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Graduating students receive prizes from Royal Institute of British Architects

Graduating Stage 5 MArch student James Bussey and Stage 3 student Ben Nourse have both been awarded a prize for excellence from the Royal Institute of British Architects (RIBA). The prize giving took place at the opening of the KSA Summer Show 2016.

James and Ben both received their awards (Diploma Prize and Degree prize, respectively) from Mayler Colloton, Vice Chair of RIBA Canterbury and District Branch.

James’ project “imagines the impact of an exiled German revolutionary from 1848. It is inspired by Joseph Conrad’s ‘Heart of Darkness’ and explores many themes including power and control, isolation, politics, religion, social class and Potemkin villages. The architecture is experienced from the perspective of a fictional character named Elisa Hecker.” – James Bussey, Stage 5

Ben’s project was set around the regeneration of Sheerness, through a fair which features the town’s Victorian heyday. “Beachfield’s Reality Fair is a re-retrofication of a key urban site in a socially and economically declining Kentish seaside resort. The project consists of a series of flexible ‘urban stages’ that are configured to create simple and accessible spaces for the local community. However it simultaneously creates a complicated narrative for tourists, taking them on a journey between fantasy and reality.

The project aims to revive local tourism whilst providing the required facilities for local people to improve quality of life. The proposal features ordinary buildings with ordinary functions – the ‘backstage’. However, these are encapsulated with fantastical ever-changing facades – the ‘stage set’.

The main ‘urban stage’, the swimming pool, is a crucial space providing a warm alternative to the British beach. It provides cosy deck chairs, palm trees, a sandy beach and more. Other key stages include: the ‘Nick-nak Emporium’ – an extravagant market hall selling all the seaside junk you need, the ‘Crabbing Station’ – an exciting new way of crabbing utilising a mechanical pier and the Chip Shop an extreme yet environmental fashion of growing, producing and consuming fish and chips.” – Ben Nourse, Stage 3

For more information, and to take a look at Ben’s portfolio, click here.

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