What’s the inspiration behind KIND’s beautiful design? We talk to architect, Daniel Smith from Edwards White to find out.
On entering KIND, it’s hard to believe the sun-drenched eatery was once the office of a curtain factory —with concrete walls, two tiny windows and presumably some well-made curtains. The space, as it once was, undoubtedly required a fair bit of work to become the dreamy plant-based restaurant that took its place.
Cathie Cottle, KIND’s manager, had a fairly clear idea of what she wanted the space to become. KIND exists to make Morningside a greener, healthier place to live. The design had to reflect this, inspiring diners to make more sustainable, nourishing food choices.
