It was a relaxed gathering of friends of both Inigo and Plain English and it was also the 1st of December, the start of the festive season. So on that crisp winter’s night, we gathered in the candle-lit Georgian dining room at the Museum of the Home to partake in a seasonal supper to toast the recently reimagined space.

Occupying a Grade-I listed, 18th-century almshouse, the Museum of the Home reopened in 2021 after a a thoughtful and extensive reimagination. Plain English were honoured to be invited to help with one of the wings in the museum, for use by school children and the community for project work, talks, and workshops. Our kitchen, and the grand adjoining Georgian room are available for private hire, supporting the museum and its vital role in the community.

Katie Fontana, Co-founder and Creative Director of Plain English details her interest in the museum, “As a young design student I was a regular visitor to the Museum of the Home, which was then called the Geffrye Museum. I would study and sketch the collection as well as the Georgian detailing of the building itself. Sitting here for this supper, everything felt very connected if I am being honest. By donating the kitchen we hoped to honour the many historic spaces and houses that have nourished our sensibilities and from which we have received so much pleasure and inspiration”. Tony Niblock, Co-founder of Plain English adds, “Plain English has enjoyed a long history with the area, we opened our first showroom in Hoxton Square in 1994. Seeing the space being enjoyed as a cultural destination and meeting place is very satisfying. And for this evening? Plain English and Inigo share the same passion for historical buildings, their sensitive reimagining and restoration. And the museum is about the home. So a perfect trio.”

Guests feasted upon a Georgian-themed supper of potted pork, game pie and quince posset, prepared by chef and keen food historian, Hugo Harrison. A design and gastronomy themed quiz added to the spirit – and the evening ended where it began – back in the kitchen, where jars of homemade marmalade were sent home with warm cheer.