The project aims to heal the existing ‘bones’ of the buildings on this site, by introducing ‘flesh’. The healing process begins by removing heavy metals from the soil and water using hyperaccumulator plants in the masterplan landscape. The cleaned soil is then utilised to create an agricultural landscape that grows produce. This produce is processed, prepared, and served within the new culinary school, which is developed inside the mill’s skeleton. By reducing transportation and waste, this approach enhances the symbiotic relationship between the students who use the produce and the thriving plants both inside and outside the mill.