The Brief We were approached by The Sloane Club to redesign and replace their existing gas cook suite and dated kitchen with an all-new electric kitchen. The kitchen ergonomics and operational flow should also be improved to help accommodate an increase in more covers, a more varied menu, and support...
READ MORE Energy-Efficient Kitchen Design The famous restaurant Julie’s is a historic icon of West London, bringing the wine bar party concept to London in the late 60s. This made it a Holland Park favourite of the Hollywood set, high society and rock stars attracting regulars including The Rolling Stones, The Beatles,...
READ MORE The Brief We were delighted that the client choose us to design and install the kitchen at Bardo St James. With this being the client’s first restaurant, our expertise and experience were needed to make this project work. The kitchen needed a full refurbishment, mechanical and electric works carried out...
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 clients wanted to create a space that would be just as at home serving their famous brunch as well as evening meals and new sharing plates. The key parts of the brief included: Optimising the small back-of-house space to create a preparation kitchen Provide a space-efficient bar...
READ MORE Energy Saving Kitchen Frederick’s is a family-owned restaurant, opened in 1969 by Lou Segal, now owned by his son Nick. Situated in Islington, London, the building is Grade II listed, built-in 1767 with the associated peculiarities that had to be accounted for in any design. The original kitchen was over...
READ MORE The Brief The brief given from the client was to design and install a dedicated kitchen for a new concept, a high-end Mexican Restaurant producing Michelin-starred quality. The design would need to: Use as much existing equipment as possible Refurbish the main kitchen within having any or minimal impact on...
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...
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