A playful dining chair that celebrates an experimental kitchen. Flavoured using wood treatment techniques inspired by ancient ways of preserving foods, Leftovers Chair ignites a discussion about sustainability. The mixed timbers are either smoked, pickled or drenched in fruit and vegetable cordials or spice infusions. The kitchen narrative is continued through the palette of maple, hickory, pecan, oak, alder and cherry woods making up the body of the chair. All are from fruit, nut or syrup-bearing trees or used within food-smoking processes.
The seat is made from offcuts of the different woods and the legs are hickory, chosen because of its strength and straightness, and also because it is only available in relatively small widths when imported. The ‘H’ structure joining the legs is–the related timber–pecan. Maple is used for the spindles and the hoop back is in straight-grained cherry. The whole chair is finished in a protective coat of olive oil. Flavourings, include saffron, paprika, blueberry, strawberry, raspberry, beetroot, blackberry, pomegranate and onion skins.
As with the best meals or conversations around the kitchen table, the colours won’t last forever but will fade to an imprint on the memory.
Made in collaboration with American Hardwood Export Company, Benchmark Furniture, Sebastian Cox and Windsor chair specialist – Sitting Firm. The project was one of the first design projects to ever try and apply a circular design analysis to its process. It was exhibited at the V&A Museum in London in 2012 and Stockholm Design week in 2013.
Photographs by Petr Krejci