Premier Hospitality Issue 2.1

PREMIER

Lead Feature

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St Austell Brewery Brewing up success

AUg2013

Issue 2.1 Roma Publications Ltd

HOSPITALITY

The premier information tool for the construction industry

Aagrah Number 15

Aagrah experience hits Ilkley

Dear readers,

W HUSH

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St Austell Brewery Brewing up success in the South West 360 Commercial Interiors Fit-out for success ODEON Kick starting New Square The Nadler Hotel Soho Flagship hotel from Nadler Hotels Red Pocket A touch of Chinese sophistication The Happenstance Opening The Happenstance

elcome to another sizzling edition of Premier Hospitality.

In this month’s issue we hit the grills at traditional burger joint Five Guys; we sample the refreshing flavour of Frurt; and we take a look at the restoration and refurbishment projects that have been keeping Piperhill Construction busy.

Set up in 1986 by the Murrell brothers, Five Guys is an American burger restaurant, specialising in fresh, juicy burgers with an impressive array of toppings. With more than 1,000 locations in the US, and with 1500 units in development, Five Guys has now moved across the pond to open its first restaurant in the UK. Five Guys Covent Garden opened its doors on 4th July 2013 and is already proving very popular with customers.

Meanwhile, founded in 2010, Frurt is a frozen yoghurt bar currently taking Manchester by storm. To date Frurt has five sites in and around the city, which includes its most recent sites – Media City and Oxford Road. It seems that Mancunians just love to Frurt!

And finally, with more than 20 years experience, Piperhill Construction has built up a reputation within the construction industry for its high quality workmanship. From the education sector through to healthcare and private developments, Piperhill Construction works across a broad range of projects.

Over the past few years Piperhill Construction has built up an excellent portfolio of projects within the hospitality sector, including three landmark sites for The Maybourne Hotel Group – Claridge’s, The Connaught Hotel and Berkeley Hotel. In this issue Premier Hospitality catches up with Piperhill Construction Co-Director, Kevin Osborne, to discuss these restoration and refurbishment projects, and the important part they play in the company’s future development.

Now, with all that and more it’s time to sit back and enjoy another edition of Premier Hospitality.

Enjoy!

Alex

Hush Something to shout about Olivocarne Olivocarne arrives Piperhill Construction Piperhill in the spotlight

Managing Director: Marcus Howarth Editor: Alex Wiggan Assistant Editor: Daniel O’Donoghue Advert Co-ordinator: Nicola Owen and Lynne Dale

Published by: 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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© 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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Novus Leisure Enhancing the estate

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Frurt Manchester Cooling down the North West

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Claridge’s Reinvigorating Art Deco roots

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contents 24

Olivocarne

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Shake Shack

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Steve Howie Design

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Piperhill Construction

Plum & Spilt Milk The Great Northern Hotel Contract Interiors UK Ltd Complete interior solutions Ibérica La Terraza Let’s go outside The Association Coffee in the heart of London Steve Howie Design & Build Unique & imaginative designs Five Guys Five guys one destination Harry Ramsden’s British heritage at its best

Cibo Northern Italy in the North Hotel Indigo London Kensington A refurbishment in Kensington Hoax Liverpool Luxury hostel is no hoax Catch Champagne Bar & Lounge Fizz in the city Shake Shack Shaking up a success Aagrah Aagrah 15 arrives

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Claridge’s

INDUSTRY NEWS

Marco Pierre White rebrands Hoylake

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arco Pierre White has rebranded his Frankie’s Bar & Grill restaurant in Hoylake. Frankie’s, originally a joint venture between Marco and champion jockey, Frankie Dettori, re-launched as Marco’s New York Italian on June 17th 2013.

The re-launch followed a 12-month branding exercise with the celebrity chef working alongside a team of experts to evolve the New York Italian concept. Market research and customer feedback were key to the brand’s development, which informed menu creation, service delivery and general operations to transform the dining experience.

The new venture has seen Marco partner with Sanguine Hospitality, a hotel and restaurant development company, who he already works with on his Steakhouse Bar & Grill chain.

As well as boasting a sensational new menu, Marco’s New York Italian introduces more theatre to the overall dining experience. Marco also appointed Aldo Bove as restaurant manager to take the helm at his new venture.

Marco Pierre White said: “New York Italian is a cuisine which I love wholeheartedly. It celebrates resourcefulness and culinary intervention, and it is those key elements which I have tried to capture when devising the new menu for Marco’s New York Italian. I want it to reflect on all the things you have in your mind when you think of Italian American food - vibrant

colours, fresh, natural and earthy ingredients, and that no-nonsense “street” attitude juxtaposed with years of tradition and real heart.

“We also like to think that it’s our emphasis on authenticity that really sets us apart. We want to give people a real flavour of Italian American and a true sense of that unique explosion you get when you fuse ingredients from these two wonderful countries.”

The new menu offers a range of Italian and American classics with ‘primi’ dishes such as goat’s cheese arancini risotto fritters, garlic and lemon prawns, bruschetta and buffalo mozzarella with avocado.

Matt Knight, general manager of Marco’s New York Italian and the adjoining Holiday Inn Express hotel, said: “The re-launch will enhance our guest’s overall experience and we’re really pleased with the new concept. Marco has really taken on board customer comments to create a menu and brand that will keep diners coming back again and again.”

Holiday Inn Express Hoylake and Marco’s New York Italian is located at The Kings Gap, Wirral, CH47 1HE. For Marco’s call 0151 632 2073, email info@marcoshoylake.com or visit: www. marcoshoylake.com. For more information on Holiday Inn Express, please visit: www. hiexpresshoylake.co.uk.

Nordic Organic Food Fair: Visitor registration opens Taking place on 20th-21st October 2013 at Malmö Mässan in Malmö, Sweden, the Nordic Organic Food Fair, will offer a vibrant showcase of healthy, sustainable, organic delicacies and speciality ingredients from over 100 international organic food and drink suppliers.

Confirmed exhibitors to date include Gastronomi Leverantoren AB; à la eco; Kiwa Sverige; Malmo Chokladfabrik; and Nathalies Direct Trade from Sweden. Whilst international companies include Clearspring; DO-IT (Dutch Organic International Trade); Ogilvy’s Honey; Voelkel organic juices; IDOrganics; Horizon Natuurvoeding BV; Ocram; Spielberger GmbH; Frescolat SRL; Epikourous; Felix Himstedt; and Holle baby food GmbH, amongst others.

In addition to a central exhibition, the event will feature a dedicated Keynote Theatre on the show floor, hosting sessions from leading industry experts on the latest organic food market trends and developments. The event is co-located with Natural Products

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Scandinavia, which was named Best International Launch at the UK’s annual Exhibition News Awards ceremony in April this year.

Event manager Zoe Jackson-Cooper, said: “In every respect the Nordic region is leading the world in its commitment to promoting the consumption of organic food, so it is really not surprising that the Nordic Organic Food Fair has had such strong interest from around the world already.

“With four months to go and new exhibitors committing to the show daily, this launch event will fill a significant gap – and an important need – for an international showcase that reflects all that is great about New Nordic cuisine.”

For further information and to register for a free trade ticket, please visit www.nordicorganicexpo.com.

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Brewing up success S

t Austell Brewery has a fantastic reputation in the industry for its award winning beers, and with over 170 pubs and hotels in the South West – including the recently acquired Cornish Arms, Tavistock, The Three Crowns, Chagford and The Globe Hotel, Topsham – the company continues to expand its portfolio.

Keen to continually improve its offering, St Austell Brewery has recently refurbished a number of its sites as part of its ongoing asset management programme, all with the aim of giving customers the highest level of service and hospitality.

Humphrey Voelcker, Estate Surveyor at St Austell Brewery, took time out of his hectic schedule to sit down with Premier Hospitality, along with some of the key players working on the refurbishments, to explain the Brewery’s success.

Humphrey said:

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“St Austell Brewery is an independent family business, founded in 1851, brewing real ales and lager in Cornwall. The pub estate is spread throughout Cornwall, Devon, Somerset and Bristol. In addition to supplying our own pubs and hotels we also supply beers, minerals, wines and spirits to many independent free trade accounts in the South West.

“Within the last 12 years our National Sales department has flourished, with Tribute, our core beer brand, gaining impressive market share.

The export market is also doing particularly well too, and we are currently seeing our beers go to 17 foreign countries.”

With such an impressive estate, St Austell

“Within the last 12 years our national sales department has flourished.”

AG Rutter Ltd

The beauty of Pedn Olva.

Brewery has built up a strong, long lasting working relationship with its contractors, who have been instrumental in the refurbishment of some of the Brewery’s leading sites. Design Management Partnership and Cummins & Pope Ltd, have worked on many of the Brewer’s sites, including The Pandora Inn, Restronguet and The Pedn Olva, St Ives.

Humphrey explained: “We first met Cummins & Pope Ltd whilst working on the Pandora Inn and we’ve continued to work with them on a number of projects since.”

Discussing The Pandora Inn, Humphrey said: “The Pandora is an iconic, flagship site for us, it is a Grade II, thatched, traditional waterside pub and extremely popular with customers. Unfortunately, in 2011 the building was devastated by a fire which ripped through the first floor and saw water damage

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AG Rutter Ltd is a specialist in ceramic wall and floor tiling contracting, predominantly providing services to the leisure industry.

AG Rutter Ltd has been in operation since 1991 and conducts work across the UK. Within this time the company has worked with countless pubs and clubs throughout the UK, including Greene King, Brewers Fayre, Hungry Horse and of course St Austell Brewery.

AG Rutter Ltd has worked with Cummins & Pope on projects for St Austell Brewery.

Andy Rutter, Managing Director of AG Rutter Ltd, commented: “It is important to work for good builders and we have worked with Cummins & Pope for many years. Cummins & Pope are an excellent, well run and well structured company and we appreciate our involvement with them on St Austell’s projects.”

Andy added: “At AG Rutter Ltd, we pride ourselves on our workmanship, all of the stock we use is branded and of the highest quality.”

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ruin the ground floor.

“The restoration of this building was very important to us so we had to ensure that every aspect of the project was carefully considered. The site had to be restored to its former glory in a very sympathetic way to retain the character that people had come to love so much.”

Gareth Hardy of Cummins & Pope Ltd, said: “The Pandora Inn was our first meeting with St Austell Brewery.

The project was a very important site for the brewery, so it was a big challenge for us. We had to rebuild the inn back to its original form, or as close to its original form as we could get it within current building regulations.”

Design Management Partnership was the designer on Pandora Inn. The practice had recently started working with St Austell Brewery when the fire broke out at Pandora Inn and they received the call to action.

Design Management Partnership Company Director, Steve Peacock, said: “We were working on two different sites for St Austell Brewery when we got a call informing us that Pandora Inn was on fire.

As this was a flagship site for St Austell Brewery we knew that we would have to get this building back up and running for the Brewery as soon as possible.”

Following on from the restoration of The Pandora Inn, St Austell Brewery set its sights on improving another key hotel site within its portfolio, The Pedn Olva.

Humphrey said: “The Pedn Olva in St Ives is an iconic hotel, situated on the cliffs overlooking both Porthminster and Harbour Beaches. In order to give this site the refurbishment it needed we shut for three months.

“Although the site is first and foremost a hotel we felt that to

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“This refurbishment has given Pedn Olva a complete makeover, putting it in line with boutique-style hotels.”

further maximise its potential we needed to attract more “non-resident” trade. The refurbishment comprehensively updated the site, making it more contemporary and we are now seeing far more people walk in off the street than ever before.”

Steve said: “This refurbishment has given the Pedn Olva a complete makeover, putting it in line with boutique-style hotels. The hotel is in an exceptional location and the refurbishment only goes to highlight this. The exterior has been enhanced, the balustrading replaced, external landscaping improved and external furniture was also installed.”

Steve added: “We have worked on a number of projects for St Austell Brewery, including The Three

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THF Decorators With over 15 years experience, THF Decorators are specialist painters and decorators well known in the Hampshire area for the quality of their work.

Founded in 1996 by Tom Fellows, the company mainly works across the hospitality and leisure sectors and most recently completed the decor for St Austell’s Brewery.

“The project ran very smoothly; I have worked for the clients before, so it was great to get repeat business”, says Tom. When asked what THF Decorators pride themselves on, Tom added: “We take pride in our attention to detail, our ability to deliver on time and the way in which we meet our clients’ expectations.”

Three Crowns.

Crowns, Chagford, The Globe, Topsham and The Old Market House, Brixham and we have recently finished working on the Cornish Arms in Tavistock. We value our working relationship with St Austell Brewery and we always aim to be the first name on their list when it comes to getting the job done right.”

Cummins & Pope was the leading contractor on Pedn Olva, which proved to be another great project for the team to be involved with.

Gareth said: “Compared to The Pandora Inn, The Pedn Olva was a smaller scale refurbishment, but it wasn’t without its complications, due to the nature of its location. Thankfully good communication and working with a team who know what they are doing really makes all the difference.

“To date, we’ve worked on five sites for St Austell Brewery. Just like the Brewery, we are a family-run business, providing a good, friendly service. St Austell Brewery is one of the best companies

I’ve worked with, they are great at what they do and we look forward to seeing this working relationship continue on future projects.”

The future is of course something which all good businesses look towards, especially during the challenging financial times, however it is not something which St Austell Brewery hasn’t already thought about.

Humphrey commented: “Moving forward the future continues to remain bright for St Austell Brewery, as we continue to cement ourselves as the South West’s number one brewer and pub operator. We are keen to acquire and invest in more sites, however we will do this strategically and organically and certainly won’t be buying new sites just for the sake of buying them.

“We have a world class beer and pub portfolio, but we always remain in touch with our roots and that is the key to our success.”

For more information on St Austell Brewery, please visit: www. staustellbrewery.co.uk.

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ince 360 Commercial Interiors burst onto the scene, some six years ago, the company has gone from strength to strength, becoming involved in an array of prestigious projects. 360 Commercial Interiors complete work throughout the UK and specialise in high end interior fit-out and refurbishment contracts for the leisure, hospitality and retail sectors.

Past projects for 360 Commercial Interiors include Après Solihull, Sblended Milkshakes and Joe Deluccis in Trinity Leeds and Thai Express in Guildford, amongst others. Most recently, 360 Commercial Interiors was appointed as the main contractor on the trendy new offering from Town & Country Inns, Fleet Street Kitchen.

Taking time out from his very busy schedule to speak to Premier Hospitality, 360 Commercial Interiors Director, Martin Turner gives us an insight into some of the company’s high profile projects, including Fleet Street Kitchen. Discussing the new restaurant, Director Martin Turner said:

Image: ImageUK

360 Commercial Interiors: Fit-out for success

“Fleet Street Kitchen was a very important project for us to be involved with.”

“Fleet Street Kitchen is a contemporary English restaurant with a Barbecoa – an indoor barbeque – situated at ground level and a nightclub located below. We were the main contractor on this project and completed all elements of the fit-out, including the bespoke joinery, tiling, decoration, flooring, and the installation of the shop front. We also managed

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the client appointed mechanical and electrical contractors.”

Fleet Street Kitchen is a new 120-cover dining experience from Town & Country Inns, the company behind the popular Mechu and Après brands, which play a big role in Birmingham’s vibrant nightlife. The interior of the site includes marble mosaic floors, battered leather furniture and fashion-inspired illustrations in graphic monochrome.

Martin added: “Fleet Street Kitchen was a very important project for us to be involved with and Town & Country Inns is a valued client.”

With over 20 years’ experience in the industry, Martin and his team know how to get the best results for their clients, and this is something which is evident in all of 360 Commercial Interiors’ projects. A dedication and commitment to providing the highest possible level of service has seen 360 Commercial Interiors develop a number of successful working relationships in the industry, including additional projects for Town & Country, as well as schemes for Sblended Milkshakes, Joe Delucci’s, Yoo Moo, Paul’s and Harpers to name but a few.

Discussing two recent projects for the brands, Martin said: Before working on Fleet Street Kitchen we worked on the Après brand for Town & Country Inns. Après Solihull was our first project for Town & Country Inns, which comprised of a phased refurbishment to the existing side lounge, along with the installation of a garden bar. Once this was completed we closed the site for four days in order to refurbish the main bar. This was a fast-track project.

“Meanwhile, Sblended Milkshakes in Leeds was the third project we completed for the Sblended brand. This was another fast track fit-out with a turnaround time of just two weeks. We designed, project managed and fitted out the site – located within Trinity Leeds shopping centre – in a very short period, however working in the restaurant and leisure industry we are used to working to such tight timeframes.”

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“We strive hard to build successful relationships with our clients.”

Additional projects for 360 Commercial Interiors include a number of sites for Paul, a high-quality French patisserie, and Thai Express in Guildford. To date, 360 Commercial Interiors has completed five interior fit-outs for Paul, whilst Thai Express in Guildford marks the first in hopefully many sites for both Thai Express and 360 Commercial Interiors.

Commenting on the continued success of 360 Commercial Interiors, Martin said: “We strive hard to build successful relationships with our clients, as customer satisfaction is at the heart of everything we do.

“We always aim to exceed our client expectations and this has allowed us to cultivate our business to what it is today.”

For more information about 360 Commercial Interiors please visit: www.360interiors.co.uk.

Odeon kick starts New Square

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£3 million project to fit-out a new ODEON Cinema in West Bromwich has reached completion.

The new cinema is part of a £200 million scheme, currently taking place in the town, which will see the creation of New Square, a fantastic shopping and leisure development. The scheme is one of the biggest renovations in the UK this year and once complete will see a number of restaurants and high-end retailers join the site.

The five-screen cinema fit-out, which got underway on the 1st March 2013, is one of the first to open from the £200million development of New Square development. New Square is anchored by a large Tesco Extra store for the 540,000sq ft development and the ODEON Cinema is just one of many developments set to appear once work is completed.

Peter Alderman, Project Manager for the new ODEON Cinema, explained his contribution towards the £200million development: “I have worked for ODEON for approximately 13 years. When you start looking at cinemas compared to other leisure facilities, the sheer scale of the businesses, the degree of height you have to deal with and the amount of space in particular, you can see many more challenges than when working on other retail stores.

“The main materials used for the fit-out was fly wood, plaster board, a metal studding system, electrical cables and we included a ventilation system. The last element to be installed into the cinema is the film sheet which takes approximately the best half of a day to install. There is a metal frame and spongy bands that go through the eyelet and the screen frame which stretches it out; the skill is to just keep adjusting it until the screen is completely flat, or in the case of IMAX the screen has to be curved which can be more complicated.”

ODEON is one of the largest cinema chains in the UK with over one hundred cinemas. Founded in 1930 by Oscar Deutsch,

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ODEON is one of the largest cinema chains in the UK, with over one hundred cinemas.

ODEON has had a longstanding relationship with the film industry, spending 58 years as part of The Rank Organisation before being rebranded in 1998.

Over the next few years ODEON was sold to Cinven – who merged ODEON with its existing ABC cinema chain – before selling the cinema chain to a consortium of investors in 2003.

More recently private equity company Terra Firma acquired ODEON, along with United Cinema International (UCI), where the chain has continued to develop and grown under the ODEON name.

The extensive re-branding campaign has further enforced ODEON’s position as a market leader in the UK and introduced the brand’s slogan, Fanatical About Film. ODEON has been recertified with the Carbon Trust Standard for successfully measuring, managing and reducing carbon emissions across its UK

cinema estate of 113 cinemas.

The new ODEON joins New Square which promises to provide modern shopping and leisure facilities for West Bromwich; creating more than 2,000 jobs; transforming West Bromwich into a visitor destination and developing an evening economy for the town.

In addition, New Square will generate £200m of investment for the town.

Vinci Construction UK is the main contractor on the New Square development. VINCI Construction UK is a national civil engineering, construction and facilities company, offering their clients in-depth knowledge in each of the projects which they undertake.

Vinci Construction UK take projects through from inception, ground investigation and remediation, to project completion and beyond, to the delivery of operational solutions.

The New Square development is currently scheduled to open in autumn 2013. Leading retailers Next, Arcadia, JD Sports, Bank, Deichmann, Phones 4 U, Nandos, Prezzo and Harvester are all set to join Odeon when the development opens.

Peter added: “The development as a whole is driven by Tesco, there is also around half a dozen restaurant offers that are next to go into the development.

It is a big opportunity for Bromwich”

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Style in Soho.

The Nadler comes to Soho T he Nadler Hotel Soho is a brand new flagship hotel from Nadler Hotels – formerly base2stay – and is situated within the heart of Soho. The brand new hotel comprises 78 rooms, a number of which include terraced courtyards or views of Soho Square, whilst the penthouse suite provides the perfect setting for guests wanting a longer stay.

The Nadler Hotel Soho opened in June 2013 and its debut coincided with the recent refurbishment of The Nadler Kensington.

With a focus on service, The Nadler Hotel Soho offers genuine luxury; presenting four-star rooms, with a five-star service, at a three-star price.

Commenting on the new hotel, CEO Robert Nadler, said: “Our aim isn’t just to give guests a city centre room, it is to give guests the city, and for this, there can be no better location in the world than Soho.

“Nadler Hotels is an evolution from the successful base2stay concept. All the core values and services remain the same though our new name better reflects the demands of the London and international market.

“Our guests can still expect city centre locations, interior designed, well planned rooms, discreet in-room mini-kitchens, Nespresso machines, high quality linen and free Wi-Fi, together with excellent service and what we believe to be a new level of integration with the local community.”

Work began on The Nadler Soho in 2011, transforming a former office space into an exquisite and very unique hotel experience.

Blenhiem House Construction was the main contractor on the project, with work reaching completion in May 2013.

B&M Glazing Ltd, who specialise in internal glass and glazing, completed all of the mirror and bathroom glass work in the Nadler Soho Hotel project.

David Ayers, Managing Director of B&M Glazing Ltd, commented on the work for The Nadler Soho Hotel:

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“As we know the Soho area inside out we can direct our guests to the right destinations for them.”

“It was great to work alongside Blenheim House Construction, and be involved in this project.”

Andrew Peart is the General Manager of The Nadler Soho Hotel and the new hotel marks Andrew’s first appointment with Nadler Hotels.

Andrew has a wealth of experience within the hospitality industry having previously worked for the likes of Four Seasons, Hilton and The Savoy Group of Hotels.

Speaking to Premier Hospitality, Andrew Peart, said: “The Nadler Soho Hotel is a rooms-only offering, meaning that we don’t have a bar or restaurant, instead our Local Ambassadors have built strong connections in our neighbourhood

and advise our guests on the best places to go to for breakfast, lunch and dinner. This offers a truly interesting dynamic for the hotel.

“Our rooms are comfortable, expertly designed and include a mini-kitchen, ideal for guests wanting to bring a few snacks to the hotel. The hotel’s pricing is very transparent, with no hidden charges, so guests know exactly what they are getting when they book with us.”

Andrew added: “Our aim at The Nadler Hotel Soho is to provide guests with an excellent experience. We strive to give the best possible level of service and as we know the Soho area inside out we can direct our guests to the right destinations for them.”

The Naddler Hotel Soho offers guests a range of rooms, from the Soho Singles strong connections through to the Nadler Deluxe and the Carlisle Suite. In addition to a selection of stunning rooms, The Nadler Hotel Soho houses a flexible boardroom capable of accommodating up to eight people.

For more information on The Nadler Hotel Soho, please visit: www.thenadler.com.

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Red Pocket arrives

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his summer a touch of Chinese sophistication arrives in Battersea in the form of Red Pocket Restaurant at Hotel Verta by Rhombus. Located minutes from Chelsea and Sloane Square, Red Pocket will combine a chic and contemporary décor with a warm and exotic atmosphere that people will travel from near and far to visit.

Red Pocket is the symbol of luck and prosperity in Chinese and the design will transport guests to the heart of Oriental culture.

Designed by the talented Kane Chan, a colour palate of red, black and gold will be used throughout, as they are the traditional colours of good fortune and wealth in Eastern civilization. All of the restaurant’s graphics, from the printed menus to the logo are unique and combine classical Chinese thread space patterns and typography.

Red Pocket’s design fuses both modern and ancient aspects of Chinese culture and features include: artwork, such as modern paintings of the Peking Opera and The Last Emperor of the Qing Dynasty. A large statue of a meditating Buddha made from Chinese elm and a marble Buddha head brings a calming element to the room.

Handpicked furniture includes an ancient Tibetan cabinet made from wood with an intricate design and a nineteenth century wooden stool from the Shandong Province that oozes rustic charm.

Award-winning designer Kane Chan worked in Hong Kong in graphic design for six years and has since worked for top hotel groups Crowne Plaza and now Rhombus International Hotels.

Kane’s role includes consulting on design, brand image, interior design, advertising and marketing.

Restaurant Operations Manager and talented chef, Weng Kong Wong, has spent the last 20 years acquiring and honing his knowledge and expertise of Chinese cuisine. Weng has teamed up with the award-winning Chef Kee Hock Teoh, nicknamed

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The exotic atmosphere of Red Pocket.

“Magic Chef KK” and together they will skilfully blend the finest European ingredients with Eastern cooking techniques.

Red Pocket offers the perfect range of innovative cocktails that cannot fail to delight, as well as a diverse and rare selection of green, red and white Chinese tea to complement the cuisine served.

Rhombus International Hotels Group is a hands-on Owner-operated company focused on Excellence in hospitality operations and consulting. Founded in North America, Rhombus has over 25 years of experience in Canada, Europe and Asia.

Rhombus International Hotels Group’s upcoming hotel projects include, Hotel Pennington by Rhombus in Causeway Bay, Hong Kong, Jardine’s Bazaar in Causeway Bay, Hong Kong along with a newly built hotel at London Heathrow, England. With the continuous success of its existing hotels and exciting upcoming openings, Rhombus International Hotels Group is poised for growth on an international scale as it continues to be the pioneer of excellent and versatile hospitality products and services throughout the world.

For more information about Red Pocket, please visit: www. redpocketrestaurant.com.

Opening The Happenstance

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esigned by Fusion Design and Architecture Ltd, The Happenstance is the latest site to open from privately owned bar group Drake & Morgan. The 231-cover venue opened in June 2013 in the newly developed No.1 St. Paul’s Churchyard and overlooks St. Paul’s Cathedral.

The 7,937 square foot venue boasts floor-to-ceiling windows, offering abundant natural light and is carefully divided into flexible areas, which includes a bar, dining area, private dining room, and deli with mixology table and florist.

Drake & Morgan Managing Director, Jillian MacLean, said: “I’m delighted to be launching our sixth site, The Happenstance, which brings a fresh new concept to the area. Design inspiration has been taken from recent research trips to Hong Kong, Tokyo and Shanghai, and we’ll continue striving to provide excellent food, drinks and service.”

The design of The Happenstance combines an industrial backdrop with luxurious furnishings and feminine touches resulting in an elegant and impressive interior. A sleek and striking look is achieved in the bar area, with painted exposed brickwork and urban concrete, set against contemporary lighting and bold patterns.

Tall industrial style metal tables sit alongside softer upholstered lounge seating, whilst a distressed display unit exhibits an extensive range of champagne, wines and spirits. A full height steel and glazed screen envelopes the monochrome tiled deli and florist, which offers fresh breads, cured hams and cheeses from Borough Market producers, as well as a mixology table.

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Additional features of The Happenstance include reclaimed timber flooring and pendant lighting, whilst stylish touches in the dining area create a sophisticated feel, by combining a mixture of wood, steel, fibreglass and leather furniture.

The subterranean floor features a private dining room seating up to 32 or 60 standing. Golden mosaic tiled vaults with hanging plant pots, a 1950s-style kitchen and oversized Anglepoise lights work together to create a glamorous setting for parties and events.

An open plan kitchen showcases everything from preparation to service, with stools at one end allowing diners to watch the chefs in action.

The Happenstance’s menu champions seasonal produce, with dishes ranging from morning brunch and light lunches to sharing plates and mains. An extensive wine list sits alongside premium spirits, beers and innovative cocktails, including ‘skinny’ concoctions and funfair inspired tipples.

Open from 7.30am until late Monday to Friday and from 10am on Saturday and Sunday, The Happenstance is an all day destination venue, with the average price per head starting at £20. For more information on The Happenstance, please visit: www. thehappenstancebar.co.uk.

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Something to shout about S

erving up the very best of British, French and Italian cuisine, Hush St Paul’s is the latest site to open in the ever expanding portfolio of Hush Brasseries. The new restaurant – situated on Ludgate Hill – joins Hush Holborn and Hush Mayfair to become the third site under the Hush name, and offers up a fine selection of food from breakfast right through to dinner.

Light meals include Grilled Butterflied Chicken; Crispy Duck Salad; Caramelised Onion Tart; and Lobster Roll; whilst mains include 8oz Scottish Rib-Eye Steak; Saffron and Courgette Risotto; and the mighty Hush Hamburger! All meals are backed by an extremely impressive drinks menu, which is jam-packed with beers, classic cocktails, spritzers, wines, iced teas and of course soft drinks.

Hush is owned by London restaurateur Jamie Barber. Discussing the latest site in the Hush brand, Jamie said: “This is a very special site, overlooking the steps of St Paul’s Cathedral and I’m very excited to be bringing a touch of Hush to the City.”

Work began on the creating Hush St Paul’s in February 2013, with J Thomson as the main contractor and Kate Wilkins as the lighting designer. Michaelis Boyd Associates masterminded all architectural design on Hush St Paul’s.

Michaelis Boyd Associates is a 50-strong architectural practice, with a vast selection of restaurants, hotels and residential projects, working across refurbishments and new builds. The

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“This is a very special site, overlooking the steps of St Paul’s Cathedral.”

practice has been involved with a number of high-profile projects throughout the UK, as well as across the world, designing buildings in countries such as Africa, China, America, India and Nepal.

Discussing the new site for Hush, Michaelis Boyd Associates Company Director, Alex Michaelis, said: “Hush St Paul’s is a relaxed space that is suitable for breakfast, lunch, dinner and evening drinks. When coming up with the design for

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the St Paul’s site it was important for us to create the right atmosphere, so that the restaurant could work at various times throughout the day, whether guests come into the building to eat alone or as part of a group for a more social experience.

“Hush St Paul’s is all on one level and is very atmospheric, with exposed ceilings and a beautiful brass counter. The counter was designed to house little lunch boxes and takeaway bags, but also functions as a serving bar.”

As Hush St Paul’s was installed into a new development the construction process ran fairly smoothly, with no major challenges.

The project followed hot on the heels of the refurbishment of Hush Mayfair, which was given a makeover by Alex Michaelis, in order to keep the site in line with the expectations of a modern diner.

Split across two floors, Hush Mayfair houses a cocktail bar on the first floor and a private dining room on the second, with al fresco dining available in the site’s beautiful courtyard. The courtyard is the perfect spot for a relaxed lunch or drinks and is backed by the brasserie’s full menu throughout the day.

Alex said: “It is an interesting time in restaurant design at the moment, with everyone having to work very hard to up their game in a competitive industry. It is quite easy to see that the quality of restaurants and cafe bars has improved dramatically in the last few years and we are currently seeing some great sites crop up throughout the UK. “Hush is a great brand which is flexible and adaptable to each site and I believe the plan is to expand the portfolio over the coming years. St Paul’s has been incredibly successful in a short space of time and it was a great project to be a part of.”

For more information about Hush please visit: www.hush.co.uk.

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The talk of the town.

“St Paul’s has been incredibly successful in a short space of time and it was a great project to be a part of.”

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DF20 Ltd DF20 Ltd specialises in the design, supply and installation of commercial kitchens and bars in the private and public sectors.

The company has been in operation since 2004 and in this time has worked on many high-profile sites, including Sofitel St James, Rick Stein’s Seafood Restaurant in Padstow, the Aviator hotel, Harrods Champagne Bar, Cabana restaurants as well as international installations in Saint-Tropez.

Throughout the project ‘Hush Brasserie’@ St Pauls, DF20 Ltd worked closely with the design team from the outset, to supply and install the commercial kitchen equipment, coldrooms and storage as well as the theatre kitchen and stunning feature bar.

DF20 Ltd Company Director, Chris Fleming said: ‘Co-ordination of the mechanical and electrical services were a major part of the project management on this site due to site restrictions, not to mention the delivery schedules as the site is directly opposite the main steps of St Pauls Cathedral, red routes and traffic wardens a plenty.

“We have an excellent working relationship with the whole project team at Hush Brasseries and this is something which is very important to us. At DF20 Ltd we pride ourselves in our ability to provide a direct contact so that the correct person is always available to answer any queries and see the project to a successful conclusion.”

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Creating Olivo Images: Riccardo Sanna

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S

ituated on Elizabeth Street, London, Olivocarne is the latest site from Olivo restaurants. Olivocarne opened in August 2012 and is devoted to all things meat, with a menu dedicated to chargrills, pastas, game, offal and

ocarne

more.

Olivocarne is a fantastic eatery, presenting sumptuous cuisine in an imaginative setting. The design – which was implemented by architect Pierluigi Piu – takes its inspiration from Sardinia, the home of Olivo owner Mauro Sanna, and includes terracotta artwork, oak furniture and pastel coloured walls.

The design of the restaurant compliments Olivocarne’s menu perfectly, which includes such tempting dishes as Pollo A Succhittu, Formaggi Misti Sardi and Cotoletta Alla Milanese.

Meanwhile the menu is backed up by an extensive wine list, including red, white and dessert wines.

Discussing the design of Olivocarne, Pierluigi Piu, said: “It was my intention, when designing this new venue for Olivo to narrate about Sardinia (mine and the proprietor’s home) through iconographic references to its traditional economy and the works of contemporary artist Eugenio Tavolara.

“Far from wishing to evoke Sardinia through trite images, good for ‘low cost’ tourism, my tale has been told with a language which winks at contemporary design.”

The exterior of the restaurant is decked out in an inviting shade of aubergine, whilst internally the entrance lobby includes a fire resistant glazed divider. From the lobby guests can access a set of stairs which lead to the upper floor, where a bar and small terrace is located.

The main space of the restaurant is filled with a gorgeous dining room, split across two areas of the building. The dining area sits at ground level above the kitchens and staff quarters ,and includes such features as under lit upholstered banquette, walls covered with dove grey Corian® panels and a 17 square meter wide skylight.

The restaurant includes a suspended ceiling made from a thermo-stretched membrane, produced by French manufacturer Barrisol. The ceiling is micro perforated, in order for it to be permeable to sound waves, and includes integrated light appliances.

One of the most striking elements of the restaurant’s design is the use of wall art, which transforms the eating space into a minigallery. The walls are covered in the most decorative imagery imaginable, all in keeping with the theme of depicting Sardinian history.

Pierluigi said: Olivocarne includes the work of some skilled Sardinian artisans, like sisters Stefania and Cristina Arìu who have moulded a huge bas-relief of bucolic inspiration, and Mauro Angius who has given life to a crowd of peasants, horsemen, shephards, wild boars and hunters; animating the walls in an imaginary gallery which evokes Sardinian country life.”

Peter Jusko was the main contractor on Olivocarne, whilst ceramist sisters Stefania & Cristina Arìu provided Olivocarne with terracotta artwork. Mauro Angius was responsible for the restaurant’s Corian silhouettes and Pedro Pinto was the lighting designer on the restaurant.

For more information about Olivocarne or any of the restaurants within the Olivo restaurants portfolio, please visit: www.olivorestaurants.com.

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In the spotlight: Piperhill Construction

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ith more than 20 years experience, Piperhill Construction has built up a reputation within the construction industry for its high quality workmanship. From the education sector through to healthcare and private developments, Piperhill Construction works across a broad range of projects.

Over the past few years Piperhill Construction has built up an excellent portfolio of projects within the hospitality sector, including three landmark sites for The Maybourne Hotel Group – Claridge’s, The Connaught Hotel and Berkeley Hotel. Premier Hospitality caught up with Piperhill Construction Co-Director, Kevin Osborne, to discuss these restoration and refurbishment projects, and the important part they play in the company’s future development.

Explaining the company’s progression into restoration and refurbishment works for the hospitality sector, Kevin said: “We started out working on a number of refurbishment projects for both the National Trust and English Heritage and this line of work led to our involvement on further restoration projects. Over the course of time we have continued to develop our skills to match exactly what is required on each different schemes and

this has put us in a great position where we can work on some very important sites.

“Claridge’s is one of these landmark sites, with our most recent work focusing on refurbishment of the Linley and Art Deco suites.”

Each new Linley Suite at Claridge’s has its own distinct colour palette of dove greys, soft yellow and powder blues, and boast the most luxurious fabrics and woodwork. Original Art Deco features, such as glass, silver fireplaces, clocks and wall lights, have been restored and in certain places have become the focal point of the suite.

“We have worked on Claridge’s for the past two years, and this year saw us complete the third phase of works for the hotel,” said Kevin.

“The work was conducted whilst the hotel was fully operational, so all our work had to be completed without causing any disruption to guests.

“We took the rooms back to the original

structure and then installed new elements, including new mechanical and electrical installations, new floor, wall and ceiling finishes and new fixed and loose furniture.”

Kevin added: “We are proud to be associated with Claridge’s and it demonstrates exactly what we can do. The standards set by Claridge’s are extremely high and we do our best to exceed that standard each and every time we work at the hotel.

“Claridge’s only wants its suites out of use for a set period of time, so if we discover problems during the project we work around the clock to keep the work on schedule. We don’t take time off until the job is complete.”

Following on from Claridge’s, Piperhill Construction worked on a similar, if slightly smaller project for The Connaught Hotel in Mayfair.

Kevin commented: “We refurbished two rooms for The Connaught Hotel; the restaurant and the grill room. All of our projects are equally important to us.”

Kevin added: “The final site we worked on for The Maybourne Hotel Group was The Berkeley Hotel, which saw us work alongside Robert Angell Design Studio.”

The Berkeley Hotel is a luxurious 5 star hotel, renowned for its elegance and style. Situated on Wilton Place, The Berkeley is a family friendly hotel which has stood in Knightsbridge for more than 100 years.

Piperhill Construction has worked with the hotel for the past three years and its most recent work was the creation of new Balcony King Rooms, which are situated high above the rooftops of London. Not only do the newly refurbished rooms look fantastic, they also benefit from breathtaking views which stretch out across the capital’s superb skyline.

“Similar to Claridge’s we stripped the rooms back to the structure and began again,” said Kevin. “We approached the site with a similar principle to Claridge’s. We do whatever it takes to meet the deadlines, but never at the expense of quality.

“This is our third year working with The Berkeley Hotel, which demonstrates the level of trust the hotel has in Piperhill Construction to get the job done.”

Over the past two decades, Piperhill Construction has built up some great working relationships with its clients and in the face of the recent economic climate these relationships have become essential for driving businesses forward.

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“We have become very aware that we are gaining repeat business because we can react to our clients needs and this is extremely important to us. We have always had a big focus on getting the work completed within set timeframes and our longstanding clients know this,” said Kevin.

In addition to the recent hotel projects, Piperhill Construction has also been keeping busy with a selection of private residential schemes, including 22 Broom House Road and 36 Brompton Square. 22 Broom House Road comprised the refurbishment of a fourstorey townhouse, with basement excavation, whilst 36 Brompton Square was a complete refurbishment of the property.

“The main difference between working on a hotel and working on a private house is that we are usually just dealing with one person’s vision for what they want. This is their dream house, so the finished job is about appealing to an individual and not a larger demographic,” said Kevin. “However, no matter the size of the project, Piperhill Construction is more than capable of tackling each job.

“At Piperhill Construction we have the key personnel and the skills to conduct all restoration works in line with guidelines and expectations. Often we are working with elements of a building that can’t be replaced, so we have to ensure that these aspects of the building are restored in the best way possible, always remaining sympathetic to the original design.”

Putting customer satisfaction at the forefront of the business and building upon its vast experience, Piperhill Construction continues to raise the bar in the construction industry.

With yet more projects on the horizon and with existing working relationships continuing to strengthen there is no stopping Piperhill Construction as it looks to the future.

For more information about Piperhill Construction please visit: www.piperhillconstruction.com.

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Novus Leisure: Enhancing the estate

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s the UK’s largest private bar and club operator, Novus Leisure has an ever expanding estate of bars and restaurants in the UK. The company’s sites have a strong presence within London’s West End and City districts – including sites such as Opal and RubyBlue – whilst its TigerTiger brand continues to gain success nationwide.

Despite the continued development of Novus Leisure’s portfolio, the last five years have been a truly challenging time for the hospitality and leisure industry, something which has not gone unnoticed by the company. In order to remain at the top of its game, Novus Leisure has addressed this period of uncertainty by re-working a number of its sites to attract a new clientele.

Leading international hospitality design consultancy Harrison has been instrumental in some of Novus Leisure’s transformation projects, which have included The Last, The Gable, Jewel, Bar Soho and Verve. All of the projects got underway in January 2013 and, since completion, have helped to keep Novus Leisure’s sites at the forefront of the hospitality sector.

The Last is a bar and restaurant which offers late night openings during the weekend. The site has enjoyed a great deal of success over the years, however its recent makeover has helped it to appeal to a new demographic.

Discussing the reasons behind the re-working of The Last, Aoife Kenny a designer at Harrison, said: “The Last was getting a little tired and the general consensus was that it was no longer attracting enough female guests. The Last also had to appeal to day time customers as well as night time guests. So, the aim behind the redesign of The Last was to give the site an uplift whilst also providing a few more bookable areas within the bar – a key focus of the business.”

Aoife added: “As a female designer, I looked at this site from a female perspective. The original design of The Last was quite dark, with harsh lighting, so I softened the overall look of the site by introducing new seating and lighting and more enclosed booths.

“Novus Leisure also wanted to put more emphasis on the menu,

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so we reworked the serving area, cladding it in terracotta mosaic brickwork and dressing it with timber crates, cargo lights and bird cages to highlight this aspect of the site.

“This was a fairly straightforward task and, once complete we successfully met our objective.”

In addition to The Last, Aoife was involved in the transformation of The Gable, which benefitted from a redesign to the ground floor bar area and basement club.

Aoife said: “Following a year of national pride, specifically after our country’s success at the London 2012 Olympic Games, the brief with The Gable was to reflect a sense of British heritage. For the basement we chose iconic imagery, from the Tube and English telephone boxes to a mural of the Queen, taking the design from a postage stamp. Meanwhile, for the ground floor we opted for ‘shed chic’, which took outdoor elements and brought them inside. During the transformation process we created three different private areas: The Nest Room, The Glass House and The Beehive.”

Working concurrently with The Last and The Gable, was the redesign of Bar Soho, Verve and Jewel.

Describing Harrison’s involvement with The Verve and Jewel, designer Jackie Mingo, said: “The Verve was a two-week project, which focused on the main bar, a mezzanine level

Concept Bars

and a small room in the rear. The back room was beginning to look tired, so to freshen it up we transformed it into a mirrored room, whilst for the main bar we took a more classical approach by introducing large chandeliers and four new booths. The downstairs also benefitted from a few changes, including some new furniture and decorations.

“Meanwhile, Jewel was a four-week project which re-worked the site’s five bars. Each bar has its own theme, so we brought in new furniture, some new finishes, some booths and we even created a new room dubbed the Crystal Room.”

Elsa Nugent was the designer working on Bar Soho, which received a makeover that was uniquely linked to the site’s surroundings.

Describing the work, Elsa said: “Bar Soho was effectively a Victorian pub, so the brief for this was to take it back to its roots in order to deconstruct it and give it an urban feel. We kept as many of the original features as possible and introduced new ideas.

“This was a very strong concept. We looked at the history of Soho and incorporated many elements associated with the area, including a boudoir.”

Following on from the recent transformation projects, Harrison is to undertake yet more makeover schemes for Novus Leisure, including The Gallery and Apt, as well as Aviary, a new acquisition for the company.

Aoife said: “Novus Leisure is a good client who gives us a great deal of creative freedom. The company is very open to up-and-coming trends, however they still retain a lot of input into what they want.”

Jackie added: “They take risks that other clients might shy away from and this is why they can offer their clientele something a little different from the rest.”

Founded in 1999, Novus Leisure focuses on customer service and whether developing sales through existing properties or expanding into new sites, the company continues to go from strength to strength.

Horticultural services specialist Demita has worked on a range of sites for Novus Leisure. From window boxes to landscaping and tree surgery works, Demita covers a broad spectrum when it comes to horticultural work and for Novus Leisure, Demita provides the company’s sites with free-standing plant displays which help to enhance the decor.

For more information about Novus Leisure, including a look at their portfolio, please visit: www.novusleisure.com.

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Concept Bars are privileged to have worked with Novus Leisure as their bar consultants, bar designers and builders since their very first site, Tiger Tiger Leicester Square.

Concept Bars continues this through to the present day where the company has seen Novus Leisure become London’s foremost bar operator.

Concept Bars Director, Ian Gillings, said: “Supplying and installing Concept bespoke in-house manufactured bars to exact requirements, coupled with the best equipment and an understanding of what makes an efficient bar operational, makes for a winning formula.

“We implement these elements within the designers’ scheme and always listen to the ever-changing needs of our client.”

Concept Bars have worked with Harrison Design on some superb projects and designs, and have a great working relationship which results in an almost seamless process.

SSE Installations, a division of SSE Audio Group Ltd SSE Audio Group started off in the 1970s as an audio rental company for the concert and events industry. Gradually it diversified until today it offers a wide range of services, including pro audio sales, flight case manufacture and audio visual installations and has a turnover of £20 million per annum.

The company’s installation projects range from large stadia voice evacuation systems to small scale pub and club bar systems – and everything in between.

SSE Audio Group has UK offices in London, the Midlands and Yorkshire. With the recent acquisition of Wigwam Acoustics Ltd, it now also has offices in Manchester. Over the course of time SSE has worked on many interesting and varied projects, including the Velodrome for the London 2012 Olympic Games, Nottingham’s Rock City and the National Railway Museum in York.

Working with Novus Leisure, SSE is responsible for the installation of audio visual equipment – including video walls, lasers and effects lighting – across the Group’s portfolio.

SSE Audio Group’s Installations Director, Emma Bigg, said: “Working with Novus Leisure is extremely important to us. Novus has an amazing presence across the UK and is a very forward thinking, dynamic company. They constantly reinvest in their estate, which allows us to work closely with them to help manage their assets, ensuring they get the optimum return on investment for their AV equipment.”

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Steaming back onto the scene After a 12 year closure, the first of the world’s great railway hotels, the Great Northern Hotel, has re-opened its doors to guests.

The move comes following a comprehensive £40 million renovation programme, which reached completion earlier this year. Speaking about the restoration, owner-operator Jeremy Robson said: The restoration and re-opening of the Great Northern Hotel has been a dream of mine for many years. I saw the quality in the original architecture and realised what a careful renovation could contribute to the major regeneration being undertaken at King s Cross. The hotel has an enchanting beauty and enjoys the most spectacular of locations in one of London’s most exciting neighbourhoods. I wanted to re-create something of real and lasting value; a London landmark that would serve visitors and Londoners alike.”

The Grade II listed building occupies a prime position between Kings Cross Station and St Pancras International, the busiest rail transport hub in Europe, and is a short walk away from Euston Station. The Great Northern Hotel actually forms an integral part of Kings Cross Station, with the signature dome of the new Western Concourse designed to fit the crescent shape of the hotel itself, and it is a mere 25m from the Eurostar terminus at St Pancras International.

Originally designed by architect Lewis Cubitt, the Great Northern Hotel opened in 1854 as the first of the new generation of Victorian railway hotels. Its Italianate, classical features are textbook examples of the early Victorian period. Reflecting its architectural heritage, the 91-bedroom hotel has been sensitively

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refurbished and its interior design exudes a timeless elegance with a hint of modernity. The intention has been to evoke the romance of rail travel from a bygone age and to preserve a sense of history and style. David Archer and Julie Ann Humphryes, co-founders of Archer Humphryes Architects (Hakkasan, Sans Souci Hotel Vienna), were commissioned to execute the concept and interior design of the hotel.

In regaining the lost stature of this charming building and returning it back to use after many years of neglect, there was much valued collaboration between English Heritage, The London Borough of Camden, the contractor, the owner and the design teams.

As part of the development a charming restaurant and a glamorous bar have been created and these will be run under the care of highly respected chef, Mark Sargeant, who was head chef at Gordon Ramsey’s at Claridges for eight years previously.

The 90-cover restaurant, Plum + Spilt Milk, is destined to become a neighbourhood dining and meeting room with views overlooking London s newest public square, the King s Cross piazza, and St Pancras International.

Set in an elegant yet informal space, it has been created for people to meet, eat, work and socialise. Daylight streams into the stunning dining room through wall-to-wall 3m tall sash windows. A total of 120 hand blown pendant lights create an ethereal atmosphere and the handmade furniture adds an air of understated sophistication.

Plum + Spilt Milk opens from 7am until 1am

and its décor, lighting and menu have been designed to allow the guest experience and ambience of the restaurant to move through each part of the day from breakfast to lunch through afternoon team and finally onto dinner.

The emphasis is on simple British and European dishes prepared with carefully sourced, seasonal ingredients and beautifully cooked. Dishes include twice baked smoked haddock soufflé; an oozy, rich wild mushroom, leek and stilton tart; top quality char-grilled cuts of the finest Scottish beef; a spring lamb hot pot with minted pea and broad bean salad; slow cooked Jacobs Ladder with parsnip mash and classic desserts such as tarte tatin, lemon meringue pie and chocolate fondant.

On the ground floor of the hotel, opening directly into the Western Concourse of the King’s Cross Station and immediately opposite the exit for Eurostar at St Pancras, sits GNH Bar, a glamorous

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cocktail bar. This bar has mirrored etched ceilings, a striking organically curved pewter topped bar, and it makes much use of high quality natural finishes such as black American walnut and black and white marble. It opens for breakfast from 7am and its main menu offering will be tapas style dishes for travellers in a rush or drinkers who wish to graze whilst enjoying a fine champagne or a cocktail. Closing at 1am, GNH Bar has been positioned to have a higher energy level than Plum + Spilt Milk, with well known guest DJs playing frequently throughout the week and brunch on Sundays with a live pianist.

The hotel also caters for those wishing to enjoy the finest, hot, home-cooked food on the go.

KIOSK is a new take-away concept serving hot roast meat sandwiches from the ground floor of the hotel directly into the Western Concourse of King’s Cross Station. A choice of hot salt beef, roast turkey breast or pork belly is hand carved and then stacked hugely into artisan breads before being wrapped and boxed-up beautifully for your train journey or office desk. MSN has already voted KIOSK’s hot salt beef reuben one of the UK’s best take-away sandwiches.

For more information please visit: www. gnhlondon.com, www.plumandspiltmilk. com and www.gnhbar.com.

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Leading the way with Contract Interiors UK Ltd 34

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ontract Interiors UK Ltd specialise in providing complete interior solutions to the leisure and hospitality trade, from the manufacture and installation of furniture and fixed seating through to bars and flooring. The company has been in operation for almost 30 years and within this time has worked with many high profile clients, including Tesco, River Island and Green King.

Recently Contract Interiors UK Ltd provided specialist services for the much talked about nightclub, Rise Super Club, whilst Contract Interiors UK Ltd has also built up a good working relationship with leading hotelier, Marriott Hotels.

Working on Rise Super Club, Contract Interiors UK Ltd refurbished the club’s existing back bars and manufactured and supplied the site with bespoke fixed seating, including ‘light up’ VIP booths. Meanwhile, for the London Marriott Hotel, Contract Interiors UK Ltd refurbished the hotel’s restaurant and installed new flooring, decorative wall art and seating.

Discussing the importance of these projects, Contract Interiors UK Ltd Project Manager, Tom Clark, said: “Our work on Rise Super Club was extremely important to us as it provided us with the perfect opportunity to showcase the type of work Contract Interiors UK Ltd can achieve for the nightclub industry. We are one of just a few companies in the UK that manufacture in-house furniture, and Rise Super Club allowed us to install British-made products in a fantastic new venue for London.”

Tom added: “As for London Marriott Hotel, we have built up a good working relationship with Marriott Hotels recently, having worked on a number of sites for the brand. London Marriott Hotel was an example of this and was a great project to be a part of.

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“We value our involvement with such a prestigious name as Marriott Hotels and look forward to working on more hotels for the brand in the future.”

With a fantastic reputation in the industry, which has been built up thanks to high quality work and a dedication to meeting their clients’ needs, Contract Interiors UK Ltd continue to establish itself as one on the UK’s leading interior fit-out contractors.

Tom commented: “The key to our success is our relationship with our clients. As a well established company our business comes via word of mouth and this can only happen if we are a trusted name within the industry.

“We are very transparent in what we do and this means that clients know the exact level of service they are getting from us from the moment they first get in touch. We offer competitive prices, providing true value for money which just can’t be beaten.”

For more information about Contract Interiors UK Ltd, please visit: www.contractinteriors.co.uk.

Let’s go outside L

ocated opposite the established Ibérica Canary Wharf, in a leafy corner of Cabot Square, Ibérica La Terraza offers Canary Wharf a unique opportunity to experience the authentic atmosphere of Madrid’s famous terrace culture. Ibérica La Terraza brings the very best in Spanish gastronomy, wine and culture to the UK and is the 3rd venue for Ibérica, following two acclaimed restaurants in Marylebone and Canary Wharf.

Just moments away from Canary Wharf tube, Ibérica La Terraza offers its guests a selection of bespoke cocktails and al fresco dining with a limited edition menu. Whether choosing from their signature style of hot and cold Spanish tapas or traditional Ibérico ham, Ibérica La Terraza presents the perfect venue to soak up the summer sun.

To create the perfect Spanish feel, Ibérica joined forces with Catalan designer Lázaro Rosa Violán of Comtemporain Studios to create the space, bringing together the contemporary design, lighting, ambience and food. Ibérica La Terraza officially opened in April 2013 and with a first-come-first-serve, no bookings policy, it is continuing to prove very popular with guests.

Ibérica La Terraza is open from breakfast through to evening with a selection of tapas created by Ibérica executive chef Nacho Manzano, who was awarded two Michelin Stars for his flagship restaurant in Northern Spain, Asturias.

Commenting on Ibérica La Terraza, Chef Nacho, said: “Ibérica La Terraza is not just a typical terrace outside a restaurant. This is a totally separate space, with its own kitchen

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All of the dishes are complimented

by Ibérica’s unique range of sangrias. and bar. We want it to be authentic like the terraces you find in Spain.

“You can indulge quietly in something as simple as a coffee and a newspaper, or get together with friends, some cava and great tapas.”

The menu at Ibérica La Terraza boats traditional tapas from Pinchos, including creamed cheeses, sun blush tomato, rocket & basil to fried squid bocadillo, a traditional Spanish dish served in a sourdough baguette and served with alioli. All of the dishes are complimented by Ibérica’s unique range of sangrias, including the delicious Cava Sangria.

Ibérica La Terraza is open Monday to Saturday 10am to 11pm, Sunday 10am to 6pm.

For more information about Ibérica La Terraza, please visit: www.ibericalondon.co.uk.

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o d n o L n o i t a i The Assoc T he Association is a coffee shop situated in the heart of London on Creechurch Lane, which takes pride in, and has been dedicated to, its coffee since opening in August 2012.

In addition to its range of coffee, The Association also offers a selection of teas, a wonderful assortment of cakes and a delicious array of sandwiches. Coffee bags are also for sale to customers, either as a whole bean or ground to order, and The Association even gives out advice for those who need help on their coffee selection.

The Association is an elegant coffee shop with a simple but effective design, making use of unpainted brick walls and a single long table – with smaller tables included – to give the shop a spacious appearance. The design was executed by architects

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Herbert Mason, whose speciality is using simplicity to embrace the fundamental problem of space.

Discussing their involvement with The Association, a spokesperson for Herbert Mason said: “It’s great to be given the opportunity to be involved and participate in a new endeavour for a client who is ultimately committed to offering great quality products.”

Some of the excellent quality food which is available at The Association is a variety of pastries, healthy homemade breakfast options, an assortment of hot and cold drink options

Sunbeam Group, specialise in shop fitting and interior fit-out works, bespoke Joinery and metalwork fabrication. The company undertakes all on-site general building works and sub-contractor appointments and co-ordination.

Commenting on their involvement with The Association, Jack Morrison of Sunbeam Group, said: “Sunbeam relished the opportunity to be involved with this creative and thoughtfully designed project. A close working relationship with the design team and client was required to successfully deliver a high level of detail and finish, combined with the use of reclaimed materials.”

Herbert Mason’s involvement with The Association has not only given them a new found interest in coffee, it has also made the company look at their own base of operations. Commenting, a spokesperson for Herbert Mason, said: “We enjoyed working in London so much we are currently organising an office to enable us to continue working in London.”

The future will soon hold another coffee shop, which is currently being finalised, offering a new and exciting concept for Londoners. The concept will be to find new and distinct spaces or places, to bring an exceptional coffee experience to the city so they can learn and enjoy the beverage or simply just drink great quality coffee.

For more information on The Association, please visit: www.associationcoffee.com.

on

for those uninterested in coffee, and delicious prepared baguettes including a Brie & Tomato option.

The Association is a humble 75m2 which has been adapted previously by a number of different tenants, however, the decision was made to strip the building back to its base form and add new doors, framing and glazing. The ambition of the client in wanting to investigate and remove the layers led to the team finding 25m2 of more usable space, access to more natural daylight and a way to connect the street to the courtyard.

From the interior design of the coffee shop a beautiful long mosaic table is situated at the front of the shot and can also be seen from the outside. Beneath the table are chairs designed

by Friso Kramer a famous 1950’s designer, whilst other tables can be seen alongside the shops walls with a couple of stools placed directly in front of the counter. The exterior is fashioned in a professional shade of gray with an excellent view in to the coffee shop itself.

In the one year that The Association has been open it is already recognised as one of the best independent coffee shops in London, signified by their inclusion in the Cafe Guide to London and their involvement with the Coffee’s Festival 2013.

The main contractor of The Association,

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Designing the perfect environment

F

ounded in 1987, Steve Howie Design & Build is a leading design practice, providing unique and imaginative designs for a range of restaurants, bars and nightclubs, from Waka Waka and Kudos Club, to Station 31 and Stringfellows. To date, Steve Howie Design & Build has built over 170 restaurants and bars, as well as more than 40 nightclubs across the UK and Europe, with the practice’s most famous design project being Turnmills in London.

More recently Steve Howie Design & Build has provided the design for the newly opened Monty’s Wine Bar & Restaurant.

Launched this summer, Monty’s Wine Bar & Restaurant is a sophisticated venue, situated within the heart of London’s West End, and serves up a delectable array of Italian dishes.

The stylish interior of Monty’s Wine Bar was expertly designed

by Steve Howie and he has created a venue that radiates style and sophistication. With neutral tones of grey, green and cream the venue presents an extremely chic atmosphere, which is complemented by an extensive wine wall and continued by

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suspended frames of wine adorning the walls throughout.

The stunning décor is continued downstairs into the private events space, which can accommodate up to 28 guests for a seated dinner, and up to 50 guests for a cocktail party. The site also includes a beautiful outside seating area, perfect for al fresco dining during the warmer months of the year.

Speaking to Premier Hospitality about Monty’s, the open and very frank designer, said: “I was approached by my client to design a bar and restaurant that specialises in Italian wine and Italian cuisine. I looked at the location and made the suggestion that the restaurant be aimed towards the business the end of the market to maximise its success.

“The first thing I had to make clear was the restaurant was being designed for its intended customer base and not for my client. As this is my client’s first venture into the restaurant trade he saw the value in this suggestion and relied heavily on my advice for the design.”

Steve added: “The interior of Monty’s is very modern, however I always approach all my designs in such a way that each has a classical balance, meaning there are classical features within a contemporary setting. Working on Monty’s I also decided to break away from tradition by excluding all the mirrors except in the washrooms, so the back bar for instance has a plaster finish where a mirror would traditionally appear. I then took elements from the back bar and introduced them onto the walls as bespoke

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displays.

“Something which is very noticeable within all of my design schemes is a distinct lack of pictures. I refuse to include pictures or paintings within my interiors and this remains evident in Monty’s.”

Monty’s offers simple and uncomplicated dishes, delivering a range of tantalising flavours, using the freshest ingredient and the finest produce, sourced and imported directly from small artisan producers in the UK and Italy. The speciality menu features a tempting array of homemade pasta, fish and meat options, which include Taglioni Fresh Crab and Bottagra, Grilled Cuttlefish Fennel Salad with Salmoriglio Dressing and a delectable 35-day aged Grilled Rib Eye Steak.

To accompany the appetising menu, Monty’s offers a regular wine and cheese menu, where customers can taste the finest wines and cheeses from such regions as Piedmont in the North to Sardinia in the South.

Steve said: “The feedback for Monty’s has been very positive and this is fantastic for both us and our client. The proof is ultimately always in the pudding, so we shall see in a year’s time how well the site is doing, but things seem to be going exactly as planned at the moment.”

Moving away from Monty’s, Steve Howie Design & Build has been involved with numerous high profile projects over the course of a career which has spanned more than 25 years. One of his proudest jobs was creating Stringfellows Angels in Wardour Street for businessman and nightclub owner, Peter Stringfellow.

Steve commented: “Pete’s enthusiastic personality meant we went wild. I am very

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proud of this design and epic build job.”

Other projects for Steve Howie Design & Build include Zeus, Maki, Pure Super Club, East One and IOS Bar. In addition, Steve Howie Design & Build has also provided architectural services on Andover House, Holmes Place and Dinorben House.

Steve said: “I have built countless interiors, including some quite famous sites.

“I’m a social designer, however, my approach is always quite simple; I want to provide people with better environments, It may sound a little pretentious but this gives me a great deal of pleasure.

“I spend a great deal of time and effort on ensuring that my clients get the advice and guidance that they need.

“You have one life, so whatever you do, you should do it well. Everyone should be remembered for the work they do and what they do to help other people. Not everything is about money.”

For more information on Steve Howie Design & Build, or to view some of the practice’s projects, please visit: www.stevehowie.co.uk.

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Gimme Five

Priory Hardwoods LTD

S

et up in 1986 by the Murrell brothers, Five Guys is an American burger restaurant, specialising in fresh, juicy burgers with an impressive array of toppings. With more than 1,000 locations in the US, and with 1500 units in development, Five Guys has now moved across the pond to open its first restaurant in the UK. Five Guys Covent Garden opened its doors on 4th July 2013 – American Independence Day – and is already proving very popular with customers. Located at 1-3 Long Acre, Five Guys Covent Garden serves up the same delicious burgers that the brand has become famous for in the States, alongside a selection of hot dogs, sandwiches and fries.

With more than 250,000 possible ways to order a burger at Five Guys (no, seriously), the brand is certainly making its mark in the capital. Oh, and those pressed for time can breathe a sigh of relief as Five Guys even has an online ordering service, allowing customers to skip the queue with just a click of the mouse.

Explaining the story behind Five Guys’ success, Five Guys Operations Director, Marcel Khan, said: “Five Guys is a family business, set up in Virginia by the Murrell family. Jerry Murrell – the father of the ‘five guys’ that the brand is named after – presented his children with a very interesting proposition: ‘start a business, or go to college.’ Jerry’s sons made the choice to go into business and that was the beginning of the Five Guys brand.

“Serving handmade burgers and fresh cut fries, the Murrell family quickly found a following with their food and throughout the course of the ‘80s and ‘90s they continued to perfect their

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Priory Hardwoods LTD specialise in the manufacture and supply of solid bespoke finished timber flooring for both the commercial and domestic sector. The company has been in operation for more than 11 years and within this time Priory Hardwoods LTD has provided services for a range of clients including Green King, Pizza Express and Top Shop, amongst others.

Most recently Priory Hardwoods Ltd provided bespoke multicoloured timber flooring to Nando’s in St Helen’s. Priory Hardwoods Ltd has also provided timber flooring to Five Guys.

Priory Hardwoods LTD Managing Director, Tom Bentley, said: “Our involvement with Five Guys is very important to us. This is the very first UK site for Five Guys and we hope to see our products appear within future Five Guys restaurants as the brand expands throughout the UK. I am confident that our flooring will stand up to the wear-and-tear that the site will experience.”

Tom added: “At Priory Hardwoods Ltd we are proud of our attention to detail, our ability to deliver on time and the way in which we meet our clients’ expectations. Many companies that we work with are looking for unique products and we have the capability to work with designers to create the exact vision that they have in mind.”

“Five Guys is a real old school burger joint. There are no freezers; there are no microwaves, no timers, no can openers.”

craft with five restaurants. In 2002, the brand hit a new high, with more restaurants appearing all over Virginia and Maryland thanks to a number of franchise opportunities.

“A year later and the Murrell family offered up more franchising opportunities, taking Five Guys across America. At present, with Five Guys now the fastest growing brand in the US we are moving into the UK market to give UK customers a flavour of what we are all about.

“Although Five Guys has developed and expanded considerably from its early days back in ‘86, the business still remains very

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much a family affair, so board meetings are family meetings and every opportunity is carefully considered by everyone in the family.”

Marcel added: “Five Guys is a real old school burger joint.

There are no freezers; there are no microwaves, no timers, no can openers or anything like that at all. Everything is prepared fresh from scratch, with food prepared on the day. Imagine a burger restaurant in the 1950s and you pretty much have an idea of what Five Guys is all about. The emphasis at Five Guys is on using great quality ingredients, to produce great quality food.”

In the UK, Five Guys is a joint venture, with the Murrell family holding a 50% stake and billionaire and Carphone Warehouse boss,

Charles Dunstone holding the remaining 50%. Charles became involved with the brand after falling in love with the burgers whilst on a visit to Manhattan.

Charles Dunstone, said: “I’d read an article about Five Guys and decided to go into one at Rockefeller Plaza for lunch. The product was unbelievable and everyone was there – guys in hardhats, guys in pinstripe suits, lots of women. I went to see the owners and we shook hands on a deal to bring it to Britain.”

Fit-out specialists Fileturn was the main contractor on Five Guys Covent Garden, whilst Black Sheep was the designer on the project. Work ran smoothly on the project, with no major problems blighting the UK launch of the successful brand.

Operations Director Marcel, said: “Five Guys is housed within a two-storey site formerly occupied by the Longacre Bar. The internal structure of the building suited the Five Guys brand very well, so the transformation process was not too challenging. From a design point of view Five Guys is a simple proposition; we invest all our money into the food and into our people, so we keep the design quite straight forward.

“Fileturn and Black Sheep were fantastic and both did a great job on helping us bring Five Guys to the UK. We have tinkered a little with the concept, but predominately what customers get in the UK is the same high level of quality that they would get in the US. We have a loyal following in America and we know that when our customers are visiting the UK they will expect to see the same brand that they get on their home turf. The same now goes for our UK customers visiting the US.” Although the hotplates have only just started to get warm on Five

Guys’ first UK restaurant, plans are currently underway to expand the offering further afield.

A new site is currently taking shape in Reading, whilst a second London-based site is in the pipeline, with a further two restaurants pencilled in before the end of the year.

Commenting on Five Guys’ expansion plans, Marcel said: “The idea is to position ourselves in different markets. Five Guys Covent Garden is a flagship site and this allows us to reach as many different customers as possible, so that we can establish the Five Guys name in the UK. Reading, meanwhile, presents a wonderful opportunity for us to develop the brand even further. We want to establish ourselves in key locations so we know what works and what doesn’t before we really start to push out the brand next year.”

For more information on Five Guys, please visit: www.fiveguys.co.uk.

Chapman Ventilation In 1967, Chapman Ventilation started as a general ventilation company. Since then, it has become an industry-leading supplier of bespoke HVAC solutions specifically for the UK restaurant market, continuously designing and developing new systems and approaches to deal with innovative or intense cooking styles. For the past few months, Chapman Ventilation has been working closely with Five Guys to cater for its very specific needs.

Like Five Guys, Chapman Ventilation is a family-run business with a strong quality ethos. Tailoring systems to meet Five Guys’ exact cooking style required significant pilot testing, with live-cooking demonstrations held regularly at Chapman’s test kitchen facility. Set over two floors, the Longacre site is fitted with a bespoke CCA (Canopy Containment Air) technology hood: a high-performance and efficient piece of equipment designed to prevent the spread of smoke, odour and convective heat across the kitchen. Striking red ductwork, unique to Five Guys, makes the extract system an integral part of the restaurant’s design.

Ian Hunt, Project Manager for Five Guys, said: “We take pride in providing our products and services to such highly-respected companies, and being able to work so closely with Five Guys has been an absolute pleasure.”

A bite of British heritage W

hether a weekend indulgence or a seaside treat, fish and chips has been Britain’s guilty pleasure for well over a century.

The dish first became popular in the 19th century with the rapid growth of trawl fishing and the ability to transport stock quickly from ports to cities through a developing rail network.

Nowadays no town in the UK is complete without a ‘chippy’ and perhaps the most widely recognised and trusted vendor is Harry Ramsden’s.

Founded in 1928 in Guiseley, West Yorkshire Harry Ramsden’s began trading from a small wooden hut beside a tram stop. The little chip shop quickly became famed for its quality and within a few years a sit-down restaurant was opened on the same site.

85 years on there are now 27 outlets throughout the UK and Ireland.

Owned by Ranjit Boparan since 2010, the company has been undergoing a major revamp in recent years, with a renewed focus on branding and major investment in restaurant refurbishment.

CEO of Harry Ramsden’s Joe Teixeira was recruited to the company in 2011 following on from his impressive development of John Lewis’ food services. “It’s about repositioning the brand and taking it back to its heyday, whilst at the same time modernising”, says Joe. “The last 12 months has been about getting the product right and I am confident we have done that. We have got a strategy in place were we are going to expand through the franchise network. There are ten and a half thousand fish and chips shops in the UK and we want ten percent of the market eventually.

“We have also entered into a deal with Birdseye where they produce fish and chips for Harry Ramsden s that sells in all the major retailers.

The brand is so powerful that from a standing start we are selling over £25 million in the first

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nine months.”

In addition to a major retail drive the company has also been investing in its restaurants. Bournemouth has received a one million pound refurbishment, creating a Harry Ramsden’s that takes the best from its past but also offers a modern dining environment.

Over two phases, the development began last year with the ground floor being refurbished and was completed in June with external building receiving a makeover. At 417 covers the restaurant is the largest fish and chip shop in the world “Our Bournemouth restaurant is in one of the best locations in the UK and after the refurbishment we now have a unit that we can be proud of and that customers love.”

Catering Design Services were the main contractors on the development and Simon Ellis was the architect.

For more information please visit: www.harryramsdens.co.uk.

Everybody Frurts, sometimes

F

ounded in 2010, Frurt is a frozen yoghurt bar currently taking Manchester by storm. To date Frurt has five sites in and around the city, including Frurt Student Village in Whitworth Street and the selfservice site Frurt Prestwich.

Frurt’s most recent sites – Media City and Oxford Road – continue to prove that Mancunians just love to Frurt and it’s not surprising if you consider the health benefits of the product.

Discussing the popularity of the frozen yoghurt brand, Frurt Co-Director, Shaza Khalil, said: “Frurt is a fresh and healthy alternative to meals and snacks. Our recipes cater for a wide customer base and are not only fat free, but are low in sugar, low in calories and are packed with active live cultures.”

Shaza added: “At Frurt we like to think that Frurt is not only a treat, it is also a lifestyle choice.”

The Manchester-based brand has just opened its fourth site in Salford’s buzzing Media City – the new home of the BBC – and its fifth site on Manchester’s Oxford Road. Frurt Media City opened in April 2013 to fantastic feedback, whilst Frurt Oxford Road opened in July 2013 in a kiosk within Perk! Coffee House.

Shaza said: “The lease for Frurt Media City was signed in January 2013 and we were open in April, so we had a very fast turnaround.

“Media City is an excellent location for Frurt as we are able to bring our frozen yoghurt brand to a customer base that is looking for something a little bit different. Media City is a very vibrant and fast paced area of the North West, with a great deal of health conscious people searching for an alternative to the usual run of the mill lunch; Frurt provides this alternative.

“During the day we have a set menu at Media City, however of an evening the site becomes a self-service venue, where customers can create their own masterpiece. Frurt Media City is perfectly designed to cater for different types of customer.”

When customers walk into Frurt Media City they will see how clean and bright the store is, with hexagonal patterns on the wall and the Frurt logo very prominently placed. The biggest focus for customers’ attention will no doubt be the counter, which showcases an impressive 30+ toppings, from fresh and dried fruit to chocolate and jelly. All of the fixed furniture is modern and inviting, ensuring that Frurt Media City is not only ideal for a quick stop off, but also the perfect destination for meetings and gatherings.

Greenshields Contractors was the main contractor on Frurt Media City. The company conducted the internal fit-out and mechanical and electrical works, raised the floor and carried our all interior work on the site. Hussain Architectural was the architect on the project.

Saira Hussain of Hussain Architectural, commented: “We’ve worked on previous Frurt sites, including Frurt Spinningfields and Frurt Prestwich, so it was very important to us to be able to follow them on their journey with the creation of this new site.”

With the popularity of Frurt continuing to increase you would be forgiven for thinking that the brand would be looking to take over every inch of Manchester, but that’s not necessarily so according to Frurt Co-Director Shaza.

Shaza explained: “With Frurt already proving such a winner with the people of Manchester we decided to open up a food outlet just next to Frurt Media City, called Pranzo Veloce. Specialising in pizzas, baguettes and salad boxes, Pranzo Veloce is a great new brand which we are confident will become just as popular as Frurt.”

Greenshields Contractors was the main contractor on Pranzo Veloce.

Shaza added: “Moving forward with Frurt we are currently looking at one more site within the Manchester area and then the plan is to look at franchise opportunities, allowing Frurt to expand out into new areas across the UK. We are very excited about the future of Frurt.”

For more information about Frurt, please visit: www.frurt.com.

Elegance in Mayfair.

Claridge’s reinvigorates Art Deco roots P

laying host to empresses, exiled kings and queens, presidents, prime ministers and celebrities for over 150 years, Claridge’s is a living monument to the good and great of the last two centuries.

At the centre of London’s Mayfair, Claridge’s embodies grand English style, timeless glamour and impeccable, unintuitive and highly tailored service. Whether it’s afternoon tea in the Foyer, stunning cuisine from Gordon Ramsay or a glass of vintage champagne in the bar, Claridge’s has a pedigree for splendour.

Bought back in 1854 by Mr and Mrs William Claridge, the hotel has undergone various redesigns and renovations, the latest of which has seen the creation of five “Linley Suites” based on the outstanding work by British furniture and interior design company Linley. This is in addition to the Art Deco restoration of the hotel’s grand ballroom.

Each new “Linley Suite” has its own distinct colour palette of dove greys, soft yellow orches and powder blues, boasting the most luxurious fabrics and woodwork to create a showcase that represents British craftsmanship at its very best.

Original Art Deco features, such as glass, silver fireplaces, clocks and wall lights, have been restored and in certain places have become the focal point of the suite. These features have been matched by pieces specifically designed or restored to complement them in style, texture and feel.

David Linley said: “It was extremely important that we found as many pieces of furniture that had relevance and resonance and

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“Guy was the ideal designer for this important project as he truly understands the significance and prominence of Art Deco at Claridge’s.” had actually been here. We found whole pieces, restored them and put them back into the rooms which gave provenance and history as well as a spirit that may have been lost overtime.”

Claridge’s General Manager, Thomas Kochs added: “The overall objective is to create a design legacy for future generations, just as the hotel has done throughout the ages. Claridge’s, epitomises the essence of timeless glamour and the choice of a designer, who could work sympathetically with its design legacy but yet celebrate the glorious future of this Art Deco jewel, was not taken lightly. LINLEY has been entrusted with this third wave of design, which

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Dining delight at Claridge’s.

will grace Claridge’s fine lines and glamorous feature in the 21st century.

“Hand in hand with the design ethos is Claridge’s promise of offering intuitive service, exemplary, friendly yet discreet.

Claridge’s is greeted by an international and discerning clientele who appreciate its heritage and beauty and who expect the standards of the future to be even more enhanced. They will not be disappointed.”

The newly renovated ballroom also takes inspiration from the hotel’s Art Deco roots. Guy Oliver, Managing Director at renowned interior design firm Oliver Laws, lead the restoration and conducted a historical study, carefully referencing documents, photographs and drawings from Claridge’s extensive archive to restore the ballroom to its original grandeur.

“When creating the quintessential Claridge’s space, you can’t ignore the great designers of the hotel, and I was thrilled to explore Claridge’s archives and restore the ballroom to its original beauty, while also updating the space for modern day use” said Guy Oliver.

Several of the original ballroom mirrors have survived more than eight decades and Oliver commissioned British mirror makers Nero Glass to create matching copper and white hand-carved

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“The overall objective is to create a design legacy for future generations, just as the hotel has done throughout the ages.” and beautifully engraved mirrors to mimic the original design throughout the ballroom. The colour pallete is a mixture of chocolate, browns, and silvers- all reminiscent of the twenties.

Speaking about the ballroom, Thomas Kochs said: “Guy was the ideal designer for this important project as he truly understands the significance and prominence of Art Deco at Claridge’s. The subtle detailing he used such as the platinum leaf covered pillars, hand engraved mirrors and the Deco fan carpet design are a testament to his deep affection for both Claridge’s and the important design era.”

For more information please visit: www.claridges.co.uk.

Venetian cuisine in the north.

Cibo (pronounced chee-bo) S

erving rustic, Venetian cuisine, Cibo has brought a taste of Northern Italy to the North of England.

Opening in Didsbury, Manchester earlier this year the restaurant has received ‘superb’ feedback and is the latest venture from Adam Karim. “Cibo is not like many other restaurants in the North of England,” says Adam. “You will find things on the menu that you would not find anywhere else outside of London, we are really pushing the boundaries with the offering.”

Diners can expect a selection of classic Italian meat, fish and pasta dishes in addition to an impressive array of authentic wines and quirky cocktails.

On Friday and Saturdays from 8pm there will be guest DJs playing bar grooves and eclectic mixes and there is a private events room that can accommodate up to seventy people.

“First impressions are everything, from menu to design, we want to make sure that Cibo is as good as it can be”, said Adam.

The design of the restaurant was largely instructed by Adam himself, with Commercial Kitchen & Bar Consultants carrying out the majority of the work. The end result is simply stunning; the building has been transformed from a La Tasca restaurant into an authentic Italian restaurant-cum-bar.

“We started with a shell and changed a lot; we replaced all of the wood, changed the colour schemes, there is now a wrought iron spiral staircase and chandeliers which are made from recycled milk bottles, there is also a big atrium which gives a view up to the first floor”, says Adam.

In addition to modifying the overall aesthetic of the building the development has also seen the installation of air conditioning and a complete rewire, improving the comfort and safety of the venue.

Reactions to Cibo have been glowing since

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opening with many bloggers and diners taking to social media to express their delight. As a result Adam said, “the plan now is to open more sites in the future.”

For more information about Cibo, please visit: www.ciborestaurants.com.

Commercial Kitchen & Bar Consultants Specialising in bespoke stainless steel fabrication and catering equipment, Commercial Kitchen & Bar Consultants have developed an excellent reputation for their work amongst some of North West’s most well known Indian and Chinese restaurants.

Working since 2010, the company have developed into a full turnkey operation, offering interior fit outs and electrical and gas services.

Most recently the firm carried out all the interior work for the recently opened Cibo restaurant. “We looked after the bar and kitchen and all the joinery works”, said Director Ratju Haider.

“It was a breath of fresh air to work with Adam, he was a Director who knew exactly what he wanted”.

Work was completed on budget and on deadline and Adam had only praise for the work Commercial Kitchen & Bar Consultants did.

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O

wned by the InterContinental Hotels Group (IHG), Hotel Indigo London Kensington ~ Earl’s Court is a four star boutique hotel, situated in the heart of the Royal Borough of Kensington & Chelsea. The hotel is located close to Earl’s Court Tube Station, is within easy reach of many leading tourist attractions and is near to some of London’s biggest shopping districts.

Built in 1886, the building that houses the hotel was originally constructed as a collection of Victorian mansion houses which were converted into a hotel in 1890. The Cairn Group took over the operation of the hotel around twenty years ago, and most recently implemented a £7 million refurbishment scheme to transform the building into a Hotel Indigo site.

Hotel Indigo London Kensington ~ Earl’s Court includes 22 executive rooms and 11 junior suites, all with a complimentary mini bar and Wi-Fi access. All of the bedrooms are modern, yet contain unique design touches which reflect the surroundings and history of the hotel.

The extensive refurbishment of the building has radically

transformed the hotel, taking it from three stars to four and in addition to luxurious guest rooms the hotel includes a fantastic bar called The Mansion Bar & Parlour. The bar specialises in molecular and carbonised cocktails, with a champagne jazz brunch every Sunday.

Oh and if the stunning design of the hotel wasn’t enough, all guests to Hotel Indigo London Kensington ~ Earl’s Court are looked after by actual lords and ladies, thanks to the hotel’s employment package which gives staff members an official title.

Commenting on the newly transformed hotel, Hotel Indigo Kensington General Manager, Lord Vincent Garrington, said: “Hotel Indigo London Kensington ~ Earl’s Court is the 10th Hotel Indigo Hotel to open in Europe and the 50th site to open around the world. To mark the occasion we opened at 12:12pm on

the 12th of December 2012, giving us a very memorable launch.”

Work began on Hotel Indigo London Kensington ~ Earl’s Court in April 2011, with Jess Sutherland of Manchester-based Street Design Partnership as the lead designer on the project.

Upon entry into the hotel returning guests will notice the transformation of the site, thanks to a carefully considered design and a striking reception.

General Manager Lord Vincent, said: “The design of the reception reflects a traditional mansion house and includes stunning murals, depicting a chandelier and grand staircase. Each bedroom includes king-sized beds, with mattress toppers and Egyptian cotton linen, along with Aveda toiletries, slippers and robes.

“Meanwhile the bar was designed to look like a private members club from the 1890s and has menus that look like newspapers – including morning, daily and evening editions – and walls covered in newsprint. We serve up a range of cocktails, all taking their names from iconic figures of the past, including Beatrix Potter, Alfred Hitchcock, Oscar Wilde and Freddie Mercury.”

International furniture design manufacturers D³ provided the hotel with the bespoke reception counter and also manufactured the bar for The Mansion Bar & Parlour, both designed by Street Design Partnership. Commenting on their involvement with Hotel Indigo London Kensington ~ Earl’s Court, D³ Company Owner, Darren Dent, said: “Completing these one-off, iconic pieces for prolific hotels such as this was incredibly exciting. I enjoyed being involved with this project which has transformed this hotel.”

The Lighting House installed lighting on the project, including the bowler hat bar lights, canopy lights and bespoke external globe lights.

The Lighting House Company Director, Wendy Salmon, commented: “This was a very important project for us. This is a lovely hotel in Kensington and it was great to be associated with this site and to work with Jess the lead designer.”

Flooring on Hotel Indigo London Kensington ~ Earl’s Court was provided by Accacia flooring, whilst lounge furniture was provided by Style Matters and dinning furniture and bar stools were supplied by Protocol. Curtains came from Robena and fixed seating and screens were manufactured by BF Darlow, using a design supplied by Street Design Partnership.

General Manager Lord Vincent, said: “The refurbishment of the hotel has been fantastic and the feedback that we have received from guests has been phenomenal.

“All Hotel Indigo Hotels are very different and offer something a little bit special for guests. As we move forward our offering and our style of service will continue to evolve and this will differentiate us in the market place.”

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Whilst the exterior of Hotel Indigo London Kensington ~ Earl’s Court is quite subtle and a little more subdued, the interior is the exact opposite, with bright colours, iconic imagery and imaginative design touches littered throughout the hotel. As the lead designer on Hotel Indigo London Kensington ~ Earl’s Court, Street Design Partnership was tasked with giving the site its enviable makeover.

Established in 1979, Street Design Partnership is a medium-sized practice that provides architectural, urban design and interior design services throughout the UK. Interior Designer on Hotel Indigo Kensington, Jess Sutherland, commented: “As the lead interior designer on the project I was responsible for the design from concept through to the finished product; this included all areas of the hotel from key elements such as the bar and reception to the bedroom furniture and hand towel units in the public toilets. A significant aspect of the design is the murals throughout the hotel, which were produced by Phoebe Clarke, a freelance artist. We worked closely together to ensure that the murals reflected the character and personality I wanted to get across in the overall design.”

Jess added: “As a collection of boutique hotels, Hotel Indigo is a very design led brand. As part of the brand it is crucial that the design is firmly rooted in the neighbourhood of the hotel. All aspects of the design have then fed from creating the initial neighbourhood story.

“The idea for Hotel Indigo Kensington was to reinstate elements of its original purpose as mansion houses but to do so in a contemporary and characterful way. I wanted to make sure the scheme had personality and would involve guests so I included some touches to get people interested such as portraits of famous local residents from the past in the main entrance hall and rules of etiquette in the graphic artwork within the bedroom corridors. I aimed to give guests a unique experience from the moment they arrive.

“I found the project very exciting and a lot of time and effort went into the design. Often designs are restricted by budgets and other constraints, so to be given a project which placed so much importance on the design was wonderful. I wasn’t afraid to make this a colourful design and it gave me something to truly sink my teeth into.

“At Street Design we have a lot of experience working on hotels of various brands, many of considerable size with many different facilities.

This was a different type of challenge, to transform an existing hotel into such a vibrant and all encompassing brand. I am very pleased with what we have all achieved on this project.”

Luxury hostel is no hoax S

ituated on Stanley Street, Liverpool, Hoax Liverpool is a brand new 5 Star hostel from Starboard Hotels and Union Hanover Securities. Aimed at guests from the age of 18-35, Hoax Liverpool includes 268 beds and a fantastic design-led restaurant called Hopskotch Street Kitchen & Bar. Hoax Liverpool launched in July 2013 and replaces the former department store Wade Smith. Glasgow-based practice, ICA Interiors was the architect on Hoax Liverpool, whilst RGB Projects was the main contractor.

Discussing the new hostel, Starboard’s Development and

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“Hoax Liverpool is a luxury hostel located in one of the best areas of the city.”

Procurement Director, Adi Hodzic, said: “We already operate an existing hostel in Edinburgh called Smart City Hostel and due to our experience with this site we decided to develop a new hostel brand, which is Hoax. As the hostel market is quite a niche market, with very few hostels located within Liverpool, we felt that this city was the perfect place to launch the brand.

“Hoax Liverpool is a luxury hostel located in one of the best areas of the city. The hostel, situated in Cavern Quarter, is close to the main shopping area and all the tourist attractions and is just a short distance from the train stations.”

Adi added: “Depending on what generation you are from the definition of a hostel can vary considerably.

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Hoax is not what you might expect and really needs to be seen to really appreciate the quality. Hoax Liverpool appeals to a younger demographic and really adds vibrancy to the area.”

The majority of the dormitories at Hoax Liverpool comprise six bedrooms. Each dorm includes bunk beds and a private bathroom.

Adi said: “Hoax Liverpool is an affordable option where guests can get a night’s stay in a great city for a great price.”

Hoax Liverpool is complimented by a live music venue called The Hatch and Hopskotch Street Kitchen & Bar. The kitchen – which is open throughout the day and serves bite sized tapas and international street food – includes elements of local street art, connecting the site to the surrounding area.

Room Facilities was the procurement agent on Hoax, sourcing all of the hostel’s furniture once RGB Projects had completed the majority of the works.

Room Facilities Contracts Director, Dave Roberts, said: “We use as many different sources as possible to purchase furniture. The bedrooms were specially designed and colour co-ordinated, so for example we had the bunk beds specifically designed for this project.

“The equipment that has gone into this hostel has been very high end and not what you would expect from a standard hostel. Bathrooms and shower areas are fully tiled, we have used a great deal of reproduction furniture and the result is a very different level of hostel.”

Dave said: “This was a very interesting project to be involved with, which allowed us to work on the brand from the beginning.”

Charterbrae Ltd designed, manufactured and installed the bunk beds on Hoax Liverpool. The company has extensive experience in providing furniture for similar hospitality facilities, including LegoLand, Chessington World of Adventure and several independent hostel companies.

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“Hoax Liverpool is an affordable option where guests can get a night’s stay in a great city for a great price.”

Charterbrae Ltd, Managing Director, John Brain, said: “We have completed a lot of projects similar to Hoax Liverpool where we design, manufacture and install the furniture. We have a great deal of experience in this sector.”

Bedding and lining specialists Gailarde supplied pillows, duvets and mattress protectors to Hoax Liverpool.

Gailarde Sales Director Ben Roston, commented: “We are delighted to be supplying bedding and to be part of the Hoax Liverpool project. We wish them every success with this forthcoming venture.”

With Hoax Hostel Liverpool now open, Starboard Hotels and Union Hanover Securities plan on rolling out further Hoax sites, taking this unique alternative to budget hotels to more cities across the UK. For more information about Hoax, or to make a reservation, please visit: www.hoaxliverpool.com.

Fizz in the city A

ndaz Liverpool Street hotel is delighted to announce the unveiling of the hotel’s brand new champagne bar, Catch Champagne Bar & Lounge, which officially opened its doors to guests in June.

One of the original London railway hotels, formerly opened as the Great Eastern, the Andaz is housed in a beautiful redbrick Victorian building dating back to 1884. Once inside, it transforms into a 21st century masterpiece, with 267 beautifully appointed modern hotel rooms.

The latest addition to Andaz Dining, Catch Champagne Bar & Lounge offers a great new place to meet, relax or simply have a good time in the heart of the bustling city. Styled in a seamless blend of traditional and contemporary design, Andaz Liverpool Street hotel’s new lounge bar is the perfect way to start or finish an evening.

Arnaud de Saint-Exupery, General Manager of Andaz Liverpool Street Hotel, said: “We are so delighted to announce this new exciting addition to our hotel. It fills the perfect gap between our many different outlets and acts as a sophisticated haven for people out and about in the East End and the City. Great for meetings at any time of the day, we envision Catch Champagne Bar & Lounge as the ideal place for laid-back evening drinks and nibbles – all in an elegant and beautifully designed setting.”

Award-winning London designers, Wilsdon Design Associates have designed the new Catch Champagne Bar & Lounge. Wilsdon

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Catch Champagne Bar & Lounge offers a great new place to meet, relax or simply have a good time in the heart of the bustling city.

Design Associates were largely responsible for the dramatic renovation of Andaz Liverpool Street in 2007, when the hotel was transformed from the former 19th Century Great Eastern Hotel to the world’s first Andaz Property.

The team at Wilsdon Design Associates have delivered a fantastic London Bar with the launch of Catch Champagne Bar & Lounge, working in conjunction with the building’s wider aesthetic code.

“Working on the major refurbishment of what is now Andaz Liverpool Street, we already felt incredibly familiar to this hotel.” says Stuart Wilsdon, Director of Wilsdon Design Associates.

“We understand the buildings delicate balancing

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Attention to detail at Catch. act of contemporary tradition; by mixing contemporary crispness with antique furnishing and earthier dark warm tones, we have looked to achieve this once again with the exciting launch of the new Catch Champagne Bar & Lounge.”

Wilsdon Design Associates are currently working on a range of projects across the globe, but Stephen help a special place for the Andaz. He said: “It is sad that the development has finished; but we will be paying further visits to the hotel and we hope to be involved in any future projects that the hotel may have.”

Main contractor Pentagon successfully bridged the gap between the high end concept and practical reality. “This has been a very exciting project for us as this really is one of the most highly rated hotels in London,” says Director Michael Temple.

“As main contractors we could see it was a challenging brief but our in-house joinery team innovatively rose to the challenge.

It is quite simply a fantastic new facility for the hotel and we have thoroughly enjoyed working with the management and designers.”

Pentagon is renowned for their award winning interiors and has worked on projects ranging from historic national landmarks to executive jet terminals.

Catch Champagne Bar & Lounge is a warm and stylish venue, offering a fireplace and two large chandeliers and a Charcuterie table as a centre-piece, with a generous communal table for guests to sip, eat, relax and unwind at. Surrounded by seated space for thirty, with customised tables and bespoke furnishings, the look is innovative and the feel is inviting.

At Catch Champagne Bar & Lounge there is an extensive list of over 70 champagnes starting at £13, as well as red, white and rose wines. Beer and cider is also on offer along with a diverse menu of light snacks, sharing plates and signature charcuterie

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boards served from the centrepiece vintage Berkel slicer.

Sous Chef Sam Dunleavy’s menu at Catch Champagne Bar & Lounge includes a range of range options such as: chorizos, Serrano ham, and copper salamis; all boards are served with homemade rustic sough dough bread brushed with fresh tomatoes and garlic, olive oil, balsamic and caper berries. Cheese boards are also available for sharing, as well as small plates to decide on, including Maldon smoked salmon, potted crab and Asain braised pork belly.

Pentagon carried out the general refurbishment of the Catch Champagne Bar & Lounge including, the decorating works, electrical contracting and lighting installation.

Michael Temple of Pentagon commented on the importance of the project, saying: “It was a very important project for us, the restaurant as a whole is one of the top new restaurants in London, it was great to be involved and we enjoyed carrying out work on this prestigious project.”

For further information please visit www.andazdining.com

e c n e d n e c e n e p t d e n h e d g p i n e l t I h e g Ind dy i l d e y a a D D A

time of celebration in the US, the Fourth of July is observed enthusiastically each year with fireworks, family and food. This year, a piece of the party came to Covent Garden with the opening of Shake Shack, a modern take on a classic US hamburger, hot dog and ice cream stand.

The restaurant brand started life as a hot dog cart in Madison Square Park in Manhattan. The cart was created by Danny Meyer’s Union Square Hospitality Group (USHG) to support the Madison Square Park Conservancy’s first art installation; it was such a success that in 2004 USHG won the bid to open a permanent kiosk in the park.

Nine years on, Shake Shack has a hit following in the US and Chief Development Officer David Swinghamer explained how the brand wanted similar success in the UK. He said, “We believe there is a kinship between New York and London, many travel between the cities for business or vacation, so for us it was only natural to open a venue here.

“It is very important to break into the UK market and we are putting all of our energy into this restaurant in Covent Garden.”

David added, “Eventually we hope to expand within London selectively and carefully as we view ourselves as the ‘anti-chain’ so to speak, we have always had a fine dining approach and we feel each restaurant should be hand crafted and part of its community.”

Community is central to the ethos of Shake Shack, “it’s not about getting people in and out as quickly as possible; it’s about people being with people and socialising. It is not all about just grabbing your food and running,” said David.

Serving up a delicious selection of burgers, hot dogs, frozen custards, shakes, beers, and wines, the restaurant is located in the entrance of the south side of Covent Garden Market.

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“We believe there is a kinship between New York and London, many travel between the cities for business or vacation.”

“A series of small shops were combined to create the shack,” said David. “We have a lot of operations on the first floor and we have some back of house kitchen space on the second floor and in the basement. Not your classic square box layout, this was quite a challenge

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from a design stand point to fit everything in there.”

Speaking about the design David said, “As the building was especially beautiful and historic, we didn’t want to impose on the area. We therefore took a nuanced approach to some of the things which we would normally do and it was more about organising the space so that people could enjoy the restaurant.”

Outdoor seating will flank the columns on South Row and extend into the vast glass atrium in the Market Building. Its floors will be made from reclaimed Victorian pine in select areas and feature historic flagstones in others.

Interior tabletops will be sourced from reclaimed bowling alley lanes, exterior tables and chairs will use reclaimed European oak slats, and wooden chairs and booths will be certified by the Forest Stewardship Council.

As part of its community outreach efforts and mission to Stand for Something Good, the Covent Garden Shake Shack is partnering with

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nearby Covent Garden Dragon Hall Trust, a community centre serving disadvantaged youth, families and the elderly. Five percent of sales from the Big BlENd concrete will benefit Covent Garden Dragon Hall Trust, and Shake Shack staff will volunteer with the organization.

Danny Meyer’s Union Square Hospitality Group owns and operates some of New York City’s most celebrated restaurants including Union Square Cafe, Gramercy Tavern, The Modern at the Museum of Modern Art, Maialino, North End Grill, Blue Smoke, Jazz Standard, and Untitled at the Whitney.

The group has earned an unprecedented 25 James Beard Awards, as well as countless media accolades. In addition, the USHG family of restaurants—Shake Shack included—has consistently been praised by guests for its excellence and superior hospitality.

For further information on Shake Shack and Union Square Hospitality Group please visit: www.shakeshack.com.

“As the building was especially beautiful and historic, we didn’t want to impose on the area.”

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