A multi-disciplinary art and project space in White City. Designed by architects Liddicoat and Goldhill, Elephant West is a new venture from Elephant Magazine - an online and print art publication
Website
elephant.art
Address
Elephant West, 62 Wood Lane, London, United Kingdom
Current city: London
I am a creative director and music producer living in London. Under the name “Klint” I’ve written and produced music for films and trailers such as Guy Ritchie’s Snatch, The Devil Wears Prada, Seven Psychopaths and The Monuments Men. In 2004 I co-founded Specialten, a music and film dvd magazine and in 2009 File magazine, an online film, art and design publication. My latest project is citylikeyou.
 

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A charming garden centre with cafe and restaurant, both located in beautiful greenhouses. Well worth a visit at any time of the year. 
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The power station is a ghost like ruin that stands on the banks of the Thames. Its right next to the train tracks rolling out of London to the rest of the south of England. I pass it every time I go back to where I grew up and every time I arrive back in London. It has become symbolic with arriving and departing, a constant in my life. I used to joke and refer to it as my lover - seeing me off and welcoming me home.
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A peaceful park in Kingston Upon Thames. You can see lovely houses and gardens across the river. It's a wonderful place where you can take a rest with your family or friends. I recommend you to take a walk after having lunch or dinner in riverside restaurants near to the park. It's not big, however, very enough to feel the beauty of nature. I've done some location drawings here which was quite exciting. Just seat on a bench and enjoy the comfortable atmosphere. 
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The tunnels are a Crane.tv favourite. We have used the space as a backdrop for several films including a music session with The Civil Wars. The tunnels have a great story behind them and feature one of the only legal graffiti walls in London on their Leake Street side which was championed by Banksy back in 2008.
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Apricity uses hyper-seasonal, sustainable produce from small-scale farmers and locally foraged ingredients, with a zero-waste approach to cooking.
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