Type in Motion » 3rd Wednesdays

Blog | In The Studio

Charlie | Tuesday 2nd, 2011, 12:00am BST

Every 3rd Wednesday of the month, one member of the Creative team provides a delicious, home-baked pie for everyone to enjoy whilst another member of the team delivers a lunchtime lecture to share insight and provoke discussion

Howdy pie lovers! So this month saw the creative team enjoy a combination of both a controversial pie choice and motion sickness, but we will get to that later. Having never made a pie before (something of a recurring theme in the studio) Greta took the initiative and used a recipe book: aptly named Pie by Angela Boggiano. According to Angela;

“A pie book would not be complete without a fish pie”

We were therefore treated this month to our first fish pie here at 3rd Wednesdays, and I must say it was a controversial one: Smoked fish and cider.   Taking a recipe set for 4, and adapting it for 16, Greta created her filling from fresh & smoked haddock, potatoes, prawns and dry cider; all wrapped in a homemade shortcrust pastry case. Here’s how it’s done: Melt butter in a pan. Stir in the flour and cook for a few minutes over a medium heat until it forms a thick paste. Gradually stir in cream, until you have a smooth thick sauce. Slowly add cider, stirring constantly. Remove from the heat. Next stir in the prawns, both types of haddock, peas, spring onions and parsley. Spoon the mix into a 1.5 litre pie dish and leave to cool. Step 3 is to wet the edges of your dish with water to help the pastry stick, then unroll your pastry and lay on top. Press the edges down to seal. Trim the excess pastry from around the edges and use the trimmings to decorate the top, if you like, sticking them on with a little water. Preheat the oven to 200°C/fan 180°C/gas 6. Brush the pastry with the beaten egg, then make a couple of slits in the top to allow the steam to escape. Cook for 30-35 minutes until golden and piping hot. The result, it must be said, was spectacular. The photograph below is of the exceptional vegetarian alternative that Greta also prepared for us – Cheddar cheese and vegetable. Following on from pie, Ryan took the floor and presented a very animated talk on Type in motion. Ryan recently had a hands-on role in bringing our Monaco Grand Prix film to life and is no stranger to the world of animation so he felt it was time to enlighten us as to how typography is now being utilised for on-screen applications. Showing us just how exciting the use of animated typography can be, the presentation included a startling selection of animated typefaces and how, with relatively simple animation techniques, a bespoke typeface, such as Marc Jacobs’ Bang campaign, can bring a brand to life in interesting new ways Ryan was also to elaborate on how these techniques are evolving and how, with the rise of tablet computing and the development of HTML5, they could be going places in the near future. Below are a few exampled from Ryan’s presentation: So there you go folks, our 10th edifying installment of pie and design. Just think, in two more months we’ll have been doing this for a whole year! See you next month…