The Brief The Camberwell Arms is a neighborhood restaurant inside of a 19th-century pub set up by Mike Davis in 2014. We were tasked with refreshing the ground floor bar, focusing on several key objectives: Streamline the workflow and create a comfortable working environment for staff Design a multi-purpose space...
READ MORE The Brief RATIONAL UK approached us to transform their existing outdated demonstration kitchen in Luton. The design would need to: Create a showroom environment with a focus on equipment Be a dynamic space to host industry events Provide a welcoming and relaxed area for equipment demonstrations Support customers with menu...
READ MORE The Brief We were asked to redesign & install the front-of-house and back-of-house catering facilities. Our aim was to reinvent the concept of a hotel buffet dining experience. We were asked to turn drawings into reality based on our creative, technical, and practical experience. Re-evaluate the ergonomics of existing food...
READ MORE The Brief The client at The Riverside Kitchen located within The Savoy, now formally known as The River Restaurant by Gordon Ramsay was considering replacing their bespoke Charvet cook suite due to their changing menu. The Charvet cook suite was relatively new, but had been incorrectly specified by The Savoy's...
READ MORE The Brief Kaspar's Seafood Bar and Grill at The Savoy offers contemporary seasonal dishes from the land and sea that capture the essence of the natural world. Our client tasked us with designing a centralized bar that could serve seafood and champagne, providing an interactive dining experience while being flexible...
READ MORE The Brief We were approached by Webb’s to re-design and refurbish the front-of-house and back-of-house catering facilities. We were able to have full creative input whilst working in conjunction with a specialist interior design company. The aim was to: Update an 80’s style kitchen into a modern eating experience Reduce...
READ MORE The Brief We were asked to supply and install a unique kitchen for a new concept of a wellbeing restaurant offering a fully plant based menu. It was important to the client that all equipment specified followed the company’s ‘wellbeing’ ethos, including ethical supply chain and ecological credentials. We needed...
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