According to Andaz, the liaison with the London-based creatives for the Festival 2012, is in-line with the hotel’s environmental consciousness approach. The events will bring forth the importance of locally sourced, seasonal ingredients.

The hotel will showcase Prism Cabinet, which has been designed by Studio Swine and Keiichi Matsuda for Veuve Clicquot and Andaz Liverpool Street. The prism Cabinet is a holographic representation and portal connection to the Veuve Clicquot Prism installation at the V&A.

The Prism Cabinet is a large marquetry cabinet inlaid with parquet wood of various colours fractured into a distorted pattern. In its open state, the cabinet reveals the augmented contents from the V&A, glowing within the dark cabinet. Matsuda has used a mixture of video, design and architecture. The Veuve Clicquot Prism will exhibit an alternative view of London, and will divulge the unseen data flows in the capital. In tandem with that, the installation also engages with three scales, namely Urban, Human and Networks.

The installation will appear like a giant suspended iceberg set into the V&A’s uppermost cupola. The sculpture will be lit up like a lantern, and display live data flows on different aspects of the installation by means of internal projectors.

The hotel will also showcase Linda Monique-designed Scrap Lab project that will showcase sustainability in large operational practices. The project will include a dinner series, installation Eggcentric and a new style gift range that has been made from everyday hotel’s by-products.

The project involves creation of the Eggcentric installation, an artistic living composition of 1444 Andaz breakfast eggshells, which represents 1% of the total annual eggs consumption at the hotel. The eggshells will be filled with hotel coffee bean compost and sprouting herbs, featured on Ebony&Co wood and transformed into a scrambled breakfast foodscape.

The designer will also install a section of a complimentary edible scrap-lab product range, which will allow the guests to eat revamped by-products from the hotel’s five restaurants. The revamped by-products will consist of seaweed nori crisps and pumpkin skin ginger chilli crisps, ampules of Pimms and breakfast orange champagne syrup and jars of Darjeeling tea infused marmalade.

The designer, in collaboration with the hotel’s chef, plans to host a series of experiential, hands on Scrap Lab dinners on 19th and 20th September, which will develop a sustainable feast trailing throughout the hotel. The dinner will serve four course menu, along with wine, which will be served at different spaces around the hotel, such as a behind-the-scenes look at the kitchens and the hotel’s infamous Masonic Temple.

Guests will eat sea bass cheeks and design their entrées utilising native seaweeds of Britain. The main element of the main course at the Masonic Temple will be a sacrificial food scape of ribs, bones and decadently marinated and roasted off cuts. The dessert platter will include sandwich accompanied with doughnut fries, fried dessert egg, ketchup and curd mayo, which will be offered at the hotel’s 1901 Restaurant.

London Design Festival 2012 will be held between 14 -23 September.