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Don’t forget the lights

I’ve worked across a vast array of projects in my career. I think its just the nature of working in construction that there really are no two projects exactly alike and in working on every project you learn something new that takes your interest and capabilities to different project opportunities. In Summary, I’ve built offices, refurbished industrial buildings, built fine dining restaurants and upgraded commercial office lobbies – frequently all in the space of a couple of months. But in all of this diversity, quite often it becomes apparent that it is in the cutting of costs or by plain old mistake, that a key element may be overlooked. And this often is the lighting design.

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Modular Homes: More than just a cool way to re-use containers

You’ve probably seen a few of these cool (-ish) rustic looking shipping container homes pop up in your Facebook feed or on Pinterest if you’re like me – always on the hunt for the next project challenge. What you might not know, is that they’re not just for people who are choosing to go ‘off the grid’ in terms of power or other urban services.

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Activity Based Working – Fad or future of the workplace

Now firstly let me say – I’m a humble builder, not an interior designer or workplace strategist. That being said, I’ve seen my fair share of workplace design come to life in a host of forms – successful and otherwise.

The one common thread in my experience with workplace design and it’s current form activity-based working seems to be this – workplace culture and workplace design have to align. See, sadly for the firms who don’t get it right, they have been sold a wonderfully designed workplace but haven’t been told that a journey of change and leadership has to be executed before the big changeover day.

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Ex-Tyre Factory Come Hot New Restaurant

The latest venture from the Keystone Group is Rushcutters at Nield Avenue, which offers a diverse experience, from the bar, to casual dining through to private dining areas, as well as a deli café, which prides itself on being a purveyor of preserved goods. The restaurant is based on a distinct Northern European Influence, with renowned Executive Chef Martin Boetz at the helm.

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