Impression No.2

Nยบ2 | INSPIRING HOSPITALITY INTERIOR DESIGN

EAT

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FORM FOLLOWS PERFECTION

Perfection in detail — that is what A XO R stands for. Such are the exclusive surfaces. Finishes that add to the mixer’s natural radiance. And give individuality free rein. A perfect example: A XO R Uno in Polished Brass. axor-design.com

1 A MIX MEDIA PUBLICATION

DAVID SMALLEY THE COVER Pattern title: ‘New Order’ Pattern description: Patterns which are at first glance abstract but look closely and you may spot some traditional symbols from the sharing, caring world of hospitality.

Patternistas is the surface design studio of Chris and Suzanne Carpenter, a husband and wife team with a passion for pattern and a deep rooted desire to put smiles on faces.

They collaborate with forward thinking manufacturers to create contract quality, patterned products that are uplifting, useful and affordable. They offer both a ready made pattern archive and a bespoke pattern service.

Drawing on their background in branding and illustration for the interiors and furniture industry they design patterns that can calm the mood or stimulate the senses. www.patternistas.co.uk

First impressions can be vital, not always accurate, but, as far as hospitality is concerned, very significant; as a foundation for the rest of the experience.

We created IMPRESSION because we felt the hospitality industry was all about creating an enduring impression, to the point that guests were so happy with the particular brand that they became the guardians of that experience, extolling its virtues at any opportunity.

The first issue of IMPRESSION was so warmly received that we have gone bigger, and we hope you agree better. Our focus in this supplement is hospitality interior design, this time we’ve delved even deeper into the hospitality sphere; we’ve spoken to designers, architects, hoteliers, restaurateurs, general managers, experts and the guests themselves to hear what they have to say about a whole host of topics central to the betterment of the industry.

Underpinning this autumn’s Impression is the theme of innovation – but in the real sense of the word. We’ve held a magnifying glass up to design that’s made a difference to the approach and to the guest experience. Having explored why and how those in the architecture and design community can continue to make a positive impact on the industry, it seems that both client and supplier can become dazed by the very same mirror ball of challenges; each facet of which shines a slightly different light on how true innovation is crucial to the continuing success of the sector.

Thank you to our partners: hansgrohe, Knightsbridge Furniture, Johnson Tiles, Enigma Lighting and Forbo who are delightful and obviously have great products for this sector.

As with the spring edition, we hope this new Impression leaves a positive, lasting one. david@mixinteriors.com

MAGAZINE PARTNERS

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FUTURE

04 TRENDS

Designing for wellbeing

06 STATS Stat attack

08 OPENINGS Future feasts (for the eyes)

10 RESOLVE Designers V Operators

12 DIGITALISATION Digital disruptors

14 THE SUMMIT Death of the traditional hotel?

16 PERFECT HOTEL Seven guest personas and their perfect hotel room

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PEOPLE

18 OPERATORS The client perspective

19 OPERATORS Henry Reeve, IHG

20 OPERATORS Sally Beck, Royal Lancaster London

21 OPERATORS Mario Ovsenjak, Hotel Gotham

22 DESIGNERS Una Barac, Artelior

24 DESIGNERS Tina Norden, Conran & Partners

26 ROUNDTABLE Hospitality Trends

28 ROUNDTABLE The Regional Perspective

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30 PLACES 30

The Refinery, Edinburgh

32 The Stack, Cornwall

34 Hotel Indigo, Bath

36 Staybridge Suites, Liverpool

38 Ambleside Salutation, Lake District

40 The Alverton Hotel, Truro

42 Salut Maroc! Essaouira

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THE MIX TEAM

TELEPHONE

David Smalley

+44 161 946 6262

Mick Jordan

PRINTED BY

PROFILES

Georgina Nicklin

S&G Print ISSN 1757-2371

Our partners

Jo Sutherland

MIX WEBSITE

Rebecca Sabato

www.mixinteriors.com

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CONTACT

TWITTER

editorial@mixinteriors.com

@mixinteriors

ADDRESS

INSTAGRAM

Unit 2 Abito,

@mix.interiors

PRODUCTS

85 Greengate,

Moodboard

Manchester, M3 7NA

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THE FINAL WORD

Jennifer Michaelson

TRENDS

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s with the commercial world of office, Wellbeing is increasingly being cited as a key part of the hospitality design process. We asked a range of interested parties their views.

LIGHT

COMFORT ‘There are some exceptions to the rule, but more often than not, we go on holiday to relax, to allow the craziness of everyday life to seep from our bones for a few vital days before heading back to reality. We want our hotel experience to be comfortable, regenerative, to put us at ease… art and design certainly has a pivotal part to play in this.’

MATISSE GHADDAF, ATKYA

‘The effects of natural daylight on human health and wellbeing are well documented. Numerous studies have shown that adequate amounts of natural daylight can benefit mood, productivity, alertness, sleep patterns, and many other physiological responses. Therefore, maximising natural daylight wherever possible should be a key consideration for hotels and other hospitality venues that value the wellness of guests and staff.’

MICHAEL ECCLES, TECHNICAL SERVICE MANAGER, LYCO ‘Particularly within a hospitality context we need to ensure we light spaces to create mood, atmosphere and drama, as ultimately businesses within this sector are selling an emotional connection to ensure an enjoyable night out.’

PAUL NULTY, FOUNDER, NULTY

COLOUR PSYCHOLOGY

I Want Wallpaper’s study into colour psychology looked into how particular coloured rooms evoked certain emotions. Participants were shown eight different coloured rooms and had to choose a feeling or mood.

• Soft colours such as blue purveyed feelings of calmness (29%), whereas pink (25%) and white (36%) evoked sentiments of peacefulness.

• Orange, green and yellow all induced emotions of creativity (29%), energy (39%), and being uplifted (41%).

• For yellow and green, the results correspond with scientific findings, suggesting that these nature-esque colours have a positive affect on mental health.

• Red gave off feelings of passion (43%) and, similarly, black drew sentiments of power (48%).

29%

calmness

25%

peacefulness

36%

peacefulness

41% uplifted 29% creativity 39% energy

41% uplifted 29% creativity 39% energy

41% uplifted 29% creativity 39% energy

43%

48%

passion

power

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AIR ‘We all know that stale feeling that comes from travelling – hours of being trapped in the artificial environments of airports, planes and air conditioned cars. Having finally arrived, often the hotel room is more of the same. Can’t open the window, the air is ‘handled’, and no access to anything green and alive. Our basic human needs of fresh air, natural light, and living green things are often not met.’

JENNY GROVE, AUTHOR, INTERIOR DESIGN: A PROFESSIONAL GUIDE

FITNESS ‘Encourage people to use the stairs rather than the lift; make sure that the stairwells and hallways are attractive by making the best of any natural light and by installing art or even music. Making these spaces more appealing will go great lengths in prompting people to walk those extra few steps.’

PAUL EDWARD, MANAGING DIRECTOR, STAVERTON

MIND NOURISHMENT & HYDRATION ‘The key to designing a space that can promote healthy dietary habits is to give people a reason to walk around. Incorporating biophilia into design is a great way to encourage healthy behaviour; through being close to nature we strive to make healthier decisions. There are multiple benefits to biophilic design. Guests staying at hotels, for example, are willing to pay 23% more for rooms with views of nature.’

ANGELA LOVE, DIRECTOR, ACTIVE

‘Colour plays a major role in our lives and colour psychology has always been an important feature of interior design. Colour lets us think about the room’s purpose – how do we want to feel here – relaxed, calm, busy?’

JATIN MEHTA, OWNER, I WANT WALLPAPER

STATS

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UK HOSPITALITY IN NUMBERS 1

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Hospitality is the fourth largest industry in terms of employment

In 2016 hospitality contributed to

3.2 million jobs

July Hotel occupancy rates have been increasing slowly but steadily over the past decade, with the exception of a 2% decrease in 2009 and 2012

On average over the last four years the month of July has the highest hotel room occupancy

London

UK diners are estimated to spend approx

has the highest room occupancy rates year on year that are consistently at least 80%

ÂŁ54bn+ in 2017 on eating out

The North East has the lowest room occupancy rates of the whole of the UK on average, some 24% less than London in 2014

Source: Visit Britain

OPENINGS

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n light of the fact that two thirds of us eat out every month, we thought it would be fitting to showcase new and beautiful restaurant openings across the country. From our conversations with restaurateurs, aesthetics and guest comfort should work handin-hand. As Amanda Menahem, owner of Brighton-based Pascere, suggests: ‘Designers and architects working in hospitality should think of things from the perspective of the customer. It may be beautiful but if it isn’t comfortable, it will be a hindrance and not a benefit’.

Here are the restaurants that tick all the boxes…

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MERAKI

London

Meraki, a new contemporary Greek restaurant in the heart of Fitzrovia is now open. ‘Meraki’ refers to the Greek term for the love and soul that someone puts into their work.

Designed in collaboration with David d’Almada’s Sagrada Studio, the light-filled restaurant preserves many details of the original building, including exposed brick and trusses over the main dining area that are complemented by Ceccotti brass lighting throughout. The open-plan kitchen features a Robata grill and an impressive wet counter display of whole fish flown in daily.

PAS C E R E

Br ig hton

Pascere, which opened at 8 Duke Street in July, is the newest addition to Brighton’s vibrant food scene. Meaning ‘to nourish’ in Latin, Pascere is a space where quality prevails in all aspects. Design was integral to owner Amanda Menahem’s vision to create a warm and convivial space. Working with Brighton-based interior design consultants, Niche, Menahem worked on a brief to create a space that balanced luxury with comfort. The resulting space feels like a home from home, with teal, blue and stone hues complemented by brass fixtures, leather banquettes and plush velvet seating to create a relaxed, yet refined space that invites guests to linger.

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THE WIGMORE

London

The Wigmore, a new modern British Tavern located on Regent Street, is set to become a new social institution with a touch of London polish and a place where everyone is welcome. The former banking hall has been transformed by internationally acclaimed Martin Brudnizki Design Studio, capturing and enhancing the original features of the space. The main bar will harness the history of the building by retaining the listed panelling and incorporating furniture in mohair velvets with silk cushioned detailing. A timber bar with fabric panelling and turned wooden chair legs will allude to the high quality craftsmanship involved.

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HIDE & HOOF

Hud d ersf ield

Interior design company Concorde BGW and one of Yorkshire’s leading architectural firms, Martin Walsh Architectural, were commissioned by Yummy Yorkshire to create a bespoke two-storey barn conversion alongside a single-storey extension to accommodate the new Hide & Hoof Restaurant. Through innovative design that promotes the flexible use of space, Yummy Yorkshire has been transformed. Clever partitions enhance the look and feel, create intimacy and segregated areas. Designed to complement its environment, the design makes the very best use of space and its surroundings with key features including a concrete workstation, barn doors and oak trusses.

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KNIGHT & GARTER

Le icester

Knight & Garter, lovingly referred to as ‘Leicester’s carefully considered pub’, is a stunningly designed and tech-savvy bar, British steakhouse & venue situated on Leicester’s new Market Square. Every aspect of the design has been carefully considered and also incorporates industry leading technology, making the building and systems truly intuitive. The technology learns the way the guests and team use the venue and controls things accordingly; from lighting designs to kitchen food preparation. The Red Dot award winning toilet roll holders notify the team when they need changing, and self-reporting health and safety systems monitor temperature control.

HAM AND FRIENDS

Leeds

Ham and Friends, a new kitchen, food hall and wine bar, was born out of a passion for bringing together the very best produce for people to enjoy in a relaxed, welcoming environment. The beautifully refurbished space features a fully-stocked food hall, wine mezzanine, wine bar and restaurant with private dining, all spread across two floors. It also features a walk-in cheese room from Chapel Allerton’s own George & Joseph, who will be the first cheesemongers in Leeds city centre.

RESOLVE

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What’s the main challenge that designers, architects and operators must together overcome? From talking to designers and operators, it seems the number one challenge is – communicating and sharing the vision, followed by managing expectations.

DESIGNERS V OPERATORS ‘The biggest challenge we face with all operators, big and small, is managing expectations. There are some clients who understand what design can bring to their business. There are some who understand that they can’t do it themselves, but don’t really get what good design can achieve.’

BEN ROLLS, DESIGN DIRECTOR, SIMPLE SIMON

‘For us, it is essential in all of our projects to put the client at ease. Having a great idea or concept is obviously key but you have to put yourself in the shoes of that client and the future customers of that project. It’s about getting under the fingernails of the venue and the operation and that in turn will give the client more confidence in the design team and their overall approach.’

LEE BIRCHALL, MANAGING DIRECTOR, DV8

‘On the introduction to a brief, it makes life a lot easier if we have all the right players around the table, allowing to circumnavigate quickly and allowing ideas to be tested and determine if rules can be broken in order to push boundaries.’

NICOLA LAW, ASSOCIATE SENIOR INTERIOR DESIGNER, GENSLER

VS.

VS.

VS.

‘It is incredibly important to have a clear and structured plan and Blueprint in place about what is needed or wanted. It can be difficult to let an outside influence dictate your ideas and design, but it is important to listen to their advice and ideas; at the end of the day, you hired them for their input as well as their skills.

It is all about managing expectations and preparing for the unexpected.’

MARTIN IRWIN, OWNER, WELLBOURNE RESTAURANT, BRISTOL

‘I think there is sometimes still a disconnect between the architect’s personal ambitions for a space versus the operational reality of how the space will be utilised. It’s important to engage the operators earlier in the design process and consider the customer experience over the look and feel.’

TAMSIN BENNETT, DESIGN AND DISPLAY SPECIALIST, BENNETT HAY

‘When you’re designing a concept for a hotel, someone always has a vision in their mind and designers must build that vision. But this is a two-way street because the vision has to be clear and communication between both parties is key.’

MARIO OVSENJAK, GENERAL MANAGER, HOTEL GOTHAM

DIGITALISATION

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e spoke to four industry experts about how social media and the online marketplace has disrupted the hospitality industry to date, and how it may continue to do so in the future.

What are the digital disruptors that are shaking things up for the hospitality industry?

What about the social media channels out there – how are they causing a stir?

Is this increased transparency a good or a bad thing; and why?

‘Hotels have their work cut out for them to capture the new demand for accommodation driven by a generation of upstarts who conduct their lives online. Low cost travel and technology are driving more people to travel and online accommodation platforms such as Airbnb are capitalising on the demand. But one part of the hotel sector in particular is taking the hit. Occupancy rates at the three-and four-star end of the market are dipping, and operators are casting a wary eye on Airbnb and similar enterprises. Airbnb recorded phenomenal growth recently, with 14m stays in 2014 rising to 18m in 2015 and as more hosts come on board, its capacity to grow is ‘infinite’.’

‘The introduction of the likes of TripAdvisor, Twitter and Instagram have given people more power to share their first impressions in a heartbeat. This has empowered the consumer to essentially take ownership of their experience.

With this level of ever-increasing transparency, there’s no room for complacency. All it takes to potentially tarnish a hotel’s reputation is a click of the finger – or a click of a mouse.

‘The question of whether transparency is a good or bad thing in this context really depends on your perspective. Few would question that transparency creates a much improved situation for customers because it seems to increase the chances of making a good decision and reduce the risk of making a poor choice. We give much more credence to comments on social media than any ‘official brand messaging’.

RICHARD FOGARTY, PARTNER, BRUCE SHAW

‘As Warren Buffet once said; ‘It takes 20 years to build a reputation and five minutes to ruin it.’ But now, with the numerous digital outlets out there offering guests the opportunity to play the role of journalist, it’s more likely to take seconds than minutes. A hotel or restaurant’s reputation is the result of what they do, what they say and what others say about them.

‘Social media is, therefore, forcing hospitality providers to think carefully about their brand image. Any business can run into difficulty at any time, of course, but being prepared and being confident to handle a potentially debilitating review can help to protect a reputation.’

CATHY HAYWARD, COMMUNICATIONS SPECIALIST FOR THE BUILT ENVIRONMENT SECTOR

From a hotel perspective, it is less clear cut. It could be argued that transparency helps to create a Darwinian ‘survival of the fittest’ environment. However, a significant proportion of reviews are written by people with experiences at the extremes of the scale so it is not a particularly scientific representation of performance. In addition, there is increasing evidence of ‘playing the system’ (on both sides).

Ideally, transparency helps to create a virtuous circle: customers can access a rich source of information and hotels are recognised for the guest experience they provide (rather than the size of their marketing budget).

The key point is that, unless the transparency has a sense of overall credibility, it is rendered meaningless.’

ALAN WILLIAMS, DIRECTOR, SERVICEBRAND GLOBAL

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S CIAL MEDIA/CUST MER C MPLAINTS In the eventuality that a guest is disappointed by their experience, what can hospitality managers do to help mitigate the destructive impact of negative reviews?

‘The trick is to get to know your customers as soon as they set foot in the front door, if not before, so you become an integral part of their journey and a trusted brand. Even in the pursuit of excellence, mistakes do happen from time to time – but it’s the way you respond and engage with your guests that matters the most.

‘Part of this involves ensuring guests are happy… but without being intrusive, of course! Ask how they find their room – do they have everything they need for a pleasant stay, or do they have any additional requests?

‘There are also new real-time feedback apps on the market, such as HowYa, that can help you discover a customer complaint before it goes viral on social media. I, myself, set up alerts on various social media apps to ensure I’m the first to know if a customer is dissatisfied with a particular offering… this gives the team and I the all-important chance to rectify it! A person will only usually leave a negative review if they feel let down. If you care, and prove you care, customers are more likely to be forgiving; what’s more, they’re more likely to have a great experience.’

NORMA BRESCIANI, MANAGING DIRECTOR OF HOTEL SERVICES, SERVEST

“Probably the worst restaurant in the world”

“Worst Restaurant experience: Flagged onion intolerance when ordering, food had onions, owner rolled eyes & said - ‘can’t you pick them out’”

“The hotel I’m staying at in Milan didn’t tell me the rooftop bar closed and it’s the sole reason I booked my 1-NIGHT BIRTHDAY stay here”

“A friend once complained on Twitter while he was still sat in the restaurant. They brought him a bottle of champagne over”

“Awful Place and Very Rude Staff ”

“Disgusting isn’t enough, the worst place on earth to eat, the steak was as tough as old boots.”

THE SUMMIT

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t this summer’s British Hospitality Association’s ‘The Summit’ in London, there was a debate concerning whether traditional hotels are dying when faced with the growth of serviced apartments and select service hotels. We were there and we heard both sides of the argument. Here’s a summary of the ‘for’ and ‘against’…

FOR

‘A sharp growth in serviced apartments and Airbnb listings means there are more rooms, leading to a weaker demand for traditional hotels. The disruption is set to continue with Airbnb’s movement into the business and meetings markets. Partnerships with the likes of American Express Global Business Travel, who are integrating Airbnb into their platforms, will further challenge the traditional hotel.’

PHIL WISE, MARKETING DIRECTOR, FORMICA GROUP

‘Traditional hotels were at one point the only hotels. About 21 years ago, the landscape started to change. The first of those changes was Booking.com, which arrived in the mid 90s. Since then, another big disrupter has been Airbnb – in the last 10 years this has become the largest hospitality brand. They each did two things. 1) They created a platform of choice 2) They started to reduce the profitability of traditional hotels.

This death isn’t going to happen overnight, but it will occur.’

GEORGE WESTWELL, DIRECTOR, CHEVAL RESIDENCES LTD

‘In a bid to find flexible and affordable accommodation, business travellers have recently been looking to serviced offices as a surprising potential alternative for hotels. Increasingly, as part of the suite of space and services they offer, serviced offices are including accommodation in the form of hotel-style rooms, pods and other overnight facilities and when this is complemented with the restaurants, gyms and beauty therapy suites that are beginning to be a staple part of a serviced office, they do very much rival hotels in accommodation and facilities.’

GILES FUCHS, CEO, OFFICE SPACE IN TOWN

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AGAINST

‘There is still a strong demand for hotels. As per VisitBritain stats, the sector is up by 4% year on year. There’s no shortage of investors in the portfolios for traditional hotels either. Hotels work on service; they’re selling services, comfort, reliability and people want the luxury and the escape.’

RAFAEL BEJERANO, DIRECTOR, AB HOTELS

‘There are a lot of things that hotels can do that only hotels can do – making a special occasion special, for one thing, and creating wonderful atmospheres. There is still and will always be an element of prestige attached to the enjoyment of a lovely hotel. And, actually, our sector isn’t doing too badly at all. In March this year, the average occupancy across the country was 70%, with an average daily rate of £83 – a rise on last year. There are close to 18,000 hotels in existence and the industry is incredibly resilient and it has survived terrible pressures – foot and mouth disease, rising costs, new regulations – and yet here we still are, still making money. The traditional hotel is not dying – it might pick up a couple of infectious diseases on the way – but wonderful service and skilful management will provide the cure.’

PETER HANCOCK, CHIEF EXECUTIVE, PRIDE OF BRITAIN HOTELS

‘Let’s not forget that the traditional hotel concept has been evolving in the shadow of the sharing economy’s disruption. We’ve had the boutique hotel era and we’ve had restaurants with rooms.

Now let the independent hotel sector collectively stake a claim to the future success of the hotel industry. At the heart of it all is the customer and delivering them a service beyond expectation and individuality that continues to spark memories and the sharing of them. Independent hotels, particularly, can be striking, individual venues.

This maintains interest in our sector, because it’s rare to always want to experience the same thing over and over. Independents also have the ability to personalise and flex service without being cost prohibitive.’

ABIGAIL ROSE, GM, THE BLACK BOY

Since Airbnb was founded in 2008, 140 million guests have arrived at Airbnb listings, including nearly 80 million in 2016, up from 40 million in 2015.

Millennials already account for roughly 60% of all guests who have ever booked on Airbnb, and the number of Millennials who have booked on Airbnb has grown more than 120% in the past year.

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reating the ‘perfect hotel room’ is the holy grail of every interior designer and architect operating in the hospitality industry.

However, in this quest, it is perhaps easy to forget that the definition of ‘perfection’ is open to interpretation and will vary from person to person, depending on their passions and personalities. Based on our talks with general managers at hotels, serviced apartments, hostels, guest houses, B&Bs, cottages and holiday homes across the country, we’ve identified seven common guest profiles and what actually makes a hotel room ‘perfect’ in their eyes.

m o o R o H t l e t c e f r

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PERFECT HOTEL

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e P e h T

THE PARENT We’re taking the kids on this one, so we want to make sure that everyone has a good time and that we don’t have to worry about them getting bored in the hotel room. It’s got to be a place we can treat as our own, whilst trying to remain as far away from our actual home a possible.

THE TECH JUNKIE I can’t go anywhere without my portable iPhone-7-plus charger (20,000 mAh, of course), a spare pair of earphones and my beloved downloaded iPad edition of ‘Edge’. I expect no less than 100mbs wifi in the lobby, the gym, the restaurant and my room so that I can finish my Slack conversations on my Apple watch with the speed of light.

THE ENTREPRENEUR This is my fourth trip this month. I’m currently living on a diet of black coffee, Lucozade energy tablets and grab and go lunches from an assortment of conference rooms across the country. The inside of my hotel room is a welcome departure from looking at the same four walls of the exhibition hall.

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THE RSVP I’ve been planning this weekend for ages. It’s just going to be me, the main crew and two nights of debauchery. In my wardrobe, I’ve hung the outfit I’m planning on wearing which is in desperate need of an iron – I’ve been mentally praying that there is one provided in the room for the entire car journey.

THE BACKPACKER After months of sleeping everywhere from 10-man dorms, to hammocks in Thailand, to tree houses in Bali – I am craving some home comforts and a space to relax. I’ve got an all-consuming desire to spend a night in fresh sheets after taking an invigorating shower, with my favourite TV show sending me off to sleep playing in the background. The leftovers of my Mac ‘n’ Cheese sit forlornly on the bedside table.

THE HOPELESS ROMANTIC I’ve been whisked away with my partner and I’m looking forward to spending long hours lounging around on the Super-King-sized bed, relaxing in each other’s company. While comfort is obviously a priority here, I lust for luxury and a little decadence to make this treat feel extra special.

THE ESCAPIST The hotel room is my sanctuary. It’s the private place I have been seeking for a while now. I’ve picked a secluded spot, far from the pulls of reality and all the stresses and pressures that come with it and, more importantly, far from anyone who can recognise me.

Somewhere I am free to conjure up celestial images of a different life.

OPERATORS

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e reveal how designers and architects working in the industry can further support their clients on transformative projects. Firstly we talked to the operators to list the things that they wished the designers and architects they work with would do differently…

‘Read the brief. I’m still staggered by how often designers read the brief and go away and do their own thing that’s entirely unrelated to the initial briefing. It can be somewhat frustrating.

Also, don’t copy other designers and try and take the credit because you won’t get away with it!

Finally, be realistic with the budget – designing a project that won’t fit a budget is daft and can waste a lot of time.’

HENRY REEVE, DIRECTOR OF DESIGN AND INNOVATION, IHG

‘From experience, one of the critical points is the careful selection of materials. Is the flooring going to sustain the moving of the furniture? Is marble in the bathroom good enough to take acid from soaps, shower gels and items like that?

The wrong selection of materials increases the costs immensely because you’ll frequently have to replace your tiles, your carpets, bathroom accessories and so on. And that’s a nightmare.’

MARIO OVSENJAK, GENERAL MANAGER, HOTEL GOTHAM, MANCHESTER

‘It’s so important for designers to think of the entire journey and experience, from the moment our guests set foot in the door right through to checking out again. A great design scheme shows a story and a theme and shows that we’re truly thinking about our guests.

‘Factor in more storage to a design! As an operator, you can never have enough storage space and we’d rather have a little extra that we don’t use than not enough.’

CRAIG PATTERSON, GENERAL MANAGER, STAYBRIDGE SUITES, LIVERPOOL

Read the Brief

More storage

‘Take operations into account and don’t just worry about ‘your design’ – all ‘form follows function’ or so says Louis Sullivan, the famous modernist architect. Understand the vision of the owners or the client and not just do what they want to do.’

TAMIE ADAYA, CEO, PRESIDENT AND CREATIVE DIRECTOR, HOTEL SHANGRI-LA AT THE OCEAN, LOS ANGELES

‘I have worked with so many good architects and designers over the years; all are different and bring valued experience to the table. But it’s about getting everyone working together from day one.’

FRASER PETERKIN, GENERAL MANAGER, THE MERCURE, INVERNESS

Operations

Materials

Team work

Icons by the Noun Project

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e spoke to three hotel operators to find out their thoughts on key design innovations in the hospitality industry and how this has impacted the guest experience.

I don’t know if there’s a specific key innovation in the industry but the demand for technology is definitely creating waves. These days, people are carrying more devices, so hotels must ensure that guests can get connected. Wireless infrastructures and powering are more important than ever before, and this has impacted design. People want a fast charge available at the drop of a hat, and hotels exist to make life easier so we ensure we cover each and every room in power sockets, and we even include USB sockets in our headboards. However, enabling this connectivity must not compromise the overall aesthetic. Slowly, designers are helping us make technology disappear. Guests don’t need additional devices cluttering up their room so wireless charging stations will soon be heading our way as we facilitate seamless streaming.

It’s important to remember that the turnaround of technology in hospitality is a lot slower than residential.

An enormous amount of products come out on a regular basis and, considering most hotels have a five to seven year design life cycle, the challenge is keeping up with these advancements.

It’s important to ensure the approach to hospitality offers a good balance between design and service. In my view, you can’t have one without the other. A poorly designed hotel with incredible service doesn’t count for much; nor does a hotel that looks amazing but doesn’t offer the service guests need and expect.

‘Service is the holy grail, of course, and in many ways is its own kind of art – but consumers have become more design savvy.’

The likes of Apple and Nike, for instance, have improved understanding and made good design accessible to all.

People demand good design as a matter of course and a well-designed product is absolutely non-negotiable.

HENRY REEVE, Design & Innovation, InterContinental Hotels Group

Design can always make a difference to the guest experience but the impact it has depends on the guest profile. For instance, if your establishment attracts a social media savvy guest, then you need to remember that they’re always looking for a snap to share. As they walk into the foyer, they’ll be looking for that viewpoint that will generate a multitude of likes on Instagram. Then you’ve got those that love the escapism element of a hotel stay; they’re looking for those experiences that money can’t buy.

‘In all cases, a hotel has to be better than a home – otherwise what’s the point?!’

OPERATORS

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OPERATORS

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t the recent British Hospitality Association’s Summit, one of the speakers commented that the approach to hospitality used to be more design-led, whereas now it’s more experienced focus – what are your thoughts on this?

I believe that the two elements work hand-in-hand.

Designers are in the unique position to help curate the guest experience, tailoring it to the building, the brand and the location. Studio Proof worked closely with us on the guest profile and the rebranding of the hotel. They not only thought about the aesthetics of the hotel, but how the refurbishment would improve and add to visitors’ ease and comfort. For example, they recognised that the check-in process has been changing in recent years. One guest will think nothing of checking-in on their phone, another will be happy to do this but would still like the reassurance of human contact and expertise, whilst many others would still prefer to talk directly to a friendly face at a desk.

In order to tackle this new dynamic, we made the decision to surround the reception desk with lounges manned by staff who can sit down with guests and check them in on tablets from the comfort of a sofa. This may seem like a small thing, but first impressions make a huge impact and this restructuring of the lobby design has a real effect on the guest experience.

‘The ability for guests to check-in on their smartphones has been a real game changer in the industry, but most designers and hoteliers don’t think to edit spaces to move with this new development.’

SALLY BECK, General Manager, Royal Lancaster London

Design must seem effortless and like it has always been there, whilst remaining fresh and technologically up-to-date.

Obvious design elements such as the use of high quality materials and relevant colour palettes are important in creating the right feel. However, other less noticeable design features also play a part. For example, in the guestroom corridors, doors are grouped together in sets of four, with a pair facing another on the opposite side. The doors and in-fill panels around them are finished in light oak, in contrast to the darker wall coverings between the sets. These doors are highly illuminated, signposting the rooms as pause points whilst the rest of the corridor is darker. The reasoning behind this is that people talk quietly in dark spaces; in this way, a seemingly small design decision can have a potentially huge effect on a guest’s quality of sleep. Similarly, each room is fitted with two sets of blinds – a privacy one and a total blackout one for different times in the day.

‘Design has a huge impact on the guest experience. Everything from the flow of spaces to the chosen furnishings affect those who work and stay in the hotel.’

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e asked Mario Ovsenjak, General Manager of Hotel Gotham in Manchester, what’s been the biggest game-changer?

I think that the biggest game-changer over the last few years is the development of online platforms and the new ways and means of selling hotel rooms at very short notice.

The room availability of any one hotel is almost presented as live data; there’s usually just a half an hour delay between the room becoming available and the room being marketed online to a worldwide audience. So that’s made a massive difference to the way we run hotels now as opposed to maybe 10 years ago.

‘Innovation in design, particularly at Hotel Gotham, has reached another level.’

Gotham is quite special because the building was never designed to do what it does today. It used to be a bank, designed in the 1920s / 1930s, and back then it served well as an office suite. So to convert that into a 60 bedroom hotel with a bar, restaurant and private members club was a major technological challenge in terms of the design and the engineering required for the transformation.

If you walk around one of our inner sanctum suites, which are based in the middle of the building, you’ll get a better sense of how we’ve been playful with the space. The middle section of the building used to be hollow from the second floor all the way up to the top, with only a skylight lighting the area. So, again, we had to engineer those floors and those bedrooms around the building to maximise the space and provide a level of comfort in a way that also offers a completely different experience.

MARIO OVSENJAK, General Manager, Hotel Gotham

We do this by getting to know the customer; understanding their personality, the reason for their stay, their likes and dislikes – and when they arrive at reception for the first time, we dig a bit deeper to understand what would make their experience an even more memorable one. For example, the inner sanctum suites each have a projector and large screen that we can project images onto. It’s controlled from reception so when the customer checks in, we would then choose an appropriate simulation – so if they’re in Manchester for a night out, we might put a promotional movie from the bar, showing bartenders making cocktails, or it might be a skyline of the city.

If we know that a guest is here on a business meeting, we will make sure that they’re comfortable with desk space and with amenities they’ll need and we can convert bedrooms into boardrooms if needs be.

‘In short, we try and make sure that once they’re here with us in Manchester, they have everything they need – which is what any hotel in any region is essentially there to do.’

OPERATORS

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DESIGNERS

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n light of the operator advice, we wanted to hear from designers about their thoughts on how the A&D community can create more value for their clients, firstly we spoke to Una Barac, the Executive Director of Artelior

Global travel has evolved incredibly fast over the last decade. The bar has been raised on good design and this is now expected as the norm from all hotels. But savvy travellers and hotel users want more from the amenities offered.

‘They want the full sensory experience that starts with the welcome at the front door and is woven all the way through the bars, restaurants, gym, spa and, naturally, the accommodation.’ Every segment of hospitality has to flow through and be intertwined with great atmosphere.

There are some basics that every hotel owner, operator and designer needs to achieve. From a good shower and a comfortable night’s sleep in even the most limited service hotels; through to amazing food and beverage, professional conferencing and enjoyable and relaxing wellbeing facilities in the full-service hotels. Some designers can go overboard with seeking to make grand design statements and this is where it can all go terribly wrong for the hotels. A good hospitality architect and interior designer knows that ergonomics and guest comfort must be at the forefront of every design. Basic as it may sound, form has to follow function.

Hospitality design has seen a massive shift in the approach to public area space planning over the last five or so years.

Open plan lobbies have become the focal point of all successful hotels. Lobbies are now completely open and integrated with the bar reception areas, have become places to meet, be it for work or pleasure.

From early morning coffee and breakfast meetings, to working lunches, afternoon tea, all the way through to dinner and cocktails; hotel lobbies are the heart of a good hotel, attracting their guests to stay, as well as attracting the passing trade to come in and use the facilities.

UNA BARAC, Executive Director, Artelior

A clear brief is the most important starting point of every good design, be it hospitality or any other sector. Some clients like to prepare a clear brief, whilst others prefer to develop it together with the designer. Both approaches will lead to success as long as the basic parameters; programme, budget and the basic list of facilities, are laid out and agreed at the outset. Moving goalposts are the main obstruction to any project. Hence why it is imperative for the clients to know what they want from the outset, or work with their team of professional consultants to define those requirements as soon as possible.

OPERATORS

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INTRODUCING THE EXCLUSIVE HOSPITALITY FURNITURE COLLECTION FROM KNIGHTSBRIDGE. www.knightsbridge-furniture.co.uk

DESIGNERS

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o further represent the designer’s viewpoint, we asked Tina Norden from Conran and Partners for her thoughts on the key principles of hospitality design and how that interplays with the shifting demands of the modern-day guest…

Hospitality is an age-old sector and the key principles have never changed. We expect great service, somewhere pleasant to sit and eat or drink, a good shower and somewhere comfortable to go to sleep. The way these are delivered and what it looks and feels like is ever evolving however, and there are some discernible shifts – not least in the wake of the likes of Airbnb and Ace, who have disrupted the industry in a major way.

‘The lifestyles of the guests and the motivation for travel have dramatically changed and today’s traveller is looking for an authentic and unique experience, no matter what the price level is.’

As a result, their expectations of hospitality have evolved, away from the star system, white table cloths and tick box food and beverage.

Guests are after specific, memorable experiences, be it a more authentic relationship with dining – watching a chef at work, foraging for their own herbs for instance – be it a domesticated hotel lobby, or a café setting to work inbetween meetings. The design of these spaces has tilted to offer a much more flexible and richer experience for the guest, the brand and the business offer.

Hospitality has adapted to this and a noticeable change has been a much more casual, relaxed approach to service – and that does not mean slack, it must still be impeccable, but maybe not in a stiff uniform. On our side, there is a much more eclectic range of styles – often seemingly ‘below’ the level of luxury that would be expected of a certain price point, but the key is differentiation and an authentic story.

Interestingly, this runs right through the industry, not just the independent boutique sector.

TINA NORDEN, Director, Conran and Partners

Whilst this may sound bizarre coming from a designer, aesthetics play a relatively small part if functionally it doesn’t serve the requirements of both the guests and those looking after them.

‘Design is very taste driven and personal, so there will always be lovers or haters, but if a space does not work or feel good it will fail.’

Restaurant and hotel operators enjoy working with us as we understand operations – always designing for a seamless and efficient experience both front and back of house. This will ultimately makes guests more relaxed and comfortable too, and of course make for better service from staff that feel looked after.

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ROUNDTABLE

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his spring, following the Hotel Investment Forum in Berlin, we took over hansgrohe’s fantastic Water Studio in Clerkenwell, assembled a number of key players from the sector, and sat them around the table to talk about the latest trends, developments and issues affecting their businesses and hotel design. Here’s a summary of what they had to say…

For the full article see our March 2017 issue at mixinteriors.com

‘I think we should have a scientific understanding of what value a guest places on the various elements of their stay. It will really assist the whole design world if there is a shift towards supporting the experience rather than just creating design for the sake of it.’

ALAN WILLIAMS Servicebrand Global

MARK DOUGHTY Hoare Lea ‘I’ve primarily been working in the workplace sector. I’ve worked on and delivered a number of hotels as well – and we’ve certainly seen how hospitality has come into the workplace and how that mixes across. It’s about home from home – it’s about having those spaces you’d have in your home, about lifestyle.’

HOSPITALIT Y TRENDS CLAIRE RICHMOND Gensler ‘Instead of saying ‘Well, that person’s this old, they’ve had this education and they come from this country’, it’s about saying ‘This person’s really passionate about music, they’re really creative’. I think a lot of this has to do with changes in technology. People connect on social media and we are far more open to breaking down generational and social barriers.

We now have to think about designing for individuals and for groups – both in guest rooms and in public areas.’

HENRY REEVE IHG

‘There’s only so much marble, brass and gold you can have – and that’s where this lifestyle element really comes in. You stop thinking of it as a hotel and more as a destination where you can come in and work, meet friends, hang at the bar…’

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‘At the Berlin Hotel Investment Forum, there was quite a lot of discussion about the luxury market and how that is starting to take over. If people want to stay somewhere on a budget that is not an Airbnb, then you have to give a reason to stay there – to give something extra.’

FEDERICO TORESI 1508 London

KATHERINE NEATHERCOAT Scott Brownrigg ‘It’s not so much what it looks like; it’s the functionality and the experience that really counts. A lot of hospitality is now designed for that digital generation – and I’m not so sure that, at the luxury end of the market, there is a great amount of difference in the offer.

‘There seems to be a lot of talk about how people differentiate between brands and how the brands differentiate themselves.

The problem that we have is how you set the brands apart and create something that is original.’

TINA NORDEN Conran and Partners

CONCLUSION

THEO CONSTANTINIDES Gardiner & Theobald ‘People are now working where they stay and staying where they work – there’s a real blending. It used to be that people primarily wanted a comfy bed and a great shower – now they want IT, a great bar and blackout blinds.’

The guest has never had more choice and that choice is driving up the standards with both new and established brands at all ends for the hotel spectrum.

Provided the operator and designer can agree on all aspects of the project, they have to focus on the guest ‘experience’ above all else; leaving the guest with the right impression, who will then go on to be advocates of the brand - and, like the workplace, it seems as though it’s the pesky millennials that are driving change.

ROUNDTABLE

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o mark the anniversary of the EU referendum result, we took stock of the impact upon the UK hotel sector from a regional and global perspective. Our most recent summer panel looked at the issues facing the hotel sector and explored how the hospitality sector can adapt in the face of uncertainty and change.

For the full article see our July 2017 issue at mixinteriors.com

NICK RAYNER EPR Architects

‘People are travelling for both work and leisure; the places people stay at have to serve both of those angles. Hotels need to facilitate that while also allowing the guest to connect with the place that they’re in, with the community. The sense of place and identity within the hotel has to be embedded in the design.’

‘People crave personal

connections; providing that welcome, that place of refuge, safety, a great experience, luxury, surprise, a great place to sleep and stay…it comes down to a welcome and a personal touch. I think that the majority of those working in hospitality are fundamentally creative people. It’s about how to innovate and change the game.’

THE REGIONAL PERSPECTIVE ‘There has to be something within that hotel that attracts you to it, but it can be anywhere.’

SIMON WILLIS Principal Hotels ‘London is a key feeder for a lot of the regional cities. People’s expectations are fairly similar.

The big challenge is that London commands high rates and you don’t get those rates in other cities around the country, yet guests still expect the same level of service.’

LAURA BLOOMFIELD Satellite

‘The biggest challenge for a most recent project was budget. The construction of the hotel; everything behind the scenes were a bit of a struggle… full next gen refurb… took the rooms back to the bare bones which revealed a lot of issues. One of the features is to have a red, blue, yellow, or purple ceiling – we went with turquoise.’

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NORMA BRESCIANI Servest

‘I think hotels are really late adopters to big tech. The tech that is now available can circumvent complaints.

I have an App on my phone where I can pick things up immediately.’

TOM HUPE Perkins + Will ‘People are now looking for a personalised experience that they can adapt to suit their stay – curating the space so it becomes personalised for them. This is a challenge for designers – to create the shell, and let the guests decide on the rest.’

TAMIE ADAYA Hotel Shangri-La ‘I’ve noticed this trend in hospitality design; people are intuitively craving a connection. They’re looking for environments that are organic and offer the human touch. Furniture is getting smaller because people want warmth, intimacy… they’re craving a connection with nature and each other and design has to reflect that.’

‘The more urbanised, sophisticated traveller actually wants to go to the countryside now. People want to get away and go to places like farmhouses, forest retreats… Intimacy allows for that escape from an urban environment.

You want it to be you and nature.’

‘The thing that is really important right now is the competition from the sharing economy; what hotels offer is hospitality and service. Hotels can try and bring experience into what they do, but the trick is to use the data to provide a personal touch.’

CONCLUSION

There is no one answer to the question of how you succeed outside of London.

As Tamie says, ‘There are no rules as long as what you’re doing, you’re doing well’.

Successful new regional hotels look to bring the community and the outdoors inside, and blur the lines between work and leisure, while the fundamentals still apply; great food and drink, great night’s sleep and great service.

THE REFINERY

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EDINBURGH, SCOTL AND

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he Refinery St Andrew Square was the first bar and restaurant outside London for the renowned hospitality group Drake & Morgan.

Located in the new £75-million office development at St. Andrew Square, Edinburgh, The Refinery St Andrew Square is an all-day drinking and dining destination.

The interiors by Fusion Design & Architecture show the importance Drake & Morgan put on providing welcoming and warm drinking and xx h eating spaces that adhere to the group’s philosophy of providing guests with ‘an everyday escape.’ The large space is carved up into several smaller spaces, each with its own identity to offer the customer the ability to flex how they wish to use the venue.

Whether popping in for breakfast, having lunch with colleagues, dinner with friends, or ending the week with a few cocktails, there’s a space for all occasions.

The design scheme for The Refinery St Andrew Square was created during an autumn trip to Copenhagen and was inspired by the warmth of many of the basement bars dotted around the city. Fusion also took influence from remote Scottish Highland retreats with smoldering log fires and grand timberpanelled rooms. Together, these formed the brief to create a space that radiates warmth and offers a sanctuary from the bustle of Edinburgh’s busy streets.

h Restaurant dining with enigma lighting seen throughout

Spread across two beautifully designed floors – visible through ground-toceiling glass windows – and separated by a show-stopping spiral staircase, guests are greeted by a statement back-lit bar that illuminates the various bottles of wine and spirits available.

Towards the rear there is an intimate restaurant and open-plan kitchen with a sit-at marble dining counter and buttery leather stools from which diners can watch the chefs in action.

The focal point is the burnt orange spiral staircase leading up to the mezzanine library lounge where guests can sink into large wingback armchairs draped in sheepskins; providing a comfortably stylish spot to curl up with a vintage magazine, play board games or chill with a cocktail in hand.

Upholstery leathers range from burnt orange through to soft mushroom and are complemented by a variety of fabric-covered chairs in plush purple velvet and muted tartan checks. The odd splash of shimmering aquamarine and bold geometric patterns bring additional life and colour to the scheme whilst display shelving showcases a range of beautiful lifestyle homewares.

Fusion have payed homage to the venue’s Scottish location through a variety of design details including a striking Highland cow wall motif, fresh heather planters, tartan-backed chairs and a host of wall-mounted rattan stags.

k High top dining in front of the illuminated bar j

Al fresco dining on the Square

g Counter-top dining and a place to watch the chefs in action i

First floor gallery lounge

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Bespoke artwork

‘With the main bar and restaurant on the ground floor, the challenge was to link the ground and first floor spaces both physically and visibly in order to draw customers upstairs. We opened up a large void in the first floor slab that frames the staircase, making it the focal point of the space. The bright colour and the curves of the spiral stair entice customers upstairs to use the gallery and lounge areas on the first floor.

Comfortable furniture and a variety of areas for work, rest and play make for an inviting space and one in which customers can find their own corner and enjoy the views on to St Andrew Square.’

SAM SMITH Lead Designer, Fusion Design & Architecture ‘Whilst this site is the third bar and restaurant to open under Drake & Morgan’s The Refinery brand, it has its own distinct personality and character, reflecting its location.

Edinburgh is one of the most exciting cities in the UK, and it was important that our bar was contemporary and stylish yet full of warmth. Our interiors reflect individuality and our appetite for innovation, which runs through everything we do, from our creative menus, bespoke cocktails and dialedup service culture – attention to detail is always everything.’

SEAN WEERARATNA General Manager, The Refinery St Andrew Square

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THE STACK

g The Stack, in Trelion overlooking the Fal Valley

TRELION, CORNWALL ENGL AND

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he Stack lies within the secluded hamlet of Trelion, overlooking the upper reaches of the magnificent Fal Valley in mid-Cornwall. This 19th century engine house is sure to inspire those with a love for unique architecture and rough-luxe interiors, having been stripped back to its brick bones to reveal a glimpse into its ancient mining heritage and offer a truly extraordinary selfcatering escape.

Sat at the end of a sweeping pathway deep within the rural idyll of mid-Cornwall, The Stack epitomises the true spirit of Cornwall. This unique home binds a classically Cornish Grade-II listed exterior together with voguish interiors in a blissful marriage of contraries. Along with its characterful living areas set over five floors, this stack of luxury (dubbed locally as ‘The Castle’ in the 20th century) also includes a cinema room, hot tub and al fresco kitchen for self-catering under the stars. The Stack is equidistant between the rugged north and serene south coasts of Cornwall, deep within romantic Poldark country.

Stripped walls revealing layers of history and a rustic wooden staircase provide the passage to three floors, each with a unique bedroom. There is a spicy Moroccan flavour to the first floor double bedroom, with its ornate shutter headboard and distressed walls, whilst the second floor bedroom channels a woodcutter vibe, complete with king-size bed and WC alongside. On the third floor is a zip-andlink bedroom packed with vintage stargazing paraphernalia. The main bathroom is a space of seduction, flaunting a reclaimed roll top bath looking full-frontal into a golden floor-length mirror sourced from a 1920’s London parlour.

Supplier List Sofas: sofa.com and Loaf Rugs: Nordic House/Etsy Linen: Soak and Sleep Throws: Cox and Cox and Ian Snow Artwork John O’Carroll A lot of the lighting, accessories and furniture finds are from reclamation yards – Shiver Me Timbers, Timber Track, Cornwall Hospice Retro Shop

i The lofty top floor bedroom is perfect for stargazing

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h Rustic interiors are in-keeping with the industrial history behind The Stack

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The deck leads off the kitchen and includes a luxurious sunken hot tub i

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Views over the beautiful Fal Valley from the deck

The rough luxe kitchen occupies the entire ground floor

‘The brief was to create a comfortable, quirky interior that reflected the setting of the property in addition to affording a nod to its industrial past. I wanted the interior scheme to be striking yet calming to simply complement the amazing architecture and the stunning and tranquil locality. Despite spanning five floors, the footprint of each individual room is fairly compact, which certainly proved challenging when it came to selecting furniture to fit up the stairs – three flights of – which were particularly narrow. We had a comedy tower of workmen precariously balancing on each other’s shoulders trying to shoehorn a sofa through a window at one point! We unearthed some interesting relics in the garden, which included large weighing scales.’

JESS CLARK Designer, Unique Home Stays ‘Guests seem to enjoy the sociable nature of The Stack during summer months – when families visit and spend most of their time in the garden/on the deck barbecuing and hot-tubbing, as they do the seclusion and tranquility during winter months, when they can hunker down, light the fire and not have to leave for the duration of their stay!’

TAMSIN BUDGE Housekeeper, The Stack

HOTEL INDIGO

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h Playing card artwork also features in the romance rooms.

Georgians of high society were well known for their gambling habits so this covers the mischief element of the theme. g

AXOR Montreux 2-handle basin mixer 210

Supplier List Timber flooring: Havwoods Brassware: hansgrohre Carpets: EGE Casegoods: Forrest contracts, Fuse contracts

BATH, ENGL AND

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et in a beautiful Georgian terrace, stunning boutique Hotel Indigo is a Grade I listed building that is steeped in history and sits in the peaceful street of South Parade, steps away from the centre of Bath. Grade one listed, the building is steeped in history and sits in the peaceful street of South Parade, steps away from the centre of Bath. Surrounded by culture, Bath is famous for romance, literature and historic architecture; and Hotel Indigo’s 166 rooms have been designed with the city in mind. Modern and stylish, they reflect the influences of the architects and novelists who made Bath famous for its story telling and passionate social scene.

As an UNESCO World Heritage site, the architects faced a number of challenges. The original floor boards had to be treated, cleaned and numbered so they could be replaced back where they belonged, which involved a massive amount of work.

When the walls started coming down, the design team found over 50 fireplaces that had to be integrated into the rooms to honour the great architectural heritage. This was quite

Artwork: LCT interiors Soft furnishings: Edinburgh Weavers a feat as some were discovered in very unusual places and bespoke furniture had to be built around them. The curved stone vaulted ceiling is fully protected and listed so the team had no choice but to opt for underfloor heating so as not to disturb the structure.

Bringing technology into the very old building was also a challenge. The approach to design required outof-the-box thinking and innovation was aimed at improving the guest experience while keeping the authenticity of the building intact.

Power outlets and USB sockets have been hidden away everywhere and in-keeping brass antique finishes have been used to blend and hide the tech. The ground floor restaurant, for example, is made up of lots of very small rooms. The walls of the townhouse-esque structure couldn’t be knocked down, due to its status, so the team had to find ways to service guests without anyone feeling like they’d been forgotten. Guests can pull chords for drinks and push buttons for champagne.

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h Hotel Indigo® Bath is set in a beautiful Georgian Terrace in the city of romance, mischief and literature

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The lounge captures the romance and mischief of the times

‘Each of our hotels has a story behind it. Bath is full of romance and mischief, and that’s what we’ve tried to capture with the design. The IHG interior design team and Architect CT worked with our suppliers on a truly collaborative partnership; there has been a constant back and forth and we’ve tweaked the design every step of the way to ensure we honoured the vision. This was truly a labour of love and Architect CT have had to consider and renovate every single wall in the property. This complex project is shaping up to be quite special.’

HENRY REEVE Director, Design & Innovation, InterContinental Hotels Group ‘At the Hotel Indigo, Bath, guests will enjoy a subtle and fun history lesson through small design touches within each style of bedroom and within the public spaces. Due to the nature of the building, all 166 bedrooms are a different shape and size, the furniture is all freestanding pieces with some bespoke items made to fit into tight spaces. Luxury beds and bedding along with writing desks and bespoke designed wardrobes feature in every room. No two rooms are the same!’

LOUISE WALKER Senior Interior Designer, Architect CT

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The architecture rooms have high ceilings, original cornice details and floor to ceiling windows

STAYBRIDGE SUITES

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h The suites are fantastically equipped and perfectly positioned for a sightseeing trip to Liverpool

LIVERPOOL, ENGL AND

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taybridge Suites Liverpool has recently completed a £1million refurb. The objective of the design was built around creating a space which not only felt more at home for guests but also resonated with Liverpool. There are plenty of references to The Beatles and Merseyside Maritime, making the hotel really feel part of the city culture and giving guests a true Liverpool experience!

ADS Design & Brand Development Ltd was tasked with refreshing the overall look and feel to help it to rediscover its ‘mojo’ and to stay ahead in a competitive hotel marketplace. Part of the brief was to ensure it didn’t feel too much like a tourist hotel, as that is not what Staybridge Suites Liverpool is – it’s a ‘home from home’, just with a gentle reminder of its location here and there.

Staybridge Suites adopted an innovative approach and actively involved guests at each stage of the design process. Obviously, the design was developed and based on the brief and vision for the hotel, but guests were consulted throughout the project and this ultimately helped the decisionmaking process. The aim was to improve the guest experience through the design so it made logical sense to include them in the project and get their input. This went right down to the small details of the design, that contribute to the overall ‘home from home’ atmosphere.

g The recently refurbished Staybridge Suites Liverpool is a smart all-suite hotel close to the waterfront

Supplier List Interior & Architectural Design: ADS Design Sample Room: MDR Furniture: Kesterport, Highland Contract Interiors, Morgan Contract Furniture, Satelliet, Inn Gear, West Elm, Geometric Furniture, UHS Fabrics: Romo Lt Soft furnishings: Highland Contract Interiors Contractor work: HCC Contractors

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A maritime theme gently reminds guests where they are

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h The hotel provides a home from home, apartmentstyle accommodation

h The design pays homage to one of the best bands in the world

‘Technology has obviously been a key game-changer when it comes to design. Certain tech was once viewed as a luxury, but is now expected and, for a hotelier, not keeping up to date with technology trends is not an option.

‘Hotel guests are always multitasking; eating with one hand whilst reading the news on their phones and watching the TV at the same time. Guests need their environment to reflect these habits and that is exactly what we have achieved with our design. We have created fluid spaces with multifunctional furniture, designed to make our guests’ stay both relaxing and productive.

‘In such a competitive market, getting the basics right is essential. Our guests have high expectations - and rightly so. Fast Wi-Fi, a comfortable bed, a powerful shower, a clean suite; these things are non-negotiable.’

CRAIG PATTERSON General Manager at Staybridge Suites Liverpool ‘A ‘good design’ is one that is based on a clear brief and is carefully considered to ensure that every feature or element serves to make the guest experience a great one. First impressions are extremely important and influence the guest’s perception of the hotel thereafter. We are all generally visual creatures so the look and feel of the hotel is extremely important, so too is the functionality and facility.

Fundamentally the design must support the operational goals of the hotel – and when this is so, the guest’s experience will be a good one.’

STUART BRADBURY Managing Director at ADS Design & Brand Development Ltd

AMBLESIDE SALUTATION

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Ambleside Salutation Hotel and Spa exterior

Supplier List Fabric Wallpaper & Scheme: Today Interiors Ltd Furniture Design : Knightsbridge Furniture

AMBLESIDE, L AKE DISTRICT

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he Ambleside Salutation Hotel & Spa is a four-star luxury hotel in the heart of the Lake District, centrally located in Ambleside. The hotel has gone through major structural and internal refurbishment in the 30 years since Geoff Atkinson (MD) bought the building, resulting in a number of makeovers. Recent refurbishment of the lounge and bar area, with a redesign to facilitate more seating and a redecoration of the restaurant to allow practical solutions for a busy breakfast service, combined with a more intimate ambience for evening dining. With clever use of chic stylish furniture to offer comfort, style and practicality, teamed with plush high performance fabrics, designer wallpaper and exclusive finishing touches, a warm, modern chic boutique look has been created inside the hotel’s traditional exterior.

The new look enhances the property, enabling the hotel to offer a little lavish indulgence, together with top class amenities, for a truly memorable stay.

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The Ambleside’s No 1 Lake Road Brasserie for breakfast and evening dining

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Sumptuous fabrics in the Rothay Room, a Lakeland suite offering private balcony and outdoor hot tub

Lakeland suite

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Part of the Lounge bar area of the hotel

‘We are delighted with the new scheme and furniture, which really add to the overall image of the hotel, not only improving the guest experience with us but also improving our staff comfort and wellbeing, gained from working in excellent surroundings. The comments and feedback from our regular guests have been extremely complementary. It’s very important for us to offer them a first class product at all times.’

GEOFF ATKINSON General Manager, The Ambleside Salutation Hotel & Spa

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Part of the Lounge bar area of the hotel

THE ALVERTON

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h Matt Hulme of Dynargh Design utilises high-quality fittings and furnishings for ultimate luxury g The hotel’s historical features are celebrated throughout

TRURO, CORNWALL ENGL AND

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hen it came to adding a touch of luxury to The Courtyard en-suites at The Alverton Hotel, Truro, interior designer Matt Hulme of Dynargh Design knew just the products for the job. Using Johnson Tiles’ Brics range for the floor, and its Savoy range for the walls, the resulting space is both contemporary and stylish – creating the perfect environment for guests to relax and unwind.

Set a short distance from the main hotel, The Courtyard is a peaceful, tranquil and relaxing space. Each of the 15 rooms has been individually designed and includes bespoke fittings and furnishings from some of the world’s top designer brands.

Directly addressing guests’ comfort and wellbeing, the suites boast contemporary en-suite bathrooms, complete with luxurious roll-top baths.

The original features of the building have been uncovered and are now celebrated throughout, with every room paying homage to its illustrious past.

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‘Our ambition was to create luxury accommodation that’s comfortable, relaxing and beautiful whilst being mindful of the restrictions around the heritage site and our environmental impact. The end result is exactly that a place where our guests want to spend time, that celebrates our fascinating history and that’s also sympathetic and kind to the world around us. Our guests tell us every day how breathtaking The Courtyard is and we see this translate through to the sales - we’re busier than ever. It’s amazing what you can achieve with great design, beautiful products and all-round fantastic service.’

PAUL RICKETTS General Manager, The Alverton Hotel

Supplier List h For the Courtyard Suites at The Alverton Hotel, guests’ comfort is the number one priority f A combination of Johnson Tiles’ Brics and Savoy ranges directly responds to guests’ comfort and wellbeing

All upholstered furniture and soft furnishings: Clayton Contract Upholstery All curtains and window treatments: Marie Hewitt Interiors Tiling: Johnson Tiles Wallpaper: Farrow and Ball, Sanderson, Andrew Martin

i Comfortable and stylish accessories help guests to relax and unwind

Bespoke bedroom case goods: Duke Furniture

‘My main inspiration was to create a warm and inviting space, whilst making the fact that the rooms are separated from the main hotel a key feature. I wanted to create a classic style of design, as this was in keeping with the history and original features of the building.’

‘Anything too modern or contemporary would have jarred with its heritage. I also wanted to make every room different, so if a guest stayed a number of times they would experience a different feel and style of room - the original building really helped to enable this.

‘The main area where the history of the building is on show is the ‘Chapel Suite’ with the high ceiling, stain glass window and exposed beams – the addition of the copper bath just adds to the room.

‘Another is the lounge with the original drying racks on display, plus we lifted the original stone floor from the laundry area and re-laid them into the space, as they would have been covered if they had stayed within the bedroom areas.’

MATT HULME Designer and Owner, Dynargh Design

SALUT MAROC!

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What are we doing in Morocco?

Each issue we have decided to turn our attention to someting a little different. The criteria includes: Not the UK; Completetely different; New and the heavy hand of design all over it. Judge for yourself whether Salut Maroc fulfills our criteria.

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alut Maroc! is an historic 18th Century Riad in the heart of the ancient Medina of Essaouira, a Unesco World Heritage Site in Southern Morocco. It has all the character and charm of a boutique hotel with magnificent views overlooking the Atlantic Ocean and the historic ramparts of the old Medina with its battery of bronze cannons.

Starting life as a Jewish Moroccan Merchant’s house and later a Consulate building, Salut Maroc! offers 11 funky bedrooms and suites.

Owner and designer Helen Howat embarked on creating a truly contemporary take on Moroccan design in a heritage setting, utilising all the traditional artisanal skills of the Moroccan craftsmen. The hotel offers a fusion of Islamic patterns, vibrant colours, and an eclectic mix of contemporary and antique furnishings.

We spoke to her to find out more‌

h Room Tangier - Overlooking the historic remparts, Tangier depicts on Orientalist painting of Moroccan subjects looking out to sea

WHAT CAN GUESTS EXPECT FROM THEIR STAY? A relaxed stay in an alternative style luxury Riad with emotional connection.

TALK US THROUGH THE DESIGN OF SALUT MAROC! - WHY IS IT AN EXAMPLE OF INNOVATIVE DESIGN? The hotel design is innovative in that it takes traditional Moroccan skills and craftsmanship to a whole new level, interpreting Moroccan art in a contemporary way. It was an education process for the artisans. They normally learn their skills from grandfather to father to son, but we had to teach them and encourage them to think in a different way and to develop their craft!

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The Berber Room - A tribal inspired Junior Suite with contemporary Berber Wall Art

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IN YOUR EXPERIENCE, HOW CAN INNOVATIVE DESIGN SOLVE PROBLEMS? Careful use of colour and space evoke emotional wellbeing and health, aiding recreational relaxation and rejuvenation.

h The Marrakesh Room - This room reflects the colours of Marrakech, Al Hamra the red city and images of the tannery leather dye vats

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h The Boudoir - The Boudoir, historically a woman’s private bedroom or inner sanctum, depicts Orientalist portraits of The Three Beauties

The colourful terrace

HOW CAN GOOD DESIGN REALLY MAKE A DIFFERENCE AND IMPACT THE GUEST EXPERIENCE FOR THE BETTER? I think good hotel design can affect the guest experience immensely. Salut Maroc! is a fusion of colour, complex detail design and clashing patterns.

Sounds crazy?! But the rooms still have a natural balance, harmony and calm feeling; they don’t feel frenetic in any way, it’s all about balance! We use colour and up scaled design primarily as a ‘power wall’ to give the WOW effect as you enter each room, but when you want to relax or sleep the remainder of the room is very calm and peaceful.

WHAT IMPACT DOES THE USE OF COLOUR HAVE ON GUESTS? Use of colours in a design space is key. We hear our guests referring to Salut Maroc! as a happy and inspiring place; guests feel overwhelmed and emotionally joyful. This is all about the use of colour. Cool colours like blues and greens make us feel calm, whilst warm oranges and yellows and hot reds are more sensual. I try and use a bold mix of both hot and cold complementary colours in my work. An explosion for the senses!

HOW DOES YOUR ROLE AS DIRECTOR IMPACT YOUR APPROACH AS A DESIGNER? The role of designer and business director flowed surprisingly easily. As an end user of the design space, the project gave me the freedom to express myself without boundaries, design criteria and compromise.

h Room Safi - Inspired by the colours of the ceramic pottery of Safi and the Zellige (Moroccan Mosaic Tiles) of the Grand Mosque in Casablanca.

PARTNERS

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We are in a fortunate position at Mix that we work with some fabulous people: Designers, manufacturers, property professionals and end user clients. The collection of profiles on these pages are the supporters of this supplement.

They are absolutely committed to this sector and we thank them for their invaluable contribution.

With its brands AXOR and hansgrohe, the hansgrohe Group, based in Schiltach, enjoys a reputation as a leader in quality, innovation and design within the bathroom and kitchen industry.

The hansgrohe Group brings form and function to water with taps, showerheads and shower systems. The 116 year history of the company is marked by innovations such as the first hand-held shower with multiple spray types, the first pull-out kitchen tap, and the first wall bar to hold a handheld shower.

The AXOR brand develops, constructs and produces taps, showerheads and accessories for luxurious bathrooms and kitchens to perfection. At the highest aesthetic and technological levels, one-of-a-kind pieces and collections are created. Some of them are considered classics of bathroom design to this day. Collectively they embody the claim ‘Form follows Perfection’: not ending the developmental process until nothing more can be added or removed.

The company holds more than 17,000 active patents, the hansgrohe Group stands for long-lasting quality products.

With 34 subsidiaries and 21 sales offices supplying products in more than 140 countries, the company is a reliable partner to its customers around the world.

The hansgrohe Group, its brands and products have won numerous awards, including more than 500 design awards, the most prestigious being the IF Design Awards where in 2017 the hansgrohe Group surpassed Audi to become the top-listed German company placing it in 6th place ahead of world-famous brands such as Apple and Siemens.

Sustainable production of resource-conserving products is central to the company’s business activities around the globe. The products of the Hansgrohe Group are featured in projects around the world, such as the luxurious ocean liner Queen Mary 2, and the world’s tallest building, the Burj Khalifa in Dubai.

The Group’s high quality standards are ensured by five wholly-owned production facilities: two in Germany, one each in France, the United States and China. It employs more than 4,800 people worldwide, this level of investment contributed to generating a turnover of EUR 1 Billion in2016. www.hansgrohe.co.uk

At Forbo we understand that visitor’s experience at any venue is about much more than just the activities they get involved in, and that the interior design scheme can play a crucial role in giving them the ultimate visitor experience. That`s why we can offer a dedicated flooring portfolio for your project – whether it be an on-trend bar or restaurant, grand scale hotel, boutique B&B, adventurous play zone or a thought provoking museum.

With a wide portfolio of products dedicated to the Leisure and Hospitality sector, we can provide integrated flooring systems from entrance to exit. www.forbo-flooring.co.uk/leisure

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Johnson Tiles is the UK’s leading manufacturer and importer of ceramic and porcelain wall and floor tiles. A trading division of Norcros Group (Holdings) Limited, the company has over 100 years experience and produces wall and floor tiles at its Stokeon-Trent headquarters to the highest standards. It operates in both residential and commercial markets and its product ranges are recognised by the industry not only for their eco-friendly properties but excellence in quality and design. Through the company’s extensive expertise in hospitality interiors, especially in the hotel market, each project is guaranteed to achieve the ‘wow’ guest factor. To find out more about Johnson Tiles visit www.johnson-tiles.com Interior Designer: Matt Hulme, Dynargh Design Photographer: Anthony Greenwood Photography

Knightsbridge Furniture has been designing and manufacturing quality British furniture from its site in Yorkshire for almost 80 years.

From the timber mill to the customer’s doorstep, the company takes enormous pride in facilitating the entire production and delivery of its products and is dedicated to quality and design excellence. This has inspired customer loyalty and ensured Knightsbridge’s place at the forefront of its industry.

Knightsbridge Furniture develops and manufactures all its products from its factory in Bradford. Combining traditional woodworking skills with the latest manufacturing techniques, Knightsbridge’s in-house team of skilled craftsmen, designers and R&D specialists deliver furniture suitable for several industries, including hospitality, workplace and healthcare. www.knightsbridge-furniture.co.uk

Enigma Lighting has firmly established itself as one of the leading suppliers of light fittings and lighting equipment in Europe. They have produced an extensive collection of wellengineered and competitively priced light fittings targeted at the workplace, leisure and retail markets.

Their range of fittings are designed around the latest LED light sources to provide the appropriate solution for any application. We strive to deliver excellent quality light fittings on budget and on time and tailor our services to each specific client’s needs. Enigma Lighting new lighting design studio and showroom in central Manchester is now open to visit. www.enigmalighting.com

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JENNIFER MICHAELSON

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THE GOOD, THE BAD, AND THE UGLY Droning on about distressing design in the world of hospitality I am not a man hater, I have occasionally dabbled, but if I come across another room designed by someone that doesn’t understand the basic necessity of providing a plug socket for my “hair machines” beside a mirror I will call for the reinstatement of castration I have spent six of the last two months away from my beloved home in Suffolk, which is a little more than usual, but as someone who represents the whole workforce of my company I go when the dollar calls. In short, I travel a lot and stay in many hotels. Yes, hotels not Airbnb, I will leave the home stay brigade to the plebs who think they are getting value for money for spending the rest-time in someone else’s germs I digress. I am a reasonable person. Okay I do think people that don’t exercise should pay more taxes; those that drop litter should be forced to don orange overalls and in little gangs, sent to pick up litter and those that leave the cars running whilst waiting for the train have the licenses removed from the sweaty mitts until they have signed up and fulfilled the own carbon offset scheme!

But what really causes me more annoyance is poor basic design. Anywhere, but particular in hotels and more particular in hotels that I am in. Let me share with you my recent trip to Baku (Azerbaijan to all you litter droppers) I ordered room service as I was late back from two massive meetings in town and the last thing I wanted was to be harangued by some red-neck ex pat oil twerp thinking I was interested in his deposits.

Working away on my bed with laptop I eventually need to plug in. Yes, you guessed it, I had to unplug the light, before which I had to turn another light on and so on.

Not rocket science. Please put enough spare power sockets next to the bed.

Okay most people think I am attractive. However, just because I know it, doesn’t mean I don’t want to see myself in a full-length mirror. An ornate Maison-chic mirror might add a certain something to the room, but actually it’s only any good for a quick blow-dry. Cute, yes, but not big enough to be practical, I want to look at myself. 73% of hotels on my last trip did not have a full-length mirror. There is a higher percentage of people who have become deaf by listening to their crap music too loud on the train

Did I mention that I am 1m 80cm? Leg room on a plane is not usually an issue as I always insist on the sharp end (client paid, of course) However when it comes to dining rooms sadly they allow anyone in. Note to designers: create a first-class area in restaurants, happy to pay more for lots of reasons. I was meeting an old friend who works for the foreign office in Cape Town, she was thinking more sea view and great fish than space. I take this for granted but what I did want is room for my bloody legs.

1. Can we have more space between tables? 2. Can we have tables that don’t have table legs in the way?

About restaurants, I was in Dallas last month. The trip once again highlighted for me just how strange the USA is. The previous day I spent in San Fran, four meetings a day for three days – loved it. Frankly they are almost European. Then I took a step back in time! Whilst I am led to believe that Austin has moved on since 1865, Dallas was strange to say the least. I was there for a conference with speaking slot – my usual with all the necessary expenses allowing some freestyling whilst on the clock. After my session, I avoided “meet the audience” by heading straight for the back door and took an early lunch with the comms director of the event. So here is my beef on this occasion: Lights are important for the old ambience but can we stop with the third-degree lighting. I have never seen so much chrome, sharp angles and spotlights I really did think I was in the school kitchen back at my beloved Royal Hospital School in Ipswich Happy to share one final thought. I was invited to New Zealand to watch the rugby in July. Reasonably interested in rugby, but thank God I didn’t travel 11,500miles to watch a draw. I had decided to go to London, which from where I live in Suffolk it took nearly as long (not complaining, happy to be away from the Hoi polloi). I was at the opening of Giacometti exhibition at the Tate – slightly basic for my taste to be honest. This cannot be said for my trip around the corner to a fabulous and opulent new boutique hotel, fabulous that is until I went for a swift one before getting changed and frankly I couldn’t hear myself speak in the bar. Great design needs great acoustics otherwise it’s just, design.

I hope you have loved sharing some time with me. I doubt if they will invite me back but if they do see you next time and designer boys and girls. Take note!

JENIFER MICHAELSON IS A STRATEGY CONSULTANT WHO LIVES WITH HER PARTNER AND THREE DOGS IN SUFFOLK

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