Sandwich by Tom Dixon, inside Harrod’s, uses new iterations of his Y Chair, Ball pendant lights, and a 15-piece pendulum.
Fresh from FURNISHING the Mondrian Hotel in London, Tom Dixon next lent his name to the new sandwich café at Harrod’s.
The design for Tom Dixon Sandwich took inspiration from classical London club interiors, incorporating rich, dark hues and metallic tones. The seats are deep burgundy and dark green, which contrasts with the birch and marble-top tables. A collection of polished, spun, and hand-beaten brass ornaments and light fixtures populate the interiors, all of which hail from previous collections as well as some unseen designs from Tom Dixon (3/F MOs Design, B2 Bonifacio High Street, Bonifacio Global City, Taguig; 403-6620; mosdesign.com.ph).
The separation of the café’s three zones can be best seen in Dixon’s use of different brass lighting implements. The use of warm metals, as opposed to chrome and stainless steel, give the café a more sophisticated look. The space heavily features the use of metal, from lamps, side tables, and decor—which is unsurprising given Dixon’s beginnings as a designer.
Dixon’s first job was as a technician in Chelsea School of Art interior design, where he honed his skills in welding. “I’m involved in production, which interests me even more of how things are made—that’s always been my inspiration from the beginning; it’s the tools of the trade and the materials that you make things from. In my career, I’ve had intimate experience in making things with my own hands, getting really dirty doing it, and the more glamorous front-end of selling stuff, retail, or communicating it, building a reason to buy stuff,” Dixon told Forbes. This mindset comes in part from his being self-taught: “Every time I think of a new idea, I have to go off and become an expert of plastic, glass, or whatever it is.”
In line with that, Dixon confesses to also becoming involved with the operational side of the business. “By running our own restaurant, we suddenly also become much better designers in understanding not just what happens here at the table, but also what happens in the kitchen, and things like waiter stations and how quickly things deteriorate in a professional environment.”