HomeDesignTable for Two The Intimate Table Design that Brings People Together Recent design graduate, Toros Cangar thinks something is lacking with our current furniture designs when it comes to mealtimes: “eating out is something which we decide to do as alternative to eating at home for a change of environment and different food, but most importantly it is something we wish to carry out together,” he explains. “Our current dining tables don’t completely allow for this intended experience to happen.” His design entitled A creative and playful dining platform for two aims to address this fundamental disconnect. Eschewing the traditional square designs that are often bulky and in Toros’s words “act as product barriers between us which limit social interaction” he employs a semi circular shape which has a shared space for eating as its focal point, encouraging diners to socialise in a way that invokes communal eating. The table is both elegant and functional and would be sure to make a great conversation piece as well over dinner and a glass of wine. We sat down with Toros to talk about the design: The Plus: How do you think your table brings people together? Toros Cangar: The table is composed from various levels and platforms such as a serving platform at the back of the table and the eating platform which runs across the front face of users. These elements promote “play” within the dining experience as the users are encouraged to make journeys with their hands to locate the food and bring it to the focal area. This ultimately brings the users together as they are collaboratively eating. TP: What is wrong with current table designs out there? TC: The main issues I find with current dining tables are their lack of power to actually bring the users together when eating. They lack functional elements and are purely a single plane which we separately consume our food from. TP: If you could sit around your table with any person in the world, who would it be? TC: Tricky one. I would like to dine with a favourite designer of mine, Naoto Fukasawa who inspired certain aspects of the concept. He focuses heavily on humanistic design, and I think I followed that nature of head-space throughout the project. TP: Are there plans to mass produce this design? TC: I’d love to the see the product in use within restaurants. There are no current plans to mass produce, but the design has been recently been IP protected and with some minor tweaks and adjustments I think it could be ready for a big step like that. TP: Is there a particular design studio you aspire to or are you trying to forge your own path? TC: I get a lot of inspiration from Asian culture and design which derives from the east. There are also a lot of companies I aspire, such as MUJI, Jasper Morrison and NENDO which fuse energy into my ideas. It would be a dream to land a career with them. But at the moment I am currently trying to situate myself somewhere which focuses on materials and manufacturing in addition to the conceptual aspects of the design process. TP: Are you working on anything new at the minute? TC: At the moment I am trying to pump up my design portfolio with some new ideas; tea sets and lighting currently.