Premier Hospitality - Issue1 by PHIL AINLEY

PREMIER

Cover Feature

Restaurant and Bar Design Awards 2012

OCT2012

Issue One Roma Publications Ltd

HOSPITALITY

The premier information tool for the construction industry

australasia one of Manchester’s most stylish and popular restaurants

Tramshed Fine dining

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44 meets fine art

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Dear readers,

Tapas Revolution and Bar Design Awards 2012 06 Restaurant Award-winning projects across the globe House A modern eatery in historic surroundings 10 Coach Express Plymouth 13 Pizza Award-winning restaurant in Plymouth Martini 22 Dirty Shaking up a second luxurious bar Grandes Tables de Lîle Seguin 25 Les New dining concept pops up in Paris Glen 34 Chewton Chewton Glen Hotel branches out Dukebox 37 The Playtime commences at new London nightclub City Football Club 39 Manchester Re-defining premier football hospitality Managing Director: Editor: Assistant Editor: Production Manager: Advert Co-ordinator:

Marcus Howarth Alex Wiggan Siân Davies Kelsie Howarth Nicola Owen and Sarah Goater

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Roma Publications Ltd. t: 01706 719 972 f: 0845 458 4446 e: admin@romauk.net w: www.romauk.net

Graphic Design by:

Marcus Macaulay www.studio86.co.uk

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elcome to the very first edition of Premier Hospitality. Premier Hospitality is a brand new magazine focusing on the latest developments in the leisure and hospitality industry. Each issue of Premier Hospitality will highlight projects currently taking shape throughout the UK and overseas, covering everything from restaurants and bars through to hotels and spas. Our first edition of Premier Hospitality includes coverage of the recent Restaurant and Bar Design Awards 2012, including features on award-winning projects such as Coach House (Best UK Café of Fast Food Restaurant), Les Grandes Tables de L’ile Seguin (Best UK & International Pop Up Restaurant) and The Drift (Best Standalone Bar or Club). In addition, in this premier issue of Premier Hospitality we take a look at The Cube; we mix art and cuisine with the Tramshed; and we look at the most recent restaurants in the Ping Pong portfolio. Designed to offer a memorable eating experience via a selection of different European locations, the Cube – Dining with a View – is a unique concept in continental dining. The main aim of the Cube is to provide an exquisite eatery that can travel from one location to the next, and to date the semi-transparent structure has taken in such destinations as Belgium, Italy, Russia, Switzerland and Sweden. The Cube was conceived by Belgian event agency, Absolute Blue and commissioned by Electrolux, before it was launched in Brussels in April 2011. Meanwhile, housed within a Grade II Listed building in Shoreditch, London, Tramshed is the latest site from restaurateur Mark Hix and presents a unique dining experience which mixes fine cuisine with fine art. The £1.5 million site opened in June 2012 and features stunning artwork by leading artist Damien Hirst, including a striking central sculpture featuring a cow and a chicken encased in glass. And finally, with a delicious offering of freshly prepared dim sum, Ping Pong provides a mouth watering dining experience at an affordable price. The brand has nine sites in London – including Soho, St Christopher’s Place and Southbank – and a number of international sites in Brazil, the Middle East and the USA. The two most recent sites to open in the Ping Pong portfolio are Ping Pong Brazil 2 and Ping Pong Washington 2.

Enjoy! Alex © Roma Publications Ltd. All contents are copyright. All rights are reserved. No part may be stored in any retrieval system or transmitted in any form without prior written permission from the publishers. Whilst every effort is made to ensure accuracy, no responsibility can be accepted for inaccuracies however caused. Contributed material does not necessarily reflect the opinion of the publisher. The editorial policy and general layout of this publication are at the discretion of the publisher and no debate will be entered into. No responsibility can be accepted for illustrations, artwork or photographs whilst in transmission with the publishers or their agents unless a commitment is made in writing prior to the receipt of such terms.

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contents 43 44 Tramshed Fine dining meets fine art Bar & Brasserie 50 Browns Contemporary cuisine in Newcastle The Jam Tree New site for The Jam Tree

27 Jamie’s Italian

The Cube

Pong 58 Ping Traditional Chinese concept meets contemporary design

MASH A Danish take on American food arrives in London

Hawksmoor

71 Wahaca Two new additions in Mexican dining

77 Australasia Manchester’s stylish underground restaurant

80 CitizenM Overnight accommodation for the modern traveller

21 The Drift

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60 Busaba

INDUSTRY NEWS Knauf Marmorit’s Noblo marble based textured render finish was selected in colours of red, white and cream

Sophisticated SureSet Flooring for Suave Wine Bar

ureSet InBound flooring has been used to create a striking surface for the new Suave Wine Bar in Westbury, Wiltshire. 59m² of InBound resin bound flooring was installed, delivering a blend of warm shades of brown and bronze to perfectly complement the wine bar’s design theme. InBound provides a durable, elegant surface that is virtually maintenance free; for this project, a colourless sealant was also applied for a completely waterproof finish. Developed specifically for interior work and for areas that may be heavily used, InBound offers a wide range of colour options, providing the perfect solution for a host of applications, including bars, cafes, hotels, restaurants and offices. For more information please visit: www.surest.co.uk, call 0800 612 2083, or email: mail@sureset.co.uk.

InBound provides a durable, elegant surface that is virtually maintenance free

Noblo render system for new Premier Inn

nauf Marmorit, one of the leaders in render systems, has been specified by Speymills Contracts to provide their Noblo system for the new Premier Inn Hotel and Brewers Fayre Restaurant in Widnes, Cheshire. Knauf Marmorit’s Noblo marble based textured render finish was selected in colours of red, white and cream and was chosen due to its low maintenance, high performance and its ability to be installed in colder damper winter months where a silicon option would not be advisable. Due to a tight timescale, Noblo was the ideal solution so that the opening of the hotel could be achieved on time. The render was applied to a mixture of both timber frame and blockwork as Noblo is easily worked to a variety of textured finishes. It is a premixed dry mortar with a lime/cementitious binder, and is water repellent, vapourpermeable and weather-resistant. Whitbread, the brand behind Premier Inn, has retained Speymill Contracts for many years now as one of their approved contractors for their ongoing-roll out programme of Premier Inn and Brewers Fayre Restaurants. Knauf Marmorit also supplies externally insulated render systems and manufactures its own base coats, finishes, render and scratch render for a variety of building types. The company also offers render systems for framed system solutions, façade paints, primers and insulation products. Further information on Noblo is available from Knauf Marmorit on 0117 982 1042, by emailing steve@marmorit.co.uk or by visiting the company’s website www.marmorit.co.uk.

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COVER FEATURE

Restaurant and Bar Design Awards 2012

Alberto Alessi

Alex Bradley

Alex McGowan

Hai Jun

Haldane Martin

Ingo Wuggetzer

Jay Hunt

Jochem Leegstra

Joe Ferry

John Lau

Julius Wiedemann

Lee Hallman

Matt Turner

Matthew Clark

Michel Rojkind

Pramiti Madhavji

Richard Seymour

Roy Westwood

William Russell

The Judges

Stephen Booy

Taissa Buescu

Tiffanie Darke

edicated exclusively to hospitality design, The UK and International Restaurant & Bar Design Awards is a unique concept. The Awards receive entries from the world’s top architects, designers and hospitality operators in order to compile a shortlist of the year’s best hospitality design projects. Entries come from a broad range of sectors, including hotels, transport, business, industry, fine dining, education, sports and leisure, healthcare, government, aviation, cruise and retail. As a totally independent process, the judging panel is made up of a host of world renowned and well respected figures, drawn from various design and lifestyle industries. It is the judge’s role to recognise and reward entrants for design excellence, using their skills from within the industry to assess and judge each of the categories.

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UK specific categories include Best Standalone Restaurant, Best Standalone Bar or Club, Pub, Best Multiple Restaurant and Best Fine Dining. There are also international categories such as Best Lighting, Best Pop-Up and Best Identity. The winners of the various categories including the Best Designed Restaurant and the Best Designed Bar were announced at the RIBA, 66 Portland Place, London on the 6th September 2012. Featured within our coverage of the Restaurant and Bar Design Awards 2012 are The Coach House, Pizza Express Plymouth, Dirty Martini, Les Grandes Tables de L’ile Seguin and The Drift.

OVERALL winner Best Restaurant A Cantina (Spain) Lead designer Estudio Nomada

Restaurant and Bar Design Awards 2012 PremierHospitality

OVERALL winner Best Bar Graffiti (Bulgaria) Lead designer Mode

Restaurant and Bar Design Awards 2012 8

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Restaurant & Bar Design Awards Ceremony 2012 Photography by Magnus Arrevad

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winner

Restaurant or bar Coach House Lead designer SHH Category Café or fast food Lighting Delta Light Tiling Olde English Tiles

Staircases Albion Design Limited

Transforming Coach House C “Seeing Coach House win the award was very satisfying. In terms of design work the restaurant sector is a very competitive sector to be in so just being shortlisted for an award is quite an achievement.”

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oach House in Hertfordshire is a two-storey restaurant, situated in historic Hatfield House – the childhood home of Queen Elizabeth I. During 2011, work was undertaken on the restaurant to transform the former tea-room into a brand new diner with improved services. The transformation of Coach House was so successful the site recently scooped the Best UK Café of Fast Food Award at the Restaurant & Bar Design Awards 2012. SHH was the lead designer on the Coach House project and was responsible for all interior design work and the architectural services on the site. Speaking about achieving the important accolade, SHH Associate and Project Leader, Brendan Heath, said: “Seeing Coach House win the award was very satisfying. In terms of design work the restaurant sector is a very competitive sector to be in so just being shortlisted for an award is quite an achievement. “The list of projects that were nominated for awards at the Restaurant & Bar Design Awards 2012 included some very high quality designs, so to go on and win was very important to us.” Work began on the Coach House project in January 2011 and was completed in April 2011, just in time for the Easter season. Prior to work taking place on the site the building housed a tearoom which was operated by the Hatfield House estate as an additional source of revenue, however as the tearoom had limited space the site was unable to meet its potential. The project brief was to create a facility which could service both visitors and tenants, by creating a facility which would offer allyear appeal. Once work was complete on the project, Compass Group UK & Ireland took over the operation of the facility. Brendan commented: “Before we started on the project the former restaurant was situated purely on the ground floor of the Hatfield House, so

Coach House: A modern eatery in the historic Hatfield House

never imposed our own design styling on a project; instead, we listen, we conduct research and we treat each individual project on an individual basis. Every project is a fresh sheet of paper and a fresh sheet of ideas and this has kept our portfolio very interesting. “Coach House was very important for us as it transformed a small cafeteria into a destination eatery and winning an award at the Restaurant & Bar Design Awards 2012 was fantastic. It’s great for us and our clients, but it also provided recognition for everyone who has worked on this site throughout its transformation.” Neil added: “Marco Rebora – the organiser of the Restaurant & Bar Design Awards – did a great job with the event. He created an annual global awards ceremony in such a short space of time that was not only a powerful vehicle for the industry but also an event which perfectly highlighted the interesting design work that we and others do.” we developed the first floor and incorporated an interconnecting staircase. To increase the space the upper level extends onto an external flat roof terrace whilst the overall layout of the restaurant has been reconfigured to meet the style of food that is being served. “Historically most of the food preparation was hidden in the back of house areas and consisted mostly of pre-prepared food and boxed sandwiches. The work we undertook allowed us to open up the area to create a dining experience where food preparation could be displayed. “We divided the site into three sections, which included a bakery counter, a deli counter and a hot food counter. The reconfiguration of space was very important as it allowed the site to cater for the high volume of people who regularly visit Hatfield House.” Additional work on the project included the installation of new air source heat pumps, new electrical services and hot water boilers. SHH Creative Director, Neil Hogan, said: “SHH specialises in architecture and interior design works with two distinct sides to the company – residential and hospitality. “We’ve never had a house style, so we have

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Albion Design Ltd For over 25 years, Albion Design Ltd has specialised in the manufacture of internal and external spiral staircases – including fire escapes – for use in both domestic and commercial properties, including offices, retail units and restaurants, amongst others. The company’s portfolio of past projects includes St Michael’s Church in Cambridge, KP MG head office in London, a community centre in Port Stanley on the Falkland Islands and Mail Rail – the ‘secret railway’ located under Liverpool Street Station. On The Coach House, Albion Design Ltd supplied and installed a Victorian style cast iron spiral staircase and associated balustrades to serve an upper level restaurant area. Albion Design Managing Director, Alan Hughes, said: “Working on The Coach House was a very important project for us. The Coach House is a high-profile, award-winning site and as the economic climate is unpredictable at the moment to be involved with a project like this is a privilege.” Alan added: “At Albion Design, the flexibility of our product range allows us to deliver our projects on time and within budget.”

winner

Restaurant or bar Pizza Express

Award for Pizza Express in Plymouth

Lead designer Baynes & Co Category Multiple restaurant Wood Flooring Havwoods Fitout & construction Leech Group Services Limited Furniture UHS Group

Designer and Architect Adrian Baynes has won an award for his work on the new Pizza Express in Plymouth.

Adrian Baynes: Award-winner and Director of Baynes & Co.

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drian scooped the award for Best Multiple Restaurant at the Restaurant and Bar Design Awards 2012. Director of Baynes & Co., Adrian said: “At Pizza Express there is a requirement that every restaurant should be different and that each restaurant should relate to the town or city it is in. For the Plymouth restaurant we took a naval theme for the design and created the wavy wall and the naval tattoo.” The £500,000 project began in April 2011 and was completed in June 2011. Adrian said: “There is always a project management architectural company, Butler Associates, who create the overall layout for the kitchen and general positioning of everything. I then come in and design the restaurant and modify the layout as necessary, create the furniture layout, kitchen counters, toilet layouts and generally create the look and feel of the whole restaurant. “Pizza Express like their restaurants to have original features that relate to the locality. Plymouth could be said to be the home of the Royal Navy, so it was a logical starting point to use maritime references for the interior. “A huge wavy wall constructed of timber laths forms one side of the restaurant, with infill pieces describing an abstracted wave of water. The timber can also be seen as the hull of a boat. A white painted plimsol line adds an extra layer of complexity to the wall. The plimsol line paintwork was applied to the panels, which also gives a “horizon line” effect to the interior. Built in the Barbican Leisure Park, this is the second Pizza Express in Plymouth. Adrian was keen to add imaginative features into the design to create a practical space that reflected Plymouth’s history. Adrian said: “Baynes & Co. commissioned legendary Plymouth tattoo artist Doc Price to create a typical sailors tattoo design. He came up with a rose, which we had “tattooed” onto oak faced paneling in 12mm diameter holes opposite the wavy wall. “We also wanted to provide good acoustics to encourage

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“Pizza Express like their restaurants to have original features that relate to the locality. Plymouth could be said to be the home of the Royal Navy, so it was a logical starting point to use maritime references for the interior.”

Pizza Express in Plymouth: Winner of Best Multiple Restaurant 2012

conversation- we designed a custom acoustic baffle system in suspended foam, with a central feature to contain the air conditioning system. Bamboo flooring, marble tables and warm golden upholstery completed the scene.” Established in 1981, Baynes & Co. is a UK based interior and architectural design practice which specialises in bars, restaurants & nightclubs for interior design and new houses for architecture. Adrian also creates bespoke artwork for restaurants, bars and public areas and is a great believer in enjoying work and using a sense of humour. He hopes that his pleasure is transmitted to the customers who use his designs. Baynes & Co. have won awards for both interior design and architecture and received the award for Best Multiple Restaurant at the Bar and Restaurant Awards 2012 for their work on Pizza Express. Adrian said: “I have worked for Pizza Express for around six years. Every restaurant that I have created has a different theme – Lakeside was quite an interesting one, using inspiration of lakes, water and fish. Working on the restaurant in Headingly in Leeds was also really enjoyable. In Coventry we based the design around the bicycle and in Eastbourne we used Lewis Carroll as inspiration. “It’s been an enjoyable project and similar to the other new builds I have worked on. The art work also incorporates acoustics so it enables the restaurant to be quiet which encourages conversation. “Pizza Express was a good client to work for in so far that they encouraged every restaurant to be different. Unfortunately they’ve now changed the system and all the restaurants are now built to a manual.” On his award-winning business, Adrian said: “I also won best bar award in 2010 and last year was shortlisted for best new building under £ 250,000 by the Architects Journal. “You always hope it’s going to raise your profile and as a result you might get invited to do some interesting work.”

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Oast Technical Services Ltd Oast Technical Services work on all of the pizza express new builds, supplying their stainless steel kitchen equipment both front and back of house including staff lockers, fridges, bottle chillers, washer wear, ice machines, walk in cold rooms and freezers. Director Peter Jordan said: “The equipment we supply is a well trodden footprint for Pizza Express, we just have to make it fit within the constraints that the main architects and designers come up with. The design that David Baines came up with at the Plymouth restaurant was particularly striking. It was brilliant. “All our equipment is bespoke- we don’t have a one size fits all policy. We can supply anything to fit anywhere and it is installed by our own fitters, we don’t use sub contractors. We also have our own in house CAD design team, providing detailed site and as built drawings.”

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Restaurant or bar The Drift Lead designer Fusion Design and Architecture

Category Standalone bar or club Tiling Solus Ceramics

The Drift L ocated within Heron Tower at 110 Bishopsgate, London, The Drift is a ground and first floor bar and restaurant from London-based bar group Drake & Morgan. The 250-cover restaurant incorporates two bars, an open plan kitchen, a chef’s table, alfresco dining area and includes a mouth watering menu with an extensive wine list. The Drift opened in June 2011 and recently received recognition in the Restaurant & Bar Design Awards in the category of Best Stand Alone Bar or Club. The Drift is Drake & Morgan’s fifth bar and follows the success of the Refinery – Drake & Morgan’s first bar – which opened in Southwark in September 2008, as well as The Parlour, The Anthologist, and the Folly. Throughout each of its sites, Drake & Morgan’s aim is to provide guests with a unique all-day experience that combines a bar and restaurant against breathtaking interiors. The company was

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“The restaurant’s striking contemporary interior, set over two levels, sits behind a fully glazed facade and provides abundant natural light to the interior whilst giving fantastic visibility from the street.”

established in 2008 and to date all of its sites have been nominated at the Restaurant & Bar Design Awards. Work began on The Drift in January 2011 and reached completion in summer 2011 ahead of the restaurant’s opening in June. The £1.6 million project was funded by Drake & Morgan, with Fileturn Ltd as the main contractor. London-based interior and architecture agency Fusion Design & Architecture provided all architectural services on The Drift. Fusion Design and Architecture Company Partner, Sophie Douglas, said: “The Drift is an all day destination venue for the surrounding offices and residents. The

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The Drift: inside London’s new Heron Tower

restaurant is a 5700 sq ft restaurant and bar that is situated within a double-height space at the foot of the new Heron Tower on Bishopsgate. “The restaurant’s striking contemporary interior, set over two levels, sits behind a fully glazed facade and provides abundant natural light to the interior whilst giving fantastic visibility from the street. “The challenge of the project was working within such an unusual double height fully glazed space whilst maintaining the character and personality typical of Drake & Morgan. We also had to link the small ground floor bar and alfresco area with the restaurant and the bar above with a staircase that climbed over 5 meters in height. “Drake & Morgan are a valued client with whom we love working and developing innovative, design-led concepts on which we pride ourselves on our attention to detail.” Upon entry into The Drift, guests will instantly notice its striking contemporary interior, which includes a number of dynamic features, such as a mezzanine lounge, gold walls and a fully glazed feature staircase. The bar is located at ground level, with decorative features including a warm-toned walnut counter top, green-beige profiled tiles, bevelled edge mirror tiles and a steel back bar. Meanwhile, the first floor includes black, white and grey mosaic tiling, fibre optic lights and a marble slab bar. The first floor also includes an open-plan kitchen and is surrounded by a mix of furniture, including high tables, sunken loungers and multi-coloured blown glass shades. The furniture on the first floor was specifically arranged to create distinct dining areas, whilst a chef’s table was included to provide a semi-private dining area with a view of the kitchen and seafood bar. Additional features of The Drift include full height mirror-clad food hoists and a warm grey resin floor. Crown Joinery was responsible for the bespoke joinery and metalwork on the site, whilst Into Lighting provided the lighting.

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Nagle Fire Ltd Since 2005, Nagle Fire Ltd has specialised in the provision of fire protection systems for use in the commercial sector. Nagle Fire Ltd supplies and installs fire alarms, fire extinguishers and emergency lighting and conducts fire risk assessments across a range of developments, from schools and retail units through to industrial complexes and hospitality projects. Nagle Fire Ltd has supplied fire protection systems for many high-profile projects including the College of Richard Collyer and many public houses for Enterprise Inns. Working on the Drift, Nagle Fire Ltd designed, installed and commissioned the fire alarm system that is in operation at the site. Nagle Fire Ltd Managing Director, Andy Nagle, said: “Working on the Drift was very important to us. It is great to be involved with new and outstanding projects.” Andy added: “At Nagle Fire Ltd we are most proud of the service that we provide and we are very customer orientated. We always listen to our customers and always work to provide them with the system that they want, whilst working within the confines of set safety regulations. We deliver our projects on time and always within budget.”

Kudos Interiors

Solus Ceramics was responsible for bespoke decorative tiles and Design Resources provided the site’s dining furniture. Kudos Interiors provided counter stools and the gold wallpaper was supplied by Brian Yates. Since The Drift’s grand opening the site has continued to prove popular with diners, something noted by the restaurant’s recent success at the Restaurant & Bar Design Awards. Discussing the site’s recent recognition, Sophie commented: “Whether it is a nomination or an actual award, it is great to achieve recognition for a project in the design industry. “Our success is based upon the success of the restaurants that we work on, so knowing that The Drift has been so successful is very rewarding for us and is important for our continued success. “A number of projects that we have worked on have been nominated at the Restaurant & Bar Design Awards before, but this is the first time that we have won an award.” Sophie added: “Our work is predominately in the leisure sector and moving forward, we are working on projects for Everyman Cinema in Leeds and Maida Vale, as well as two projects for Drayton Morgan.”

Kudos Interiors specialise in independently sourcing furniture that meets the requirements of designers, whilst also meeting the budget and deadlines set by clients. The company has been in operation for 17 years and constantly strives to keep its designers up to date with new ranges of furniture. Over the years, Kudos Interiors has been involved with many well-known clients including Las Iguanas, Pizza Express, BP and Drake & Morgan. In addition, Kudos Interiors works with many schools, colleges and universities as well as a number of blue-chip clients. On The Drift, Kudos worked closely with Fusion Design & Architects to follow their brief and source various furniture options of indoor and outdoor furniture. Once the furniture was chosen Fusion DNA specified special fabrics for the project and Kudos Interiors purchased and arranged the upholstering of the furniture. Once the furniture was ready, Kudos Interiors collated all the furniture into its warehouse and coordinated the delivery and installation to meet the tight deadline required. Kim Dicker, Kudos Interiors, said: “This project allowed us to work with a well-respected design practice and client on a high profile location and demonstrated our abilities. “Service to our clients is foremost but we also pride ourselves in our independence and our wide varied relationships with manufacturers enabling us to source most products.”

“Our success is based upon the success of the restaurants that we work on, so knowing that The Drift has been so successful is very rewarding for us and is important for our continued success.

Heron Tower Heron Tower is a 46-storey building, comprising commercial office space, retail units and restaurant and bars. The tower is owned by Heron International and is currently one of the tallest buildings in London. Heron Tower was designed by architects Kohn Pedersen Fox and was completed in 2011. The Drift occupies two levels of the building however an additional restaurant – Sushi Samba – and sky bar is also situated within the structure at levels 38 to 40. Current residents of Heron Tower included McDermott Will & Emery and Landmark, Partners Group, City Capital, Chicago Trading Company and Snoras. In addition to its many impressive features, Heron Tower also includes Europe’s largest privately owned aquarium. Located in the main lobby of the building, the aquarium is home to an impressive 67 species of tropical fish, including six sharks.

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The Drift: Diners enjoy the award-winning restaurant

Chefs cook up a storm at The Drift

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winner

Restaurant or bar Coach House Lead designer SHH Category Café or fast food Lighting Delta Light Tiling Olde English Tiles

Staircases Albion Design Limited

Shaking up another Dirty Martini “The £500,000 bar has already proved very successful with punters – building upon the success of the first Dirty Martini in Covent Garden”

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ituated in the heart of Mayfair, Dirty Martini II is the latest site in the ever expanding Dirty Martini portfolio from CG Restaurants. The site opened in October 2011 and comprises a stunning subterranean cocktail bar, nestled within a corner of Hanover Square. The £500,000 bar has already proved very successful with punters – building upon the success of the first Dirty Martini in Covent Garden – and recently achieved an award for best Multiple Bar or Club at the prestigious Restaurant & Bar Design Awards 2012. Livesley Projects Limited was the main contractor on Dirty Martini II, whilst Grapes Design was the interior design architect. Heathfield provided the bespoke lighting; Butler Signs provided the signage; Concept was responsible for the bar equipment; and Mission provided the site’s tills. Before work took place on the project the site housed a 2,500 sq ft branch of Davy’s Wine Bar, with office space situated above. In order to transform the site into a luxurious cocktail bar a number of reconfiguration works had to be conducted, as explained by Grapes Design Managing Director, Darren Grapes: “Before we started on the project we conducted a feasibility study to ensure the site could become a viable and operational cocktail bar. Once we were confident that this site was suitable, work was undertaken to improve the general circulation of the site. This work involved a few structural alterations to public areas, including the re-working of the kitchen area. A former function area was also transformed into a private hire VIP champagne bar. “The champagne bar is a significant feature of the site and attracts a great deal of attention from some big name guests.

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“We also installed a few new vaulted areas, to increase the private hire sections of the site so guests can reserve their own spaces.” Darren continued: “One of the biggest strengths of the CG Restaurants brand is that they have a terrific sales and marketing team, who drive a great deal of traffic through their website. The group has a lot of members and followers and these guests like to pre-book their evening’s entertainment, which is beneficial to the company as it creates revenue.” Another significant feature of Dirty Martini II is the main bar which is located within the centre of the site. The bar includes a number of individual bottle cabinets which gives it the impression of being a high-end private members bar. The bespoke furniture and lighting used within Dirty Martini II was designed exclusively for the site and was integral to the overall design scheme. Features include gold lined silk ceiling shades, decadent crystal chandeliers, quirky club chairs and luxurious banquette seating. Dirty Martini II also features the impressive and visually arresting artwork of Russ Mills. Commenting on Russ Mills’ work, Darren said: “We stumbled across Russ Mills work and knew immediately that it was perfect for Dirty Martini. His jaw-droppingly beautiful artworks combine a clash of styles from classical to pop surrealism adding a slightly sinister yet irresistibly seductive edge to the interior.” Such is the popularity of Dirty Martini II that the bar has already garnered rave reviews from critics, with View London describing

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the site as “a cool luxurious setting” and TNT Magazine proclaiming that Dirty Martini II is ‘a stylish spot that also manages to feel relaxed”. With reviews such as these it is not surprising that Dirty Martini II won an award at the recent Restaurant & Bar Design Awards 2012 in the category for Multiple Bar or Club. Darren said: “Grapes Design has been involved with bars, clubs, pubs and restaurants since 1996 so an award like this gives us recognition for all the hard work that we have conducted in the past. We are only a small company, but our team is extremely talented and an award like this puts us on par with some of the much larger companies in the industry.” Darren added: “With Dirty Martini II our goal was to give the site a vintage feel, whilst at the same time provide it with its own unique look. We are constantly developing the new design scheme for Dirty Martini because CG Restaurants want their bars to be individual, so that they can stand out from the crowd. That’s exactly what Dirty Martini II does. The bar is evocative, secretive, intriguing, edgy and seductive.”

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Restaurant or bar Les Grandes Tables de L’ile Seguin Lead designer 1024 architecture Category Pop up

Pop-up in Paris S

“When designing this restaurant we really wanted to create a site which could appear and then disappear without leaving any trace of its existence.”

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ituted on Île Seguin, Paris, the award-winning Les Grandes Tables de L île is a very unique concept in dining. Comprising of a strand board box and surrounded by scaffolding, the restaurant offers exquisite dining and can be erected and deconstructed to create the ultimate pop-up dining experience. Work began on the project in September 2010 and was completed just ahead of its grand opening in September 2011. Les Grandes Tables was the main contractor on the project, whilst 1024 Architecture was responsible for the site’s unusual design. The 120-cover restaurant covers an area of 300 metres² and comprises scaffolding, wood fibre panels and containers. During the evenings and for special events the site can also be illuminated via the use of specially installed lighting effects. Discussing the site with Premier Construction, 1024 Architecture Architect, Pierre Schneider, said: “When designing this restaurant we really wanted to create a site which could appear and then disappear without leaving any trace of its existence. The site can be unplugged and deconstructed very quickly and once the site is taken down the scaffolding can be broken apart and resold. Up to 80% of the restaurant can be recycled, so the real beauty of a project like this is that it is very cost effective. “The materials we used on this project were very unusual as they are the type of materials that would be used during the construction process and certainly not the type of materials we would use on more traditional projects. However this was our goal; to make the restaurant appear as if it wasn’t quite complete, as if it was nearing the final stages of construction.” Pierre added: “There were many contradictions in terms of the construction process on this project, but this was an essential element in making this project work. “We also had to ensure that the site could cope with different weather conditions, so although it is light in its construction it includes concrete foundations to keep it in place. Ordinarily we wouldn’t design a building to fall apart, but on this occasion this

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The construction of Les Grandes Tables de L’île

“To win an award was really great. We won a national prize in France but to get international acknowledgement for our work was really fantastic.”

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is exactly what we wanted, only with solutions to ensure that it could come apart when we needed it to and not before. “Even though this building is temporary it had to be designed in the same way as a permanent structure.” Prior to work taking place on the restaurant the site was formerly the home of car manufacturer Renault, who housed a factory on Île Seguin, however the site remained empty for some time before the new restaurant was constructed. Once work on the site was complete not only did the restaurant’s unique design catch the attention of its guests, but it also caught the attention of the judges of the Restaurant & Bar Design Awards 2012 who awarded the site Best UK and International Pop-Up Restaurant. Pierre commented: “The project was the only restaurant in its category which was truly able to disappear without a trace and the recyclable element of the site really stood out. “To win an award was really great. We won a national prize in France but to get international acknowledgement for our work was really fantastic. Everyone who was involved with the project and everyone on the island is very proud of the restaurant’s achievement.”

NOminated Restaurant or bar Jamie’s Italian Lead designer Stiff + Trevillion Category Restaurant or bar in another space Furniture Conran Contracts Retrouvius

Another H successful serving for Jamie’s Italian

oused within the former Magistrates Court in central Cheltenham, Jamie’s Italian is a 170-cover restaurant from celebrity chef Jamie Oliver. Since its launch in July 2011 the restaurant has proved popular with diners and recently received a nomination at the Restaurant & Bar Design Awards 2012. Although the restaurant didn’t win an award, its nomination was certainly a sign of the restaurant’s popularity within the town. In discussing the Cheltenham site, Jamie Oliver, said: “I wanted to create a local restaurant that was classy, reliable and inspired by what people want – good tasty food. “I was so excited to bring Jamie’s Italian to Cheltenham. The restaurant is one of the most

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“It is always great to be recognised for the work that you do, so being part of a site that received a nomination at the Restaurant & Bar Design Awards 2012 was fantastic.”

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historic in the Jamie’s Italian collection and the restaurant’s designers were careful to maintain some of the Grade II Listed building’s original features while adding some new additions including a Hollywood-style spiral staircase.” Jamie added: “We’ve got a beautiful building in a great town in a gorgeous country and I know the team at Jamie’s Italian have quickly made it a favourite amongst local people.” Work began on transforming the Magistrates Court into a new Jamie’s Italian in April 2011, with work reaching completion on the 11th July, just in time for the restaurant’s grand opening. du Boulay Contracts Ltd was the main contractor on Jamie’s Italian Cheltenham and Stiff+Trevillion Architects was the interior design architect on the site. A very noticeable element of Jamie’s Italian Cheltenham is the large amount of existing features which were retained from the building’s former life, including ceilings, doors and a small amount of ceramic flooring. Meanwhile, new features include bespoke light fittings, an antipasti counter and a bar which is housed in one of the old judge’s rooms. Jamie’s Italian Cheltenham is spread across three storeys and upon entry into the building diners are brought into the lobby, where a staircase to the left leads to the first floor and a door to the right leads into the ground level dining area. Stiff+Trevillion Architects Company Director, Richard Blandy, said: “The local authority in Cheltenham was delighted to bring a Jamie’s Italian to the Magistrates Court as it is a major building in the town which has now gained a new lease of life. “Before work started on the project, the plan was to keep the original fabric of the building and then fit-out the interior. “All of the original rooms and spaces remained intact from when

the building existed as a court house but we introduced a new colour scheme into the site that complimented the brand and the existing features. “The main courts room is a magnificent tall space, with vaulted roof lights located above the original jury area and diners can now sit and eat in areas that were once used by the jury, the press and even the clerks. “Retaining existing elements of the site created a challenge as we had to install services and new features without affecting the historic elements of the building, but we kept an ongoing dialogue with the project’s conservation office during the works and the conversion ran smoothly.” To date Stiff+Trevillion Architects has completed eight restaurants for the Jamie’s Italian brand, including sites in Bath, Portsmouth, Reading, Liverpool, Leads, Guildford and Bristol. Discussing the site’s nomination at the Restaurant & Bar Design Awards, Richard commented: “It is always great to be recognised for the work that you do, so being part of a site that received a nomination at the Restaurant & Bar Design Awards 2012 was fantastic. The feedback from Jamie’s has been good and they are equally pleased to know that their sites are getting nominated for awards such as these.”

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APS Plumbing, Heating & Gas Engineers Ltd APS Ltd specialise in the design build installation of mechanical services for use in new restaurant projects. The company has been in operation since 2004 and have completed works for many leading brands, including Hawksmoor, Wahaca, Union Jacks, Brasserie Blanc, The White Brasserie and Lochfyne, amongst others. Whilst working on the restaurant projects, APS Ltd has worked with many leading contractors including Brasserie Co Ltd, PNW Design Ltd, Tekne and DuBoulay. To date APS Ltd has completed works on three Jamie’s Italian restaurants, including Jamie’s Italian Cheltenham, Jamie’s Italian Bluewater and Union Jacks in Winchester. In addition, APS Ltd has also worked on Jamie’s Deli in Bath. Working on Jamie’s Italian Cheltenham, APS Ltd was responsible for the design build installations of all plumbing, heating, gas and drainage services, as well as the sanitary ware on the site. APS Ltd Managing Director, Lee Anstey, said: “The company prides itself on delivering projects on time and the quality of workmanship is always to the highest level throughout, providing the best possible service.”

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The Cube: Dest D

esigned to offer a memorable eating experience via a selection of different locations in Europe, the Cube – Dining with a View – is a unique concept in continental dining. The main aim of the Cube is to provide an exquisite eatery that can travel from one location to the next, appearing in some of Europe’s most prestigious places. The semi-transparent structure has so far been positioned on top of buildings, monuments and even a float on water, and has taken in such destinations as Belgium, Italy, Russia, Switzerland and Sweden. Conceived by Belgian event agency, Absolute Blue and commissioned by Electrolux, the Cube was launched in Brussels in April 2011 where it sat atop the Parc du Cinquantenaire for three months before it was relocated to its next destination. Work began on the Cube in June 2010.

Nüssli AG was the main contractor on the Cube, whilst Park Associati was the architect and Studio FM Milano provided the site’s logo and texture design. Park Associati Architect Partner, Michele Rossi, said: “The Cube is a very unique concept in dining. The restaurant is a small pavilion measuring 90 sq metres and was conceived to be a site that could be mounted in various locations throughout Europe. “Before we started working on the project we decided to place the Cube in specific locations, so that we could have a temporary restaurant, featuring Michelin star chefs, which could appear in some very famous places. “The concept came from event agency, Absolute Blue, who allowed us to develop this idea into a great marketing strategy. The building is easy to install and relocate, and unlike some temporary structures which are not constructed to last, the Cube maintains the high

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tination dining

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“The building is easy to install and relocate, and unlike some temporary structures which are not constructed to last, the Cube maintains the high quality of a permanent structure.”

quality of a permanent structure. “The Cube has been designed to accommodate very different climates, so whether it is a hot summer in Italy or a cold winter in Sweden the building is perfectly suited to its new home and the food preparation area was designed so the chef always remains on display. Diners can see what food the chef is preparing, which not only creates an interesting environment it allows the restaurant to become a destination for diners who are really passionate about their food.” The building comprises a large openplanned space, with a visible kitchen and a large dining table able to accommodate up to 18 guests. The table can be raised and made to disappear into the ceiling in order to create an after-dinner lounge area. The interior of the Cube was designed to suit different arrangements, making it easily adaptable to each location and the fullyfitted kitchen houses many top of the range, high-tech Electrolux appliances. The Cube was constructed from a mix of eco-friendly and energy saving materials and wherever it is located the restaurant always offers diners

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maximum comfort and a fantastic dining experience. Michele Rossi added: “Being a part of the Cube was very important for us at Park Associati. Our practice is now over ten years old and we work across a range of projects, from large buildings to interior work, but the Cube is one of those projects that has certainly helped us to raise our profile in the industry. “The Cube was a very challenging project, but this was something that we particularly enjoyed as we were given the opportunity to uncover solutions which create a very different form of dining. “The Cube has been very successful since it launched, which is something Electrolux have been very happy about and when placed in these magnificent and historical locations, the Cube instantly becomes a part of the landscape.”

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igh amongst the tree tops, in a picturesque, yet secluded area of Hampshire’s New Forest, Chewton Glen’s treehouse suites are a brand new addition to Chewton Glen Hotel. The suites include a range of impressive features and are just a short stroll away from the main hotel. Each treehouse comprises a steel and timber pod sat comfortably on top a set of steel and concrete stilts. The pods include luxurious bathrooms, spacious bedrooms and a stunning range of fixtures and finishes. A compact kitchenette is included in each pod, presenting guests with the opportunity to whip up their own delicious roof-top dishes and a breakfast hamper is delivered to each suite on a daily basis. Additional features of the treehouse suites include floor-to-ceiling glazing – providing panoramic forest views – and external decking areas which provide brave guests with sunbathing opportunities. The cost to stay in a treehouse suite at Chewton Glen ranges from £600 to £1000. Chewton Glen Managing Director, Andrew Stembridge, said: “The inevitable restrictions of building in such a picturesque and secluded valley actually helped shape the design, positioning and vista of each pod and the end result is one that has

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Chewton Glen branches out

Forgeability Ltd For over five years, Forgeability Ltd has specialised in manufacturing bespoke metalwork for use on a vast selection of projects across a broad range of sectors. The company predominately manufactures furniture and has provided unique products for retail units, hotels and even yachts. On the Chewton Glen Hotel project, Forgeability Ltd was responsible for the headboard and wall artwork, the log and console tables, the wall lights and a number of decorative items that appear within each treehouse suite. Forgeability Ltd Company Director, Adam Phillips, said: “Forgeability Ltd has been in operation for the past five years however I have been in the business for almost nine years and in this time I’ve been involved with many highprofile projects. “We enjoy being involved in projects that are different, interesting and out of the ordinary, so working on the treehouse suites was perfect. “At Forgeability Ltd we have a ‘can do’ attitude, and we deliver high-quality work on time and within budget.”

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evolved organically over the course of time. “Our strategy was to work hand in hand with the local council, the ecologists and arboriculturists and this ensured that everyone and everything was considered from the outset. “Even the badgers were provided with a brand new five-star home – built out of oak – and other wildlife was politely asked to ‘stand aside’ for a few months whilst we undertook the construction in the most considerate manner. Not a tree was felled, nor a tree-root disturbed. “The design and project team also worked in harmony to create these completely unique buildings which would blend into the natural habitat and create the absolute minimum footprint in every conceivable way. “The valley itself is being allowed to recover naturally and in a very short space of time this haven of wildlife will once again provide the most magical outlook and backdrop for couples and families all looking to escape from the real world and be close to nature in the most luxurious manner.” Work began on the five-star treehouse suites in late 2011 and was completed in July 2012. Galliford Try Plc was the main contractor on the project, whilst Martin Hulbert Design was responsible for the interior design work on the site. Martin Hulbert Design Managing Director, Martin Hulbert, said: “Chewton Glen is a highly respected five-star country house hotel which caters for the London market. The hotel has a longstanding client base, which returns each year, and in some respects the site is very much like a club rather than a hotel. “As the hotel is in a greenbelt area it can be quite difficult to get planning permission to expand the hotel so constructing these

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semi-temporary structures proved to be the best option. “The new suites have allowed the hotel to expand without disturbing the environment and they are a very distinct and green addition to the site. “There are 6 treehouse suites at Chewton Glen, very much like floating pavilions and each of the six pods are split into two units. In addition, two of the tree houses include glass bridges which link to an additional bedroom. “When working through the design process for this site we looked at how the treehouses would fit into the environment and how they would sit alongside the existing hotel. The pods contain little design nods towards the surrounding countryside, which give them a natural country feel, but they are certainly not your typical type of treehouse.” Martin added: “Working on the new suites at Chewton Glen was a challenge, but it was a very exciting project to be a part of. Chewton Glen understood what we wanted to do and gave us the freedom to do it. This helped us to create something very unique.

atlantic Contract Interiors Ltd

Tel : 01489 780070 Fax : 01489 780077 Email: sales@atlanticcontractinteriors.com

www.atlanticcontractinteriors.com Atlantic Contract Interiors Ltd Unit 14, Solent Industrial Estate, Shamblehurst Lane, Hedge End, Southampton, SO30 2FQ

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October2012

Atlantic Contract Interiors Ltd Since 2004, Atlantic Contract Interiors has specialised in the manufacture and installation of domestic and commercial interiors. Atlantic Contract Interiors works closely with Designers to create exclusive interiors. Products range from soft furnishings, upholstery and flooring, fabric walling to cushions and curtains. Recently, Atlantic Contract Interiors provided bespoke furniture, to designer’s specification, for Coworth Park in Ascot – a part of the Dorchester Collection of 5 star hotels – and is currently involved in a project to refit Saga Ruby, along with other top London hotels and super yachts abroad. Whilst working on the treehouse suites at Chewton Glen Hotel, Atlantic Contract Interiors provided bespoke furniture, curtains, bed valances, scatter cushions and rugs. Atlantic Contract Interiors, Tony Brooks said: “Working on a project such as the treehouse suites at Chewton Glen is very important for us. We take great pride in watching the designer’s ideas come to life in our hands. “At Atlantic Contract Interiors, we pay great attention to detail and are proud of our alliance with several of the top designers and hotels in London.”

Playtime commences at Dukebox

project to refurbish and rebrand an existing nightclub has been completed in one of the most prestigious areas of London. The work has taken the site from a traditional mainstream venue to one that emphasises good times and partying. Dukebox is a brand new basement nightclub, Situated at 266 Fulham Road in Chelsea. The 3,000 sq ft site has a capacity for 230 people and features a warehouse-style interior with nostalgic detailing and eccentric touches. Work began on the project in July 2012 and was completed ahead of its opening on the 12th of September. WFC was the main contractor on the refurbishment project, whilst leading interior design consultancy Tibbatts Abel provided the concept, interior and architectural services on the site. The project comprised the internal refurbishment and rebranding of the existing nightclub to transform it into a new, high-end, late night venue. The site is owned by Howard Spooner and Dipak Panchal and is the first Dukebox nightclub in the UK. The theme of Dukebox is good old fashioned ‘British fun’, so to make Dukebox a memorable night out for guests carousel horses, jackin-the-boxes, private dance floors and even Waltzer-style booths have been installed at the site. Additional features of Dukebox include a copper drinks bar, padded seats, a roundabout podium and a series of shelves lined with traditional sweet shop jars. The makeover of the site has not just been restricted to the fabric of the building as staff attire has also been included as part of the

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rebranding scheme. Kitted out in drummer boy-style outfits, staff dispense delicious cocktails whilst dressed in fantastical clothing, which combines to create an atmosphere that is part nursery rhyme, part Wonderland. Tibbatts Abel Director, Adrian Abel, said: “Work on Dukebox involved the complete strip-out of an existing nightclub to return the site back to its structure. We then redressed all of the internal service areas and completed some new finishes. We also created a few structural openings to reconfigure the building and this allowed us to link together some of the internal areas of the club. “The exterior work on the site was kept to a minimum and mostly comprised the reformation of the existing entrance way and the implementation of associated signage. “There was an accelerated programme of works on this project as the premises were trading before the refurbishment took place, so the owners wanted the site to continue to trade as quickly as possible. The idea was to prepare the site for the work and then turn everything around as fast as possible to get the nightclub up and running again. “We have completed work for many commercial businesses so we are used to working to tight deadlines.”

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“Dukebox has taken a run-ofthe-mill venue and transformed it into a destination point with lots of dramatic and memorable features, making it a major draw for guests.” Adrian added: “Since Dukebox opened, the nightclub has been trading extremely well and our client, Howard Spooner, is very pleased. Dukebox has exceeded its targets and now I believe Howard is looking to create some new ventures. “We are looking at new sites with him and we hope to continue this great working relationship on future projects. “Dukebox has taken a run-of-the-mill venue and transformed it into a destination point with lots of dramatic and memorable features, making it a major draw for guests. The work that we have achieved with this nightclub is a perfect demonstration of how someone can take a site and transform it quickly, economically and imaginatively.”

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P A Schofield Ltd For over 20 years, P A Schofield Ltd has provided specialist decorating services to the leisure industry. P A Schofield Ltd has completed works for bars, restaurants, nightclubs and casinos and high profile clients including Gala Bingo, Aspers Casino, Zizzi, Prezzo, Byron Restaurants, KFC and Pizza Hut. PA Schofield Ltd has an excellent working relationship with WFC and has provided the company with specialist decorating services for almost 18 years. Working on Dukebox, P A Schofield Ltd completed general decorating works & also did specialist works such as UV sign writing, sign writing, UV graffiti and specialist aging effects – to make the club look as if it had existed for years. P A Schofield Ltd Managing Director, Paul Schofield said: “It’s always very important for P A Schofield Ltd to be involved with WFC on all of their projects. We have a fantastic working relationship with them and we have never let them down.”

Manchester City Football Club top of the table in hospitality

anchester City Football Club has refurbished three of the Etihad Stadium’s hospitality areas, wowing football fans and guests alike. The club’s most prestigious hospitality space, now named The Connell Club, has been entirely redesigned along with The Mancunian, a restaurant celebrating the city of Manchester and its cultural heritage. A number of hospitality boxes have also been customised, including the EA Sports Games Box where customers can enjoy an all-out gaming experience. Manchester City’s Marketing Manager, Justice Ellis, told Premier Construction about the project. He said: “As a club – whether in the stadium, hospitality or social media – we like innovation. “Originally the new stadium was quite grey – it didn’t have much of City about it. But as the stadium has been developed, colour has been added and that is what we are continuing to do through these spaces.

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“We wanted to match what we have achieved on the pitch with our hospitality offer, and we’re thrilled with the look and feel of these plans in anticipation of what is to come at the Etihad Stadium this season.” The work began in June 2012 and was completed in time for the start of the 2012/13 season at the end of August 2012. The main contractor for the work was the Manchester based fit-out company Styles and Wood. The overall design consultants were 2020 and the creative agency was Design By Music. Justice said: “The Connell Club is the most prestigious hospitality venue- we chose the name because the word ‘club’ suggests a coming together of people and a sense of ownership. “Both The Connell Club and The Mancunian

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have been meticulously planned to represent the aspects on which the club is formed, from a proud history, unique culture and loyal fanbase. “Manchester City is a global brand, proud of its roots. We are taking these spaces onto another level, expressing the character of the club and creating an experience unrivalled anywhere in world football.” The Connell family were instrumental in setting the foundations for Manchester City Football Club in the 1890’s. They saw a need to bring the community together and the outcome of their actions was the creation of St Marks Football Club, which became Gorton AFC in 1884 and eventually, Manchester City Football Club.

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This history of the club is reflected in the many original design features which give The Connell Club its unique, traditional feel. Justice explained: “We wanted to introduce brands within the main brand identity of Manchester City, in The Connell Club we have used two C’s facing each other, which is a reference to the initial crest of the club “You come through big oak doors featuring the emblem to meet a large concierge desk with the emblem imprinted in leather, it’s this attention to detail which makes it a really special place to be. “Also everything was procured locally – the art is from Central Station in Ancoats and the work was carried out by the Altrincham based fit-out firm Styles and Wood.” The Connell Club seats 220 people and features many special details to reflect the exclusivity of the restaurant. Each slate place matt is imprinted with the Connell Club logo and there are numerous design features which refer to the club’s roots.

“Manchester City is a global brand, proud of its roots. We are taking these spaces onto another level, expressing the character of the club and creating an experience unrivalled anywhere in world football.”

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A 1900’s map of East Manchester is subtly placed on a wood panel on the ceiling at the entrance to the restaurant, marked on it is the location of the original stadium and St Mark’s Church, both important places in the clubs history. Within The Connell Club, the five Ambassador booths are the most exclusive seating in the restaurant and each is themed with a story referring to one of the positive attributes alluded to in the team’s original crest. These are bravery, honour, generosity, glory and loyalty – and each booth has its own commissioned panel above it to illustrate that attribute. The stories are also engraved on the edge of each table. Even the leather on the booth seating has been given extra attention to detail- and is stitched using the same hexagonal pattern used to make footballs. Directly above the Connell Club is The Mancunian, a place

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where ‘City meets the City’ as it is the one location in the stadium with superb views of both the pitch and the Manchester skyline. In the newly designed restaurant, the bar has been moved towards the back of the space and is surrounded by glass to prevent the obstruction of the room’s amazing views. Manchester City Football Club chose to base the modern restaurant on one of the things that Manchester is most famous for; music. This theme is reflected in a variety of design features within the restaurant, one of the most striking being a large vinyl record above the bar as you enter the space. The record has 11 grooves to show the 11 players on the pitch, and each groove is marked with lyrics from bands with connections to Manchester such as Oasis, the Ting Tings, the Chemical Brothers, 10CC and I Am Kloot. As you enter the restaurant, the lyrics meet to spell out ‘The place where rock and roll meets give and go. This is the Mancunian.’ This design feature was created by ‘Design by Music’ a local creative agency based in Manchester’s Northern Quarter. The music theme is shown throughout, including in the chains which separate the bar from the main restaurant, which differ in colour to show the sound waves of much loved city songs. The leather place mats are imprinted with quotes from different Mancunians, such as Johnny Marr, Noel Gallagher and Mark Radcliffe. There is also locally commissioned art displayed on the walls which pays homage to city players such as Joe Hart, Alan Ball, Paul Lake and Mario Balotelli. Manchester City Football Club has also begun to come up with imaginative new schemes for the way fans experience the club’s boxes, which makes up the final element to the clubs hospitality refurbishment work. The club has teamed up with EA Sports to create a gaming box in place of what was a traditional 8ft x 11ft entertaining space. The fully interactive Gaming Box accommodates up to 10 people, offering EA SPORTS’ latest gaming releases, luxury gaming chairs, a 42” screen and PS3 gaming console. The box

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“There is also locally commissioned art displayed on the walls which pays homage to city players such as Joe Hart, Alan Ball, Paul Lake and Mario Balotelli.”

also benefits from an awe-inspiring panoramic view of the pitch. Justice said: “The new EA SPORTS Gaming Box thrills the senses, and offers an unrivalled combined experience for football and gaming fans. “From the moment you walk in, every detail has been thought of so that guests enjoy a fully customised experience – even boasting its own more informal catering – but with same usual high standard for a Platinum Box guest, including your own balcony seating and dedicated waiter or waitress. “This is a great thing for City to have as it means we are getting custom from businesses who previously might not have booked a box.” The EA Sports box joins specially customised boxes from Etihad Airlines and luxury watchmaker Richard Mille. The Harvey Nichols Experience Box is another example of Manchester City choosing to customise their available hospitality space. This box includes a mixologist to run cocktail or spirit master classes, food and drink from the award-winning Harvey Nichols Second Floor Restaurant, a gift bag for all guests and the room is dressed with the latest fashions from Harvey Nichols. The Connell Club, The Mancunian, the EA Sports Box and The Harvey Nichols Experience Box are now open and available for booking.

Nurturing The Jam Tree

he Jam Tree opened its doors for the first time in April 2010, with its premier site in Milson Road, Kensington. The success of this initial offering led to the launch of a second site in May 2011, this time on the Kings Road in Chelsea, and was recently followed by a third site in September 2012 on Clapham Old Road. The Jam Tree Clapham is situated right in the heart of Clapham Old town and is a 150-cover restaurant and bar, covering approximately 3,000 sq ft. The menu at The Jam Tree Clapham features modern British favourites, alongside dishes from a range of countries and combines exotic ingredients with local produce. With two airy rooms, a beautiful outdoor space and the capacity for approximately 400 guests, the site is the perfect place to eat, drink and relax. The Jam Tree Director, Yann Roberts, said: “To date The Jam Tree Clapham is the third site for The Jam Tree brand. All of our sites are based in London and are perfect examples of independently owned, contemporary pubs. “The food concept of The Jam Tree is Anglocolonial, which is basically British food, with additional dishes taken from countries which were former British colonies, such as Malaysia, America and India.

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“In addition to our distinctive menu, we also offer cocktails which have become quite well known in London as they use jam as one of the main ingredients. “The whole of the Jam Tree concept is that food comes first and everything else follows.” Work began on The Jam Tree Clapham in August 2012. Prior to work taking place on the project, the site was an existing bar/restaurant so the refurbishment programme was kept to a minimum and predominately concentrated on a few cosmetic enhancements. As part of the work on the site a new floor was installed, the internal layout was reconfigured and associated signage was installed. The building was also rewired, some redecoration works took place and the site was fully furnished. A significant new feature at The Jam Tree Clapham Road is its stylish tin ceiling. The ceiling is a very unique aspect to the building which not only reflects light throughout the bar but also adds a level of glitz and glamour to the site. Trabor was the main contractor on the project, whilst Yann Roberts was responsible for the interior design of The Jam Tree Clapham. Many of the restaurant’s unique interior elements were sourced from Andy Thornton, the UK’s largest supplier of architectural salvage. Yann said: “From my experience of working in the trade it is the way in which people respond to each site that really helps to shape the internal design work of the next restaurant. “At The Jam Tree we make use of many antique elements to add character and as I am not one for creating a uniform site, I always try and mix up the different types of furniture that we include. “I judge a site on how it makes me feel and then I talk to manufacturers and make my design decisions based on what I think will work well.” Yann added: “The feedback for Jam Tree Clapham has been excellent. The customers have all been very positive and although we are concentrating on continuing the success of this site, moving forward we would like to look at another site in around six months time.”

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Tramshed: The art of dining H

oused within a Grade II Listed building in Shoreditch, London, Tramshed is the latest site from restaurateur Mark Hix and presents a unique dining experience which mixes fine cuisine with fine art. The £1.5 million site opened in June 2012 and features stunning artwork by leading artist Damien Hirst, including a striking central sculpture featuring a cow and a chicken encased in glass. Work began on Tramshed in January 2012 and reached completion in early June, just ahead of the restaurant’s grand opening. Tekne Shopfitting Ltd was the main contractor on Tramshed, whilst Waugh Thistleton provided all architectural services on the site. Technical Services was responsible for all of the mechanical and electrical services on the project, whilst Pure CF manufactured and installed the site’s banquette seating.

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Pictures: Jason Lowe. Copyright Damien Hirst 2012

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Technical Services (Refrigeration & Air Conditioning Ltd) Tramshed: Copyright Damien Hirst 2012

Prior to work taking place on the project, the site was previously a disused industrial building so in order to transform the site into a fully functional diner the existing space had to be reworked to include a bar, lobby and kitchen, as well as dining space for guests. A mezzanine level was installed to provide an elevated dining space for up to 40 guests, whilst a small private gallery – Cock ‘n’ Bull – was placed within the basement of the site. In addition, staff offices and a large plant area was also included in the basement level. Angela Hopcraft, Waugh Thistleton, said: “Waugh Thistleton was involved with Tramshed from the initial design stages through to construction and when designing the interior we wanted to ensure that the site would retain a very strong physical presence, without being too overpowering. “The whole building acts like a machine, with lots of fully functional elements, such as the plant equipment which has been hidden within the building. As the chefs at Tramshed cook on open coals this plant is vital for the continued operation of the site and ensures that air can circulate and all of the cooking odours can be passed safely out of the building.” Angela added: “The site certainly has a masculine edge, including leather banquette seating, solid furniture, long tables and heavy detailing but the design always follows back through to the menu and the surrounding artwork.” A very significant aspect of the Tramshed experience is its minimalist menu which comprises a selection of just a few dishes – sharing starters, a whole free-range chicken and a sirloin steak. To compliment this simple menu, the interior of restaurant includes very striking elements to stimulate conversation amongst diners. A particular talking point of Tramshed is the site’s central sculpture, which stands proudly in the middle of the site and is visible from every seat in the restaurant. The sculpture – which contains just chicken and beef – is very much in keeping with the menu and is an instantly recognisable example of artist Damien Hirst’s work. To compliment the sculpture, a painting – depicting cartoon characters Cow and Chicken – covers the wall on the mezzanine level. Angela said:

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Technical Services (Refrigeration & Air Conditioning Ltd) are a specialist catering equipment, refrigeration, mechanical and electrical building services design and installation company working in a variety of sectors including; restaurants, private members clubs, casinos, leisure centres, commercial offices, retail, education, local authority and residential. The company has been in operation for over 25 years and prides itself on project commissions primarily from repeat works with existing clients as well as from recommendations to new clients. On the Grade II Listed Hix Tramshed Restaurant on Garden walk and Rivington Street, Technical Services were responsible for the ventilation systems that required careful acoustic design and installation, as well as a specialist kitchen extract air purification system, all to meet stringent local authority and planning requirements. Technical Services MD Andrew Parton said: “We have worked extremely hard building up a strong working relationship with all our clients, and have had the privilege to have been involved with some of the most iconic restaurants in London. “Working with Hix Restaurants on this project has been challenging, working closely with Mark and Ratnesh; we were brought in to assist their appointed Design and Contracting team as part of an intense programme to meet specific local authority design & operational requirements for the Hix kitchen working environment, having worked with Westminster and London City Councils on other very sensitive sites. “It has been a real pleasure to work with such an enthusiastic client who is constantly striving to create something very special, whilst being sympathetic to legislature and in keeping with the local surroundings.”

Eximius Projects Ltd For over four years, Eximius Projects Ltd has specialised in the design, build and installation of restaurant kitchens in the leisure and hospitality industries. The company has worked on many high-end projects in the past, with clients including Selfridges, Soho House and Caprice Holdings. Working on Tramshed, Eximius Projects Ltd was responsible for the design, supply and installation of all kitchen and bar equipment on the site, including bespoke grills for cooking both the chicken and beef dishes. Eximius Projects Ltd Company Director, James Lee, said: “Tramshed is very unique in its concept as it has quite a limited menu. So we designed the kitchen accordingly, which allows the equipment to produce high quality dishes without the need to be kitted out for a large range of meals.” James added: “At Eximius Projects we work with many high-end restaurateurs and we always enjoy a challenge. The restricted menu gave us the opportunity to come up with a very functional and efficient working space.”

“The central sculpture was created specifically for Tramshed and incorporates the chicken and beef theme perfectly. “As Mark Hix is also very interested in art it was very important for him to install a small gallery below the restaurant where diners can discuss other works of art after dinner.” Although work was conducted on the interior of the building, work to the exterior of the site was kept to a minimum and simply involved minor decoration works and the installation of associated signage. Now that Tramshed is open the restaurant serves guests from 12pm daily, whilst a takeaway service is available Monday to Friday from 11am. Angela said: “When working on Tramshed it was important for us to make strong, bold moves, that could demonstrate to diners that the building had undergone a refurbishment, but at the same time create an understanding that we have not interfered with the existing structure. “As the building is listed we couldn’t make too many alterations, so we used these restrictions to enhance the work that we could conduct. In fact this proved very useful and allowed us to show off elements of the building that would have otherwise been hidden.” Angela added: “We have completed works on many restaurants in the past, but none quite as large as this and none in quite such a lovely building as this. “The feedback has been fantastic and the site is doing really well. I’ve been to the restaurant a couple of times since it opened and it is always very busy, so I know that our client is very happy.”

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October2012

Cock ‘n’ Bull Housed within the basement of Tramshed, Cock ‘n’ Bull is a small private gallery showcasing a stunning array of exhibitions. The gallery is open daily between 11am and 6pm, with exhibitions appearing on a six week rotation basis and can accommodate up to 100 guests. In addition to gallery space, Cock ‘n’ Bull also includes a curated library. The library includes an ever-expanding collection of books, handpicked by leading experts and organised along topics of interest, making it a truly unique place of discovery.

Mark Hix With over 17 years of experience, restaurateur Mark Hix has become well known in the industry for his take on British cuisine. In 2008, Hix opened his first restaurant in Smithfield – Hix Oyster & Chop House – and has since opened additional sites including Hix Oyster & Fish House, HIX Mayfair, the award-winning Mark’s Bar and of course Tramshed. As well as being one of London’s most highly regarded restaurateurs, Mark Hix is also an author of numerous British cuisine cookbooks as well as a columnist in The Independent and Esquire.

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Branching out with Browns Bar & Brasserie 50

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ontemporary cuisine is being served up at the brand new Browns Bar & Brasserie in Newcastle. Located on Grey Street in the city’s central conservation zone, Browns Bar & Brasserie Newcastle is the latest in a long and successful chain of Browns restaurants to open in the UK. The 200-cover restaurant switched on its ovens for the first time in April and has already proved a hit with local diners. Owned by bar and restaurant management group Mitchells & Butlers, Browns Bar & Brasserie has been serving simple, classic and freshly prepared dishes since 1973. Although food is important to Browns, the location of each restaurant is also a key ingredient for the chain’s continued success and this latest site is no different. Browns Bar & Brasserie Newcastle is housed within a Grade II listed building and has retained many of the features of its former existence as a bank, offering a unique

October2012

Pictures: Courtesy of Paul Chilton www.primephotography.co.uk

eating experience for the North East. Sandeson Ltd was the main contractor on the project and Harrison was the interior fit-out designer. Harrison Senior Designer, Andrew Kirk, said: “Located on a Georgian street in Newcastle, Browns Bar & Brasserie is perfectly situated in an area of the city that is known for its history. Typically Mitchells & Butlers invest in period buildings and so the location of this latest restaurant is very much in keeping with what the Browns Bar & Brasserie brand is all about.” Work began on Browns Bar & Brasserie Newcastle in February 2012 and the project was completed in just 12 weeks. The restaurant is located on the ground floor of

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a five-storey building and notable features include a solid wooden bar with a polished brass counter top, along with limestone and reclaimed oak block flooring. All of the lighting in the restaurant is provided via bespoke LED lights, whilst large sash windows provide additional illumination. Exterior work on the building included the restoration of stonework and the installation of a freestanding menu and associated signage. Tables and chairs – providing an additional 20 covers –were also added to the entrance of the building in order to allow diners to eat alfresco. Andrew Kirk said: “Traditionally Browns Bar & Brasserie are fitted into buildings that already have their own unique style. We then borrow elements of these existing features and enhance them with Browns’ own scheme to create the perfect dining experience. “We begin with the back of house areas to ensure that we provide a workable restaurant that offers impeccable service and then we move on to the remainder of the site to complete the internal layout. “Browns retain a traditional style regardless of where they’re located and this creates very strong brand recognition. We may tweak the colour scheme a little and the furniture may become a touch more relaxed from time to time, but each restaurant will always retain its own unique classic style. “The feedback for Browns Bar & Brasserie Newcastle has been great and clients Mitchells & Butler are extremely pleased with the opening of the site. This is another great restaurant and another great investment in their already successful portfolio.”

Browns Bar & Brasserie Nottingham Browns Bar & Brasserie Nottingham opened its doors in February 2012 with a champagne and cocktail party to welcome diners to the latest site in the East Midlands. The restaurant is situated on the corner of Park Row and East Circus Street in Nottingham city centre and is just one minute’s walk from the Nottingham Playhouse and five minutes from the city’s Cathedral Quarter. Before being transformed into an exquisite eatery, the

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Nottingham branch of Browns was formerly a Victorian house that existed in a semi-derelict state. As part of the work to transform the site, a great deal of conservation work took place to return the building to its former glory. Work included the reinstatement of many existing features including door frames, floors and ceilings. The interior design of the restaurant features a cream and black colour scheme, whilst the drinks bar runs along one of the main walls and leather booth seating provides a comfortable dining experience for guests. Additional features of the restaurant include spacious dining rooms, a large open fireplace and a feature clock. A conservatory is also located towards the rear of the building. As part of the refurbishment and conversion of the building, an extension was built along one side of the restaurant to connect an external courtyard with the site. All of the new elements of the building – including the extension – were designed and built to match the existing features of the site. Harrison Senior Designer, Andrew Kirk, said: “There is a positive buzz about Browns Bar & Brasserie Nottingham and since it opened it has been a very successful site. The new build elements and the existing features create an interesting contrast of styles – creating a selection of different dining spaces – and it has really transformed this building.”

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October2012

“From a design point of view we got a great deal of enjoyment out of trying to fit the Browns style into this site and it made this a very interesting project to be a part of.”

Browns Bar & Brasserie Birmingham Located next to Selfridges just outside Birmingham’s prestigious Bullring shopping centre, the 2-storey Browns Bar & Brasserie Birmingham opened in November 2011. As well as offering up a selection of fine foods and real ales, the restaurant has a range of signature cocktails to tantalise the taste buds. The restaurant is situated within the Bullring’s Dining Quarter, which includes Nando’s, Pizza Hut, Jamie’s Italian and ChaoBaby. As the Dining Quarter opens late into the night, this site is the perfect location for Browns and provides shoppers with a place to dine once the shops have closed for the day. Harrison Senior Designer, Andrew Kirk, said: “Recently Browns Bar & Brasseries has started opening sites within new builds, usually within retail districts or shopping centres. These sites allow us to add a new facet to the Browns Bar & Brasserie brand by modernising some of the traditional

elements of the brand so that we can create restaurants that are relevant to a different target market. “With this site being located next to Selfridges, a somewhat outrageous yet iconic landmark building, this new restaurant had to be as equally dynamic in its design so that it didn’t get over shadowed. “From a design point of view we got a great deal of enjoyment out of trying to fit the Browns style into this site and it made this a very interesting project to be a part of. “We had to design the interior to look very organic in its shape and then we introduced a fully reclaimed bar feature on the ground floor to create a focal point for the restaurant. Although the building was new, we didn’t eliminate the sense of history that Mitchells & Butlers like to maintain within the brand and we made sure to include reclaimed materials where possible within the site. “Along with the Bullring, we’ve also completed work at Bluewater shopping centre in Kent and there are more restaurants in retail areas in the pipeline.”

Browns Bar & Brasserie Manchester Browns Bar & Brasserie Manchester opened in January 2011 on the corner of York Street and Spring Gardens. When the site opened, it marked the first time in eight years that a Browns Bar & Brasserie had opened outside of London. The building is a Grade II Listed structure that was built in 1902 by architect Charles Heathcote and it was chosen to house Manchester’s Browns Bar & Brasserie due to its historic significance. Spread out over a ground floor and basement level, the Manchester site is a 265-cover restaurant that serves breakfast, lunch, afternoon tea and evening meals. Browns Bar & Brasserie Manchester is also surrounded by a number of high-profile eateries including Rio Ferdinand’s restaurant Rosso and Jamie Oliver’s diner, Jamie’s Italian. Prior to housing the restaurant, the site was a former bank and many of the site’s existing features were therefore retained, restored and incorporated into the finished design. A wood panelled manager’s office was retained and transformed into an intimate private dining room, whilst ornate ceilings and marble pillars were cleaned and given a new lease of life. Additional features include an island drinks bar located within the centre of the restaurant and a grand piano, which in turn provides diners with sophisticated sounds as they dine. Harrison Senior Designer, Andrew Kirk, said: “As Browns Bar & Brasserie Manchester was installed into a Grade II listed building, a large amount of the existing features – including a great deal of the original light fixtures – couldn’t be altered. “These features became necessary design considerations that we had to incorporate into the overall style of the restaurant, however instead of creating problems we saw this as a way to add character to the site.” “I’ve worked on a number of Browns Bar & Brasseries alongside my design partner Joanne Tedstone and one of the most interesting aspects of our job is watching the brand continue to evolve. “All of the sites have their own unique character and present their own individual challenges, but one of the most enjoyable elements for us is that we get to take an existing design and give it a new twist to suit each site.”

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Revolutionary cuisine 54

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October2012

evised by top Spanish Chef Omar Allibhoy, Tapas Revolution is a brand new concept in eating which brings traditional tapas dining to high-profile destinations. To date, Tapas Revolution has two sites – Westfield and Bluewater – both situated conveniently in shopping centres and both are proving very popular with customers. DG Professional was the main contractor on both sites, whilst Brighton-based design company Design LSM provided all of the design work for the restaurants. DG Professional Interiors Company Director, Alan Masters, said: “Tapas Revolution is a new concept in dining from Omar Allibhoy and launched in 2010 with Tapas Revolution Westfield. The first site opened to great success so the concept was then quickly replicated a year later with Tapas Revolution Bluewater. “With both sites proving very popular Tapas Revolution is now looking at additional sites in other shopping centres to expand upon this success.” Omar Allbhoy added: “The idea for a ‘neighbourhood Spanish tapas restaurant and bar was born out of my dream to bring a taste of the casual, convivial style of a Spanish all day bar to London; in other words, to share the everyday, authentic eating habits of my life in Madrid. “Our tapas, vino and cervezas are typical of those you will find in any barrio in my hometown. From the aged Jamon de bellota with a glass of Rioja, to a simple bocadillo; our fayre is meant to be shared, at any time of the day and any occasion.” The £500,000 Tapas Revolution Westfield site opened in December 2010. The site comprises a central kiosk and seating for 48 customers. The main materials of the bar include an oak facia with a polished pewter top, and steel lighting gantries and Tapas Revolution signage situated on top of the bar. DG Professional Interiors produced CAD drawings for the site and constructed the bar off-site at their factory based in Nottingham. The bar was then transported in sections which were reassembled in-situ, with the pewter top seamlessly joined together before signage and lighting was installed. The kitchen area is situated behind the scenes and was fitted with full amenities including gas, water, drainage and associated mechanical works. Alan Masters said: “As we were working within the confines of a shopping centre all of the deliveries were made out of hours and we worked behind

hoardings to shield the work from the public. “Although the time allocation was extremely tight with design decisions being adapted and changed as the need arose, DG Professional Interiors met the challenge and the project was implemented within the designated timescales.” Following the success of the Tapas Revolution Westfield, DG Professional Interiors was once again appointed main contractor on Tapas Revolution Bluewater. The 48-cover Tapas Revolution Bluewater site opened in December 2011 and comprises a large kiosk with seating located around the outside. Tapas Revolution Bluewater includes a remote kitchen – where all of the food is freshly prepared – and includes a stunning display case highlighting the brand’s impressive array of hams. Whilst the Bluewater site is very similar to the site in Westfield, Tapas Revolution Bluewater also includes booth seating which was a new idea incorporated into the site’s design. Alan Masters said: “We have worked with Design LSM for quite some time and due to this long running working relationship it was Design LSM who put us forward for Tapas Revolution Westfield. This allowed us to be involved from the early stages of the restaurant’s development. “We were very pleased to be involved with Tapas Revolution as they are an exciting brand and we look forward to being a part of their future success.” Tapas Revolution co-creator Omar Allibhoy is a 27-year old Spanish chef, trained by Ferran Adria of El Bulli. Upon arrival in the UK Omar transformed the El Pirata Detapas into one of London’s best tapas restaurants before being shortlisted in 2010 for the OFM Young Chef of the Year Awards. Omar has appeared on Chef Gordon Ramsay’s television programme Ramsay’s Best Restaurant and is also a familiar face on Spanish TV.

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October2012

MDB Plumbing (Nottm) Ltd MDB Plumbing (Nottm) Ltd is a nationwide company specialising in commercial plumbing and heating systems and gas works. The company has a wealth of experience garnered over many years from working on projects including various outlets at the Westfield Shopping Centre in Stratford, Harrods Food Court, Costa Coffee shops, Lacoste Flagship store, KFC and we provide both responsive and contract works for various local authorities. For Tapas Revolution, MDB Plumbing (Nottm) Ltd successfully installed the commercial gas -complete with cook safe system in the kitchen, making it fit for catering purposes including pressure testing and purging of all pipe work, hot and cold water systems and hot water cylinder. The water systems were cleaned and chlorinated before practical completion, giving the client confidence of a healthy water system. Nick Belshaw, MDB Plumbing (Nottm), said: “I am extremely proud of the level of growth we have achieved over the last few years, which is due to the outstanding service we provide. This, coupled with competitive rates and our dedicated work force, ensures our reputation as an efficient and reliable company will continue to grow. “At MDB Plumbing (Nottm) Ltd, we endeavour to provide every client, large or small, with an outstanding service at a very competitive rate.”

ping pong W

ith a delicious offering of freshly prepared dim sum, Ping Pong provides a mouth watering dining experience at an affordable price. The brand has nine sites in London – including Soho, St Christopher’s Place and Southbank – and a number of international sites in Brazil, the Middle East and the USA. All of the food on the Ping Pong menu is freshly prepared and in keeping with traditional methods of cooking the dim sum is served in a steam basket. The brand launched in 2005 to great success and most recently opened two new sites in Brazil and Washington. Ping Pong Marketing Manager, Artem Sagiryan, said: “When we first launched the Ping Pong brand in London no one outside of China Town was serving dim sum and even those that were had chosen to cater more towards the Chinese customer. At Ping Pong we wanted to change

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October2012

this way of thinking by creating an all-day dim sum restaurant where we could serve good healthy food at an affordable price and within a great environment. “We took the traditional Chinese concept and developed it into a modern and contemporary design. Our restaurants appeal to the 25 – 35 year old urbanite and we launched in London as it allowed us to develop our brand in one location before we decided to branch out further afield.” The two most recent sites to open in the Ping Pong portfolio are Ping Pong Brazil 2 and Ping Pong Washington 2. Ping Pong Brazil 2 opened in 2011 and is situated in a shopping mall. The 100-cover restaurant includes a number of stunning features which mix a traditional Chinese flavour with a very Brazilian spirit. Artem said: “We had not set up a Ping Pong restaurant in a shopping mall before so Ping Pong Brazil 2 provided us with a very interesting new experience. “We played around with the space that we had available – to make it seem as if it was an outdoor restaurant rather than an indoor site – and it worked perfectly.”

Following the launch of the new site in Brazil a second restaurant opened in 2011 in Washington. Ping Pong Washington 2 is a 250-cover restaurant situated across a single floor of a six-storey building. The site was launched following the success of Ping Pong Washington 1 in 2010 – the first Ping Pong restaurant in North America – and is proving as equally popular as its neighbouring restaurant. Features of Ping Pong Washington 2 include oak tables, a soft amber lighting scheme and outside seating. Leading interior design practice MACH was the interior design architect on Ping Pong Washington 2. Discussing the company’s involvement with the site MACH Company Founder David Marquardt, said: “Ping Pong Washington 2 proved to be a little challenging as the site was located within a triangular building. However instead of worrying about the space that we had we decided to work with the existing shape to create a very unique and interesting design layout. We placed the kitchen at the back, where the triangular shape is at its largest, and then we created a round bar towards the front of the building to present a very striking feature. “We look at the core of the brand when we are creating our design. The core of Ping Pong’s theme is old bay dining and a key factor is the dumplings, the idea of steamed food and of course traditional Chinese heritage. “Traditionally dim sum is served on round tables so it was also important for us to incorporate this idea into the restaurant. A lot of design ideas we sourced were from watching how customers interact with each other within Ping Pong restaurants. There is a very social element to this brand, where diners share their food amongst each other, which makes eating out at Ping Pong an event. “We don’t design a restaurant for someone who goes once; we create designs for frequent diners. Ping Pong is an affordable way to dine so we want diners to be surprised that they are getting more out of their restaurant than they pay for. “The market has already been developed for this brand and now Ping Pong has room to grow.”

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MACH MACH is an international architectural practice based in Zurich. The company was founded in 2000 by David Marquardt and Jan Fischer and has worked with a range of clients including TOTO, The Blackstone Group, IWC and Ping Pong. MACH believes in three simple principles: that form should add lasting value to a project; that practical elements should ensure efficiency; and that designs should create timeless spaces. The practice also works closely with leading craftspeople – from carpenters to lighting engineers – to create buildings that incorporate traditional design aesthetics with modern concepts. MACH was involved with the original design concept for the very first Ping Pong site in 2005 – Ping Pong Soho – where the practice devised a design which incorporated a clean, open layout that allowed 60% of the restaurant to be used as a dining area. The practice then installed traditional handcarved furniture, large Swiss oak tables and onyx glass centrepieces all of which helped to create a hugely successful restaurant. Following the success of Ping Pong Soho, MACH worked on a number of sites, including Dubai, Brazil 1 and 2 and Washington 1 and 2. For more information on MACH, please visit: www.macharch.ch.

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October2012

Busaba Eathai expands

hai restaurant chain Busaba Eathai, conceived by Alan Yau, now boasts ten restaurants across London and the South East. Since the first restaurant opened in 1998, the brand has expanded throughout London and there is now a restaurant outside the capital, in Bicester Village shopping outlet in Oxfordshire. The diverse but simple menu offers a fresh and authentic selection of delicious Thai salads, noodles, curries and stir-fries. Over ten years since its inception, Busaba Eathai is renowned for its core cult following of loyal customers. The combination of its stylish interior, relaxed atmosphere and delicious food provide London with a youthful yet sophisticated dining venue which is increasing in popularity. The architect on all the Busaba Eathai restaurants is David Archer Architects, a London based firm established in 2002. The firm work on projects for the commercial, leisure and private residential sectors including the Sans Souci Hotel in Vienna and Arouba restaurant in Bournemouth. David Archer Architects have worked with various contractors on the ten restaurants, including Tekne and File Turn. Director David Archer said: “The interior has authentic design detailing, drawn directly from Thailand. The designs are drawn from traditional Thai buildings such as longhouses, using tropical architecture, Thai joinery details and rattan panels. The restaurants also often have operable facades onto the street.”

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“The restaurant revolves around square sharing tables that seat 10, with surrounding benches and pendant lampshades giving a warm, ambient light. The interior is lined with timber and rattan. We have also used renewable hard woods and teak table tops – we rely on a large joinery element in creating the character and ambience of each restaurant. “I think everybody working in the sector is alive to sustainability issues, as are we. In Bicester, we did heat reclaim from the hood in order to provide underfloor heating which perhaps went further than most.” Given the number of sites and variety of buildings, the design of each restaurant is different but retains some of the same features to reflect the Busaba Eathai brand. “According to the location, we adapt the design each time however we always use core spatial and seating concepts. “The restaurant on Panton Street was a Grade II listed neo-Georgian building by Sir Albert Richard which was an interesting building to work with. We retained the existing facade of the building and used the large sash windows to open onto the street. Bicester Village gave us a nine metre high steel shed to work with, which

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was a complete contrast. We adapted the space to provide a characteristic tall, open longhouse. “The budget has varied for each restaurant as they seat between 110 and 160 and are in a variety of buildings and locations. Although all the restaurants have gone into existing structures so we haven’t had any new build projects, but two of the restaurants are in the shopping centres at Westfield Stratford and Westfield Shepherds Bush which were new buildings. Increasingly we have looked at putting Busaba Eathai into new buildings.” The different areas of London in which David Archer has worked on Busaba Eathai have provided variety in terms of community, location and clientele. David said: “The outside terrace and summer dining at Bicester were always considered and introduced where possible in the other restaurants. Going into Westfield we have moved into new structures, whereas Hoxton and Soho are already incredibly vibrant for eating and drinking – they are operating in areas that already have really high footfall. “One of the difficulties of working in an intense retail environment is the speed with which the projects need to move and sometimes challenging access to the sites. In the Panton Street Grade II listed building, from an administrative and design point of view it meant more work, but from a practicality point of view it wasn’t more onerous than the other restaurants in newer buildings. Speaking about the project generally, David Archer recognises that it is a long held and trusting relationship with the client which has made the project a success. David said: “The design has developed over the last ten years and the constraints on our time have changed – we spent a long time on the development of the initial site, but on some of the Busaba Eathai restaurants we have times when we have had two or three

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October2012

Bridge Electrical Contractors Ltd Established in 1972, Bridge Electrical Contractors ltd is a family run business which has expanded steadily over the last 40 years. With 14 employees they do varying amounts of refurbishment work for all the big name companies including refurbishments and new builds Clifford Bancroft has been Managing Director at Bridge Electrical Contractors Ltd for seven years. He said: “On Busaba Eathai we did all of the electrical installation. The units are a core shell fit out so it’s a blank canvas. Basically we carried out a full fit out to the clients design drawings, including the lighting system. “We have done previous projects with Busaba namely the restaurants in Leicester Square and Bicester. We are now working on our fifth restaurant with Busaba Eathai and we have been nominated by them as the preferred contractor to do this work on their restaurants. “We believe this repeat custom is down to our good honest work, good standard of finish and our ability to achieve client satisfaction.”

Proud Members of: Winners of the FCSI Special Award for Outstanding Project Management 2012 for Manchester Metropolitan University

Combining tradition and innovation : Busaba Eathai

Here at C&C Catering Equipment Ltd we’re immensely proud to have played a continued role in the success of the Busaba Eathai group of restaurants. ‘Chok-dee-na’, as they say in Thailand. We wish you great success.

1 Smithy Farm, Chapel Lane, Saighton, Chester, CH3 6EW Tel: 01244 625170 www.wemakeithappen.co.uk

‘Bridge Electrical Contractors are proud to have worked on the Busaba Restaurant’.

Bridge Electrical has been established since 1972 and are members of the NICEIC and ECA. We carry out a large range of electrical works, including: Domestic, Commercial, Industrial, Testing & Inspection, PAT testing Contract distances range from working in Newquay, Cornwall to Lake Windermere, Cumbria. Previous projects include working for hospitals, hotels, local government, schools, retail and leisure, office refurbishments with contracts ranging from £1,000 to £225,000.

Tel : 0118 9797 138 E Mail : info@bridgeelectricals.co.uk www. bridgeelectricals.co.uk Bridge Electrical Contractors

Unit 5 Forest Court, Oaklands Park, Wokingham, Berkshire, RG41 2FO

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“Really what’s been good is that it’s been an ongoing relationship with the client for 10 years and it has been great to sustain.”

Pure CF

other projects on. Luckily as the main concept is adaptable we have been able to work successfully on these restaurants. “We are currently working on a sister restaurant named Naamyaa which will expand the brand outside London. It is important to us to have been involved in the development and creation of a vibrant, attractive, imaginative business that’s active across London. “Really what’s been good is that it’s been an ongoing relationship with the client for 10 years and it has been great to sustain.” C&C Catering Equipment have worked alongside David Archer Architects in the installation of all of Busaba’s restaurant kitchens. Completed to very tight project timescales, with a very clear view of the quality demanded by the client, C&C have been able to adapt the kitchen installations to each of the restaurant’s unique architectural requirements.

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October2012

Pure CF specialise in the design, manufacture and installation of high quality contract tables, chairs, banquette seating, wall panels, cabinets, bars, headboards and mirrors for top leisure brands, restaurants, hotels, bars and clubs. The business has grown over 29 years, from a single factory to having five operational sites for production, offices, meeting suites & showrooms. Paul Gill, Managing Director at Pure CF said: “As well as Busaba, we have worked with Gaucho, Bill’s, Jamie’s Italian, Google, Strada, Cafe Rouge, Bella Italia, Cote Restaurants, Wagamama, Nando’s, Marks & Spencer, Villandry, Hix Restaurant, Tramshed and many more. “At Busaba we manufactured the bespoke tables and benches as well as all of the cabinets. We are always very proud to work with top restaurant groups & customers such as Busaba. We have worked hard to build a strong working relationship with them in order to understand their needs and to be able to provide the products, services and quality they expect. “We pride ourselves on working closely with our customers and understanding their needs for support on a project. Our highly skilled cabinet makers and upholsterers work to deliver projects on time and to the design specification required. This approach has led to the continued growth of the company and successful partnerships with top leisure brands.”

C & G Security Solutions C & G Security Solutions specialise in integrated systems covering all security requirements and partners Rob Garbutt and Martin Cole have over 50 years experience between them. Previous and current clients include The Royal family of Dubai, De La Rue, Canali, D & G and various London Hotels and restaurants including Hakkasan, Chrysan, Yauatcha, The Galvin Brothers (La Chappelle and Galvin bistro), KFG, Cha Cha Moon and Hix. Rob Garbutt from C & G Security said: “On Busaba Eathai we commissioned and installed the fire, intruder CCTV and access control systems. “All new Busaba projects are important to us as each site and restaurant is different and the security systems are personally designed closely with the client and their wishes. “We always provide the personal touch and work closely with architects, giving a reliable service to all our customers. We are firm believers that if the client is happy, then recommendation and new clients will follow. Much of our business is from repeat clients and through word of mouth, showing our excellent reputation in the industry.”

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MASH comes to London M

ASH –Modern American Steakhouse – has found great success in its native Denmark, with four restaurants opening since 2009. Now the restaurant, which first opened its doors in Copenhagen in 2009, is coming to London. Using inspiration from traditional American Steakhouses, MASH serves large steaks cut from some of the best cattle in the world. The food is accompanied by an amazing wine list to match the high quality beef, and a design that enhances the experience. Through MASH’s expertise, ambition, enthusiasm and professionalism they are keen to be known as one of the world’s best steak houses and their expansion into London will help to bring the brand to a wider audience. The London restaurant is being opened within the building of the Regent Palace Hotel near Piccadilly. As a Crown Estate’s building, the whole site has been redeveloped and the art deco 1930’s interior painstakingly restored. The main contractor on the project is Newman Scott Ltd and the architect is Herbert and Duncalf Design. The project manager is Push Design Ltd Michael Duncalf from Herbert and Duncalf design, who have worked on all five MASH restaurants, told Premier Construction about the project. He said:

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October2012

“We are proud to be a part of the whole MASH concept in Denmark and now in the centre of London.” Nijboer Interieur Design began when Rene Nijboer started making kitchens and cabinets in an old chicken shed. 20 years later, Nijboer have a beautiful office, factory and employ more than 40 staff. They specialise in almost every aspect of interior building, from office buildings, theaters and restaurants to living rooms and kitchens. Nijboer Interieur Design have worked with some internationally known firms like the Amsterdam Arena and Ajax, Van der Valk Hotels and Centre Parcs. They also make furniture for a number of television shows in the Netherlands.

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Nijboer Interior & Design

Het Fiester 26, 8106 PP Marienheem, Postbus 178, 8100 AD Raalte, The Netherlands

Tel : 0031 572363419 Fax : 0031 572363418

www.nijboer.nl

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“We first looked at the Brewer St location for Copenhagen Concepts at the end of December 2011. At that point The Crown Estate were searching for the for a suitable occupant for such a high profile location. Early in 2012 we undertook a preliminary design scheme for MASH to see how the concept would fit within the space from both a master planning and brand perspective. Following MASH securing the lease in early spring 2012, they commenced full scheme design and put in place a project team. “ We commenced on site in June and the project is due for completion by middle of October, following handover to the client there will be a two weeks of set up and staff training and MASH London will open at the beginning of November 2012” Due to the listed status of the building, everyone involved on the project has worked hard to create a space which is sympathetic to the listed interior. Michael said: “There were two listed interiors within the Regents Palace Hotel, one of which was the carvery restaurant ‘Titanic’ designed in mid 1930’s in the Art Deco style by Oliver Bernard. This interior is the main dining room within MASH. “As a part of the redevelopment of the site by The Crown Estate and Dixon Jones, the listed interiors were carefully removed, renovated and reinstated under the auspices of Donald Insall Associates. We’ve been working closely with both The Crown Estate and Donald Insall to ensure that our design proposal is sympathetic and in keeping with the listed elements of the building.” The restaurant is spread over three floors – with customers entering on Brewer St before being transported down to the dining room and bar below. In total the restaurant covers 2000 square meters- the main dining room is 800 square meters. Michael said: “In the dining room itself, because we’ve have this amazing listed interior, the challenge was to communicate the MASH brand

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October2012

Florspec Ltd Florspec Ltd is a commercial flooring specialist working in the retail, shopfitting, commercial and new build sectors. With over 40 years of combined experience Florspec’s directors have worked for many blue chip companies and major high street brands including Next, Zara, Starbucks and restaurants such as Prezzo and Chimichanga’s. Director Mike Horner said: “On Mash we installed all the ceramic tiling, carpeting, timber and vinyl flooring. This was a big project, comprising over 450 square metres of timber flooring, over 500 square metres of carpet, 80 square metres of vinyl safety flooring and 600 square metres of ceramic tiling. “It was certainly a pleasure to work on a project with as much character to it. The timber floor areas incorporate some nice architectural features with sweeping curved steps and chevron designs which reflects the existing art deco features within the building. “As always, we used CSCS trained fitters on this project as we do with our other work all over the country. We’re a very solution orientated, proactive company with a high proportion of repeat order clients. I like to think that’s due to our emphasis on service and our directors being personally involved with every project.”

Newman Scott Ltd Newman Scott Ltd is one of the UK’s leading bespoke and specialist interior fit out companies. Established in 1993, quality shopfitting makes up the core of their business but they also work for a range of other clients such as restaurants and hotels. Managing Director Dave Smiddy said: “On MASH we basically managed the project. There is a lot of our own joinery involved because we have a large joiners shop up in the North East and we employed and managed every trade and therefore dozens of subcontractors. “It was a different project to work on because it is three floors below ground level, with all the inherent problems of getting people and materials down there. Also it is in a grade 2 listed building which has all been taken apart and re-built so there was lots of governing factors in that it was a limited building. “The restaurant had all sorts of issues to it as all jobs do but we see our ethos as taking all that worry away from the client, taking it on our own soldiers and getting it sorted.”

Ormesby Ltd Ceiling & Drywall Specialist

Ormesby Ltd are proud to be associated with Newman Scott on the MASH Restaurant Project and wish them every success for the future

Tel : 07960 355262

Email : ormesby.ltd@sky.com Ormesby Ltd 44 Muncastergate York, YO31 9JZ

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Nijboer Interieur Design

language through the design of the furniture. We already had a wide palette of furniture, which we designed for the other MASH restaurants, but for this location we extended the palette and developed the design language to sit within the 1930’s interior. “In addition to the listed elements we have designed a number of dramatic new features; the helical stair, a elegant sweeping form which occupies the two storey entrance atrium and is offset by the MASH ‘brand totem’ and wine wall, the entire entrance experience reflects a more American style of 1930’s glamour. “On entering the main space the dramatic chrome and marble clad island bar defines the space and is flanked by two impressive meat vitrines. Within the dining room we have several wine display rooms, a mixture of table and booth seating, and two private dining rooms” Michael added: “Every project is important but it’s great to work on such a high profile restaurant in London. We have been working with the MASH client for about 10 years and we know them very well and are delighted to be working with them on there first venture outside Denmark”

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Nijboer Interieur Design began when Rene Nijboer started making kitchens and cabinets in an old chicken shed. 20 years later, Nijboer have a beautiful office, factory and employ more than 40 staff. They specialise in almost every aspect of interior building, from office buildings, theaters and restaurants to living rooms and kitchens. Nijboer Interieur Design have worked with some internationally known firms like the Amsterdam Arena and Ajax, Van der Valk Hotels and Centre Parcs. They also make furniture for a number of television shows in the Netherlands. Michiel Flapper said: “For the MASH restaurant in London we’re making all the custom furniture like bars, banquettes and waiter stations. “When we received the order to make the first MASH at Bredgade in Copenhagen we were enthusiastic and couldn’t wait to start on such a beautiful project. Since then we´ve worked on several MASH restaurants and have a good relationship with Herbert and Duncalf to make every mash restaurant in to something beautiful. “We are proud to be a part of the whole MASH concept in Denmark and now in the centre of London.” For more information on Nijboer Interieur Design and the services they provide, go to www.nijboer.nl.

Developing Mexican dining with Wahaca M

exican dining has undergone a radical transformation with the opening of two new Wahaca restaurants in London. Wahaca Southbank and Wahaca Charlotte Street are the latest editions in the Wahaca portfolio and serve the delicious traditional Mexican market food that has become synonymous with the brand. In a break from traditional construction methods, Wahaca Southbank has been constructed using a collection of shipping containers that are intertwined to form a fully operational diner. Meanwhile, Charlotte Street is the largest Wahaca restaurant in the UK and opened in the autumn of 2012. Main contractor for both projects is du Boulay Contracts Ltd, whilst Softroom is the architect. Softroom Director, Chris Bagot, commented: “Our involvement with the Wahaca brand dates back to 2006, before the restaurant chain had even launched. We were asked to create a Mexican restaurant that wouldn’t fall into the trap of employing typical Mexican

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clichés – and that’s exactly what we did. “Our task was to come up with contemporary design that was both interesting and stimulating whilst capturing the spirit and energy of Mexico.” Work began on Wahaca Southbank in November 2011 and was completed in June 2012. The overlying concept was to design a contemporary restaurant for London’s Southbank that could fit into the confines of the tight, yet very prestigious site. As a result, the restaurant was constructed using two rows of shipping containers each measuring 2.4 metres in height. Chris Bagot commented: “The Southbank is a fantastic location for Wahaca, however as we didn’t have the space to create a full-sized Wahaca restaurant we had to rethink the concept - which is when the shipping container idea was conceived.” The back row of containers houses many of the practical elements of the restaurant, including the kitchens, bar and wash rooms. Seating areas, dining rooms and the lounge bar are housed in the front containers. The restaurant is fully fitted with bespoke furniture and all of the finishes are in keeping with the Wahaca style. An external area at the site houses an alfresco dining space complete with timber decking and seating. Chris Bagot said:

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“We don’t know how long the restaurant will be here, but we have plans in place for when the site is officially closed. “By making the restaurant out of shipping containers, we hope to be able to deconstruct the site and reconfigure it at a new location. It is impossible to say how we will reuse the components but it certainly has potential and this is what has made Wahaca Southbank financially viable.” To continue the impressive expansion of Wahaca, work was recently completed on Wahaca Charlotte Street. Work began in March 2012 and reached completion in August. The restaurant is spread over three floors and as well as offering diners a place to relax and enjoy the delicious food, a separate takeaway service was also installed on the site. The basement level comprises the kitchen and back of house services, whilst the ground floor is reserved for dining and the takeaway counter. The first floor of the Charlotte Street site houses a stunning cocktail bar. Chris Bagot said: “Wahaca Charlotte Street was formerly three houses that have been reconfigured into one site, and it is completely different to Wahaca Southbank in almost every way. “In conceiving the design of any restaurant, we always try to emphasis what the building was originally and then use our imagination to release the potential. Charlotte Street could become the most important Wahaca that we have been involved with, and it is certainly the largest.” “Working with Wahaca enables us to employ our broad range of skills and experiences. The finished result really is a big achievement for us and makes all of the hard work worthwhile.”

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T R Mechanical Services Ltd T R Mechanical Services Ltd has been a part of the Wahaca team since 2009, when they worked together on Wahaca Canary Wharf. Southbank is the company’s 6th Wahaca restaurant and is without a doubt the most unusual design that T R Mechanical Services Ltd has ever been involved with. Each Wahaca is different and provides T R Mechanical Services Ltd with a new challenge in getting the correct and most energy efficient performance from the ventilation and air conditioning systems. When designing the mechanical systems T R Mechanical Services Ltd are very sensitive to Wahaca’s environmental policy and they ensure the kitchen extract passes through various stages of filtration to eliminate odours, smoke and grease before discharging to the atmosphere. Whenever possible T R Mechanical Services Ltd also recover the lost heat from the kitchen extract and transfer it to the fresh air intake during the colder months. This helps to reduce Wahaca’s carbon footprint and save money.

Hawksmoor spreads its wings H

awksmoor is a British steakhouse and cocktail bar that combines high-end dining with a distinctly British flavour. The chain currently has three restaurants in the UK, all of which are located in London, and with ambitious expansion plans to take restaurants across Europe and further afield, Hawksmoor is a name that is flying high. Located next to the Bank of England in the heart of the capital, the £2 million Hawksmoor Guildhall is the chain s latest offering and celebrates a unique eating experience for diners. The restaurant opened its doors in October 2011 after a 12week redevelopment operation that saw the former basement transformed into a luxurious eating establishment. Visually the site takes references from many iconic and nostalgic buildings of the past, which is reflected throughout the lavish layout. Main contractor for the Hawksmoor Guildhall project was du Boulay Contracts Ltd, whilst Macaulay Sinclair was the interior architect. Chapman Ventilation was the mechanical engineer and the structural engineer was Hemsley Orrell Partnership (HOP). A key element of the Guildhall redevelopment was the extensive use of reclaimed materials, which has given the building a unique sense of character. When diners sit down to eat, they will instantly feel a certain sense of familiarity within their surroundings and this is a key theme that Hawksmoor’s owners are keen to push. Hawksmoor Company Owner, Will Beckett, said: “Working on the interior was a really detailed process. We trawled salvage yards to pick up the right lights and fittings – the specimen cabinet doors are from the Natural History museum, whilst the glass doors are from a university arts building. Authenticity was so important.” Hawksmoor Company Owner, Huw Gott, added: “It’s always important to us to stay relevant to the building. We definitely shared an aesthetic of how we wanted the design to reflect the heritage of the space and I love our private room at Guildhall – it’s like an old bank boardroom.” Macaulay Sinclair Company Director, Mike Sinclair, said: “From a design point of view, the interior work certainly offers many challenges. Essentially what we are doing is picking up

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something that is already hugely successful and then tweaking it in just the right way so that it remains equally as successful whilst at the same time being visually different. “We want the customer to have a completely new experience at every location and we want to create a real sense of authenticity to the building. Although it’s a fairly new site, we wanted Guildhall to look as if it has always been a restaurant.” Work began on transforming Hawksmoor Guildhall in September 2011. The site boasts 257 covers and comprises a restaurant, a private dining room and a bar. Prior to the redevelopment taking place the 6,000 sq ft site was an empty shell that comprised concrete floors and breeze block walls. However, after just twelve weeks the site was radically transformed in order to create a true melting pot of styles. The once dull and lifeless shell was given a new lease of life with glazed brick tiles and teak parquet flooring, whilst timber panelling – sourced from reclaimed cabinet doors – covers the walls to create a style reminiscent of the Victorian era. A brand new ceiling was installed using ornate plaster, whilst Portland stone and cast iron banisters have transformed the staircase. All of the doors in the building were fitted using reclaimed mahogany, whilst the bar was sourced from a bank in the Netherlands. Additional features include a walk-in wine room, art deco light fittings and leather upholstery. The external facade of the building has also undergone a fabulous makeover with the installation of a brand new entrance that

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“Moving forward, we have another UK site in the pipeline. Every Hawksmoor restaurant will also retain its individuality, so the next site that we are involved with will be nothing like Guildhall, in the same way that Guildhall was nothing like the previous site.”

features solid timber doors and glazed panels. Copper signage and menu displays were also fitted to the front of the building. Mike Sinclair said: “It is fantastic to be involved with Hawksmoor as every project we undertake is different. Will Beckett and Huw Gott are very passionate about what they do and they employ likeminded people, which allows us to be hugely creative when it comes to the design of the restaurant. “We’re very hands on with each restaurant and there isn’t much that we don’t get involved with. We provide bespoke designs for the light fittings and furniture, we procure items and we bring all of the right people together to make sure that we have a strong team on site. We also make sure that we use traditional building methods that incorporate a very British sensibility to the finished design. “Moving forward, we have another UK site in the pipeline. Every Hawksmoor restaurant will also retain its individuality, so the next site that we are involved with will be nothing like Guildhall, in the same way that Guildhall was nothing like the previous site.” Will Beckett & Huw Gott, said: “When we started out we had a simple plan – to open the best steak restaurant in London. “We travelled the world, from steakhouse to steakhouse, searching for the perfect steak. However, we discovered that beef from traditional breeds reared the old fashioned way right here in Britain and cooked simply over real charcoal packed more flavour than anything we tried on our travels. “Although we’ve had plenty of ‘best steak in London’ plaudits, we’re not resting on our laurels. We want diners to have a fantastic meal and most of all to enjoy themselves whilst they are with us.”

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Hawksmoor Seven Dials Seven Dials is Hawksmoor’s second site and is located within the former Watney-Combe brewery. The restaurant is conveniently located just a three minute walk from Covent Garden station and just like Guildhall, the eatery offers high-end dining in a very unique setting. The £1.5 million restaurant opened in November 2010 and merges many of the building’s original features with the stunning glitz and glamour of London’s West End. Seven Dials caters for 128 diners in the main restaurant with an additional 50 covers in the cocktail bar. Interior details include reclaimed parquet flooring, oak panelling, exposed brick work, Victorian cast iron columns and a brick barrel-vaulted ceiling. The tiles are sourced from the London Underground and the tables are built from reclaimed timber. Mike Sinclair said: “Seven Dials is very different from Guildhall and the first Hawksmoor site, Spitalfields. When we worked on the site we had quite a lot of existing features to work with and this allowed us to introduce new elements that could really make the old building shine. “Seven Dials is very reflective of its location and incorporates many elements that diners would expect to find in the West End, including lots of crystal glass and pewter. Just like with every other site, we incorporated an element of its surroundings to effectively hang its coat on.”

Hawksmoor Spitalfields Located on Commercial Street, just a short walk from Liverpool Station, Spitalfields opened in 2006 to become the first Hawksmoor restaurant. The menu offers belly-rumbling British meat cooked on a real charcoal grill, alongside a varied selection of wines, locally brewed beers and enticing cocktails. Hawksmoor Spitalfields is where the brand first made a name for itself and the site has recently undergone a number of improvements. The refurbishment works included expanding the site downwards to introduce an exclusive cocktail bar in the basement of the building. The bar incorporates copper and brass to give it a 1920s edge, whilst one wall makes use of a set of lift doors that were formerly used in the Unilever House in Embankment. Hawksmoor Company Owners, Will Beckett & Huw Gott, said: “The bar has a little more old-school glamour than anything we’ve done before. No chi-chi cocktail bar food though, instead we’ve put together a menu of things we like to eat with a few drinks when we’re not in a big steak kind of mood.” Macaulay Sinclair Company Director, Mike Sinclair, added: “Spitalfields traded for four years before Seven Dials opened in 2010 and in that time the restaurant gained a great reputation for its great food and unique design, however more recently there has been a number of incremental refurbishment works to update the site. “We’re slowly introducing some of the design elements that were used in Guildhall and Seven Dials to infuse the site with a slightly new vibe and it’s proving just as successful as ever.”

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October2012

s one of Manchester’s most stylish and popular restaurants, Australasia, in the city’s trendy Spinningfields district, has wowed customers with its delicious food and unique surroundings. The tag line ‘A stylish but laid back slice of modern Australian life, down-under in Manchester’ provides a clue to what makes Australasia unique – the fact that it is entirely underground. Michelle Derbyshire, who worked as lead Interior Designer on Australasia, said: “The restaurant location is underground so there is no natural light; I had to think how I was going to transform the space to feel like Australia and South East Asia. Normally when you think of an Australian space you think of it being light and airy with lots of natural light, so the initial space was the exact opposite.” The design process began in August 2010, with the building work beginning in February 2011. The restaurant opened at the end of May

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2011. The total value of the project was around £1.3 million. The main contractor was ABM Pro. Michelle Derbyshire and Living Ventures in-house designer Edwin Pickett worked on the architecture and design. Michelle Derbyshire said: “I was engaged to do the concept design and came up with the overall look and feel of the space. Working with Tim Bacon, the Managing Director of Living Ventures was great as we are both Australian, so there were no issues with my points of reference. “It’s quite difficult to work out what is Australian without being naff and having obvious references – we didn’t want to have koala’s hanging from trees. I approached the project wanting to give the feeling of being in Australia rather than an ‘Australian’ look. I wanted to convey a warm, relaxed, chilled feeling –like you were in on holiday in Sydney. “I was keen to have a lot of texture in the space so I used ghost wood trees with Slimbrick cladding on the walls. We also used a special Slimbrick lime wash on the project, which is what made the space come to life along with the faux white washed beams. I used a lot of relaxed and natural looking products, such as Dinesen Douglas Fir on the floor which gave it a glowing, vanilla look.

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“I also used concrete and aged zinc for contrast cooler elements. For the back bar, Atelier Joinery Ltd did a wonderful job. I used Singapore – with its British Colonial history – as the basis of my inspiration, as well as the Raffles Hotel which opened in Singapore in 1887. This inspiration is reflected in the bookcase bar and the paneling within the restaurant. Given the restaurant is underground Michelle also had to consider how to attract people into the space, given the lack of a shop-front presence on the street. “We decided to go with the concept of less is more, installing an understated glass pyramid on the street. The concrete stairs flanked in back lit Amberlite leading down to the restaurant give a feeling of almost walking through the core of the earth – quite literally walking down under. “Australasia was a great project which I was passionate about from the start. Working on a new restaurant concept with such a wonderful client as Living Ventures was both interesting and enjoyable. It’s been well received and as a result of that I’ve had a lot of enquiries. I’m currently working for another project for Living Ventures nearby in Spinningfields.”

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“It’s quite difficult to work out what is Australian without being naff and having obvious references – we didn’t want to have koala’s hanging from trees.”

Atelier Joinery Ltd Atelier Joinery Ltd is a bespoke joinery manufacturer that offers a full design, manufacture and installation service. The company has worked on other projects with Living Ventures, such as The Alchemist in Spinningfields and the newly opened Alchemist on New York Street, Manchester. They have also worked on other high-profile projects such as the Rolex Boutique in Wilmslow, Manchester. On Australasia, Atelier Joinery Ltd mainly worked on the bar area of the stylish restaurant. Richard Albiston, Director of Atelier Joinery Ltd, said: “We were contracted to do the joinery and furniture elements within the restaurant. The main focus of this was the bar and back bar, incorporating large amount of antique mirror glass and a distinctive crackle glazed finish. In addition, we provided the amber glass screen that separates the kitchen from the restaurant and the host and DJ station. We are delighted to have been involved in such a prestigious project and are pleased to see the restaurant thriving the way it is.” “We have a long working relationship with Living Ventures that we value enormously. We have recently worked on both Alchemist bars that have opened, in Spinningfields and New York Street - Manchester. We always enjoy working on their new concepts and working with Michelle and Edwin on Australasia was a pleasure.”

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“Our partners come from a mix of backgrounds, including the hospitality and fashion industries. The sticking point for us was that the hotel industry had never reinvented itself; there was no Apple of hotels.”

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October2012

CitizenM: Affordable luxury for the modern traveller

ince opening its doors in 2008, CitizenM has transformed overnight accommodation for the modern traveller. The brand’s target demographic is the midweek business person who seeks luxurious yet affordable accommodation, and this is precisely what has encouraged CitizenM to open up new hotels in some of the world’s most vibrant cities. To date, CitizenM has opened four hotels, including two sites in

the UK – London and Glasgow –and two sites in Amsterdam. CitizenM Bankside London is the latest of the four sites to open and made its debut on 4th July 2012. The 192-bedroom hotel is located in Bankside –London’s new business and cultural district – and is just a few minutes from the Tate Modern Museum, Millennium Bridge and the Globe Theatre. Derbyshire based contractor Bowmer and Kirkland was the main contractor on CitizenM Bankside London, whilst AXIS architects was the architect. Ramboll’s was the structural engineer and Battle McCarthy was the mechanical and electrical engineer. Polcom provided bespoke furniture for all of the guest rooms. CitizenM Co-founder & Chief Marketing Officer, Robin Chadha, said: “CitizenM is a Dutch hotel group. We invest in a site, transform it into a brand new hotel and then we take ownership as the operator. “CitizenM is an entirely new hotel that is very different to any of the existing hotels on the market. We have reinvented the

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CitizenM A new hotel concept arrives in Bankside, London

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traditional model in every possible way, yet we have maintained the best level of quality for our guests. “Our partners come from a mix of backgrounds, including the hospitality and fashion industries. All of us have travelled extensively, so we know what we like from good hotels and what we dislike from bad hotels. The sticking point for us was that the hotel industry had never reinvented itself; there was no Apple of hotels. “So we began with a blank piece of paper and then over a two-year period, we worked out what our challenges would be and how to best design the hotel. From there we came up with a design which we have kept as the DNA for each site, and this has in turn helped us create each new CitizenM hotel.” Upon entering any CitizenM hotel in the world, guests are greeted by an ambassador – a member of the hotel personnel trained in all aspects of the hotel’s daily requirements. Each ambassador will attend to guests’ requirements, from dealing with any queries to mixing cocktails in the bar. Guests then check in, using state-of-the-art automated kiosks that allow guests to register their stay swiftly and smoothly. The entire check in process takes approximately one minute and check out is even quicker, with just a 30-second departure time. Another very unique aspect of the CitizenM brand is that there is only one type of room available to guests. There are no double rooms or suites: everyone who stays in a CitizenM hotel is an equal. Each luxurious room covers an area of 15 sq metres and includes wall-to-wall windows, en-suite facilities – including a power shower – and a 2x2 metre bed. An ambient server is also housed within each room and is connected to a touch screen tablet that controls window blinds and lighting and even allows guests to stream movies. A morning alarm system is also programmed into each room, offering guests the option of a gentle audio message or a rather loud and abrupt wake-up call. Despite the attractive features of the guest bedrooms, the CitizenM philosophy is that guests do not spend a great deal of time in their rooms, so break-out areas are therefore conveniently placed around the hotel to offer alternative rest spots. On the ground floor, a large lobby is divided into several small areas dubbed living rooms. The rooms are designed in cooperation with the Vitra furniture collection and offer a place for guests to eat, watch television or just relax. Also located on the ground floor is CanteenM, a 24/7 refreshment zone providing a selection of hot meals and cold snacks. Designed as a mixture between a coffee bar and a walkin kitchen, CanteenM provides guests with a place where they can eat and drink at any time throughout the day. With the ground floor offering a relaxation zone for guests, the first floor is reserved for the more businesses-minded. Comprising seven creative suites and SocietyM – a private meeting room – the dedicated business zone includes audio and visual equipment, white boards and climate control. Corridors on the first floor are fully glazed and each room includes a bespoke cabinet filled with inspirational items and books. To complete the hotel, an atrium runs through the centre of the building to draw in natural daylight. Robin Chadha said: “All CitizenM hotels are similar and although we make slight changes to fit in line with technological advances, our key drives

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remain the same; a great bed, great service, great technology and great design. “Our tagline is ‘affordable luxury’, which seems like a cliché, but this is exactly what CitizenM offers. We have removed the hidden costs, so for example all Wi-Fi and on-demand movies are included as part of a guests - booking and we have automated check-in processes to speed up arrivals.” “At CitizenM we always put ourselves in the shoes of the consumer and we focus on the key metropolises of the world. Our aim is to have multiple hotels in locations where business travel will always be present. We now have seven new sites in the pipeline, including three additional hotels in London, two in New York – including one in Times Square – one in Paris and one in Rotterdam. “Our target audience is travelling to these locations, so we want to ensure that we have a presence when they arrive. The opening of our latest hotel in London was a great achievement and we are now ready to get started on our site in New York.”

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