Artist’s Palate

Artist’s Palate

Artists and designers serve up their favourite dishes for our ongoing Artist’s Palate series. Tuck in...

In 1996, when Wallpaper* was born, a teenage Daniel Arsham was, he recalls, busy ‘listening to hip hop and taking a lot of photos on a Pentax K1000’. Two decades on, his witty experiments with structures encompass architecture, art and performance spaces. He is co-founder of the art/architecture studio Snarkitecture, while his works in sculpture and in set design for leading contemporary dancers have been shown around the world. ‘I’ve exhibited and worked in Japan for years,’ he says. ‘My wife is half Japanese. It’s my favourite place on earth. One of my favourite dishes from Japan is cold soba. The summers there can be quite hot and this dish is served cold. I like to make it even colder.’ For the recipe, click here.

Pictured: ‘Dolomyth’ block, price on request, by Alcarol, from Mint. ‘Matrix’ bowl, €30, by Bartek Mejor, for Vista Alegre. Pyrite clusters, prices on request, from Dale Rogers Ammonite

Daniel Arsham’s
Cold soba

Sir Paul Smith has built a global empire and one of Britain’s most successful fashion brands through hard work, creativity and making the ordinary extraordinary. He takes the same approach to his favourite dish. While resolutely British, it is anything but ordinary and is tricked up with a twist – in this case, the world’s most famous sourdough and Echiré butter. ‘I’m not much of a cook but I do love classic, simple dishes. My recipe for beans on toast is exactly that. I’m close to the Poilâne family and always visit their bakery when I’m in Paris. They make the best bread in the world, so you start there and work up – perfect French butter combined with Heinz baked beans and a dash of HP sauce.’ It’s Paul Smith at his best – combining the best of British with international flavours. For the recipe, click here.

Pictured: ‘Swirl’ rug, £4,939, by Paul Smith, for The Rug Company. ‘Signature Stripe II’ dinner plate, £105, by Paul Smith, for Thomas Goode. Photography: John Short. Food stylist: Jennifer Joyce. Writer: Paul McCann

Paul Smith’s
Beans on toast

That offal (in this case, chicken livers served rare) appears in contemporary taxidermist Polly Morgan’s favourite recipe should not be much of a surprise. For the artist’s work includes, among the stunning coiled snakes on plinths and members of the finch family slumped around picture frames, Myocardial Infarction (2013), featuring five lovebirds feasting on a resin heart, its blood dripping down a white display stand. After all, someone whose freezer may, at times, contain four years’ worth of garden birds, a cormorant and a chimp, and who knows how to skin a baby giraffe, is unlikely to be fazed by a hint of pink in the middle of her chicken livers. For the recipe, click here.

Pictured: ‘Touch Me’ rug, £195 per sq m, by Stepevi. ‘Mami’ small bowl, £16.50, by Stefano Giovannoni, for Alessi. ‘Whitework No. 30’ Irish linen cocktail napkin, £65, by Gayle Warwick. Photography: Stephen Lenthall. Interiors: Benjamin Kempton. Entertaining director: Melina Keays. Writer: Paul McCann

Polly Morgan’s
Chicken livers with pear

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