hospitality prem ier 06 - Premier Construction Magazine, UK

PremIer
Tramshed
Fine dining
meets fine art
OCT2012
hOsPITaLITY
The premier information tool for the construction industry
44
06
Cover Feature
Restaurant and Bar
Design Awards 2012
ausTraLasIa
one of Manchester’s
most stylish and
popular restaurants
Issue One
Roma Publications Ltd
www.premier-hospitality.co.uk PremierHospitality
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Tapas Revolution
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Restaurant and Bar Design Awards 2012
Award-winning projects across the globe
Coach House
A modern eatery in historic surroundings
Pizza Express Plymouth
Award-winning restaurant in Plymouth
Dirty Martini
Shaking up a second luxurious bar
Les Grandes Tables de Lîle Seguin
New dining concept pops up in Paris
Chewton Glen
Chewton Glen Hotel branches out
The Dukebox
Playtime commences at new London nightclub
Manchester City Football Club
Re-defining premier football hospitality
Managing Director: Marcus Howarth
Editor: Alex Wiggan
Assistant Editor: Siân Davies
Production Manager: Kelsie Howarth
Advert Co-ordinator: Nicola Owen and Sarah Goater
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
www.premier-hospitality.co.uk
Dear readers,
Welcome to the very first edition of Premier
Hospitality.
Premier Hospitality is a brand new magazine
focusing on the latest developments in the
leisure and hospitality industry. Each issue of Premier
Hospitality will highlight projects currently taking shape
throughout the UK and overseas, covering everything from
restaurants and bars through to hotels and spas.
Our first edition of Premier Hospitality includes coverage of
the recent Restaurant and Bar Design Awards 2012, including
features on award-winning projects such as Coach House
(Best UK Café of Fast Food Restaurant), Les Grandes Tables
de L’ile Seguin (Best UK & International Pop Up Restaurant)
and The Drift (Best Standalone Bar or Club).
In addition, in this premier issue of Premier Hospitality we
take a look at The Cube; we mix art and cuisine with the
Tramshed; and we look at the most recent restaurants in the
Ping Pong portfolio.
Designed to offer a memorable eating experience via a
selection of different European locations, the Cube – Dining
with a View – is a unique concept in continental dining. The
main aim of the Cube is to provide an exquisite eatery that
can travel from one location to the next, and to date the
semi-transparent structure has taken in such destinations as
Belgium, Italy, Russia, Switzerland and Sweden. The Cube
was conceived by Belgian event agency, Absolute Blue
and commissioned by Electrolux, before it was launched in
Brussels in April 2011.
Meanwhile, housed within a Grade II Listed building
in Shoreditch, London, Tramshed is the latest site from
restaurateur Mark Hix and presents a unique dining
experience which mixes fine cuisine with fine art. The £1.5
million site opened in June 2012 and features stunning
artwork by leading artist Damien Hirst, including a striking
central sculpture featuring a cow and a chicken encased in
glass.
And finally, with a delicious offering of freshly prepared dim
sum, Ping Pong provides a mouth watering dining experience
at an affordable price. The brand has nine sites in London –
including Soho, St Christopher’s Place and Southbank – and
a number of international sites in Brazil, the Middle East and
the USA.
The two most recent sites to open in the Ping Pong portfolio
are Ping Pong Brazil 2 and Ping Pong Washington 2.
Enjoy! Alex
© Roma Publications Ltd. All contents are copyright. All rights are
reserved. No part may be stored in any retrieval system or transmitted
in any form without prior written permission from the publishers.
Whilst every effort is made to ensure accuracy, no responsibility can be
accepted for inaccuracies however caused. Contributed material does not
necessarily reflect the opinion of the publisher. The editorial policy and
general layout of this publication are at the discretion of the publisher
and no debate will be entered into. No responsibility can be accepted
for illustrations, artwork or photographs whilst in transmission with the
publishers or their agents unless a commitment is made in writing prior
to the receipt of such terms.
PremierHospitality
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The Jam Tree
New site for The Jam Tree
Tramshed
Fine dining meets fine art
Browns Bar & Brasserie
Contemporary cuisine in Newcastle
Ping Pong
Traditional Chinese concept meets
contemporary design
MASH
A Danish take on American
food arrives in London
Wahaca
Two new additions in Mexican
dining
Australasia
Manchester’s stylish underground
restaurant
CitizenM
Overnight accommodation for the
modern traveller
PremierHospitality
contents
The Cube
27 Jamie’s Italian 30
72 Hawksmoor
21 The Drift 60 Busaba
October2012

INDUSTRY NEWS
Knauf
Marmorit’s
Noblo marble
based
textured
render finish
was selected
in colours of
red, white
and cream
Sophisticated SureSet
Flooring for Suave Wine Bar
SureSet InBound flooring has been used to create a striking
surface for the new Suave Wine Bar in Westbury, Wiltshire.
59m² of InBound resin bound flooring was installed,
delivering a blend of warm shades of brown and bronze to
perfectly complement the wine bar’s design theme. InBound
provides a durable, elegant surface that is virtually maintenance
free; for this project, a colourless sealant was also applied for a
completely waterproof finish.
Developed specifically for interior work and for areas that may
be heavily used, InBound offers a wide range of colour options,
providing the perfect solution for a host of applications, including
bars, cafes, hotels, restaurants and offices.
For more information please visit: www.surest.co.uk,
call 0800 612 2083, or email: mail@sureset.co.uk.
Noblo render system
for new Premier Inn
Knauf Marmorit, one of the leaders in render
InBound
provides
a durable,
elegant
surface that
is virtually
maintenance
free
systems, has been specified by Speymills
Contracts to provide their Noblo system
for the new Premier Inn Hotel and Brewers Fayre
Restaurant in Widnes, Cheshire.
Knauf Marmorit’s Noblo marble based textured
render finish was selected in colours of red,
white and cream and was chosen due to its low
maintenance, high performance and its ability to be installed in colder
damper winter months where a silicon option would not be advisable.
Due to a tight timescale, Noblo was the ideal solution so that the opening
of the hotel could be achieved on time.
The render was applied to a mixture of both timber frame and blockwork
as Noblo is easily worked to a variety of textured finishes. It is a premixed
dry mortar with a lime/cementitious binder, and is water repellent, vapourpermeable
and weather-resistant.
Whitbread, the brand behind Premier Inn, has retained Speymill Contracts for many years
now as one of their approved contractors for their ongoing-roll out programme of Premier
Inn and Brewers Fayre Restaurants.
Knauf Marmorit also supplies externally insulated render systems and manufactures its
own base coats, finishes, render and scratch render for a variety of building types. The
company also offers render systems for framed system solutions, façade paints, primers
and insulation products.
Further information on Noblo is available from Knauf Marmorit
on 0117 982 1042, by emailing steve@marmorit.co.uk or by
visiting the company’s website www.marmorit.co.uk.
PremierHospitality
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COVER FEATURE
Restaurant and Bar
Design Awards 2012
Alberto Alessi Alex Bradley Alex McGowan Hai Jun Haldane Martin Ingo Wuggetzer
Jay Hunt Jochem Leegstra Joe Ferry John Lau Julius Wiedemann Lee Hallman
Matt Turner Matthew Clark Michel Rojkind Pramiti Madhavji Richard Seymour Roy Westwood
Stephen Booy Taissa Buescu Tiffanie Darke William Russell
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Dedicated exclusively to hospitality design, The UK
and International Restaurant & Bar Design Awards is
a unique concept. The Awards receive entries from
the world’s top architects, designers and hospitality
operators in order to compile a shortlist of the year’s best
hospitality design projects. Entries come from a broad range
of sectors, including hotels, transport, business, industry, fine
dining, education, sports and leisure, healthcare, government,
aviation, cruise and retail.
As a totally independent process, the judging panel is made up
of a host of world renowned and well respected figures, drawn
from various design and lifestyle industries. It is the judge’s role
to recognise and reward entrants for design excellence, using
their skills from within the industry to assess and judge each of
the categories.
PremierHospitality
October2012
The
Judges
UK specific categories include Best Standalone
Restaurant, Best Standalone Bar or Club, Pub,
Best Multiple Restaurant and Best Fine Dining.
There are also international categories such as
Best Lighting, Best Pop-Up and Best Identity.
The winners of the various categories
including the Best Designed Restaurant and
the Best Designed Bar were announced at the
RIBA, 66 Portland Place, London on the 6th
September 2012. Featured within our coverage
of the Restaurant and Bar Design Awards 2012
are The Coach House, Pizza Express Plymouth,
Dirty Martini, Les Grandes Tables de L’ile Seguin
and The Drift.

OVERALL
WINNER
Best Restaurant
A Cantina (Spain)
Lead designer
Estudio Nomada
Restaurant and Bar
Design Awards 2012
PremierHospitality
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PremierHospitality
October2012
OVERALL
WINNER
Best Bar
Graffiti (Bulgaria)
Lead designer
Mode
Restaurant and Bar
Design Awards 2012

Restaurant & Bar
Design Awards
Ceremony 2012
Photography by
Magnus Arrevad
PremierHospitality
9

Transforming
Coach House
“Seeing Coach House win the
award was very satisfying. In terms
of design work the restaurant sector
is a very competitive sector to be
in so just being shortlisted for an
award is quite an achievement.”
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PremierHospitality
October2012
WINNER
Restaurant or bar
Coach House
Lead designer
SHH
Category
Café or fast food
Lighting
Delta Light
Tiling
Olde English Tiles
Staircases
Albion Design Limited
Coach House in Hertfordshire is a two-storey
restaurant, situated in historic Hatfield House – the
childhood home of Queen Elizabeth I. During 2011,
work was undertaken on the restaurant to transform
the former tea-room into a brand new diner with improved
services. The transformation of Coach House was so successful
the site recently scooped the Best UK Café of Fast Food Award
at the Restaurant & Bar Design Awards 2012.
SHH was the lead designer on the Coach House project and
was responsible for all interior design work and the architectural
services on the site.
Speaking about achieving the important accolade, SHH
Associate and Project Leader, Brendan Heath, said:
“Seeing Coach House win the award was very satisfying. In
terms of design work the restaurant sector is a very competitive
sector to be in so just being shortlisted for an award is quite an
achievement.
“The list of projects that were nominated for awards at the
Restaurant & Bar Design Awards 2012 included some very high
quality designs, so to go on and win was very important to us.”
Work began on the Coach House project in January 2011 and
was completed in April 2011, just in time for the Easter season.
Prior to work taking place on the site the building housed a
tearoom which was operated by the Hatfield House estate as an
additional source of revenue, however as the tearoom had limited
space the site was unable to meet its potential.
The project brief was to create a facility which could service both
visitors and tenants, by creating a facility which would offer allyear
appeal. Once work was complete on the project, Compass
Group UK & Ireland took over the operation of the facility.
Brendan commented:
“Before we started on the project the former restaurant was
situated purely on the ground floor of the Hatfield House, so

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we developed the first floor and incorporated
an interconnecting staircase. To increase the
space the upper level extends onto an external
flat roof terrace whilst the overall layout of the
restaurant has been reconfigured to meet the
style of food that is being served.
“Historically most of the food preparation
was hidden in the back of house areas and
consisted mostly of pre-prepared food and
boxed sandwiches. The work we undertook
allowed us to open up the area to create a
dining experience where food preparation could
be displayed.
“We divided the site into three sections, which
included a bakery counter, a deli counter and a
hot food counter. The reconfiguration of space
was very important as it allowed the site to cater
for the high volume of people who regularly visit
Hatfield House.”
Additional work on the project included the
installation of new air source heat pumps, new
electrical services and hot water boilers.
SHH Creative Director, Neil Hogan, said:
“SHH specialises in architecture and interior
design works with two distinct sides to the
company – residential and hospitality.
“We’ve never had a house style, so we have
PremierHospitality
October2012
Coach House:
A modern eatery in the
historic Hatfield House
never imposed our own design styling on a project; instead, we
listen, we conduct research and we treat each individual project
on an individual basis. Every project is a fresh sheet of paper
and a fresh sheet of ideas and this has kept our portfolio very
interesting.
“Coach House was very important for us as it transformed a
small cafeteria into a destination eatery and winning an award at
the Restaurant & Bar Design Awards 2012 was fantastic. It’s great
for us and our clients, but it also provided recognition for everyone
who has worked on this site throughout its transformation.”
Neil added:
“Marco Rebora – the organiser of the Restaurant & Bar Design
Awards – did a great job with the event. He created an annual
global awards ceremony in such a short space of time that was
not only a powerful vehicle for the industry but also an event
which perfectly highlighted the interesting design work that we
and others do.”
Albion Design Ltd
For over 25 years, Albion Design Ltd has specialised in
the manufacture of internal and external spiral staircases
– including fire escapes – for use in both domestic and
commercial properties, including offices, retail units and
restaurants, amongst others. The company’s portfolio of
past projects includes St Michael’s Church in Cambridge,
KP MG head office in London, a community centre in Port
Stanley on the Falkland Islands and Mail Rail – the ‘secret
railway’ located under Liverpool Street Station.
On The Coach House, Albion Design Ltd supplied and
installed a Victorian style cast iron spiral staircase and
associated balustrades to serve an upper level restaurant area.
Albion Design Managing Director, Alan Hughes, said:
“Working on The Coach House was a very important project
for us. The Coach House is a high-profile, award-winning site
and as the economic climate is unpredictable at the moment
to be involved with a project like this is a privilege.”
Alan added:
“At Albion Design, the flexibility of our product range allows
us to deliver our projects on time and within budget.”

Award for
Pizza Express
in Plymouth
Designer and Architect Adrian Baynes has won an award for
his work on the new Pizza Express in Plymouth.
Adrian Baynes:
Award-winner and
Director of Baynes & Co.
WINNER
Restaurant or bar
Pizza Express
Lead designer
Baynes & Co
Category
Multiple restaurant
Wood Flooring
Havwoods
Fitout & construction
Leech Group
Services Limited
Furniture
UHS Group
Adrian scooped the award for Best Multiple Restaurant
at the Restaurant and Bar Design Awards 2012.
Director of Baynes & Co., Adrian said:
“At Pizza Express there is a requirement that every
restaurant should be different and that each restaurant should
relate to the town or city it is in. For the Plymouth restaurant we
took a naval theme for the design and created the wavy wall and
the naval tattoo.”
The £500,000 project began in April 2011 and was completed
in June 2011.
Adrian said:
“There is always a project management architectural company,
Butler Associates, who create the overall layout for the kitchen
and general positioning of everything. I then come in and design
the restaurant and modify the layout as necessary, create the
furniture layout, kitchen counters, toilet layouts and generally
create the look and feel of the whole restaurant.
“Pizza Express like their restaurants to have original features
that relate to the locality. Plymouth could be said to be the
home of the Royal Navy, so it was a logical starting point to use
maritime references for the interior.
“A huge wavy wall constructed of timber laths forms one side of
the restaurant, with infill pieces describing an abstracted wave of
water. The timber can also be seen as the hull of a boat. A white
painted plimsol line adds an extra layer of complexity to the wall.
The plimsol line paintwork was applied to the panels, which also
gives a “horizon line” effect to the interior.
Built in the Barbican Leisure Park, this is the second Pizza
Express in Plymouth. Adrian was keen to add imaginative
features into the design to create a practical space that reflected
Plymouth’s history.
Adrian said:
“Baynes & Co. commissioned legendary Plymouth tattoo artist
Doc Price to create a typical sailors tattoo design. He came up
with a rose, which we had “tattooed” onto oak faced paneling in
12mm diameter holes opposite the wavy wall.
“We also wanted to provide good acoustics to encourage
www.premier-hospitality.co.uk PremierHospitality
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Pizza Express
in Plymouth: Winner
of Best Multiple
Restaurant 2012
14
conversation- we designed a custom acoustic baffle system
in suspended foam, with a central feature to contain the air
conditioning system.
Bamboo flooring, marble tables and warm golden upholstery
completed the scene.”
Established in 1981, Baynes & Co. is a UK based interior
and architectural design practice which specialises in bars,
restaurants & nightclubs for interior design and new houses for
architecture.
Adrian also creates bespoke artwork for restaurants, bars and
public areas and is a great believer in enjoying work and using a
sense of humour. He hopes that his pleasure is transmitted to the
customers who use his designs.
Baynes & Co. have won awards for both interior design and
architecture and received the award for Best Multiple Restaurant
at the Bar and Restaurant Awards 2012 for their work on Pizza
Express.
Adrian said:
“I have worked for Pizza Express for around six years. Every
restaurant that I have created has a different theme – Lakeside
was quite an interesting one, using inspiration of lakes, water and
fish. Working on the restaurant in Headingly in Leeds was also
really enjoyable. In Coventry we based the design around the
bicycle and in Eastbourne we used Lewis Carroll as inspiration.
“It’s been an enjoyable project and similar to the other new
builds I have worked on. The art work also incorporates acoustics
so it enables the restaurant to be quiet which encourages
conversation.
“Pizza Express was a good client to work for in so far that
they encouraged every restaurant to be different. Unfortunately
they’ve now changed the system and all the restaurants are now
built to a manual.”
On his award-winning business, Adrian said:
“I also won best bar award in 2010 and last year was shortlisted
for best new building under £ 250,000 by the Architects Journal.
“You always hope it’s going to raise your profile and as a result
you might get invited to do some interesting work.”
PremierHospitality
October2012
“Pizza Express like their
restaurants to have original
features that relate to the
locality. Plymouth could be
said to be the home of the
Royal Navy, so it was a logical
starting point to use maritime
references for the interior.”
Oast Technical
Services Ltd
Oast Technical Services work on all of the
pizza express new builds, supplying their
stainless steel kitchen equipment both front
and back of house including staff lockers,
fridges, bottle chillers, washer wear, ice
machines, walk in cold rooms and freezers.
Director Peter Jordan said:
“The equipment we supply is a well trodden
footprint for Pizza Express, we just have to
make it fit within the constraints that the
main architects and designers come up with.
The design that David Baines came up with
at the Plymouth restaurant was particularly
striking. It was brilliant.
“All our equipment is bespoke- we don’t
have a one size fits all policy. We can supply
anything to fit anywhere and it is installed by
our own fitters, we don’t use sub contractors.
We also have our own in house CAD design
team, providing detailed site and as built
drawings.”

The Drift
Located within Heron Tower at 110 Bishopsgate, London,
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WINNER
Restaurant or bar
The Drift
Lead designer
Fusion Design and
Architecture
Category
Standalone bar or club
Tiling
Solus Ceramics
The Drift is a ground and first floor bar and restaurant
from London-based bar group Drake & Morgan. The
250-cover restaurant incorporates two bars, an open
plan kitchen, a chef’s table, alfresco dining area and includes a
mouth watering menu with an extensive wine list.
The Drift opened in June 2011 and recently received recognition
in the Restaurant & Bar Design Awards in the category of Best
Stand Alone Bar or Club. The Drift is Drake & Morgan’s fifth bar
and follows the success of the Refinery – Drake & Morgan’s first
bar – which opened in Southwark in September 2008, as well as
The Parlour, The Anthologist, and the Folly.
Throughout each of its sites, Drake & Morgan’s aim is to provide
guests with a unique all-day experience that combines a bar
and restaurant against breathtaking interiors. The company was
PremierHospitality
October2012
“The restaurant’s striking
contemporary interior, set
over two levels, sits behind
a fully glazed facade
and provides abundant
natural light to the interior
whilst giving fantastic
visibility from the street.”

established in 2008 and to date all of its sites
have been nominated at the Restaurant & Bar
Design Awards.
Work began on The Drift in January 2011 and
reached completion in summer 2011 ahead
of the restaurant’s opening in June. The £1.6
million project was funded by Drake & Morgan,
with Fileturn Ltd as the main contractor.
London-based interior and architecture
agency Fusion Design & Architecture provided
all architectural services on The Drift.
Fusion Design and Architecture Company
Partner, Sophie Douglas, said:
“The Drift is an all day destination venue for
the surrounding offices and residents. The
www.premier-hospitality.co.uk PremierHospitality
17

The Drift:
inside
London’s
new Heron
Tower
18
restaurant is a 5700 sq ft restaurant and bar that is situated
within a double-height space at the foot of the new Heron Tower
on Bishopsgate.
“The restaurant’s striking contemporary interior, set over two
levels, sits behind a fully glazed facade and provides abundant
natural light to the interior whilst giving fantastic visibility from
the street.
“The challenge of the project was working within such an
unusual double height fully glazed space whilst maintaining the
character and personality typical of Drake & Morgan. We also
had to link the small ground floor bar and alfresco area with the
restaurant and the bar above with a staircase that climbed over
5 meters in height.
“Drake & Morgan are a valued client with whom we love working
and developing innovative, design-led concepts on which we
pride ourselves on our attention to detail.”
Upon entry into The Drift, guests will instantly notice its striking
contemporary interior, which includes a number of dynamic
features, such as a mezzanine lounge, gold walls and a fully
glazed feature staircase.
The bar is located at ground level, with decorative features
including a warm-toned walnut counter top, green-beige profiled
tiles, bevelled edge mirror tiles and a steel back bar. Meanwhile,
the first floor includes black, white and grey mosaic tiling, fibre
optic lights and a marble slab bar.
The first floor also includes an open-plan kitchen and is
surrounded by a mix of furniture, including high tables, sunken
loungers and multi-coloured blown glass shades. The furniture
on the first floor was specifically arranged to create distinct
dining areas, whilst a chef’s table was included to provide a
semi-private dining area with a view of the kitchen and seafood
bar.
Additional features of The Drift include full height mirror-clad
food hoists and a warm grey resin floor.
Crown Joinery was responsible for the bespoke joinery and
metalwork on the site, whilst Into Lighting provided the lighting.
PremierHospitality
October2012
Nagle Fire Ltd
Since 2005, Nagle Fire Ltd has specialised
in the provision of fire protection systems
for use in the commercial sector. Nagle Fire
Ltd supplies and installs fire alarms, fire
extinguishers and emergency lighting and
conducts fire risk assessments across a range
of developments, from schools and retail
units through to industrial complexes and
hospitality projects.
Nagle Fire Ltd has supplied fire protection
systems for many high-profile projects
including the College of Richard Collyer
and many public houses for Enterprise Inns.
Working on the Drift, Nagle Fire Ltd designed,
installed and commissioned the fire alarm
system that is in operation at the site.
Nagle Fire Ltd Managing Director, Andy
Nagle, said:
“Working on the Drift was very important
to us. It is great to be involved with new and
outstanding projects.”
Andy added:
“At Nagle Fire Ltd we are most proud of
the service that we provide and we are very
customer orientated. We always listen to our
customers and always work to provide them
with the system that they want, whilst working
within the confines of set safety regulations.
We deliver our projects on time and always
within budget.”

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Solus Ceramics was responsible for bespoke
decorative tiles and Design Resources provided
the site’s dining furniture. Kudos Interiors
provided counter stools and the gold wallpaper
was supplied by Brian Yates.
Since The Drift’s grand opening the site
has continued to prove popular with diners,
something noted by the restaurant’s recent
success at the Restaurant & Bar Design Awards.
Discussing the site’s recent recognition, Sophie
commented:
“Whether it is a nomination or an actual award,
it is great to achieve recognition for a project in
the design industry.
“Our success is based upon the success of
the restaurants that we work on, so knowing
that The Drift has been so successful is very
rewarding for us and is important for our
continued success.
“A number of projects that we have worked on
have been nominated at the Restaurant & Bar
Design Awards before, but this is the first time
that we have won an award.”
Sophie added:
“Our work is predominately in the leisure
sector and moving forward, we are working on
projects for Everyman Cinema in Leeds and
Maida Vale, as well as two projects for Drayton
Morgan.”
PremierHospitality
October2012
Kudos Interiors
Kudos Interiors specialise in independently sourcing furniture
that meets the requirements of designers, whilst also meeting
the budget and deadlines set by clients. The company has
been in operation for 17 years and constantly strives to keep
its designers up to date with new ranges of furniture.
Over the years, Kudos Interiors has been involved with many
well-known clients including Las Iguanas, Pizza Express, BP
and Drake & Morgan. In addition, Kudos Interiors works with
many schools, colleges and universities as well as a number
of blue-chip clients.
On The Drift, Kudos worked closely with Fusion Design &
Architects to follow their brief and source various furniture
options of indoor and outdoor furniture. Once the furniture
was chosen Fusion DNA specified special fabrics for the
project and Kudos Interiors purchased and arranged the
upholstering of the furniture.
Once the furniture was ready, Kudos Interiors collated all the
furniture into its warehouse and coordinated the delivery and
installation to meet the tight deadline required.
Kim Dicker, Kudos Interiors, said:
“This project allowed us to work with a well-respected
design practice and client on a high profile location and
demonstrated our abilities.
“Service to our clients is foremost but we also pride ourselves
in our independence and our wide varied relationships with
manufacturers enabling us to source most products.”
“Our success is based upon
the success of the restaurants
that we work on, so knowing
that The Drift has been so
successful is very rewarding
for us and is important for
our continued success.
Heron Tower
Heron Tower is a 46-storey building, comprising commercial
office space, retail units and restaurant and bars. The tower is
owned by Heron International and is currently one of the tallest
buildings in London.
Heron Tower was designed by architects Kohn Pedersen Fox
and was completed in 2011. The Drift occupies two levels of the
building however an additional restaurant – Sushi Samba – and
sky bar is also situated within the structure at levels 38 to 40.
Current residents of Heron Tower included McDermott Will &
Emery and Landmark, Partners Group, City Capital, Chicago
Trading Company and Snoras.
In addition to its many impressive features, Heron Tower also
includes Europe’s largest privately owned aquarium. Located
in the main lobby of the building, the aquarium is home to an
impressive 67 species of tropical fish, including six sharks.

The Drift:
Diners enjoy the
award-winning
restaurant
Chefs cook
up a storm
at The Drift
www.premier-hospitality.co.uk PremierHospitality
21

Shaking up another
Dirty Martini
“The £500,000 bar has already
proved very successful with
punters – building upon the
success of the first Dirty
Martini in Covent Garden”
22
PremierHospitality
October2012
WINNER
Restaurant or bar
Coach House
Lead designer
SHH
Category
Café or fast food
Lighting
Delta Light
Tiling
Olde English Tiles
Staircases
Albion Design Limited
Situated in the heart of Mayfair, Dirty Martini II is the
latest site in the ever expanding Dirty Martini portfolio
from CG Restaurants. The site opened in October 2011
and comprises a stunning subterranean cocktail bar,
nestled within a corner of Hanover Square.
The £500,000 bar has already proved very successful with
punters – building upon the success of the first Dirty Martini
in Covent Garden – and recently achieved an award for best
Multiple Bar or Club at the prestigious Restaurant & Bar Design
Awards 2012.
Livesley Projects Limited was the main contractor on Dirty
Martini II, whilst Grapes Design was the interior design architect.
Heathfield provided the bespoke lighting; Butler Signs provided
the signage; Concept was responsible for the bar equipment;
and Mission provided the site’s tills.
Before work took place on the project the site housed a 2,500 sq
ft branch of Davy’s Wine Bar, with office space situated above. In
order to transform the site into a luxurious cocktail bar a number
of reconfiguration works had to be conducted, as explained by
Grapes Design Managing Director, Darren Grapes:
“Before we started on the project we conducted a feasibility
study to ensure the site could become a viable and operational
cocktail bar. Once we were confident that this site was suitable,
work was undertaken to improve the general circulation of the
site. This work involved a few structural alterations to public areas,
including the re-working of the kitchen area. A former function
area was also transformed into a private hire VIP champagne bar.
“The champagne bar is a significant feature of the site and
attracts a great deal of attention from some big name guests.

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24
“We also installed a few new vaulted areas, to increase the
private hire sections of the site so guests can reserve their own
spaces.”
Darren continued:
“One of the biggest strengths of the CG Restaurants brand is
that they have a terrific sales and marketing team, who drive a
great deal of traffic through their website. The group has a lot of
members and followers and these guests like to pre-book their
evening’s entertainment, which is beneficial to the company as it
creates revenue.”
Another significant feature of Dirty Martini II is the main bar
which is located within the centre of the site. The bar includes a
number of individual bottle cabinets which gives it the impression
of being a high-end private members bar.
The bespoke furniture and lighting used within Dirty Martini
II was designed exclusively for the site and was integral to the
overall design scheme. Features include gold lined silk ceiling
shades, decadent crystal chandeliers, quirky club chairs and
luxurious banquette seating.
Dirty Martini II also features the impressive and visually arresting
artwork of Russ Mills.
Commenting on Russ Mills’ work, Darren said:
“We stumbled across Russ Mills work and knew immediately
that it was perfect for Dirty Martini. His jaw-droppingly beautiful
artworks combine a clash of styles from classical to pop
surrealism adding a slightly sinister yet irresistibly seductive
edge to the interior.”
Such is the popularity of Dirty Martini II that the bar has already
garnered rave reviews from critics, with View London describing
PremierHospitality
October2012
the site as “a cool luxurious setting” and TNT
Magazine proclaiming that Dirty Martini II is ‘a
stylish spot that also manages to feel relaxed”.
With reviews such as these it is not surprising
that Dirty Martini II won an award at the recent
Restaurant & Bar Design Awards 2012 in the
category for Multiple Bar or Club.
Darren said:
“Grapes Design has been involved with bars,
clubs, pubs and restaurants since 1996 so an
award like this gives us recognition for all the
hard work that we have conducted in the past.
We are only a small company, but our team
is extremely talented and an award like this
puts us on par with some of the much larger
companies in the industry.”
Darren added:
“With Dirty Martini II our goal was to give
the site a vintage feel, whilst at the same time
provide it with its own unique look. We are
constantly developing the new design scheme
for Dirty Martini because CG Restaurants want
their bars to be individual, so that they can stand
out from the crowd. That’s exactly what Dirty
Martini II does. The bar is evocative, secretive,
intriguing, edgy and seductive.”

Pop-up in Paris
“When designing this restaurant
we really wanted to create a
site which could appear and
then disappear without leaving
any trace of its existence.”
WINNER
Restaurant or bar
Les Grandes Tables
de L’ile Seguin
Lead designer
1024 architecture
Category
Pop up
Situted on Île Seguin, Paris, the award-winning Les
Grandes Tables de L île is a very unique concept
in dining. Comprising of a strand board box and
surrounded by scaffolding, the restaurant offers
exquisite dining and can be erected and deconstructed to create
the ultimate pop-up dining experience.
Work began on the project in September 2010 and was
completed just ahead of its grand opening in September 2011.
Les Grandes Tables was the main contractor on the project, whilst
1024 Architecture was responsible for the site’s unusual design.
The 120-cover restaurant covers an area of 300 metres² and
comprises scaffolding, wood fibre panels and containers.
During the evenings and for special events the site can also be
illuminated via the use of specially installed lighting effects.
Discussing the site with Premier Construction, 1024 Architecture
Architect, Pierre Schneider, said:
“When designing this restaurant we really wanted to create a site
which could appear and then disappear without leaving any trace
of its existence. The site can be unplugged and deconstructed
very quickly and once the site is taken down the scaffolding can
be broken apart and resold. Up to 80% of the restaurant can be
recycled, so the real beauty of a project like this is that it is very
cost effective.
“The materials we used on this project were very unusual as
they are the type of materials that would be used during the
construction process and certainly not the type of materials we
would use on more traditional projects. However this was our
goal; to make the restaurant appear as if it wasn’t quite complete,
as if it was nearing the final stages of construction.”
Pierre added:
“There were many contradictions in terms of the construction
process on this project, but this was an essential element in
making this project work.
“We also had to ensure that the site could cope with different
weather conditions, so although it is light in its construction it
includes concrete foundations to keep it in place. Ordinarily we
wouldn’t design a building to fall apart, but on this occasion this
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26
The
construction
of Les
Grandes
Tables de L’île
“To win an award was really
great. We won a national prize in
France but to get international
acknowledgement for our
work was really fantastic.”
PremierHospitality
October2012
is exactly what we wanted, only with solutions to ensure that it
could come apart when we needed it to and not before.
“Even though this building is temporary it had to be designed in
the same way as a permanent structure.”
Prior to work taking place on the restaurant the site was formerly
the home of car manufacturer Renault, who housed a factory
on Île Seguin, however the site remained empty for some time
before the new restaurant was constructed.
Once work on the site was complete not only did the restaurant’s
unique design catch the attention of its guests, but it also caught
the attention of the judges of the Restaurant & Bar Design
Awards 2012 who awarded the site Best UK and International
Pop-Up Restaurant.
Pierre commented:
“The project was the only restaurant in its category which was
truly able to disappear without a trace and the recyclable element
of the site really stood out.
“To win an award was really great. We won a national prize in
France but to get international acknowledgement for our work
was really fantastic. Everyone who was involved with the project
and everyone on the island is very proud of the restaurant’s
achievement.”

Another
successful
serving for
Jamie’s
Italian
NOMINATED
Restaurant or bar
Jamie’s Italian
Lead designer
Stiff + Trevillion
Category
Restaurant or bar
in another space
Furniture
Conran Contracts
Retrouvius
Housed within the former Magistrates
Court in central Cheltenham, Jamie’s
Italian is a 170-cover restaurant from
celebrity chef Jamie Oliver. Since its
launch in July 2011 the restaurant has proved
popular with diners and recently received a
nomination at the Restaurant & Bar Design
Awards 2012. Although the restaurant didn’t win
an award, its nomination was certainly a sign of
the restaurant’s popularity within the town.
In discussing the Cheltenham site, Jamie
Oliver, said:
“I wanted to create a local restaurant that was
classy, reliable and inspired by what people
want – good tasty food.
“I was so excited to bring Jamie’s Italian to
Cheltenham. The restaurant is one of the most
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27

“It is always great to be
recognised for the work that
you do, so being part of a site
that received a nomination at
the Restaurant & Bar Design
Awards 2012 was fantastic.”
28
PremierHospitality
October2012
historic in the Jamie’s Italian collection and the restaurant’s
designers were careful to maintain some of the Grade II Listed
building’s original features while adding some new additions
including a Hollywood-style spiral staircase.”
Jamie added:
“We’ve got a beautiful building in a great town in a gorgeous
country and I know the team at Jamie’s Italian have quickly made
it a favourite amongst local people.”
Work began on transforming the Magistrates Court into a new
Jamie’s Italian in April 2011, with work reaching completion on
the 11th July, just in time for the restaurant’s grand opening.
du Boulay Contracts Ltd was the main contractor on Jamie’s
Italian Cheltenham and Stiff+Trevillion Architects was the interior
design architect on the site.
A very noticeable element of Jamie’s Italian Cheltenham is
the large amount of existing features which were retained from
the building’s former life, including ceilings, doors and a small
amount of ceramic flooring. Meanwhile, new features include
bespoke light fittings, an antipasti counter and a bar which is
housed in one of the old judge’s rooms.
Jamie’s Italian Cheltenham is spread across three storeys and
upon entry into the building diners are brought into the lobby,
where a staircase to the left leads to the first floor and a door to
the right leads into the ground level dining area.
Stiff+Trevillion Architects Company Director, Richard Blandy,
said:
“The local authority in Cheltenham was delighted to bring a
Jamie’s Italian to the Magistrates Court as it is a major building in
the town which has now gained a new lease of life.
“Before work started on the project, the plan was to keep the
original fabric of the building and then fit-out the interior.
“All of the original rooms and spaces remained intact from when

the building existed as a court house but we
introduced a new colour scheme into the site
that complimented the brand and the existing
features.
“The main courts room is a magnificent tall
space, with vaulted roof lights located above
the original jury area and diners can now sit and
eat in areas that were once used by the jury, the
press and even the clerks.
“Retaining existing elements of the site created
a challenge as we had to install services and new
features without affecting the historic elements
of the building, but we kept an ongoing dialogue
with the project’s conservation office during the
works and the conversion ran smoothly.”
To date Stiff+Trevillion Architects has completed
eight restaurants for the Jamie’s Italian brand,
including sites in Bath, Portsmouth, Reading,
Liverpool, Leads, Guildford and Bristol.
Discussing the site’s nomination at the
Restaurant & Bar Design Awards, Richard
commented:
“It is always great to be recognised for the
work that you do, so being part of a site that
received a nomination at the Restaurant &
Bar Design Awards 2012 was fantastic. The
feedback from Jamie’s has been good and they
are equally pleased to know that their sites are
getting nominated for awards such as these.”
APS Plumbing, Heating
& Gas Engineers Ltd
APS Ltd specialise in the design build installation of mechanical
services for use in new restaurant projects. The company has
been in operation since 2004 and have completed works for
many leading brands, including Hawksmoor, Wahaca, Union
Jacks, Brasserie Blanc, The White Brasserie and Lochfyne,
amongst others.
Whilst working on the restaurant projects, APS Ltd has
worked with many leading contractors including Brasserie Co
Ltd, PNW Design Ltd, Tekne and DuBoulay.
To date APS Ltd has completed works on three Jamie’s
Italian restaurants, including Jamie’s Italian Cheltenham,
Jamie’s Italian Bluewater and Union Jacks in Winchester. In
addition, APS Ltd has also worked on Jamie’s Deli in Bath.
Working on Jamie’s Italian Cheltenham, APS Ltd was
responsible for the design build installations of all plumbing,
heating, gas and drainage services, as well as the sanitary
ware on the site.
APS Ltd Managing Director, Lee Anstey, said:
“The company prides itself on delivering projects on time
and the quality of workmanship is always to the highest level
throughout, providing the best possible service.”
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29

he Cube: Dest
30
PremierHospitality
Designed to offer a memorable eating experience
via a selection of different locations in Europe, the
Cube – Dining with a View – is a unique concept in
continental dining. The main aim of the Cube is to
provide an exquisite eatery that can travel from one location
to the next, appearing in some of Europe’s most prestigious
places.
The semi-transparent structure has so far been positioned
on top of buildings, monuments and even a float on water,
and has taken in such destinations as Belgium, Italy, Russia,
Switzerland and Sweden.
Conceived by Belgian event agency, Absolute Blue and
commissioned by Electrolux, the Cube was launched
in Brussels in April 2011 where it sat atop the Parc du
Cinquantenaire for three months before it
was relocated to its next
destination.
Work began on
the Cube in
June 2010.
Nüssli AG was the main contractor on the Cube,
whilst Park Associati was the architect and Studio FM
Milano provided the site’s logo and texture design.
Park Associati Architect Partner, Michele Rossi, said:
“The Cube is a very unique concept in dining. The
restaurant is a small pavilion measuring 90 sq metres
and was conceived to be a site that could be mounted in
various locations throughout Europe.
“Before we started working on the project we decided
to place the Cube in specific locations, so that we could
have a temporary restaurant, featuring Michelin star
chefs, which could appear in some very famous places.
“The concept came from event agency, Absolute
Blue, who allowed us to develop this idea into a great
marketing strategy. The building is easy to install and
relocate, and unlike some temporary structures which
are not constructed to last, the Cube maintains the high
October2012

ination dining
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32
PremierHospitality
“The building is easy to install
and relocate, and unlike some
temporary structures which
are not constructed to last, the
Cube maintains the high quality
of a permanent structure.”
quality of a permanent structure.
“The Cube has been designed to
accommodate very different climates, so
whether it is a hot summer in Italy or a cold
winter in Sweden the building is perfectly
suited to its new home and the food
preparation area was designed so the chef
always remains on display. Diners can see
what food the chef is preparing, which not
only creates an interesting environment it
allows the restaurant to become a destination
for diners who are really passionate about
their food.”
The building comprises a large openplanned
space, with a visible kitchen and a
large dining table able to accommodate up
to 18 guests. The table can be raised and
made to disappear into the ceiling in order to
create an after-dinner lounge area.
The interior of the Cube was designed to
suit different arrangements, making it easily
adaptable to each location and the fullyfitted
kitchen houses many top of the range,
high-tech Electrolux appliances. The Cube
was constructed from a mix of eco-friendly
and energy saving materials and wherever it
is located the restaurant always offers diners
October2012
maximum comfort and a fantastic dining experience.
Michele Rossi added:
“Being a part of the Cube was very important for us at Park
Associati. Our practice is now over ten years old and we work
across a range of projects, from large buildings to interior
work, but the Cube is one of those projects that has certainly
helped us to raise our profile in the industry.
“The Cube was a very challenging project, but this was
something that we particularly enjoyed as we were given the
opportunity to uncover solutions which create a very different
form of dining.
“The Cube has been very successful since it launched, which
is something Electrolux have been very happy about and
when placed in these magnificent and historical locations, the
Cube instantly becomes a part of the landscape.”

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High amongst the tree tops, in a
picturesque, yet secluded area of
Hampshire’s New Forest, Chewton
Glen’s treehouse suites are a brand
new addition to Chewton Glen Hotel. The suites
include a range of impressive features and are
just a short stroll away from the main hotel.
Each treehouse comprises a steel and timber
pod sat comfortably on top a set of steel and
concrete stilts.
The pods include luxurious bathrooms,
spacious bedrooms and a stunning range of
fixtures and finishes. A compact kitchenette is
included in each pod, presenting guests with
the opportunity to whip up their own delicious
roof-top dishes and a breakfast hamper is
delivered to each suite on a daily basis.
Additional features of the treehouse suites
include floor-to-ceiling glazing – providing
panoramic forest views – and external decking
areas which provide brave guests with
sunbathing opportunities.
The cost to stay in a treehouse suite at
Chewton Glen ranges from £600 to £1000.
Chewton Glen Managing Director, Andrew
Stembridge, said:
“The inevitable restrictions of building in such
a picturesque and secluded valley actually
helped shape the design, positioning and vista
of each pod and the end result is one that has
PremierHospitality
October2012
Chewton
Glen
branches
out

www.premier-hospitality.co.uk
Forgeability Ltd
For over five years, Forgeability Ltd has
specialised in manufacturing bespoke
metalwork for use on a vast selection of
projects across a broad range of sectors.
The company predominately manufactures
furniture and has provided unique products
for retail units, hotels and even yachts.
On the Chewton Glen Hotel project,
Forgeability Ltd was responsible for the
headboard and wall artwork, the log and
console tables, the wall lights and a number
of decorative items that appear within each
treehouse suite.
Forgeability Ltd Company Director, Adam
Phillips, said:
“Forgeability Ltd has been in operation for
the past five years however I have been in
the business for almost nine years and in
this time I’ve been involved with many highprofile
projects.
“We enjoy being involved in projects that
are different, interesting and out of the
ordinary, so working on the treehouse suites
was perfect.
“At Forgeability Ltd we have a ‘can do’
attitude, and we deliver high-quality work on
time and within budget.”
evolved organically over the course of time.
“Our strategy was to work hand in hand with the local council,
the ecologists and arboriculturists and this ensured that everyone
and everything was considered from the outset.
“Even the badgers were provided with a brand new five-star
home – built out of oak – and other wildlife was politely asked
to ‘stand aside’ for a few months whilst we undertook the
construction in the most considerate manner. Not a tree was
felled, nor a tree-root disturbed.
“The design and project team also worked in harmony to create
these completely unique buildings which would blend into the
natural habitat and create the absolute minimum footprint in
every conceivable way.
“The valley itself is being allowed to recover naturally and in
a very short space of time this haven of wildlife will once again
provide the most magical outlook and backdrop for couples and
families all looking to escape from the real world and be close to
nature in the most luxurious manner.”
Work began on the five-star treehouse suites in late 2011 and
was completed in July 2012. Galliford Try Plc was the main
contractor on the project, whilst Martin Hulbert Design was
responsible for the interior design work on the site.
Martin Hulbert Design Managing Director, Martin Hulbert, said:
“Chewton Glen is a highly respected five-star country house
hotel which caters for the London market. The hotel has a
longstanding client base, which returns each year, and in some
respects the site is very much like a club rather than a hotel.
“As the hotel is in a greenbelt area it can be quite difficult to get
planning permission to expand the hotel so constructing these
PremierHospitality
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36
semi-temporary structures proved to be the
best option.
“The new suites have allowed the hotel to
expand without disturbing the environment and
they are a very distinct and green addition to
the site.
“There are 6 treehouse suites at Chewton Glen,
very much like floating pavilions and each of the
six pods are split into two units. In addition, two
of the tree houses include glass bridges which
link to an additional bedroom.
“When working through the design process for
this site we looked at how the treehouses would
fit into the environment and how they would sit
alongside the existing hotel. The pods contain
little design nods towards the surrounding
countryside, which give them a natural country
feel, but they are certainly not your typical type
of treehouse.”
Martin added:
“Working on the new suites at Chewton Glen
was a challenge, but it was a very exciting project
to be a part of. Chewton Glen understood what
we wanted to do and gave us the freedom to
do it. This helped us to create something very
unique.
atlantic
Contract Interiors Ltd
Tel : 01489 780070
Fax : 01489 780077
Email: sales@atlanticcontractinteriors.com
www.atlanticcontractinteriors.com
Atlantic Contract Interiors Ltd
Unit 14, Solent Industrial Estate, Shamblehurst Lane,
Hedge End, Southampton, SO30 2FQ
PremierHospitality
October2012
Atlantic Contract Interiors Ltd
Since 2004, Atlantic Contract Interiors has specialised in the
manufacture and installation of domestic and commercial
interiors. Atlantic Contract Interiors works closely with
Designers to create exclusive interiors. Products range from
soft furnishings, upholstery and flooring, fabric walling to
cushions and curtains.
Recently, Atlantic Contract Interiors provided bespoke
furniture, to designer’s specification, for Coworth Park in
Ascot – a part of the Dorchester Collection of 5 star hotels –
and is currently involved in a project to refit Saga Ruby, along
with other top London hotels and super yachts abroad.
Whilst working on the treehouse suites at Chewton Glen
Hotel, Atlantic Contract Interiors provided bespoke furniture,
curtains, bed valances, scatter cushions and rugs.
Atlantic Contract Interiors, Tony Brooks said:
“Working on a project such as the treehouse suites at
Chewton Glen is very important for us. We take great pride in
watching the designer’s ideas come to life in our hands.
“At Atlantic Contract Interiors, we pay great attention to detail
and are proud of our alliance with several of the top designers
and hotels in London.”

Playtime commences at Dukebox
A
project to refurbish and rebrand an
existing nightclub has been completed
in one of the most prestigious areas
of London. The work has taken the
site from a traditional mainstream venue to one
that emphasises good times and partying.
Dukebox is a brand new basement nightclub,
Situated at 266 Fulham Road in Chelsea. The
3,000 sq ft site has a capacity for 230 people
and features a warehouse-style interior with
nostalgic detailing and eccentric touches.
Work began on the project in July 2012 and
was completed ahead of its opening on the 12th
of September. WFC was the main contractor on
the refurbishment project, whilst leading interior
design consultancy Tibbatts Abel provided the
concept, interior and architectural services on
the site.
The project comprised the internal
refurbishment and rebranding of the existing
nightclub to transform it into a new, high-end,
late night venue. The site is owned by Howard
Spooner and Dipak Panchal and is the first
Dukebox nightclub in the UK.
The theme of Dukebox is good old fashioned
‘British fun’, so to make Dukebox a memorable
night out for guests carousel horses, jackin-the-boxes,
private dance floors and even
Waltzer-style booths have been installed at the
site. Additional features of Dukebox include a
copper drinks bar, padded seats, a roundabout
podium and a series of shelves lined with
traditional sweet shop jars.
The makeover of the site has not just been
restricted to the fabric of the building as staff
attire has also been included as part of the
rebranding scheme. Kitted out in drummer boy-style outfits,
staff dispense delicious cocktails whilst dressed in fantastical
clothing, which combines to create an atmosphere that is part
nursery rhyme, part Wonderland.
Tibbatts Abel Director, Adrian Abel, said:
“Work on Dukebox involved the complete strip-out of an
existing nightclub to return the site back to its structure. We
then redressed all of the internal service areas and completed
some new finishes. We also created a few structural openings to
reconfigure the building and this allowed us to link together some
of the internal areas of the club.
“The exterior work on the site was kept to a minimum and mostly
comprised the reformation of the existing entrance way and the
implementation of associated signage.
“There was an accelerated programme of works on this project
as the premises were trading before the refurbishment took
place, so the owners wanted the site to continue to trade as
quickly as possible. The idea was to prepare the site for the work
and then turn everything around as fast as possible to get the
nightclub up and running again.
“We have completed work for many commercial businesses so
we are used to working to tight deadlines.”
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Adrian added:
“Since Dukebox opened, the nightclub has
been trading extremely well and our client,
Howard Spooner, is very pleased. Dukebox has
exceeded its targets and now I believe Howard
is looking to create some new ventures.
“We are looking at new sites with him and we
hope to continue this great working relationship
on future projects.
“Dukebox has taken a run-of-the-mill venue
and transformed it into a destination point
with lots of dramatic and memorable features,
making it a major draw for guests. The work that
we have achieved with this nightclub is a perfect
demonstration of how someone can take a site
and transform it quickly, economically and
imaginatively.”
PremierHospitality
October2012
“Dukebox has taken a run-ofthe-mill
venue and transformed
it into a destination point
with lots of dramatic and
memorable features, making
it a major draw for guests.”
P A Schofield Ltd
For over 20 years, P A Schofield Ltd has provided specialist
decorating services to the leisure industry. P A Schofield Ltd
has completed works for bars, restaurants, nightclubs and
casinos and high profile clients including Gala Bingo, Aspers
Casino, Zizzi, Prezzo, Byron Restaurants, KFC and Pizza Hut.
PA Schofield Ltd has an excellent working relationship with
WFC and has provided the company with specialist decorating
services for almost 18 years.
Working on Dukebox, P A Schofield Ltd completed general
decorating works & also did specialist works such as UV sign
writing, sign writing, UV graffiti and specialist aging effects –
to make the club look as if it had existed for years.
P A Schofield Ltd Managing Director, Paul Schofield said:
“It’s always very important for P A Schofield Ltd to be involved
with WFC on all of their projects. We have a fantastic working
relationship with them and we have never let them down.”

Manchester City Football Club
top of the table in hospitality
Manchester City Football Club has refurbished three
of the Etihad Stadium’s hospitality areas, wowing
football fans and guests alike.
The club’s most prestigious hospitality space,
now named The Connell Club, has been entirely redesigned
along with The Mancunian, a restaurant celebrating the city of
Manchester and its cultural heritage.
A number of hospitality boxes have also been customised,
including the EA Sports Games Box where customers can enjoy
an all-out gaming experience.
Manchester City’s Marketing Manager, Justice Ellis, told
Premier Construction about the project.
He said: “As a club – whether in the stadium, hospitality or social
media – we like innovation.
“Originally the new stadium was quite grey – it didn’t have much
of City about it. But as the stadium has been developed, colour
has been added and that is what we are continuing to do through
these spaces.
“We wanted to match what we have achieved
on the pitch with our hospitality offer, and we’re
thrilled with the look and feel of these plans in
anticipation of what is to come at the Etihad
Stadium this season.”
The work began in June 2012 and was
completed in time for the start of the 2012/13
season at the end of August 2012. The main
contractor for the work was the Manchester
based fit-out company Styles and Wood.
The overall design consultants were 2020 and
the creative agency was Design By Music.
Justice said: “The Connell Club is the most
prestigious hospitality venue- we chose the
name because the word ‘club’ suggests a
coming together of people and a sense of
ownership.
“Both The Connell Club and The Mancunian
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have been meticulously planned to represent
the aspects on which the club is formed, from
a proud history, unique culture and loyal fanbase.
“Manchester City is a global brand, proud of its
roots. We are taking these spaces onto another
level, expressing the character of the club and
creating an experience unrivalled anywhere in
world football.”
The Connell family were instrumental in setting
the foundations for Manchester City Football
Club in the 1890’s. They saw a need to bring the
community together and the outcome of their
actions was the creation of St Marks Football
Club, which became Gorton AFC in 1884 and
eventually, Manchester City Football Club.
PremierHospitality
October2012
This history of the club is reflected in the many original design
features which give The Connell Club its unique, traditional feel.
Justice explained:
“We wanted to introduce brands within the main brand identity of
Manchester City, in The Connell Club we have used two C’s facing
each other, which is a reference to the initial crest of the club
“You come through big oak doors featuring the emblem to meet
a large concierge desk with the emblem imprinted in leather, it’s
this attention to detail which makes it a really special place to be.
“Also everything was procured locally – the art is from Central
Station in Ancoats and the work was carried out by the Altrincham
based fit-out firm Styles and Wood.”
The Connell Club seats 220 people and features many special
details to reflect the exclusivity of the restaurant.
Each slate place matt is imprinted with the Connell Club logo and
there are numerous design features which refer to the club’s roots.

“Manchester City is a
global brand, proud of its
roots. We are taking these
spaces onto another level,
expressing the character
of the club and creating
an experience unrivalled
anywhere in world football.”
A 1900’s map of East Manchester is subtly placed on a wood
panel on the ceiling at the entrance to the restaurant, marked on
it is the location of the original stadium and St Mark’s Church,
both important places in the clubs history.
Within The Connell Club, the five Ambassador booths are the
most exclusive seating in the restaurant and each is themed with
a story referring to one of the positive attributes alluded to in the
team’s original crest.
These are bravery, honour, generosity, glory and loyalty –
and each booth has its own commissioned panel above it to
illustrate that attribute. The stories are also engraved on the
edge of each table.
Even the leather on the booth seating has been given extra
attention to detail- and is stitched using the same hexagonal
pattern used to make footballs.
Directly above the Connell Club is The Mancunian, a place
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41

42
where ‘City meets the City’ as it is the one location in the stadium
with superb views of both the pitch and the Manchester skyline.
In the newly designed restaurant, the bar has been moved
towards the back of the space and is surrounded by glass to
prevent the obstruction of the room’s amazing views.
Manchester City Football Club chose to base the modern
restaurant on one of the things that Manchester is most famous
for; music.
This theme is reflected in a variety of design features within the
restaurant, one of the most striking being a large vinyl record
above the bar as you enter the space.
The record has 11 grooves to show the 11 players on the
pitch, and each groove is marked with lyrics from bands with
connections to Manchester such as Oasis, the Ting Tings, the
Chemical Brothers, 10CC and I Am Kloot.
As you enter the restaurant, the lyrics meet to spell out ‘The place
where rock and roll meets give and go. This is the Mancunian.’
This design feature was created by ‘Design by Music’ a local
creative agency based in Manchester’s Northern Quarter.
The music theme is shown throughout, including in the chains
which separate the bar from the main restaurant, which differ in
colour to show the sound waves of much loved city songs.
The leather place mats are imprinted with quotes from different
Mancunians, such as Johnny Marr, Noel Gallagher and Mark
Radcliffe.
There is also locally commissioned art displayed on the walls
which pays homage to city players such as Joe Hart, Alan Ball,
Paul Lake and Mario Balotelli.
Manchester City Football Club has also begun to come up with
imaginative new schemes for the way fans experience the club’s
boxes, which makes up the final element to the clubs hospitality
refurbishment work.
The club has teamed up with EA Sports to create a gaming box
in place of what was a traditional 8ft x 11ft entertaining space.
The fully interactive Gaming Box accommodates up to 10
people, offering EA SPORTS’ latest gaming releases, luxury
gaming chairs, a 42” screen and PS3 gaming console. The box
PremierHospitality
October2012
“There is also locally
commissioned art
displayed on the walls
which pays homage to
city players such as Joe
Hart, Alan Ball, Paul Lake
and Mario Balotelli.”
also benefits from an awe-inspiring panoramic
view of the pitch.
Justice said:
“The new EA SPORTS Gaming Box thrills
the senses, and offers an unrivalled combined
experience for football and gaming fans.
“From the moment you walk in, every detail
has been thought of so that guests enjoy a
fully customised experience – even boasting
its own more informal catering – but with
same usual high standard for a Platinum Box
guest, including your own balcony seating and
dedicated waiter or waitress.
“This is a great thing for City to have as it
means we are getting custom from businesses
who previously might not have booked a box.”
The EA Sports box joins specially customised
boxes from Etihad Airlines and luxury
watchmaker Richard Mille.
The Harvey Nichols Experience Box is another
example of Manchester City choosing to
customise their available hospitality space.
This box includes a mixologist to run cocktail
or spirit master classes, food and drink from the
award-winning Harvey Nichols Second Floor
Restaurant, a gift bag for all guests and the
room is dressed with the latest fashions from
Harvey Nichols.
The Connell Club, The Mancunian, the EA
Sports Box and The Harvey Nichols Experience
Box are now open and available for booking.

Nurturing The Jam Tree
The Jam Tree opened its doors for the
first time in April 2010, with its premier
site in Milson Road, Kensington. The
success of this initial offering led to the
launch of a second site in May 2011, this time
on the Kings Road in Chelsea, and was recently
followed by a third site in September 2012 on
Clapham Old Road.
The Jam Tree Clapham is situated right in the
heart of Clapham Old town and is a 150-cover
restaurant and bar, covering approximately
3,000 sq ft. The menu at The Jam Tree Clapham
features modern British favourites, alongside
dishes from a range of countries and combines
exotic ingredients with local produce. With two
airy rooms, a beautiful outdoor space and the
capacity for approximately 400 guests, the site
is the perfect place to eat, drink and relax.
The Jam Tree Director, Yann Roberts, said:
“To date The Jam Tree Clapham is the third
site for The Jam Tree brand. All of our sites are
based in London and are perfect examples of
independently owned, contemporary pubs.
“The food concept of The Jam Tree is Anglocolonial,
which is basically British food, with
additional dishes taken from countries which
were former British colonies, such as Malaysia,
America and India.
“In addition to our distinctive menu, we also offer cocktails
which have become quite well known in London as they use jam
as one of the main ingredients.
“The whole of the Jam Tree concept is that food comes first and
everything else follows.”
Work began on The Jam Tree Clapham in August 2012. Prior
to work taking place on the project, the site was an existing
bar/restaurant so the refurbishment programme was kept to a
minimum and predominately concentrated on a few cosmetic
enhancements.
As part of the work on the site a new floor was installed, the
internal layout was reconfigured and associated signage was
installed. The building was also rewired, some redecoration
works took place and the site was fully furnished.
A significant new feature at The Jam Tree Clapham Road is
its stylish tin ceiling. The ceiling is a very unique aspect to the
building which not only reflects light throughout the bar but also
adds a level of glitz and glamour to the site.
Trabor was the main contractor on the project, whilst Yann
Roberts was responsible for the interior design of The Jam Tree
Clapham. Many of the restaurant’s unique interior elements
were sourced from Andy Thornton, the UK’s largest supplier of
architectural salvage.
Yann said:
“From my experience of working in the trade it is the way in
which people respond to each site that really helps to shape the
internal design work of the next restaurant.
“At The Jam Tree we make use of many antique elements to add
character and as I am not one for creating a uniform site, I always
try and mix up the different types of furniture that we include.
“I judge a site on how it makes me feel and then I talk to
manufacturers and make my design decisions based on what I
think will work well.”
Yann added:
“The feedback for Jam Tree Clapham has been excellent. The
customers have all been very positive and although we are
concentrating on continuing the success of this site, moving
forward we would like to look at another site in around six
months time.”
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43

amshed:
he art of dining
44
Housed within a Grade II Listed building in
Shoreditch, London, Tramshed is the latest
site from restaurateur Mark Hix and presents a
unique dining experience which mixes fine cuisine
with fine art. The £1.5 million site opened in June 2012 and
features stunning artwork by leading artist Damien Hirst,
including a striking central sculpture featuring a cow and a
chicken encased in glass.
Work began on Tramshed in January 2012 and reached
completion in early June, just ahead of the restaurant’s grand
opening. Tekne Shopfitting Ltd was the main contractor on
Tramshed, whilst Waugh Thistleton provided all architectural
services on the site.
Technical Services was responsible for all of the mechanical
and electrical services on the project, whilst Pure CF
manufactured and installed the site’s banquette seating.
PremierHospitality
October2012

Pictures:
Jason Lowe.
Copyright Damien Hirst 2012
www. premier-hospitality.co.uk PremierHospitality
45

Tramshed:
Copyright
Damien
Hirst 2012
46
Prior to work taking place on the project, the site was previously
a disused industrial building so in order to transform the site into
a fully functional diner the existing space had to be reworked
to include a bar, lobby and kitchen, as well as dining space for
guests.
A mezzanine level was installed to provide an elevated dining
space for up to 40 guests, whilst a small private gallery – Cock
‘n’ Bull – was placed within the basement of the site. In addition,
staff offices and a large plant area was also included in the
basement level.
Angela Hopcraft, Waugh Thistleton, said:
“Waugh Thistleton was involved with Tramshed from the initial
design stages through to construction and when designing the
interior we wanted to ensure that the site would retain a very
strong physical presence, without being too overpowering.
“The whole building acts like a machine, with lots of fully
functional elements, such as the plant equipment which has
been hidden within the building. As the chefs at Tramshed cook
on open coals this plant is vital for the continued operation of
the site and ensures that air can circulate and all of the cooking
odours can be passed safely out of the building.”
Angela added:
“The site certainly has a masculine edge, including leather
banquette seating, solid furniture, long tables and heavy detailing
but the design always follows back through to the menu and the
surrounding artwork.”
A very significant aspect of the Tramshed experience is its
minimalist menu which comprises a selection of just a few dishes
– sharing starters, a whole free-range chicken and a sirloin
steak. To compliment this simple menu, the interior of restaurant
includes very striking elements to stimulate conversation
amongst diners.
A particular talking point of Tramshed is the site’s central
sculpture, which stands proudly in the middle of the site and is
visible from every seat in the restaurant. The sculpture – which
contains just chicken and beef – is very much in keeping with the
menu and is an instantly recognisable example of artist Damien
Hirst’s work.
To compliment the sculpture, a painting – depicting cartoon
characters Cow and Chicken – covers the wall on the mezzanine
level.
Angela said:
PremierHospitality
October2012
Technical Services
(Refrigeration & Air
Conditioning Ltd)
Technical Services (Refrigeration & Air
Conditioning Ltd) are a specialist catering
equipment, refrigeration, mechanical and
electrical building services design and
installation company working in a variety
of sectors including; restaurants, private
members clubs, casinos, leisure centres,
commercial offices, retail, education, local
authority and residential. The company has
been in operation for over 25 years and prides
itself on project commissions primarily from
repeat works with existing clients as well as
from recommendations to new clients.
On the Grade II Listed Hix Tramshed
Restaurant on Garden walk and Rivington
Street, Technical Services were responsible
for the ventilation systems that required
careful acoustic design and installation,
as well as a specialist kitchen extract air
purification system, all to meet stringent
local authority and planning requirements.
Technical Services MD Andrew Parton said:
“We have worked extremely hard building
up a strong working relationship with all our
clients, and have had the privilege to have
been involved with some of the most iconic
restaurants in London.
“Working with Hix Restaurants on this
project has been challenging, working
closely with Mark and Ratnesh; we were
brought in to assist their appointed Design
and Contracting team as part of an intense
programme to meet specific local authority
design & operational requirements for the
Hix kitchen working environment, having
worked with Westminster and London City
Councils on other very sensitive sites.
“It has been a real pleasure to work with
such an enthusiastic client who is constantly
striving to create something very special,
whilst being sympathetic to legislature and in
keeping with the local surroundings.”

48
Eximius Projects Ltd
For over four years, Eximius Projects Ltd
has specialised in the design, build and
installation of restaurant kitchens in the leisure
and hospitality industries. The company has
worked on many high-end projects in the
past, with clients including Selfridges, Soho
House and Caprice Holdings.
Working on Tramshed, Eximius Projects Ltd
was responsible for the design, supply and
installation of all kitchen and bar equipment
on the site, including bespoke grills for
cooking both the chicken and beef dishes.
Eximius Projects Ltd Company Director,
James Lee, said:
“Tramshed is very unique in its concept as
it has quite a limited menu. So we designed
the kitchen accordingly, which allows the
equipment to produce high quality dishes
without the need to be kitted out for a large
range of meals.”
James added:
“At Eximius Projects we work with many
high-end restaurateurs and we always enjoy
a challenge. The restricted menu gave us the
opportunity to come up with a very functional
and efficient working space.”
“The central sculpture was created specifically for Tramshed
and incorporates the chicken and beef theme perfectly.
“As Mark Hix is also very interested in art it was very important
for him to install a small gallery below the restaurant where diners
can discuss other works of art after dinner.”
Although work was conducted on the interior of the building,
work to the exterior of the site was kept to a minimum and
simply involved minor decoration works and the installation of
associated signage.
Now that Tramshed is open the restaurant serves guests from
12pm daily, whilst a takeaway service is available Monday to
Friday from 11am.
Angela said:
“When working on Tramshed it was important for us to make
strong, bold moves, that could demonstrate to diners that the
building had undergone a refurbishment, but at the same time
create an understanding that we have not interfered with the
existing structure.
“As the building is listed we couldn’t make too many alterations,
so we used these restrictions to enhance the work that we could
conduct. In fact this proved very useful and allowed us to show off
elements of the building that would have otherwise been hidden.”
Angela added:
“We have completed works on many restaurants in the past,
but none quite as large as this and none in quite such a lovely
building as this.
“The feedback has been fantastic and the site is doing really
well. I’ve been to the restaurant a couple of times since it opened
and it is always very busy, so I know that our client is very happy.”
PremierHospitality
October2012
Cock ‘n’ Bull
Housed within the basement of Tramshed, Cock
‘n’ Bull is a small private gallery showcasing a
stunning array of exhibitions. The gallery is open
daily between 11am and 6pm, with exhibitions
appearing on a six week rotation basis and can
accommodate up to 100 guests.
In addition to gallery space, Cock ‘n’ Bull also
includes a curated library. The library includes
an ever-expanding collection of books, handpicked
by leading experts and organised along
topics of interest, making it a truly unique place
of discovery.
Mark Hix
With over 17 years of experience, restaurateur
Mark Hix has become well known in the industry
for his take on British cuisine. In 2008, Hix
opened his first restaurant in Smithfield – Hix
Oyster & Chop House – and has since opened
additional sites including Hix Oyster & Fish
House, HIX Mayfair, the award-winning Mark’s
Bar and of course Tramshed.
As well as being one of London’s most highly
regarded restaurateurs, Mark Hix is also an
author of numerous British cuisine cookbooks
as well as a columnist in The Independent and
Esquire.

www.premier-hospitality.co.uk PremierHospitality
49

Branching out with
Browns Bar & Brasserie
50
PremierHospitality
Contemporary cuisine is being served up at the brand
new Browns Bar & Brasserie in Newcastle.
Located on Grey Street in the city’s central
conservation zone, Browns Bar & Brasserie Newcastle
is the latest in a long and successful chain of Browns restaurants
to open in the UK. The 200-cover restaurant switched on its
ovens for the first time in April and has already proved a hit with
local diners.
Owned by bar and restaurant management group Mitchells
& Butlers, Browns Bar & Brasserie has been serving simple,
classic and freshly prepared dishes since 1973. Although food
is important to Browns, the location of each restaurant is also a
key ingredient for the chain’s continued success and this latest
site is no different. Browns Bar & Brasserie Newcastle is housed
within a Grade II listed building and has retained many of the
features of its former existence as a bank, offering a unique
October2012

eating experience for the North East.
Sandeson Ltd was the main contractor on the
project and Harrison was the interior fit-out
designer.
Harrison Senior Designer, Andrew Kirk, said:
“Located on a Georgian street in Newcastle,
Browns Bar & Brasserie is perfectly situated in
an area of the city that is known for its history.
Typically Mitchells & Butlers invest in period
buildings and so the location of this latest
restaurant is very much in keeping with what
the Browns Bar & Brasserie brand is all about.”
Work began on Browns Bar & Brasserie
Newcastle in February 2012 and the project was
completed in just 12 weeks.
The restaurant is located on the ground floor of
Pictures:
Courtesy of Paul Chilton
www.primephotography.co.uk
a five-storey building and notable features include a solid wooden
bar with a polished brass counter top, along with limestone and
reclaimed oak block flooring. All of the lighting in the restaurant
is provided via bespoke LED lights, whilst large sash windows
provide additional illumination.
Exterior work on the building included the restoration of
stonework and the installation of a freestanding menu and
associated signage. Tables and chairs – providing an additional
20 covers –were also added to the entrance of the building in
order to allow diners to eat alfresco.
Andrew Kirk said:
“Traditionally Browns Bar & Brasserie are fitted into buildings
that already have their own unique style. We then borrow elements
of these existing features and enhance them with Browns’ own
scheme to create the perfect dining experience.
“We begin with the back of house areas to ensure that we
provide a workable restaurant that offers impeccable service
and then we move on to the remainder of the site to complete
the internal layout.
“Browns retain a traditional style regardless of where they’re
located and this creates very strong brand recognition. We may
tweak the colour scheme a little and the furniture may become
a touch more relaxed from time to time, but each restaurant will
always retain its own unique classic style.
“The feedback for Browns Bar & Brasserie Newcastle has been
great and clients Mitchells & Butler are extremely pleased with
the opening of the site. This is another great restaurant and
another great investment in their already successful portfolio.”
Browns Bar &
Brasserie Nottingham
Browns Bar & Brasserie Nottingham opened its doors in February
2012 with a champagne and cocktail party to welcome diners to
the latest site in the East Midlands. The restaurant is situated on
the corner of Park Row and East Circus Street in Nottingham
city centre and is just one minute’s walk from the Nottingham
Playhouse and five minutes from the city’s Cathedral Quarter.
Before being transformed into an exquisite eatery, the
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51

52
Nottingham branch of Browns was formerly a
Victorian house that existed in a semi-derelict
state. As part of the work to transform the site,
a great deal of conservation work took place
to return the building to its former glory. Work
included the reinstatement of many existing
features including door frames, floors and
ceilings.
The interior design of the restaurant features
a cream and black colour scheme, whilst the
drinks bar runs along one of the main walls and
leather booth seating provides a comfortable
dining experience for guests.
Additional features of the restaurant include
spacious dining rooms, a large open fireplace
and a feature clock. A conservatory is also
located towards the rear of the building.
As part of the refurbishment and conversion of
the building, an extension was built along one
side of the restaurant to connect an external
courtyard with the site.
All of the new elements of the building –
including the extension – were designed and
built to match the existing features of the site.
Harrison Senior Designer, Andrew Kirk, said:
“There is a positive buzz about Browns Bar
& Brasserie Nottingham and since it opened
it has been a very successful site. The new
build elements and the existing features create
an interesting contrast of styles – creating a
selection of different dining spaces – and it has
really transformed this building.”
PremierHospitality
October2012
“From a design point of
view we got a great deal
of enjoyment out of trying
to fit the Browns style
into this site and it made
this a very interesting
project to be a part of.”
Browns Bar &
Brasserie Birmingham
Located next to Selfridges just outside Birmingham’s prestigious
Bullring shopping centre, the 2-storey Browns Bar & Brasserie
Birmingham opened in November 2011. As well as offering up a
selection of fine foods and real ales, the restaurant has a range
of signature cocktails to tantalise the taste buds.
The restaurant is situated within the Bullring’s Dining Quarter,
which includes Nando’s, Pizza Hut, Jamie’s Italian and ChaoBaby.
As the Dining Quarter opens late into the night, this site is the
perfect location for Browns and provides shoppers with a place
to dine once the shops have closed for the day.
Harrison Senior Designer, Andrew Kirk, said:
“Recently Browns Bar & Brasseries has started opening sites
within new builds, usually within retail districts or shopping
centres. These sites allow us to add a new facet to the Browns
Bar & Brasserie brand by modernising some of the traditional

elements of the brand so that we can create restaurants that are
relevant to a different target market.
“With this site being located next to Selfridges, a somewhat
outrageous yet iconic landmark building, this new restaurant had
to be as equally dynamic in its design so that it didn’t get over
shadowed.
“From a design point of view we got a great deal of enjoyment
out of trying to fit the Browns style into this site and it made this
a very interesting project to be a part of.
“We had to design the interior to look very organic in its shape
and then we introduced a fully reclaimed bar feature on the
ground floor to create a focal point for the restaurant. Although
the building was new, we didn’t eliminate the sense of history
that Mitchells & Butlers like to maintain within the brand and we
made sure to include reclaimed materials where possible within
the site.
“Along with the Bullring, we’ve also completed work at Bluewater
shopping centre in Kent and there are more restaurants in retail
areas in the pipeline.”
Browns Bar &
Brasserie Manchester
Browns Bar & Brasserie Manchester opened in January 2011
on the corner of York Street and Spring Gardens. When the site
opened, it marked the first time in eight years that a Browns Bar
& Brasserie had opened outside of London.
The building is a Grade II Listed structure that was built in
1902 by architect Charles Heathcote and it was chosen to
house Manchester’s Browns Bar & Brasserie due to its historic
significance.
Spread out over a ground floor and basement level, the
Manchester site is a 265-cover restaurant that serves breakfast,
lunch, afternoon tea and evening meals. Browns Bar & Brasserie
Manchester is also surrounded by a number of high-profile
eateries including Rio Ferdinand’s restaurant Rosso and Jamie
Oliver’s diner, Jamie’s Italian.
Prior to housing the restaurant, the site was a former bank
and many of the site’s existing features were therefore retained,
restored and incorporated into the finished design. A wood
panelled manager’s office was retained and transformed into an
intimate private dining room, whilst ornate ceilings and marble
pillars were cleaned and given a new lease of life.
Additional features include an island drinks bar located within
the centre of the restaurant and a grand piano, which in turn
provides diners with sophisticated sounds as they dine.
Harrison Senior Designer, Andrew Kirk, said:
“As Browns Bar & Brasserie Manchester was installed into a
Grade II listed building, a large amount of the existing features
– including a great deal of the original light fixtures – couldn’t be
altered.
“These features became necessary design considerations that
we had to incorporate into the overall style of the restaurant,
however instead of creating problems we saw this as a way to
add character to the site.”
“I’ve worked on a number of Browns Bar & Brasseries alongside
my design partner Joanne Tedstone and one of the most interesting
aspects of our job is watching the brand continue to evolve.
“All of the sites have their own unique character and present
their own individual challenges, but one of the most enjoyable
elements for us is that we get to take an existing design and give
it a new twist to suit each site.”
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53

Revolutionary
cuisine
54
PremierHospitality
October2012

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

56
hoardings to shield the work from the public.
“Although the time allocation was extremely
tight with design decisions being adapted and
changed as the need arose, DG Professional
Interiors met the challenge and the project was
implemented within the designated timescales.”
Following the success of the Tapas Revolution
Westfield, DG Professional Interiors was once
again appointed main contractor on Tapas
Revolution Bluewater.
The 48-cover Tapas Revolution Bluewater
site opened in December 2011 and comprises
a large kiosk with seating located around the
outside. Tapas Revolution Bluewater includes a
remote kitchen – where all of the food is freshly
prepared – and includes a stunning display
case highlighting the brand’s impressive array
of hams.
Whilst the Bluewater site is very similar to the
site in Westfield, Tapas Revolution Bluewater
also includes booth seating which was a new
idea incorporated into the site’s design.
Alan Masters said:
“We have worked with Design LSM for quite
some time and due to this long running working
relationship it was Design LSM who put us
forward for Tapas Revolution Westfield. This
allowed us to be involved from the early stages
of the restaurant’s development.
“We were very pleased to be involved with
Tapas Revolution as they are an exciting brand
and we look forward to being a part of their
future success.”
Tapas Revolution co-creator Omar Allibhoy is
a 27-year old Spanish chef, trained by Ferran
Adria of El Bulli. Upon arrival in the UK Omar
transformed the El Pirata Detapas into one of
London’s best tapas restaurants before being
shortlisted in 2010 for the OFM Young Chef of
the Year Awards.
Omar has appeared on Chef Gordon
Ramsay’s television programme Ramsay’s
Best Restaurant and is also a familiar face on
Spanish TV.
PremierHospitality
October2012
MDB Plumbing (Nottm) Ltd
MDB Plumbing (Nottm) Ltd is a nationwide company
specialising in commercial plumbing and heating systems and
gas works. The company has a wealth of experience garnered
over many years from working on projects including various
outlets at the Westfield Shopping Centre in Stratford, Harrods
Food Court, Costa Coffee shops, Lacoste Flagship store,
KFC and we provide both responsive and contract works for
various local authorities.
For Tapas Revolution, MDB Plumbing (Nottm) Ltd successfully
installed the commercial gas -complete with cook safe system
in the kitchen, making it fit for catering purposes including
pressure testing and purging of all pipe work, hot and cold
water systems and hot water cylinder.
The water systems were cleaned and chlorinated before
practical completion, giving the client confidence of a healthy
water system.
Nick Belshaw, MDB Plumbing (Nottm), said:
“I am extremely proud of the level of growth we have achieved
over the last few years, which is due to the outstanding service
we provide. This, coupled with competitive rates and our
dedicated work force, ensures our reputation as an efficient
and reliable company will continue to grow.
“At MDB Plumbing (Nottm) Ltd, we endeavour to provide
every client, large or small, with an outstanding service at a
very competitive rate.”

ping pong
With a delicious offering of freshly
prepared dim sum, Ping Pong
provides a mouth watering dining
experience at an affordable price.
this way of thinking by creating an all-day dim sum restaurant
where we could serve good healthy food at an affordable price
and within a great environment.
“We took the traditional Chinese concept and developed it into
The brand has nine sites in London – including a modern and contemporary design. Our restaurants appeal
Soho, St Christopher’s Place and Southbank – to the 25 – 35 year old urbanite and we launched in London as
and a number of international sites in Brazil, the it allowed us to develop our brand in one location before we
Middle East and the USA.
decided to branch out further afield.”
All of the food on the Ping Pong menu is The two most recent sites to open in the Ping Pong portfolio are
freshly prepared and in keeping with traditional Ping Pong Brazil 2 and Ping Pong Washington 2.
methods of cooking the dim sum is served in a Ping Pong Brazil 2 opened in 2011 and is situated in a shopping
steam basket. The brand launched in 2005 to mall. The 100-cover restaurant includes a number of stunning
great success and most recently opened two features which mix a traditional Chinese flavour with a very
new sites in Brazil and Washington.
Brazilian spirit.
Ping Pong Marketing Manager, Artem Artem said:
Sagiryan, said:
“We had not set up a Ping Pong restaurant in a shopping mall
“When we first launched the Ping Pong brand before so Ping Pong Brazil 2 provided us with a very interesting
in London no one outside of China Town was new experience.
serving dim sum and even those that were had “We played around with the space that we had available – to
chosen to cater more towards the Chinese make it seem as if it was an outdoor restaurant rather than an
customer. At Ping Pong we wanted to change indoor site – and it worked perfectly.”
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PremierHospitality
October2012

Following the launch of the new site in Brazil a second restaurant
opened in 2011 in Washington.
Ping Pong Washington 2 is a 250-cover restaurant situated
across a single floor of a six-storey building. The site was
launched following the success of Ping Pong Washington 1 in
2010 – the first Ping Pong restaurant in North America – and is
proving as equally popular as its neighbouring restaurant.
Features of Ping Pong Washington 2 include oak tables, a soft
amber lighting scheme and outside seating.
Leading interior design practice MACH was the interior design
architect on Ping Pong Washington 2.
Discussing the company’s involvement with the site MACH
Company Founder David Marquardt, said:
“Ping Pong Washington 2 proved to be a little challenging as the
site was located within a triangular building. However instead of
worrying about the space that we had we decided to work with
the existing shape to create a very unique and interesting design
layout. We placed the kitchen at the back, where the triangular
shape is at its largest, and then we created a round bar towards
the front of the building to present a very striking feature.
“We look at the core of the brand when we are creating our
design. The core of Ping Pong’s theme is old bay dining and a key
factor is the dumplings, the idea of steamed food and of course
traditional Chinese heritage.
“Traditionally dim sum is served on round tables so it was also
important for us to incorporate this idea into the restaurant. A lot
of design ideas we sourced were from watching how customers
interact with each other within Ping Pong restaurants. There is a
very social element to this brand, where diners share their food
amongst each other, which makes eating out at Ping Pong an
event.
“We don’t design a restaurant for someone who goes once; we
create designs for frequent diners. Ping Pong is an affordable
way to dine so we want diners to be surprised that they are
getting more out of their restaurant than they pay for.
“The market has already been developed for this brand and now
Ping Pong has room to grow.”
MACH
MACH is an international architectural
practice based in Zurich. The company was
founded in 2000 by David Marquardt and
Jan Fischer and has worked with a range
of clients including TOTO, The Blackstone
Group, IWC and Ping Pong.
MACH believes in three simple principles:
that form should add lasting value to a
project; that practical elements should
ensure efficiency; and that designs should
create timeless spaces. The practice also
works closely with leading craftspeople –
from carpenters to lighting engineers – to
create buildings that incorporate traditional
design aesthetics with modern concepts.
MACH was involved with the original design
concept for the very first Ping Pong site in
2005 – Ping Pong Soho – where the practice
devised a design which incorporated a
clean, open layout that allowed 60% of the
restaurant to be used as a dining area. The
practice then installed traditional handcarved
furniture, large Swiss oak tables and
onyx glass centrepieces all of which helped
to create a hugely successful restaurant.
Following the success of Ping Pong Soho,
MACH worked on a number of sites, including
Dubai, Brazil 1 and 2 and Washington 1 and 2.
For more information on MACH,
please visit: www.macharch.ch.
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PremierHospitality
October2012

Thai restaurant chain Busaba Eathai, conceived by Alan
Yau, now boasts ten restaurants across London and the
South East.
Since the first restaurant opened in 1998, the brand
has expanded throughout London and there is now a restaurant
outside the capital, in Bicester Village shopping outlet in
Oxfordshire.
The diverse but simple menu offers a fresh and authentic
selection of delicious Thai salads, noodles, curries and stir-fries.
Over ten years since its inception, Busaba Eathai is renowned
for its core cult following of loyal customers. The combination of
its stylish interior, relaxed atmosphere and delicious food provide
London with a youthful yet sophisticated dining venue which is
increasing in popularity.
The architect on all the Busaba Eathai restaurants is David
Archer Architects, a London based firm established in 2002.
The firm work on projects for the commercial, leisure and private
residential sectors including the Sans Souci Hotel in Vienna and
Arouba restaurant in Bournemouth.
David Archer Architects have worked with various contractors
on the ten restaurants, including Tekne and File Turn.
Director David Archer said:
“The interior has authentic design detailing, drawn directly
from Thailand. The designs are drawn from traditional Thai
buildings such as longhouses, using tropical architecture, Thai
joinery details and rattan panels. The restaurants also often have
operable facades onto the street.”
Busaba
Eathai
expands
“The restaurant revolves around square
sharing tables that seat 10, with surrounding
benches and pendant lampshades giving a
warm, ambient light. The interior is lined with
timber and rattan. We have also used renewable
hard woods and teak table tops – we rely on a
large joinery element in creating the character
and ambience of each restaurant.
“I think everybody working in the sector is alive
to sustainability issues, as are we. In Bicester,
we did heat reclaim from the hood in order to
provide underfloor heating which perhaps went
further than most.”
Given the number of sites and variety of
buildings, the design of each restaurant is
different but retains some of the same features
to reflect the Busaba Eathai brand.
“According to the location, we adapt the
design each time however we always use core
spatial and seating concepts.
“The restaurant on Panton Street was a Grade
II listed neo-Georgian building by Sir Albert
Richard which was an interesting building to
work with. We retained the existing facade of
the building and used the large sash windows
to open onto the street. Bicester Village gave us
a nine metre high steel shed to work with, which
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was a complete contrast. We adapted the space to provide a
characteristic tall, open longhouse.
“The budget has varied for each restaurant as they seat between
110 and 160 and are in a variety of buildings and locations.
Although all the restaurants have gone into existing structures so
we haven’t had any new build projects, but two of the restaurants
are in the shopping centres at Westfield Stratford and Westfield
Shepherds Bush which were new buildings. Increasingly we have
looked at putting Busaba Eathai into new buildings.”
The different areas of London in which David Archer has worked
on Busaba Eathai have provided variety in terms of community,
location and clientele.
David said:
“The outside terrace and summer dining at Bicester were
always considered and introduced where possible in the other
restaurants. Going into Westfield we have moved into new
structures, whereas Hoxton and Soho are already incredibly
vibrant for eating and drinking – they are operating in areas that
already have really high footfall.
“One of the difficulties of working in an intense retail environment
is the speed with which the projects need to move and sometimes
challenging access to the sites. In the Panton Street Grade II
listed building, from an administrative and design point of view it
meant more work, but from a practicality point of view it wasn’t
more onerous than the other restaurants in newer buildings.
Speaking about the project generally, David Archer recognises
that it is a long held and trusting relationship with the client which
has made the project a success.
David said:
“The design has developed over the last ten years and the
constraints on our time have changed – we spent a long time on
the development of the initial site, but on some of the Busaba
Eathai restaurants we have times when we have had two or three
PremierHospitality
October2012
Bridge Electrical
Contractors Ltd
Established in 1972, Bridge Electrical
Contractors ltd is a family run business
which has expanded steadily over the last 40
years. With 14 employees they do varying
amounts of refurbishment work for all the big
name companies including refurbishments
and new builds
Clifford Bancroft has been Managing
Director at Bridge Electrical Contractors Ltd
for seven years. He said:
“On Busaba Eathai we did all of the electrical
installation. The units are a core shell fit out
so it’s a blank canvas. Basically we carried
out a full fit out to the clients design drawings,
including the lighting system.
“We have done previous projects with
Busaba namely the restaurants in Leicester
Square and Bicester. We are now working
on our fifth restaurant with Busaba Eathai
and we have been nominated by them as the
preferred contractor to do this work on their
restaurants.
“We believe this repeat custom is down
to our good honest work, good standard
of finish and our ability to achieve client
satisfaction.”

Proud Members of:
Winners of the FCSI Special Award for Outstanding Project
Management 2012 for Manchester Metropolitan University
Combining tradition and innovation : Busaba Eathai
Here at C&C Catering Equipment Ltd we’re immensely proud to
have played a continued role in the success of the Busaba Eathai
group of restaurants.
‘Chok-dee-na’, as they say in Thailand. We wish you great success.
1 Smithy Farm, Chapel Lane, Saighton, Chester, CH3 6EW Tel: 01244 625170 www.wemakeithappen.co.uk
‘Bridge Electrical Contractors
are proud to have worked on the
Busaba Restaurant’.
Bridge Electrical has been established since 1972 and are members of the
NICEIC and ECA.
We carry out a large range of electrical works, including:
Domestic, Commercial, Industrial, Testing & Inspection, PAT testing
Contract distances range from working in Newquay, Cornwall to Lake
Windermere, Cumbria.
Previous projects include working for hospitals, hotels, local government,
schools, retail and leisure, office refurbishments with contracts ranging from
£1,000 to £225,000.
Tel : 0118 9797 138
E Mail : info@bridgeelectricals.co.uk
www. bridgeelectricals.co.uk
Bridge Electrical Contractors
Unit 5 Forest Court, Oaklands Park, Wokingham, Berkshire, RG41 2FO
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64
other projects on. Luckily as the main concept is adaptable we
have been able to work successfully on these restaurants.
“We are currently working on a sister restaurant named Naamyaa
which will expand the brand outside London. It is important to
us to have been involved in the development and creation of a
vibrant, attractive, imaginative business that’s active across
London.
“Really what’s been good is that it’s been an ongoing relationship
with the client for 10 years and it has been great to sustain.”
C&C Catering Equipment have worked alongside David Archer
Architects in the installation of all of Busaba’s restaurant kitchens.
Completed to very tight project timescales, with a very clear view
of the quality demanded by the client, C&C have been able to
adapt the kitchen installations to each of the restaurant’s unique
architectural requirements.
PremierHospitality
October2012
“Really what’s been good
is that it’s been an ongoing
relationship with the client
for 10 years and it has
been great to sustain.”
Pure CF
Pure CF specialise in the design,
manufacture and installation of high quality
contract tables, chairs, banquette seating,
wall panels, cabinets, bars, headboards and
mirrors for top leisure brands, restaurants,
hotels, bars and clubs.
The business has grown over 29 years, from
a single factory to having five operational
sites for production, offices, meeting suites
& showrooms.
Paul Gill, Managing Director at Pure CF said:
“As well as Busaba, we have worked with
Gaucho, Bill’s, Jamie’s Italian, Google,
Strada, Cafe Rouge, Bella Italia, Cote
Restaurants, Wagamama, Nando’s, Marks
& Spencer, Villandry, Hix Restaurant,
Tramshed and many more.
“At Busaba we manufactured the bespoke
tables and benches as well as all of the
cabinets. We are always very proud to work
with top restaurant groups & customers such
as Busaba. We have worked hard to build a
strong working relationship with them in
order to understand their needs and to be
able to provide the products, services and
quality they expect.
“We pride ourselves on working closely
with our customers and understanding their
needs for support on a project. Our highly
skilled cabinet makers and upholsterers
work to deliver projects on time and to the
design specification required. This approach
has led to the continued growth of the
company and successful partnerships with
top leisure brands.”

C & G Security Solutions
C & G Security Solutions specialise in
integrated systems covering all security
requirements and partners Rob Garbutt and
Martin Cole have over 50 years experience
between them.
Previous and current clients include The
Royal family of Dubai, De La Rue, Canali, D &
G and various London Hotels and restaurants
including Hakkasan, Chrysan, Yauatcha, The
Galvin Brothers (La Chappelle and Galvin
bistro), KFG, Cha Cha Moon and Hix.
Rob Garbutt from C & G Security said:
“On Busaba Eathai we commissioned and
installed the fire, intruder CCTV and access
control systems.
“All new Busaba projects are important to
us as each site and restaurant is different
and the security systems are personally
designed closely with the client and their
wishes.
“We always provide the personal touch
and work closely with architects, giving a
reliable service to all our customers. We are
firm believers that if the client is happy, then
recommendation and new clients will follow.
Much of our business is from repeat clients
and through word of mouth, showing our
excellent reputation in the industry.”
www.premier-hospitality.co.uk PremierHospitality
65

MASH comes
to London
MASH –Modern American Steakhouse – has
found great success in its native Denmark,
with four restaurants opening since 2009. Now
the restaurant, which first opened its doors in
Copenhagen in 2009, is coming to London.
Using inspiration from traditional American Steakhouses, MASH
serves large steaks cut from some of the best cattle in the world.
The food is accompanied by an amazing wine list to match the
high quality beef, and a design that enhances the experience.
Through MASH’s expertise, ambition, enthusiasm and
professionalism they are keen to be known as one of the world’s
best steak houses and their expansion into London will help to
bring the brand to a wider audience.
The London restaurant is being opened within the building of
the Regent Palace Hotel near Piccadilly. As a Crown Estate’s
building, the whole site has been redeveloped and the art deco
1930’s interior painstakingly restored.
The main contractor on the project is Newman Scott Ltd and the
architect is Herbert and Duncalf Design. The project manager is
Push Design Ltd
Michael Duncalf from Herbert and Duncalf design, who have
worked on all five MASH restaurants, told Premier Construction
about the project. He said:
66
PremierHospitality
October2012

“We are proud to be a part
of the whole MASH concept
in Denmark and now in the
centre of London.”
Nijboer Interieur Design began when Rene Nijboer started
making kitchens and cabinets in an old chicken shed. 20 years
later, Nijboer have a beautiful of� ce, factory and employ more
than 40 staff.
They specialise in almost every aspect of interior building,
from of� ce buildings, theaters and restaurants to living rooms
and kitchens. Nijboer Interieur Design have worked with some
internationally known � rms like the Amsterdam Arena and
Ajax, Van der Valk Hotels and Centre Parcs. They also make
furniture for a number of television shows in the Netherlands.
Nijboer Interior & Design
Het Fiester 26, 8106 PP Marienheem,
Postbus 178, 8100 AD Raalte, The Netherlands
Tel : 0031 572363419
Fax : 0031 572363418
www.nijboer.nl
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“We first looked at the Brewer St location for Copenhagen
Concepts at the end of December 2011. At that point The Crown
Estate were searching for the for a suitable occupant for such a
high profile location. Early in 2012 we undertook a preliminary
design scheme for MASH to see how the concept would fit within
the space from both a master planning and brand perspective.
Following MASH securing the lease in early spring 2012, they
commenced full scheme design and put in place a project team.
“ We commenced on site in June and the project is due for
completion by middle of October, following handover to the client
there will be a two weeks of set up and staff training and MASH
London will open at the beginning of November 2012”
Due to the listed status of the building, everyone involved on the
project has worked hard to create a space which is sympathetic
to the listed interior.
Michael said:
“There were two listed interiors within the Regents Palace
Hotel, one of which was the carvery restaurant ‘Titanic’ designed
in mid 1930’s in the Art Deco style by Oliver Bernard. This interior
is the main dining room within MASH.
“As a part of the redevelopment of the site by The Crown Estate
and Dixon Jones, the listed interiors were carefully removed,
renovated and reinstated under the auspices of Donald Insall
Associates. We’ve been working closely with both The Crown
Estate and Donald Insall to ensure that our design proposal
is sympathetic and in keeping with the listed elements of the
building.”
The restaurant is spread over three floors – with customers
entering on Brewer St before being transported down to the
dining room and bar below. In total the restaurant covers 2000
square meters- the main dining room is 800 square meters.
Michael said:
“In the dining room itself, because we’ve have this amazing listed
interior, the challenge was to communicate the MASH brand
PremierHospitality
October2012
Florspec Ltd
Florspec Ltd is a commercial flooring
specialist working in the retail, shopfitting,
commercial and new build sectors. With
over 40 years of combined experience
Florspec’s directors have worked for many
blue chip companies and major high street
brands including Next, Zara, Starbucks
and restaurants such as Prezzo and
Chimichanga’s.
Director Mike Horner said:
“On Mash we installed all the ceramic tiling,
carpeting, timber and vinyl flooring. This was
a big project, comprising over 450 square
metres of timber flooring, over 500 square
metres of carpet, 80 square metres of vinyl
safety flooring and 600 square metres of
ceramic tiling.
“It was certainly a pleasure to work on a
project with as much character to it. The
timber floor areas incorporate some nice
architectural features with sweeping curved
steps and chevron designs which reflects the
existing art deco features within the building.
“As always, we used CSCS trained fitters
on this project as we do with our other work
all over the country. We’re a very solution
orientated, proactive company with a high
proportion of repeat order clients. I like to
think that’s due to our emphasis on service
and our directors being personally involved
with every project.”

Newman Scott Ltd
Newman Scott Ltd is one of the UK’s
leading bespoke and specialist interior fit
out companies. Established in 1993, quality
shopfitting makes up the core of their
business but they also work for a range of
other clients such as restaurants and hotels.
Managing Director Dave Smiddy said:
“On MASH we basically managed the
project. There is a lot of our own joinery
involved because we have a large joiners
shop up in the North East and we employed
and managed every trade and therefore
dozens of subcontractors.
“It was a different project to work on
because it is three floors below ground level,
with all the inherent problems of getting
people and materials down there. Also it is in
a grade 2 listed building which has all been
taken apart and re-built so there was lots
of governing factors in that it was a limited
building.
“The restaurant had all sorts of issues to it
as all jobs do but we see our ethos as taking
all that worry away from the client, taking it
on our own soldiers and getting it sorted.”
Ormesby
Ltd
Ceiling & Drywall Specialist
Ormesby Ltd are proud to
be associated with Newman
Scott on the MASH Restaurant
Project and wish them every
success for the future
Tel : 07960 355262
Email : ormesby.ltd@sky.com
Ormesby Ltd
44 Muncastergate
York, YO31 9JZ
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language through the design of the furniture. We already had a
wide palette of furniture, which we designed for the other MASH
restaurants, but for this location we extended the palette and
developed the design language to sit within the 1930’s interior.
“In addition to the listed elements we have designed a number
of dramatic new features; the helical stair, a elegant sweeping
form which occupies the two storey entrance atrium and is offset
by the MASH ‘brand totem’ and wine wall, the entire entrance
experience reflects a more American style of 1930’s glamour.
“On entering the main space the dramatic chrome and
marble clad island bar defines the space and is flanked by two
impressive meat vitrines. Within the dining room we have several
wine display rooms, a mixture of table and booth seating, and
two private dining rooms”
Michael added:
“Every project is important but it’s great to work on such a
high profile restaurant in London. We have been working with
the MASH client for about 10 years and we know them very well
and are delighted to be working with them on there first venture
outside Denmark”
PremierHospitality
October2012
Nijboer Interieur Design
Nijboer Interieur Design began when
Rene Nijboer started making kitchens and
cabinets in an old chicken shed. 20 years
later, Nijboer have a beautiful office, factory
and employ more than 40 staff.
They specialise in almost every aspect
of interior building, from office buildings,
theaters and restaurants to living rooms
and kitchens. Nijboer Interieur Design have
worked with some internationally known
firms like the Amsterdam Arena and Ajax,
Van der Valk Hotels and Centre Parcs.
They also make furniture for a number of
television shows in the Netherlands.
Michiel Flapper said:
“For the MASH restaurant in London we’re
making all the custom furniture like bars,
banquettes and waiter stations.
“When we received the order to make the
first MASH at Bredgade in Copenhagen
we were enthusiastic and couldn’t wait to
start on such a beautiful project. Since then
we´ve worked on several MASH restaurants
and have a good relationship with Herbert
and Duncalf to make every mash restaurant
in to something beautiful.
“We are proud to be a part of the whole
MASH concept in Denmark and now in the
centre of London.”
For more information on Nijboer Interieur
Design and the services they provide, go to
www.nijboer.nl.

Developing Mexican
dining with Wahaca
Mexican dining has undergone a radical
transformation with the opening of two
new Wahaca restaurants in London.
Wahaca Southbank and Wahaca
Charlotte Street are the latest editions in the Wahaca
portfolio and serve the delicious traditional Mexican
market food that has become synonymous with the
brand.
In a break from traditional construction methods,
Wahaca Southbank has been constructed using a
collection of shipping containers that are intertwined
to form a fully operational diner. Meanwhile, Charlotte
Street is the largest Wahaca restaurant in the UK and
opened in the autumn of 2012.
Main contractor for both projects is du Boulay
Contracts Ltd, whilst Softroom is the architect.
Softroom Director, Chris Bagot, commented:
“Our involvement with the Wahaca brand dates back
to 2006, before the restaurant chain had even launched.
We were asked to create a Mexican restaurant that
wouldn’t fall into the trap of employing typical Mexican
clichés – and that’s exactly what we did.
“Our task was to come up with contemporary design that was both
interesting and stimulating whilst capturing the spirit and energy of
Mexico.”
Work began on Wahaca Southbank in November 2011 and was completed
in June 2012. The overlying concept was to design a contemporary
restaurant for London’s Southbank that could fit into the confines of the
tight, yet very prestigious site. As a result, the restaurant was constructed
using two rows of shipping containers each measuring 2.4 metres in height.
Chris Bagot commented:
“The Southbank is a fantastic location for Wahaca, however as we didn’t
have the space to create a full-sized Wahaca restaurant we had to rethink
the concept - which is when the shipping container idea was conceived.”
The back row of containers houses many of the practical elements of the
restaurant, including the kitchens, bar and wash rooms. Seating areas,
dining rooms and the lounge bar are housed in the front containers. The
restaurant is fully fitted with bespoke furniture and all of the finishes are in
keeping with the Wahaca style.
An external area at the site houses an alfresco dining space complete
with timber decking and seating.
Chris Bagot said:
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“We don’t know how long the restaurant will be here, but we
have plans in place for when the site is officially closed.
“By making the restaurant out of shipping containers, we hope
to be able to deconstruct the site and reconfigure it at a new
location. It is impossible to say how we will reuse the components
but it certainly has potential and this is what has made Wahaca
Southbank financially viable.”
To continue the impressive expansion of Wahaca, work was
recently completed on Wahaca Charlotte Street. Work began in
March 2012 and reached completion in August.
The restaurant is spread over three floors and as well as offering
diners a place to relax and enjoy the delicious food, a separate
takeaway service was also installed on the site. The basement
level comprises the kitchen and back of house services, whilst
the ground floor is reserved for dining and the takeaway counter.
The first floor of the Charlotte Street site houses a stunning
cocktail bar.
Chris Bagot said:
“Wahaca Charlotte Street was formerly three houses that have
been reconfigured into one site, and it is completely different to
Wahaca Southbank in almost every way.
“In conceiving the design of any restaurant, we always try to
emphasis what the building was originally and then use our
imagination to release the potential. Charlotte Street could
become the most important Wahaca that we have been involved
with, and it is certainly the largest.”
“Working with Wahaca enables us to employ our broad range
of skills and experiences. The finished result really is a big
achievement for us and makes all of the hard work worthwhile.”
PremierHospitality
October2012
T R Mechanical
Services Ltd
T R Mechanical Services Ltd has been a part
of the Wahaca team since 2009, when they
worked together on Wahaca Canary Wharf.
Southbank is the company’s 6th Wahaca
restaurant and is without a doubt the most
unusual design that T R Mechanical Services
Ltd has ever been involved with.
Each Wahaca is different and provides
T R Mechanical Services Ltd with a new
challenge in getting the correct and most
energy efficient performance from the
ventilation and air conditioning systems.
When designing the mechanical systems
T R Mechanical Services Ltd are very
sensitive to Wahaca’s environmental policy
and they ensure the kitchen extract passes
through various stages of filtration to
eliminate odours, smoke and grease before
discharging to the atmosphere.
Whenever possible T R Mechanical
Services Ltd also recover the lost heat from
the kitchen extract and transfer it to the fresh
air intake during the colder months. This
helps to reduce Wahaca’s carbon footprint
and save money.

Hawksmoor
spreads its wings
Hawksmoor is a British steakhouse and cocktail bar
that combines high-end dining with a distinctly British
flavour. The chain currently has three restaurants in
the UK, all of which are located in London, and with
ambitious expansion plans to take restaurants across Europe
and further afield, Hawksmoor is a name that is flying high.
Located next to the Bank of England in the heart of the capital,
the £2 million Hawksmoor Guildhall is the chain s latest offering
and celebrates a unique eating experience for diners.
The restaurant opened its doors in October 2011 after a 12week
redevelopment operation that saw the former basement
transformed into a luxurious eating establishment. Visually the
site takes references from many iconic and nostalgic buildings of
the past, which is reflected throughout the lavish layout.
Main contractor for the Hawksmoor Guildhall project was du
Boulay Contracts Ltd, whilst Macaulay Sinclair was the interior
architect. Chapman Ventilation was the mechanical engineer and
the structural engineer was Hemsley Orrell Partnership (HOP).
A key element of the Guildhall redevelopment was the extensive
use of reclaimed materials, which has given the building a unique
sense of character. When diners sit down to eat, they will instantly
feel a certain sense of familiarity within their surroundings and
this is a key theme that Hawksmoor’s owners are keen to push.
Hawksmoor Company Owner, Will Beckett, said:
“Working on the interior was a really detailed process. We
trawled salvage yards to pick up the right lights and fittings – the
specimen cabinet doors are from the Natural History museum,
whilst the glass doors are from a university arts building.
Authenticity was so important.”
Hawksmoor Company Owner, Huw Gott, added:
“It’s always important to us to stay relevant to the building. We
definitely shared an aesthetic of how we wanted the design to
reflect the heritage of the space and I love our private room at
Guildhall – it’s like an old bank boardroom.”
Macaulay Sinclair Company Director, Mike Sinclair, said:
“From a design point of view, the interior work certainly offers
many challenges. Essentially what we are doing is picking up
something that is already hugely successful
and then tweaking it in just the right way so that
it remains equally as successful whilst at the
same time being visually different.
“We want the customer to have a completely
new experience at every location and we
want to create a real sense of authenticity to
the building. Although it’s a fairly new site, we
wanted Guildhall to look as if it has always been
a restaurant.”
Work began on transforming Hawksmoor
Guildhall in September 2011. The site boasts
257 covers and comprises a restaurant, a
private dining room and a bar.
Prior to the redevelopment taking place
the 6,000 sq ft site was an empty shell that
comprised concrete floors and breeze block
walls. However, after just twelve weeks the site
was radically transformed in order to create a
true melting pot of styles.
The once dull and lifeless shell was given
a new lease of life with glazed brick tiles and
teak parquet flooring, whilst timber panelling –
sourced from reclaimed cabinet doors – covers
the walls to create a style reminiscent of the
Victorian era.
A brand new ceiling was installed using ornate
plaster, whilst Portland stone and cast iron
banisters have transformed the staircase.
All of the doors in the building were fitted
using reclaimed mahogany, whilst the bar
was sourced from a bank in the Netherlands.
Additional features include a walk-in wine room,
art deco light fittings and leather upholstery.
The external facade of the building has
also undergone a fabulous makeover with
the installation of a brand new entrance that
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“Moving forward, we have
another UK site in the pipeline.
Every Hawksmoor restaurant
will also retain its individuality,
so the next site that we are
involved with will be nothing
like Guildhall, in the same way
that Guildhall was nothing
like the previous site.”
features solid timber doors and glazed panels.
Copper signage and menu displays were also
fitted to the front of the building.
Mike Sinclair said:
“It is fantastic to be involved with Hawksmoor
as every project we undertake is different. Will
Beckett and Huw Gott are very passionate
about what they do and they employ likeminded
people, which allows us to be hugely
creative when it comes to the design of the
restaurant.
“We’re very hands on with each restaurant and
there isn’t much that we don’t get involved with.
We provide bespoke designs for the light fittings
and furniture, we procure items and we bring all
of the right people together to make sure that
we have a strong team on site. We also make
sure that we use traditional building methods
that incorporate a very British sensibility to the
finished design.
“Moving forward, we have another UK site
in the pipeline. Every Hawksmoor restaurant
will also retain its individuality, so the next site
that we are involved with will be nothing like
Guildhall, in the same way that Guildhall was
nothing like the previous site.”
Will Beckett & Huw Gott, said:
“When we started out we had a simple plan
– to open the best steak restaurant in London.
“We travelled the world, from steakhouse
to steakhouse, searching for the perfect
steak. However, we discovered that beef from
traditional breeds reared the old fashioned way
right here in Britain and cooked simply over real
charcoal packed more flavour than anything we
tried on our travels.
“Although we’ve had plenty of ‘best steak
in London’ plaudits, we’re not resting on our
laurels. We want diners to have a fantastic meal
and most of all to enjoy themselves whilst they
are with us.”
Hawksmoor Seven Dials
Seven Dials is Hawksmoor’s second site and is located within the
former Watney-Combe brewery. The restaurant is conveniently
located just a three minute walk from Covent Garden station
and just like Guildhall, the eatery offers high-end dining in a very
unique setting.
The £1.5 million restaurant opened in November 2010 and
merges many of the building’s original features with the stunning
glitz and glamour of London’s West End. Seven Dials caters for
128 diners in the main restaurant with an additional 50 covers in
the cocktail bar.
Interior details include reclaimed parquet flooring, oak panelling,
exposed brick work, Victorian cast iron columns and a brick
barrel-vaulted ceiling. The tiles are sourced from the London
Underground and the tables are built from reclaimed timber.
Mike Sinclair said:
“Seven Dials is very different from Guildhall and the first
Hawksmoor site, Spitalfields. When we worked on the site we
had quite a lot of existing features to work with and this allowed
us to introduce new elements that could really make the old
building shine.
“Seven Dials is very reflective of its location and incorporates
many elements that diners would expect to find in the West End,
including lots of crystal glass and pewter. Just like with every
other site, we incorporated an element of its surroundings to
effectively hang its coat on.”
Hawksmoor Spitalfields
Located on Commercial Street, just a short walk from Liverpool
Station, Spitalfields opened in 2006 to become the first
Hawksmoor restaurant.
The menu offers belly-rumbling British meat cooked on a real
charcoal grill, alongside a varied selection of wines, locally
brewed beers and enticing cocktails.
Hawksmoor Spitalfields is where the brand first made a name
for itself and the site has recently undergone a number of
improvements.
The refurbishment works included expanding the site
downwards to introduce an exclusive cocktail bar in the basement
of the building. The bar incorporates copper and brass to give it
a 1920s edge, whilst one wall makes use of a set of lift doors that
were formerly used in the Unilever House in Embankment.
Hawksmoor Company Owners, Will Beckett & Huw Gott, said:
“The bar has a little more old-school glamour than anything
we’ve done before. No chi-chi cocktail bar food though, instead
we’ve put together a menu of things we like to eat with a few
drinks when we’re not in a big steak kind of mood.”
Macaulay Sinclair Company Director, Mike Sinclair, added:
“Spitalfields traded for four years before Seven Dials opened
in 2010 and in that time the restaurant gained a great reputation
for its great food and unique design, however more recently
there has been a number of incremental refurbishment works to
update the site.
“We’re slowly introducing some of the design elements that
were used in Guildhall and Seven Dials to infuse the site with a
slightly new vibe and it’s proving just as successful as ever.”
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As one of Manchester’s most stylish
and popular restaurants, Australasia,
in the city’s trendy Spinningfields
district, has wowed customers with
its delicious food and unique surroundings.
The tag line ‘A stylish but laid back slice
of modern Australian life, down-under in
Manchester’ provides a clue to what makes
Australasia unique – the fact that it is entirely
underground.
Michelle Derbyshire, who worked as lead
Interior Designer on Australasia, said:
“The restaurant location is underground so
there is no natural light; I had to think how I
was going to transform the space to feel like
Australia and South East Asia. Normally when
you think of an Australian space you think of it
being light and airy with lots of natural light, so
the initial space was the exact opposite.”
The design process began in August 2010,
with the building work beginning in February
2011. The restaurant opened at the end of May
2011. The total value of the project was around £1.3 million.
The main contractor was ABM Pro. Michelle Derbyshire and
Living Ventures in-house designer Edwin Pickett worked on the
architecture and design.
Michelle Derbyshire said:
“I was engaged to do the concept design and came up with the
overall look and feel of the space. Working with Tim Bacon, the
Managing Director of Living Ventures was great as we are both
Australian, so there were no issues with my points of reference.
“It’s quite difficult to work out what is Australian without being naff
and having obvious references – we didn’t want to have koala’s
hanging from trees. I approached the project wanting to give
the feeling of being in Australia rather than an ‘Australian’ look. I
wanted to convey a warm, relaxed, chilled feeling –like you were
in on holiday in Sydney.
“I was keen to have a lot of texture in the space so I used
ghost wood trees with Slimbrick cladding on the walls. We also
used a special Slimbrick lime wash on the project, which is what
made the space come to life along with the faux white washed
beams. I used a lot of relaxed and natural looking products,
such as Dinesen Douglas Fir on the floor which gave it a glowing,
vanilla look.
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78
“I also used concrete and aged zinc for contrast cooler
elements. For the back bar, Atelier Joinery Ltd did a wonderful
job. I used Singapore – with its British Colonial history – as the
basis of my inspiration, as well as the Raffles Hotel which opened
in Singapore in 1887. This inspiration is reflected in the bookcase
bar and the paneling within the restaurant.
Given the restaurant is underground Michelle also had to
consider how to attract people into the space, given the lack of a
shop-front presence on the street.
“We decided to go with the concept of less is more, installing
an understated glass pyramid on the street. The concrete stairs
flanked in back lit Amberlite leading down to the restaurant give
a feeling of almost walking through the core of the earth – quite
literally walking down under.
“Australasia was a great project which I was passionate about
from the start. Working on a new restaurant concept with such
a wonderful client as Living Ventures was both interesting and
enjoyable. It’s been well received and as a result of that I’ve had
a lot of enquiries. I’m currently working for another project for
Living Ventures nearby in Spinningfields.”
PremierHospitality
October2012
“It’s quite difficult
to work out what is
Australian without being
naff and having obvious
references – we didn’t
want to have koala’s
hanging from trees.”

Atelier Joinery Ltd
Atelier Joinery Ltd is a bespoke joinery
manufacturer that offers a full design,
manufacture and installation service. The
company has worked on other projects
with Living Ventures, such as The Alchemist
in Spinningfields and the newly opened
Alchemist on New York Street, Manchester.
They have also worked on other high-profile
projects such as the Rolex Boutique in
Wilmslow, Manchester.
On Australasia, Atelier Joinery Ltd mainly
worked on the bar area of the stylish
restaurant.
Richard Albiston, Director of Atelier Joinery
Ltd, said:
“We were contracted to do the joinery and
furniture elements within the restaurant. The
main focus of this was the bar and back bar,
incorporating large amount of antique mirror
glass and a distinctive crackle glazed finish.
In addition, we provided the amber glass
screen that separates the kitchen from the
restaurant and the host and DJ station. We
are delighted to have been involved in such
a prestigious project and are pleased to see
the restaurant thriving the way it is.”
“We have a long working relationship with
Living Ventures that we value enormously. We
have recently worked on both Alchemist bars
that have opened, in Spinningfields and New
York Street - Manchester. We always enjoy
working on their new concepts and working
with Michelle and Edwin on Australasia was
a pleasure.”
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“Our partners come from a mix
of backgrounds, including the
hospitality and fashion industries.
The sticking point for us was that the
hotel industry had never reinvented
itself; there was no Apple of hotels.”

the UK – London and Glasgow –and two sites
in Amsterdam. CitizenM Bankside London is
the latest of the four sites to open and made its
debut on 4th July 2012.
The 192-bedroom hotel is located in Bankside
–London’s new business and cultural district – and is just a few
minutes from the Tate Modern Museum, Millennium Bridge and
the Globe Theatre.
Derbyshire based contractor Bowmer and Kirkland was the main
contractor on CitizenM Bankside London, whilst AXIS architects
was the architect. Ramboll’s was the structural engineer and
Battle McCarthy was the mechanical and electrical engineer.
Polcom provided bespoke furniture for all of the guest rooms.
CitizenM Co-founder & Chief Marketing Officer, Robin Chadha,
said:
“CitizenM is a Dutch hotel group. We invest in a site, transform
it into a brand new hotel and then we take ownership as the
operator.
“CitizenM is an entirely new hotel that is very different to any of
the existing hotels on the market. We have reinvented the
CitizenM:
Affordable luxury
for the modern
traveller
Since opening its doors in 2008, CitizenM has
transformed overnight accommodation for the modern
traveller.
The brand’s target demographic is the midweek
business person who seeks luxurious yet affordable
accommodation, and this is precisely what has encouraged
CitizenM to open up new hotels in some of the world’s most
vibrant cities.
To date, CitizenM has opened four hotels, including two sites in
CitizenM A new
hotel concept arrives
in Bankside, London
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traditional model in every possible way, yet we have maintained
the best level of quality for our guests.
“Our partners come from a mix of backgrounds, including
the hospitality and fashion industries. All of us have travelled
extensively, so we know what we like from good hotels and what
we dislike from bad hotels. The sticking point for us was that the
hotel industry had never reinvented itself; there was no Apple of
hotels.
“So we began with a blank piece of paper and then over a
two-year period, we worked out what our challenges would be
and how to best design the hotel. From there we came up with a
design which we have kept as the DNA for each site, and this has
in turn helped us create each new CitizenM hotel.”
Upon entering any CitizenM hotel in the world, guests are
greeted by an ambassador – a member of the hotel personnel
trained in all aspects of the hotel’s daily requirements. Each
ambassador will attend to guests’ requirements, from dealing
with any queries to mixing cocktails in the bar.
Guests then check in, using state-of-the-art automated kiosks
that allow guests to register their stay swiftly and smoothly. The
entire check in process takes approximately one minute and
check out is even quicker, with just a 30-second departure time.
Another very unique aspect of the CitizenM brand is that there
is only one type of room available to guests. There are no double
rooms or suites: everyone who stays in a CitizenM hotel is an
equal.
Each luxurious room covers an area of 15 sq metres and
includes wall-to-wall windows, en-suite facilities – including a
power shower – and a 2x2 metre bed. An ambient server is also
housed within each room and is connected to a touch screen
tablet that controls window blinds and lighting and even allows
guests to stream movies.
A morning alarm system is also programmed into each room,
offering guests the option of a gentle audio message or a rather
loud and abrupt wake-up call.
Despite the attractive features of the guest bedrooms, the
CitizenM philosophy is that guests do not spend a great deal of
time in their rooms, so break-out areas are therefore conveniently
placed around the hotel to offer alternative rest spots.
On the ground floor, a large lobby is divided into several
small areas dubbed living rooms. The rooms are designed in
cooperation with the Vitra furniture collection and offer a place
for guests to eat, watch television or just relax.
Also located on the ground floor is CanteenM, a 24/7
refreshment zone providing a selection of hot meals and cold
snacks. Designed as a mixture between a coffee bar and a walkin
kitchen, CanteenM provides guests with a place where they
can eat and drink at any time throughout the day.
With the ground floor offering a relaxation zone for guests,
the first floor is reserved for the more businesses-minded.
Comprising seven creative suites and SocietyM – a private
meeting room – the dedicated business zone includes audio and
visual equipment, white boards and climate control. Corridors on
the first floor are fully glazed and each room includes a bespoke
cabinet filled with inspirational items and books.
To complete the hotel, an atrium runs through the centre of the
building to draw in natural daylight.
Robin Chadha said:
“All CitizenM hotels are similar and although we make slight
changes to fit in line with technological advances, our key drives
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October2012
remain the same; a great bed, great service,
great technology and great design.
“Our tagline is ‘affordable luxury’, which seems
like a cliché, but this is exactly what CitizenM
offers. We have removed the hidden costs, so
for example all Wi-Fi and on-demand movies
are included as part of a guests - booking and
we have automated check-in processes to
speed up arrivals.”
“At CitizenM we always put ourselves in the
shoes of the consumer and we focus on the key
metropolises of the world. Our aim is to have
multiple hotels in locations where business
travel will always be present. We now have
seven new sites in the pipeline, including three
additional hotels in London, two in New York
– including one in Times Square – one in Paris
and one in Rotterdam.
“Our target audience is travelling to these
locations, so we want to ensure that we have a
presence when they arrive. The opening of our
latest hotel in London was a great achievement
and we are now ready to get started on our site
in New York.”

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