The former abattoir of the City of Helsinki opened its doors to the public in 2012 as a new hub for food culture. The first restaurant to open in the Abattoir premises was the restaurant and event space Kellohalli, managed by Antto until 2014. Right from the beginning, the concept included food-related events such as design-inspired dinners, a kitchenware flea market, farmers’ markets, a picnic for neighbours, discussion events, a workshop for new restaurateurs, theme days on using mushrooms and fish, and Mad Cook evenings serving twisted street food—on top of breakfast, brunch, lunch and dinner. The redbrick buildings of the area date back to 1933 and have found new life now hosting e.g. the City Wholesale Market, a bakery, pasta factory, coffee roastery and several restaurants. Kellohalli was the main venue for food-related happenings during the Helsinki World Design Capital year in 2012, with a programme mixing food, design and urban culture curated by Antto.