A talented Art & Design student from Warrington Collegiate has been recognised with a prestigious residency programme at Warrington’s Bank Quay House.
Laura McFadden, who has just completed the Art & Design Foundation Diploma Level 3 at the Winwick Road campus, was given the three-month artist in residency slot during the opening of the ‘Edit’ exhibition at The Gallery at Bank Quay House earlier this month.
The exhibition – which runs until Tuesday 2nd August – is made up of the incredible work by Art & Design students at the College and includes tapestries, paintings, photography, handmade clothing and knitted creatures.
The work – previously on display at the College – has been selected by Curator Emma Kelly.
Students spent countless hours working on their art and for some, it is their final show at the College before they progress to Higher Education or employment.
Laura’s work features adorable knitted and crocheted jelly fish, snails, pom-poms and dolls. The 29-year-old recently took over Queen’s Gardens with her ‘yarn bombing’ project.
Rebecca Rogers, Programme Leader for Art Foundation, said: “Laura’s prize is a central free working space/studio representing the college to work within the arts community of Warrington that will enable her to set up her own arts business and workshops. She is representing the College as part of our Alumni so students can visit our very own past student in the industry.”
The space will also be used to conduct workshops with the College’s current students and new starters in September as an offsite studio/classroom.
Laura said: “Seeing my work out there for people to see makes me feel accomplished in a way that I am ready for the new challenges ahead.
“Speaking with the curator Emma has reconfirmed that I am on the right track artistically. She has provided an amazing opportunity for an artist starting out in the real world, made me feel welcome and has offered her support. I intend to utilise my time at Bank Quay House and I know its going to help my career with a huge kick start and plenty of potential.”