I think this is sensible to prevent it clogging up other threads.
It's going to be a foot race between this and Bayscape. Christopher if you are reading this I'm throwing down the gauntlet.
personally, I would knock down Golate House and build a kitchen there.
Doesn't Cardiff have enough posh kitchens? Why can't we spend the money on schools and hospitals?
I've heard that the cost of this renovation work has doubled as the Welsh government has insisted that 50% of the paint tins are labelled peint.
Can this be true?
Things have hone suspiciously quiet on this. I suspect it's gone tits-up. A pity. It would have been a huge boost for Cardiff. Maybe it was a tad over-ambitous.
Nadolig Llawen, bawb. Merry Christmas, all.
Any news on this or has it gone 'bayscape on us'
The Council's bought a sink and some taps to"kick start" it.
It's sad but it appears that, rather like Chistopher on the Bayscape thread, Karl has been put off posting updates here by the hostile attitude of some members of this forum.
Will we never learn that if we want developers to update us on schemes we need to treat them with deference and respect?
Constructive discussions took place with key commercial partners (B & Q) in 2013 Q1, but unfortunately some fiscal turbulence was experienced in Q2 and Q3 leading to a rethink about the scale of the project. Ongoing dialogue vis a vis leveraging funding took place over summer with work set to commence in autumn. Q4 was looking promising but a key stakeholder (the wife) failed to exercise budgetary control in the lead up to Christmas which has affected timescales.
Momentum has picked up recently with the acquisition of a wok and some carving knives from Ikea and if we can align ourselves with the improving economic situation work should be well underway as we enter Q3 2014. Projects of this nature are never easy. I know you are all eager to see progress - no-one more so than my missus as it happens - but the planning required to successfully deliver this type of landmark development necessitates caution.
I think this thread may need to be closed down as this is clearly not happening, another false dawn on the Cardiff development front! I sometimes wonder why we bother!!
In the absence of renders from Karl I took the liberty of speculating on what sort of look he might go for.
Personaly I like a kitchen that does what it says on the tin. It shouldn't look like a sterile operating theatre but a living, breathing thing. Okay, the kitchen pictured may have taken things to extremes but a little bit of clutter creates character and speaks to the owner's creative, laid-back personality.
you can see karl has fused the obvious lines of the de stijl movement with a more modern twist taking hints from Jasper Conran. it shouldn't do, but this works
Karl, I'm gratified that you took our advice on the look of your project on board.
Going forward, I think you need to drill down into the granular details of the new paradigm. May I suggest the following 'must haves' for a twenty first century culinary design and preperation studio.
First of all no modern chef can live without soft fruit preperation devices. This banana-slicer is a must.
If your budget can stretch to it a hi-tech strawberry huller can be a deal-maker. It's surprising how many women - and some men - regard a strawberry huller as the key to a succesful relationship.
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