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R estaurant

Industry News 2021 Media Pack

R estaurant Industry News

OCTOBER 2020

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BOMBAY KITCHEN: SIX BY NICO INTRODUCE A TASTE OF MUMBAI

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Islington Venue Arenella Launches With Bottomless Lunch Offering The Vegan Society’s festive recipes for a vegan Christmas to remember

BERBERÈ PIZZERIA COMES TO CLAPHAM

Restaurant Industry News is a leading bi-monthly digital trade publication bringing professionals the latest news, openings, trends, upcoming projects, interviews, product launches, product innovations, exhibition news and much more.

Great Taste reveals trophy nominations, as Golden Forks go virtual

As well as having exposure to our regular readers you can also be assured that we are committed to targeting new business within the industry as time moves on.

RESTAURANT DESIGN PROJECT:

FETTLE UNVEILS DESIGN FOR THE ELDER AND THE JIB DOOR

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DISPLAY ADVERTISING Double Page Spread - £2250

CIRCULATION & RATES

Full Page - £1450 Half Page - £950 Quarter Page - £650

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We send 73,200 digital copies of Restaurant Industry News to professionals within the Restaurant Industry. The Restaurant Industry News website receives in excess of 21,865 visits per month, which increases the magazine pageviews by 11,700.

Half Page - £595 Editorial (120 words & 1 image) - £195 Right Hand Page + 10% Agency Discount 10%

NEWSLETTER ADVERTISING News Story - £350 Small Banner - £450

CIRCULATION Restaurant Owners

36,790

Restaurant Chains

1,496 (named copies)

Bars & pubs with eating facility

19,528

4 & 5 Star Hotels

9,441

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Architects & Interior Designers

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Managers/Owners

38%

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14%

Senior Executives

15%

Chefs

9%

Purchasing Departments

18%

Other Key Decision Makers

6%

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R estaurant Industry News

MARCH 2020

INTERVIEW Gregoire Berger

R estaurant Industry News

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APPLE BUTTER OPENS ITS DOORS OFF SEVEN DIALS

JANUARY 2020

R estaurant Industry News

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Tom Aikens to open Muse in Belgravia

Top tips to cater for vegans beyond Veganuary

END OF YEAR REVIEW EDITION 2019

Ian Howard takes the helm at Galvin at The Athenaeum

Butlers Wharf Chop House:

HEDDON STREET, MAYFAIR, LONDON

ALL ABOARD! ST PANCRAS HITS THE SLOPES THIS SKI SEASON WITH NEW ALPINE MENU

WORLD RENOWNED ITALIAN RESTAURANT GIANNINO DAL 1899 OPENS ITS FIRST LONDON RESTAURANT IN MAYFAIR

PROJECT: Restaurant Felix Amsterdam

James Walters

Soho prepares for Paradise this autumn

Behzad Gotla named Head Chef

Hotel Indigo® in Brussels is home to the new SERRA

SEPTEMBER 2019

to open new Arabica site in King’s Cross

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Putting sustainability training at the top of the menu

ALL STAR LANES PREPARES FOR WINTER WITH A NEW MENU

NEW HEAD CHEF RUDI WARNER PLANS MENU FOR BLUEPRINT CAFÉ

RUMOURS:

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INTERVIEW: Catherine at 2G discusses the design of Chakana

STICKY MANGO launches new “Taste of Indonesia” menu

APEROL POP-UP GARDENS GET THE MYSTERY TREATMENT

Fitzrovia welcomes Crudo, London’s first fast-casual Cevicheria

CHRISTMAS FRUIT & VEGETABLE TRENDS FOR 2019

DV8 Designs transform the Jolly Sailor in Stockport

INTERVIEW: CHEF PATRON COLIN CLAGUE DISCUSSES THE VEGETARIAN MENU AT RÜYA

New Jamie Oliver Cookery School and Event Space designed and delivered by Studio Found

SUSHI SHOP X GREGORY MARCHAND Gregory Marchand launches collaboration with Sushi Shop

Cod in Crisis

INTERVIEW: MASTERCHEF WINNER SIMON WOOD

- Call for Emergency Measures as North Sea Numbers Plummet

PROJECT

RED DEER DESIGN GRÁ, AN ARTISAN SOURDOUGH PIZZA AND NATURAL WINE RESTAURANT IN LOS ANGELES International architecture and interior practice Red Deer have designed Grá, an artisan sourdough pizza and natural wine restaurant in Los Angeles. Collaborating closely on the design with founder Michael McSharry, Grá - the Irish word for love - echoes the passions of both McSharry and Red Deer; McSharry’s being sourdough and Red Deer’s being materials and mood. Set on Pizarro Street near the lake in LA’s Echo Park, Grá found its home in a disused old barn complete with original trusses, a concrete core and marks from previous generations.

The 3500 sq ft space is divided up broadly into a bar, a main dining area with communal tables adjacent to an open-plan kitchen, an off-street patio dining area and a recessed internal courtyard. The open-plan kitchen and back of the house centres around a domed Italian wood-burning oven, the heart of Grá. Red Deer’s approach for the interior concept of Grá was simple and a practiced routine in commercial design in their home setting of London; but an exciting new journey in the LA landscape. With a view to reusing and repurposing materials for both aesthetic value and environmental impact, Red Deer looked closely in local Los Angeles builder’s merchants and reclaimed yards and catalogued a new inventory of materials from which to curate the space. Disused marble shards formed the skeleton of Grá’s bar top with planter edgings becoming a beautiful bar front. The floor was an exercise in love itself – lead architect Ciarán O’Brien dreamt of a tapestry of 40,000 individually laid granite setts establishing Red Deer and the concept at large. Red Deer and McSharry collaged moods in endless discussions about feeling and simplification to create a restaurant space that felt effortless. The integration of music was key to Grá’s spatial design with bespoke speakers made by Mohawk General Store founder Kevin Carney sitting alongside a bespoke DJ booth. The result is a rustic industrial warehouse aesthetic, with a laid-back inviting atmosphere.

PHOTOGRAPHY BY HANNAH WILSON

Their first foray into the US restaurant design world, Grá was a rewarding and educational endeavour. In its design, Red Deer aimed to create a space in which they would feel at home within Los Angeles and a space that echoed their European soul present throughout the interior, from the unhemmed branch drapes to the slouch breeze block banquettes, reclaimed lighting and curated mid-century furniture.

16 | Restaurant Industry News | May 2020

May 2020 | Restaurant Industry News | 17

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JANUARY & FEBRUARY • • • • • •

Veganuary Dry January Chinese New Year Restaurant Interiors Training & Education Furniture & Furnishings

MARCH & APRIL • • • • • • •

British Pie Week UK Coffee Week Mother’s Day Technology Tableware Kitchen & Catering Equipment Outdoor Areas

MAY & JUNE • • • • • • •

Coeliac Awareness Week National BBQ Week World Food Week Workwear & Uniform Cleaning & Maintenance Alcoholic Drinks Kitchen Areas

JULY & AUGUST • • • • • • •

Afternoon Tea Week Scottish Food & Drink Fortnight National Burger Day Training & Education Restaurant Interiors Outdoor Areas Kitchen & Catering Equipment

SEPTEMBER & OCTOBER • • • • • •

Seafood Week National Cake Week British Food Fortnight Technology Furniture & Furnishings Vegan, Vegetarian and Free-From

NOVEMBER & DECEMBER • • • • • •

FEATURES LIST 2021 CIRCULATION & RATES EVENTS & AWARDS NEWS

PRECISION WINS FASTEST-GROWING COMPANY AWARD Precision Refrigeration, a global leading manufacturer of professional refrigeration equipment, has seen its business grow year on year.

We send 68,300 digital copies of Restaurant Industry News to professionals within the Restaurant Industry, including multi-site and independents. Our readership covers owners, directors, marketing departments, chefs, interior designers, purchasing and food development. Our readership is named and always targets the key decision makers. The Middle East is a key area for the company, where Precision has become a major player as a supplier of professional catering equipment to a multitude of outlets including: commercial kitchens, bars, hotels, restaurants and fast food chains. The 2019 RAKEZ Excellence Award for the Fastest Growing Company (Small to Medium) was awarded to Precision for showing outstanding growth within the first three years of starting the business up in the Middle East. The organisation’s unique product range, its commitment to excellent customer service, and staff teamwork, set it apart from the rest of the entrants to this award. With a mission of inspiring excellence to a community of more than 14,500 businesses from all over the world, the RAKEZ Excellence Awards recognise the best companies under its umbrella that play a key role in the economic development of the Middle East. “Even through tough economic times, Precision has continued to grow” says Les Simmons, Managing Director for Precision Refrigeration Middle East. “We believe the secret to our success is always about putting the customer first. Our continual drive to creating greener products and rolling out the use of R290 hydrocarbon refrigerant in our range, also helps our customers to achieve their environmental goals. It was a great achievement receiving the award from His Highness Sheikh Ahmed bin Saqr Al Qasimi (a member of the ruling family of the emirate of Ras Al Khaimah, UAE).”

out front. They are at the heart of the business and just keep pushing to get better and better; I couldn’t ask for more. I’ve also got to say a massive thank you to all of the locals for their continued support of The Mariners.

PAUL AND EMMA AINSWORTH RECEIVE ‘BEST NEWCOMER’ AND PLACE 23RD AT THE ESTRELLA DAMM TOP 50 GASTROPUBS AWARDS 2020 FOR THE MARINERS IN ROCK

The Mariners pub in Rock was awarded the prestigious ‘Best Newcomer’ award at last night’s Estrella Damm Top 50 Gastropubs award ceremony at Port Lympne Hotel & Reserve, Kent. Having acquired the lease and relaunched the legendary pub in May 2019, Paul and Emma Ainsworth have transformed the space, creating a thriving hub for locals and visitors alike with a menu championing the best of local cuisine and pub classics with Ainsworth’s renowned creative flair. The pub also secured a very impressive entry at number 23 in the Top 50 List.

Top 50 Gastropub Awards, in partnership with Estrella Damm, is a highly regarded annual hospitality accolade voted for by industry experts including food writers, chefs and pub guide critics that are collectively known as the Top 50 Gastropubs Voting Academy. Once nominated, the candidates are then judged by an elite foodie panel that includes The Good Food Guide editor, Elizabeth Carter.

Speaking of the win, Paul said: “I’m completely stunned and delighted to have not only won Best Newcomer, but to have been placed so high in the actual Top 50! It’s a phenomenal achievement, especially considering Emma and I only took it over and opened the doors in May last year. We couldn’t have done it without the incredible team we have at The Mariners, so I have to give a special shout out to Joe and Tom in the kitchen and Paul, Denniz and Simon

30 | Restaurant Industry News | March 2020

LATEST NEWS

ISLINGTON VENUE LAUNCHES WITH BOTTOMLESS LUNCH OFFERING The Chapel Bar’s new resident restaurant Arenella will open on Sunday 18th October 2020. Every weekend from 12.00 – 10pm guests will be able to enjoy a hearty Southern Italian inspired bottomless lunch, comprising a mouth-watering 2 course meal and free-flowing spritzes and Prosecco. Until the end of November all drinks will be half price from Monday – Friday and food at Arenella will be half price from Wednesday to Friday. Bordered by plants and hedges, the heated terrace exudes an atmosphere of tranquil relaxation, a beautiful oasis set away from the hubbub of the Angel area. In line with the current social distancing restrictions, tables will be carefully spaced 1 meter apart, seating 40 people at once. The required measurements have been put in place to ensure each guest feels completely comfortable and at ease whilst dining in a safe and sanitised environment. Arenella is named after the seaside town in Sicily near to where the owners’ mother grew up and where the family’s love affair with simple honest food originates.

Having previously owned Lena in Shoreditch, the owners will continue this philosophy of simple Southern Italian cooking at Arenella during their residency at The Chapel Bar. The all-day weekend lunch menu will feature various seasonal dishes - warming stews and freshly made pasta mains to choose from along with an additional starter or dessert course comprising of typical Italian fare. Examples from the food menu include: • Caponata - aubergines, capers, pine nuts - £5.00

• Nduja Tortellini and red pesto - £12.00

End Of Year Review Christmas Tools & Knives Workwear & Uniform Restaurant Interiors Kitchen and Catering Equipment

• Tortelloni Mushroom and truffle, butter and parmesan - £13.00

• Cioppino – Seafood stew, fregola £15.00

• Sicilian lemon polenta cake - £6.00 As part of the £35 bottomless offering, guests will be able to enjoy, in abundance, Prosecco or a selection of delectable Italian spritz cocktails such as Aperol, Vino Bianco and Elderflower, accompanied by 2 courses per person. Designed by Bar Manager Jamie Barter, the diverse drinks list will also showcase an array of signature and classic cocktails as well as Low ABV libations, all set at a reasonable price. Furthermore, a plethora of spirits, wines and draft beers will also be on tap. In addition to the new space, The Chapel Bar houses a ground floor seating area, as well as a large open plan space on the first floor, featuring a fully stocked bar which leads out onto the delightful terrace garden. Whether it’s after work drinks, or catching up with friends, the space also lends itself perfectly for events and private parties. www.thechapelbar.co.uk

EDITORIAL SUBMISSIONS Please send editorial to: editorial@restaurantindustry.co.uk

“It’s been an institution since the 90s and I’m so chuffed that it has remained first and foremost a destination for the local community, as well as a spot to visit for holidaymakers.”

20 | Restaurant Industry News | October 2020

Each piece of editorial is chosen at the Editor’s discretion. Inclusion is not guaranteed into an issue.

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SUSHI SHOP X GREGORY MARCHAND LATEST OPENINGS

Gregory Marchand (Frenchie) launches collaboration with Sushi Shop

In January 2020, Gregory Marchand (Michelinstarred Chef Patron of Frenchie Rue du Nil and Frenchie Covent Garden) will launch a collaborative menu with leading European sushi brand, Sushi Shop. The menu will be available at Sushi Shop sites worldwide, including London venues in Notting Hill, South Kensington, Marylebone, Hampstead and Richmond. The menu of 5 dishes is inspired by flavours that fans of Frenchie will be familiar with, as inspiration for these dishes has been taken from Greg’s own menu at Frenchie Rue du Nil and FTG. For example, flavours of FTG’s infamous Fried Chicken with jalapenos and spiced honey are mirrored in the Frenchie Roll (£8.90 for 8 pieces), an uramaki roll filled with crispy fried chicken, avocado, smoked

paprika and sesame, topped with fondant of sweet piquillo pepper and spicy mayonnaise. Greg’s menu will take customers on a culinary tour of the globe – with dishes such as the Mediterranean Bowl (£16.50), a combination of grilled octopus, pickled cucumber, Kalamata olive puree, Greek yoghurt, green harissa, spring onion, sobacha and smoked salt, inspired by Greg’s octopus from Frenchie Rue du Nil. Another dish will be the Satay Sushi (£2.90 for 1 piece), an Indonesian-inspired take on a classic nigiri with prawn, peanut and coconut sauce, enhanced with the fresh flavours of lime zest and grated coconut.

Other dishes include the Indian Spring (£5.50 for 6 pieces), a vegetarian sushi roll that subtly blends roasted carrot, dates, cheese, Japanese mayonnaise, coriander, vadouvan and lime, and the Scandinavian Roll (£6.50 for 6 pieces), a refreshing mix of smoked herring, cucumber and sobacha crunch, topped with a sprinkling of aromatic herbs. The collaboration comes in a series of guest chefs who have partnered with Sushi Shop. In 2018 saw Anne Sophie Pic create a range of stunning dishes, with Mauro Colagreco following suit in 2019.

January 2020 | Restaurant Industry News | 45

OPENINGS

OPENINGS

APPLE BUTTER OPENS ITS DOORS OFF SEVEN DIALS

SCOTT PATON TO LAUNCH NEW RESTAURANT ÀCLÈAF The start of a new decade marks an exciting time for Devonshire Head Chef Scott Paton as he launched new restaurant, Àclèaf on 22 January 2020. Following a year of research undertaken by Scott Paton, the restaurant’s leading theme is one of sourcing and showcasing the finest British produce through both a four and six course tasting menu, aptly complemented by an English-led wine offering and an intimate dining room. With many accolades to his name including a Caterer Acorn Award and winning Best Chef at the Food Magazine Reader Awards, Scott Paton is remarkably talented and this latest venture will see him truly showcase his skills alongside his passion for the abundance of excellent and unique produce available in the South West. The new restaurant will find home at 5-star country manor house Boringdon Hall Hotel, in the property’s historic main house, providing a destination dining experience for locals and hotel guests alike. Head Chef Scott Paton comments: “I’m thrilled to be launching Àclèaf later this month, guests can expect a culinary journey led by the bounties of produce available to us in Devon.

WORLD RENOWNED ITALIAN RESTAURANT GIANNINO DAL 1899 OPENS ITS FIRST LONDON RESTAURANT IN MAYFAIR This February, one of the world’s finest Italian restaurants, Giannino Dal 1899 opened its doors for the first time in London’s Mayfair. The restaurant first opened its doors in Milan 120 years ago and since then has become a globally renowned establishment serving the very best Italian dishes inspired by traditional Italian home-cooking. The opening of the Mayfair restaurant signifies the expansion of the Giannino brand as its first step outside of Italy. Located in the heart of Mayfair on 10 Blenheim Street the Giannino Dal 1899 London restaurant has been designed by Italian architectural studio Spagnulo & Partners and features a soft, refined aesthetic that perfectly embodies the welcoming atmosphere that Gianinno Dal 1899 is renowned for in Milan.

Àclèaf hopes to present a uniquely immersive dining experience in the South West, a place where guests can feel at ease in the restaurant-team’s hands and hotel’s historic surroundings.”

General Manager of Giannino Dal 1899 Milan, Giuseppe Varrella comments,

“Since we first had the idea, we always wanted to make sure that if we ever expanded internationally our venues would maintain the same level of class and refinement, while still effectively melting into the fine dining London scene.” Giannino Dal 1899 will bring the traditional Italian kitchen to the tables of Mayfair with an à la carte menu featuring traditional dishes with a modern twist. The menu will host much loved favourites such as Babà di Lasagne al Ragù Na- poletano; a perfect fusion between the culture of Southern and Northern Italy, or the revisited classic Spaghetti Aglio with Olio e Peperoncino and Mazara Del Vallo Red Prawns crudo are carefully crafted by Executive Chef Salvatore Suzzi. The new London Giannino 1899 is truly an impressive continuation of the incredible food that has become the talk of the town in Milan. “Of course there will be homemade desserts, including orange cannoncini with Namelaka cream and raspberry sauce, a reinterpretation of the traditional Sicilian dessert, to which is added a soft cream typical of the Japanese tradition,“ concludes the restaurant’s Executive Chef. With a reputation that precedes it, the new London establishment is certainly going to be one of the must visit restaurants of 2020.

50 | Restaurant Industry News | March 2020

AIDEN BYRNE TO LAUNCH NEW RESTAURANT AT SALBOY DEVELOPMENT Developer Salboy has secured top chef Aiden Byrne to open a new restaurant at its Local Blackfriars development in Salford. The new venture will use all three floors of the restored Grade II listed Black Friar pub on the corner of Blackfriars Road and Trinity Way and also incorporate a new single level glazed building to the side. Salboy founder and director Simon Ismail said: “We always envisioned a new and exciting use for this historic pub and getting Aiden on board demonstrates our commitment to delivering the very best – whether its new homes or a new restaurant. This is an area packed with character with much loved venues like The Eagle Inn and Blueprint Studios and the reborn Black Friar will add to the mix for the growing number of people living here.” The vision is to create a traditional pub interior with wood panelling and open fires in the original building with casual dining and an open kitchen in the linked modern building which faces onto the development’s courtyard gardens. On the first floor will be an intimate fine dining restaurant of around 20-25

covers served by a kitchen on the third floor with the potential for a chef’s table. Salboy’s partner construction firm Domis, led by Lee McCarren, will undertake the fit-out. Byrne who owns the Church Green pub in Lymm won a Michelin Star when he was just 22 and ran the kitchen at Manchester House when it opened in 2013. He said: “I am so excited by this. Simon and Lee are just gorgeous blokes who really wanted this to happen and for it to be the very best. They have been great to deal with. I was introduced to them and was gobsmacked by the quality of work at Blackfriars and their passion for the area. “It will bring a whole new experience to this part of the city with the ground floor providing the hustle and bustle of casual dining and the pub providing the ‘local’ for Blackfriars.”

Launching in January, Apple Butter is a heartwarming concept neatly tucked away on Monmouth Street providing an oasis of calm away from the circus of Seven Dials. Bringing a touch of ‘flattery and smooth talk’ to the area, Apple Butter offers a warm welcome for all with its all-day dining menu, cosy yet sophisticated surroundings in amongst an iconic and ultimately instagrammable apple tree, planted centre stage for all to see and enjoy. Open Monday to Sunday, 8am until 9pm, the 65-cover hot spot with a cosy front terrace will serve a wide range of specialty coffee alongside gourmet sandwiches and salads, indulgent Middle-Eastern inspired desserts and daily freshly-baked cakes and pastries piled high. Goat Labneh Salad – complete with Mesclun, baby spinach, caramelised walnuts, goji berries, balsamic dressing; Chicken Yakitori – served with honey mustard mayo, baby rocket, pickles and soya sesame oil; signature Lotus Flower dessert – filled with chocolate ganache, chocolate chips, topped

with ice cream and caramel sauce and Cold Brew coffee – brewed in room temperature, for 8-12 hours for the best tasting coffee. With quality and taste at its core, Apple Butter will also offer a full gluten and diary free range to suit all tastes. Escape the hustle and bustle of city life and enter a social haven of comfort and warmth. With dep red brick-lined walls and smooth parquet flooring, Apple Butter portrays a subtle and elegant twist on art deco style with spot and pendant lighting suspended from the ceiling and walls. The concept has been created by successful Middle Eastern-born business operators and brothers Saleh and Mohammad Alayan alongside Faycal Abdel Khalek, each delivering something special and unique to its ultimate creation. Collectively bringing years of experience, passion and success with all things hospitality, the trio chose the heart of London to launch their debut east meets west fusion café concept.

The £2m restaurant is being funded by Salboy and Domis with a significant personal investment from Byrne and his wife Sarah who will run the operation as a team. Planning was submitted in early February with an opening slated for late summer.

March 2020 | Restaurant Industry News | 51

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RESTAURANT DESIGN PROJECT PHOTOGRAPHY: HELEN CATHCART

Industry News

MAY 2020

INTERVIEW: Grace Regan, Founder of SpiceBox

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BRINGING SEAFOOD TO THE STREETS

DESIGN PROJECT: FETTLE UNVEILS DESIGN FOR THE ELDER AND THE JIB DOOR: A NEW RESTAURANT AND MEMBERS CLUB IN BATH, ENGLAND L.A and London based design studio Fettle has just completed work on the design of The Elder and The Jib Door, a restaurant and Members Club in Bath, England. The spaces have been created within a Grade 1 listed series of Georgian Townhouses on the corner of South Parade and Pierrepoint Street within the same site as the new Hotel® Indigo Bath. The Elder is now open, while The Jib Door will open in November 2020.

The Elder is the latest restaurant from multi-award-winning West Country restaurateur Mike Robinson. Leading the team in the kitchen is Group Head Chef Gavin Edney.

The bar includes an arched timber back bar fitted with a bespoke antique mirror that displays an array of spirit bottles. Bespoke leather bar stools with turned timber pedestal legs and brass details sit in front of the bar, while custom brass and glass chandeliers sit within preexisting ceiling roses. Many of the existing architectural features within the bar and restaurant spaces are listed and as such Fettle had to treat the space with care and sensitivity. Existing wall panelling has been carefully repaired and restored and where panelling was missing, new bespoke panelling has been installed. Fettle added subtle variations to the new panelling to ensure that future generations will be able to read the layers of history apparent within the space. All panelling has been finished in a traditional green paint colour that includes a crackle glazed finish to add a sense of age and texture.

The Elder Fettle’s brief for The Elder was to create a restaurant situated in one of Bath’s most notable locations to cater for hotel guests, locals and tourists alike. Fettle centred the design narrative for the project around three principle pillars: the Georgian history of the building and its local neighbourhood, Bath’s strong literary history and its decadent past, as well as the local, ethically sourced British food offering from The Elder’s highly skilled team.

RED DEER DESIGN GRÁ, AN ARTISAN SOURDOUGH PIZZA & NATURAL WINE RESTAURANT

The Elder is spread out across what was previously four Georgian Townhouses. As a result, each space has a domestic scale, which naturally adds charm and character to the chosen interiors scheme. Upon entering the restaurant, the major focal point is the traditional timber panelled bar with an impressive antique brass gantry and fluted brass post lights. The entrance, which can be seen clearly from the hotel’s lobby, adds a sense of drama to the space. The scheme and palette within the room differentiates the space from the rest of the hotel and informs guests that The Elder is an independent entity.

Continued >>

October 2020 | Restaurant Industry News | 31

30 | Restaurant Industry News | October 2020

RESTAURANT DESIGN PROJECT

RESTAURANT DESIGN PROJECT The Jib Door The Jib Door Members Club is located on the ground floor, basement and subbasement of the hotel, on the corner of the site. The Club has its own dedicated entrance on South Parade.

20 Stories appoints Mike Jennings as Executive Head Chef INTERVIEW: JACK SMITH, RESTAURANT MANAGER AT THE GREEN RESTAURANT IN SHERBORNE

In the main restaurant, custom-made traditional brasserie dining chairs feature leather seat pads and back support with a brass studded detail on the upholstery. Bespoke timber tables include a double bullnose edge detail and have a similar traditional feel. A number of custom tan leather, buttonbacked banquettes bring a casualness to the spaces.

picture lights are used to illuminate the art throughout the space.

All of the artwork within the restaurant has been carefully selected from antique fairs and local artists and includes a mixture of contemporary and traditional pieces that have an emphasis on hunting game and Bath’s local history, mixed with a selection of vintage taxidermy. Traditional brass wall lights with a fabric shade and antique brass

Fettle has also designed a smaller, more intimate dining space that sits at the rear of the restaurant. The room itself is of significant historical importance as it has remained relatively untouched over the years. The local conservation officer who worked with both the buildings’ architect and Fettle on the project was particularly keen that this room be brought back to life. Fettle retained the existing panelling, which has been painted in a more contemporary pink finish with a similar crackle glazed effect that has been used within the other dining room spaces.

CHEF PROFILE: Daniel John Ayton (BA Hons) FIH

Bespoke curtains in a contemporary fabric by Robert Allen add an unexpected twist to the scheme, while aged timber floorboards in various lengths and widths and an original finish add age, texture and charm to the scheme.

When approaching the project, Fettle played on the eccentric elements of the design narrative to create a space that feels both refined and exclusive. The ground floor space of the Club features timber panelling at low level, painted in a dark green tone with Timorous Beasties, Cloud Toile wallpaper above. The Members Club also features a small bar with a brass counter and fluted brass undercounter as well as a statement mirror and custom brass bottle display back bar. The bespoke barstools are made from leather with brass pedestals, whilst the lounge furniture seen throughout the rest of the Club is upholstered in a mixture of colourful patterned fabrics, mohair and leathers. This is juxtaposed with striking orange velvet curtains, which gives the room a sophisticated ambience. In the sub-basement, the original stone basement vaults have been retained by Fettle and transformed into an intimate whisky bar with traditional timber beams on the ceiling. The space also features a dramatic quilted leather fronted table bar offering a cocktail service. The original flagstone flooring has been covered in traditional rugs, while both patterned and mohair upholstery on the bespoke lounge chairs and a fluted banquette give the space a playful sensibility. Extra dressing items add a sense of drama and include specially sourced taxidermy and artwork, with statement lamps, butterfly display cases and candles.

The room features bespoke deep red velvet full length curtains and the same custom dining chairs that feature in the main restaurant, however here they are upholstered in a rich oxblood leather. The existing fireplace has also been retained and restored and whilst not in use, it provides a beautiful focal point to the room. The Elder is the latest restaurant from multi-award-winning West Country restaurateur Mike Robinson. Leading the team in the kitchen is Group Head Chef Gavin Edney.

October 2020 | Restaurant Industry News | 32

32 | Restaurant Industry News | October 2020

Editor: Maria Lapthorn – editor@restaurantindustry.co.uk Editorial Assistant: Francesca Amato – editorial@restaurantindustry.co.uk Production/Design: Laura Whitehead – design@restaurantindustry.co.uk Sales Manager: Chris Lewry – chris@restaurantindustry.co.uk Sales Executive: Abi Ashworth – sales@restaurantindustry.co.uk Accounts: Richard Lapthorn – accounts@restaurantindustry.co.uk Circulation Manager : Leo Phillips – subs@restaurantindustry.co.uk Website Content: Russel Goldsmith - russel@lapthornmedia.co.uk

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2021 Media Pack - Restaurant Industry News  

2021 Media Pack - Restaurant Industry News