We worked closely with the client to create a contemporary elegant restaurant and delicatessen catering for its discerning club members and the public.
Our interior team redesigned the ground floor of the venue, taking the existing Drylands cafe and combining a neighbouring retail unit to create one space that offers customers a delicatessen, a refined classic champagne bar, a fine restaurant with dramatic open kitchen and even a beautifully presented florist.
On entering the restaurant, guests are greeted by the florist with tailor made bouquets by Paul Morris displayed along brass shelving. At the centre of the restaurant is the champagne bar, designed with Marquina marble, brass inlays and a delicately profiled pewter top. The bespoke bar also features a brass wine gantry and dramatic illuminated glass pillars.
Framing the bar is the Carrara marble delicatessen counter on the left, home to an abundant display of produce, breads and pastries freshly baked in the on-site bakery. To the right of the bar is the open kitchen, offering diners the opportunity to watch their dishes being prepared by head chef Adam Simmonds and his team.
Privately commissioned oil paintings by renowned British artist Simon Casson, hand crafted furniture made with opulent leathers and bespoke copper light features all designed by DesignLSM, bring together the overall design scheme.
International Hotel Awards, Shortlisted ‘Best Restaurant’