Chef Javier does not start with ingredients. He starts with how something looks and how something feels. Deep violet means intensity. Gold to terracotta means play. The restaurant is designed to feel like being inside a Bedouin tent at night, and the menu was chosen because Middle Eastern cuisine does what the space does — it brings people together, breaks bread, stays social into the night. Force the creative process, he says, and it never comes. Let go completely, and the dish arrives whole.

Seven years at Dazed, youth workshops in West London, a newsletter spotlighting the best new image-makers. Ashleigh Kane doesn't look at CVs — she looks at the work.