At Olaver Architecture, we approached the design of Crop with a clear intention: to create a hospitality space that embodies the ethos of “eat with impact.” From the beginning, we wanted the design to reflect the same values as the food offering—honest, thoughtful, and low-impact. Every decision we made, from material selection to layout, was guided by a commitment to sustainability and circular thinking.

We focused on using local, recycled, and rapidly renewable materials wherever possible. The cabinetry, for example, is made from hemp board—an incredibly sustainable material that’s biodegradable and regenerative. We incorporated recycled bricks in the dining platform and reclaimed timber for seating, all sourced through trusted local suppliers. These materials not only reduce environmental impact but also bring a richness and warmth to the space that supports a sense of welcome and calm.

Reusing elements from the site’s previous tenancy was an important part of our approach. By retaining what we could and specifying new materials only where necessary, we minimised waste and kept the fit-out cost-effective. We also selected kitchen equipment with energy efficiency in mind, ensuring the operational side of the business aligned with the sustainability values embedded in the design.

Flexibility was another priority. We designed the furniture and cabinetry to be demountable, so they can be reused or recycled in future fit-outs. This allows the space to evolve without needing to start from scratch. The layout encourages connection and calm, with open sightlines, tactile materials, and moments to pause and engage.

Crop is a small project, but it’s one that speaks to larger ambitions. Through it, we’ve shown how considered design can support not just environmental goals, but also human wellbeing and meaningful business values.

Photography by Ashley Ludkin