Brent Richards

Brent is a creative provocateur academic and design consultant in the new field of Food Architecture, Design Anthropology and Gastronomy.

Previously he was Dean of Design Central Saint Martins School of Art & Design Founder and Executive Director of Design Laboratory innovation centre UAL.He is currently founder | creative director of The Creative Archipelago – international transdisciplinary design consultancy. Brent also course leader MA Design Innovation – Future Luxury
@ Ravensbourne London.

Notably is a Creative Consultant to 3 star Michelin Chef Heston Blumenthal @ The Fat Duck Restaurant /Group UK since 2004. He was Art Director for ‘The Big Fat Duck Cook Book Bloomsbury Press. Since 2017 Brent is collaborating on new projects with the Chef / Fat Duck Group.

Brent was awarded ESPRC/AHRC funding for 21st research cluster on the theme of Sensory Food Design, partnered between University of the Arts London (UAL) Universities of Bristol, Oxford, and Queen Mary’s & the Barts.

From 2007-2011 Brent lead ‘Farmers Project’ for Icelandic Academy of the Arts, in 2010 presented at the first international Symposium Food Experience @ London Metropolitan University.Since 2014 – present, Brent has been leading new areas of Food Design – Food Architecture Sensory Design and Food Narrative, at the School of the Culinary Arts Umea University Sweden

He has consulted to a range of companies as follows:
Premsela Dutch Design Council (The Netherlands) Cool Earth and Henri Charpentier (Japan) UKTI (Japan) Borg i Bu (Iceland), Absolute (Sweden) Krelab and AtelierSlice (Sweden), CoLab (Sweden) Sketch (UK), Unilever (UK), Orgasmic Chocolate and Forbidden Chocolate, Cake Liberation, Poppy’s Kitchen (UK) Chef Pedro Passinhas (UK)