophisticated, emphasizing the smokiness and char that true wood-fired cooking makes possible. Painter's well-considered cuisine is a preserved nod to the Fishtown icon of the early 20th Century Mulherin whiskey business.

The Wm. Mulherin Sons hotel has been as carefully thought out as its downstairs counterpart with four beautifully designed rooms that have been furnished to complement the buildings rich heritage. The mix of new and old sees king size beds and custom-made furniture sit alongside a selection of handpicked artwork, fixtures, vintage rugs, living plants and cacti.

To read more about the Wm. Mulherin Sons on their website.


Blanchette East | London (UK) | By Lee Fleming

The Blanchette have opened up their second restaurant in London's East End following the success of their Soho restaurant and the IDMCo team can't wait to check it out. Brothers Maxime, Yannis and Malik Alary alongside Sam Storrar who is executive cheff for both eateries chose London's Brick Lane as the ideal setting for the latest expansion of their French sharing plates experience with a modern French menu that's more informed by the country’s southern styles as well as North Africa.

Named after the Alary brothers mother, Blanchette has been designed by design Agency Black Sheep, the space finely balances Parisian Belle Époque with urban East London. The dining room is decorated with antiques sourced from Parisian vintage markets while a white marble counter, rustic wooden and marble tables set the scene in front of a backdrop of distressed walls and ceilings. Blanchette doesn't only serve up great tasting food, the music played a perfect match; a well considered playlist of nu-disco, funk soul classics and new wave sounds curated by Malik (Check out the Blanchette soundcloud here).

To read more about Blanchette visit their website.


BRUS | To Øl | Copenhagen (DK) | By Lee Fleming

As fond admirers of Danish craft brewers To Øl we're excited for our next Scandinavian tour to see their latest venture named BRUS (Named after the sparkling quality that liquid obtains when carbonated) in the fresh. BRUS combines brewing, dining and shopping under one roof in a former iron factory in the city’s multi-cultural Nørrebro neighbourhood, a beer enthusiasts dream we know.

Cleverly laid out in zones while maintaining an open plan feel the 750m2 space sees a centrally-located bar offering 33 taps alongside guest craft beers from he world’s best brewers. The in-house Restaurant Spontan is led by Denmark’s youngest Michelin-starred chef, Christian Gadient who serves up modern French, new Nordic- and Asian-informed dishes.

The industrial interior is a nod to the spaces past as a iron factory but offers a sense of warmth and comfort thanks to the oak tree nine metre-long bar, restaurant tables, lounge booths and stools. The bar area features fixtures and fittings straight from beer production to give a sense of being behind-the-scenes; 70 oak barrels are set up in the very centre of the building to store all of To Øl’s barrel-aged beer while three fermentation tanks with capacity of 19.000 liters are brewing in the back of the pub.

For more information on Brus check out their website.

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