Category: Making

Sunday Scraps #1

I’ve handed in my book‘s manuscript to my editor so I’m having a bit of a mental clear-out.  A year ago, when I started writing, I would write down in my Moleskines the unopened tabs on my phone to ‘come back to them later’. Pah!…

Tiny Useful Things: Welcome booklet

Around 2011, I published a few quick projects called ‘Tiny Useful Things’ and on this unseasonally warm Friday night I wanted to add to that list. This is prompted by travelling a lot and staying in many Airbnbs. It’s also prompted because I like having…

Making & the corporate office

(This was originally written for and published in last month’s in Andrew Sleigh’s beautiful zine Hot Glue) I’ve worked for all sorts of businesses: large, medium and small and they all share a common aspiration: to be more like start-ups. You can’t swing a cat…

The cost and time to make things

So last week I launched sales for a limited edition of the Good Night Lamp. This is both an exercise in pig-headedness and a suicidal financial exercise. What prompted this? Next year will mark the 10th anniversary of this idea. There’s only so much time you…

A map of UK maker spaces

As part of my work with the Connected Digital Economy Catapult, I’ve been putting together a map of hacker / maker spaces in the UK. These spaces are really important in linking a person with a project idea to a community with resources. Maker spaces…

To make & to make better.

In the little insular community that is the building I work in, you acquire habits. Surrounded by talented peers, constantly admiring others and wanting to do work that is as good, as challenging, as great, your expectations of others start to change. I’ve found myself…

Know your food

After Open Sauces in November, I got interested in food again, especially the way food is presented and communicated in the context of supermarkets. There’s something deeply depressing about the presentation of fruits and veg in the UK and there is also something cultural about…

Open Sauces toast

I had the extreme pleasure of attending Open Sauces in Bruxelles yesterday which was organised by the great people at fo.am. I was invited to give a toast and did so on a course that was served with a plate from the Topoware collection. I…