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TRENDS 

Homes & Interiors Scotland

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September - October 2022

What the architects say you should have on your radar for the year ahead

TRENDS 

1 TAKING SUSTAINABILITY TO THE NEXT LEVEL WITH RECLAIMED MATERIALS

EVERY SINGLE BRICK seen here was reclaimed and hand-cleaned. In fact, many of the materials used in Ceangal House, a new-build at the heart of a working farm in East Kilbride, were rescued from the dilapidated remains of the farm's original 1800s steading. "We approached the project by assessing what was already there," says lain Monteith of Glasgow-based Loader Monteith Architects. "We won't get rid of something if it can be used again."

Around 90% of the steading's material (the masonry, primarily) was fit for repurposing. The architects incorporated this into an L-shaped courtyard home, grounded by a characterful herringbone brick floor which even has underfloor heating.

As we strive towards building more sustainably, the reclamation of materials will become increasingly commonplace - but we must adhere to the ethos behind it. "It's not just a style thing; you have to ask why you're doing it," Monteith points out. "We can't keep taking from the planet. Repurposing materials can mitigate it to an extent, but you need to find your materials locally. There's no point in sourcing reclaimed bricks from, say, China, then shipping them over!"

2 MID-CENTURY TEAK FINDS A HOME IN THE KITCHEN

MID-CENTURY FURNITURE has been inescapable these past few years, but the fingerprints of this style – in particular the rich, teak wood that characterises it – have been noticeably absent from one room in our homes: the kitchen. Until now, that is.

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The first time Emilio Giovanazzi was asked to create a cocktail list, he was working in Paperinos, the beloved but now-closed Italian restaurant in Glasgow that belonged to his uncle. “It was a great place, and it would consistently win awards for its wine list,” he recalls. As the city’s eating habits evolved, they needed to think of a way to attract a younger crowd. Emilio's dad (who owned La Parmigiana restaurant), figured cocktails was the answer. “He went to a charity shop and picked up the first cocktail book he could find,” says Emilio. “And it happened to be The Savoy Cocktail Book.”

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