Matthew Slotover

I mean, it's really difficult.

But it does allow you to choose your own restaurants.

She's an architect.

So architects, yeah, we've had amazing architects.

David Adjaye did the first three years, and Caruso St.

John, Carmody Grook, Universal Design Studio.

In New York, we used Soil, who did this incredible design that was like a curve.

So for us, that's been one of the most fun things.

And then also our passion, restaurants.

We had amazing restaurants at the fairs.

So, you know, we've had...

River Cafe, Umu Locatelli, Rochelle Canteen.

I mean, just tons of, I mean, Maison Francoise is there at the moment.

So, you know, almost every great restaurant in London has done the fair.

And that just gives people, I don't know, it elevates it, it makes it more fun to go to.

It keeps people there because they're like, well, we want to go for lunch and then we'll still stay.

It's really important.

And if you're going to have food, you might as well be good.

uh we you know we love restaurants i mean the last 10 years i mean andrew and i are not so involved in freeze anymore we're kind of consultants now but we are obsessed with restaurants we got more and more obsessed with them and the last 10 years of doing freeze we sort of spent more time talking about which restaurants we were going to go to than which galleries we're going to go to and new york especially it was really interesting because new york is you know it's very much divided uptown downtown and brooklyn and uptowners will go downtown twice a year i mean it's really weird

But we had restaurants from all parts.