Milan Design Week 2026
Room self-service
During Milan Design Week 2026, five pairs of chefs and interior designers collaborated to design a room and a menu around a real life at home scenario.
What if room service was worth it? Charlotte and Ben designed the bedroom as a place to eat, with genuine comfort and care. A bowl-shaped room inspired by trattorias with wood, warm metals and golden light. Pasta that folds like bed linen, in a broth that takes hours. A meal worth un-making the bed for.
Good things take time, scroll down to try their recipe or why not shop the look?
Charlotte Taylor
Charlotte is a London and Paris-based architect and interior designer whose work spans furniture and exhibition design. She focuses on domestic space and the rituals of everyday life, exploring how objects, materials and spatial composition shape lived experience.
Ben Lippett
Ben is a chef, author and co-founder of Dr Sting's Hot Honey. Having worked in restaurants across the UK, US and Australia, he knows his way around the modern kitchen. Ben brings genuine culinary knowledge, heavily ingredient-led and always approachable for the home cook. He's one to follow for anyone who loves food.
"See the bedroom as a space that can adapt to different moments and places. Like a dining room or a desk to work and not just as a place to rest at the end of the day."
"We've never spent less time cooking than right now," says Ben. "This broth takes four hours. So, if you can spend time doing something like that… especially when you share that with somebody, it's a massive gift."
"Bowl food is inherently incredibly comforting and warming. You can hold it in your hand, which is very useful and functional when you're eating in bed."
Recipe:
Folded bed sheets and golden hour broth
Pasta with folds like bed linen, served in a bowl of rich golden brodo and simple seasonal ingredients. A labour of love that defies our convenience-obsessed world, where time becomes a gift.
Ingredients
Broth
1.5 L fresh chicken stock
2 kg chicken wings, roasted
1 bunch each of fresh thyme and sage
2 onions, roughly chopped
1 carrot, roughly chopped
1 stick of celery, roughly chopped
15 g dried porcini mushrooms
150 g egg white
Stuffed pasta
250 g 00 flour
150 g egg yolks
45 g crushed peas, plus extra to serve
75 g ricotta
50 g pecorino
3 g lemon zest
To finish
Extra virgin olive oil
Salt and black pepper
Serves 4-6 people
Step-by-step
Broth
Pour the stock into a large saucepan. Add the wings, herbs, vegetables and dried mushrooms. Add 500 ml of water and a pinch of salt. Bring to a bare simmer for 2–3 hours. Remove larger ingredients and sieve. You should have 1 500 ml remaining. Season with fine sea salt.
Cool to room temperature. Whisk in the egg white and return to a medium-low heat, whisk it until it returns to a bare simmer. Lower the heat. The egg white floats to the top, clarifying the broth beneath. Make a small hole in the raft and ladle out the crystal-clear golden broth into a clean pan. Set aside.
Stuffed pasta
Mix the flour and egg yolks in a food processor into a dough. Knead for 10 minutes, then rest, covered in cling film for 30 minutes. Blend the ricotta, crushed peas, pecorino and lemon zest in a blender to a smooth purée. Season with salt and black pepper.
Use a pasta machine or rolling pin to roll out the pasta into a smooth, thin sheet. Cut into 5–6 cm squares. Add a small amount of filling on each square, spritz with water and fold into shape. Cook for 1 minute in boiling salted water with extra peas. Bring the broth back to a simmer.
Divide the pasta and peas between bowls and ladle over the hot broth.