Bar & Leisure Toby Maxwell speaks to designers shaping enticing spaces, and we assess a few examples of projects that have harnessed uniquely creative ideas to set themselves apart in a highly competitive hospitality field
Edited by Toby maxwell
Stephen Quiddington, director at Q&A Interior Design, details the importance of engaging with the client to achieve the very best end result…
What is your own background and what was the path that led you to working within hospitality architecture and design?
I initially studied exhibition design for four years at ND and HND level but then went on to do a degree in interior design. When I left college, my first job was in exhibition and event design before forming a design partnership in London with a college buddy of mine. We took on projects in event, exhibition and interior design, but at this point I could tell that my passion was in interiors and hospitality. I formed my own interior design company in 2006 and we now specialise in restaurant and cafe interiors.
Bespoke furniture in the Mirror Room at Kibou Cambridge; a Japanese cherry blossom tree takes centre stage under the skylight in the same room; the Oak Room was clad in oak wall panelling and picture lights that could not be removed and so were incorporated into the design; Kibou as a brand is inspired by the nostalgic night life of Tokyo’s backstreets
What defines your studio’s approach to projects in this sector?
We are a small team of like-minded creatives who are able to work directly with the client and build a strong working relationship that is essential to the success of any project. We positively encourage the involvement of our clients at every level. We provide many years of experience to extract the client’s vision and not dictate our own studio style. I think that is fundamental and it is important to listen and understand the client’s loves, loathes and dreams. We will add value along the way and make sure that we always exceed the client’s expectations.
Given the ever-evolving nature of consumer tastes and trends, how do you go about delivering longevity in the designs that you create?
I think you just have to keep evolving with the trends but be very aware when they become trite. It is no different to fashion in that sense. Restaurants will always need a freshen up every five years. You cannot stand still otherwise the competition just becomes more appealing. We do try to specify design elements that have a timeless quality whether it be in the lighting, furniture or some wall cladding. This can balance the overall aesthetic alongside new trends.
Bespoke furniture in the Mirror Room at Kibou Cambridge; a Japanese cherry blossom tree takes centre stage under the skylight in the same room; the Oak Room was clad in oak wall panelling and picture lights that could not be removed and so were incorporated into the design; Kibou as a brand is inspired by the nostalgic night life of Tokyo’s backstreets
What does the future hold for hospitality design in the short and long term?
The high street will be key for the future of hospitality and a real positive opportunity. Online shopping has devastated the high street as we know it and created a vacuum that can be filled by mixed-use business alongside F&B. Retail will have to become far more interlinked with F&B as high rents and empty shops drive the consumer away from the high street.
Technology will also play a key role in how the customer interacts with the brand, from their social media marketing to how we order our food and how we then let other consumers know about it.
What recent project presented a particularly interesting or unusual design challenge?
We were commissioned to design the new Kibou Cambridge site after successfully designing their other Kibou restaurants in Cheltenham, Bristol and Solihull.
The Cambridge venue was a Grade II listed Georgian building on Jesus Lane. The space was divided into three main rooms: a general thoroughfare with a large imposing Georgian staircase; a light-filled Mirror Room; and an oakpanelled room.
There were certain limitations to the refurbishment. For example, the Oak Room was completely clad in oak-fielded wall panelling and picture lights from the Cambridge Pitt Club that could not be removed. We decided to celebrate this as a nod to Japan’s colonial past. We designed a glamorous dining experience featuring an eye-catching wisteria installation with a 6.3m-wide vibrant digital animation display requiring three projectors.
Bespoke furniture in the Mirror Room at Kibou Cambridge; a Japanese cherry blossom tree takes centre stage under the skylight in the same room; the Oak Room was clad in oak wall panelling and picture lights that could not be removed and so were incorporated into the design; Kibou as a brand is inspired by the nostalgic night life of Tokyo’s backstreets
Kibou as a brand is inspired by the nostalgic night life of Tokyo’s backstreets, evoking the golden age of whisky, sake and fine sushi dining. The Oak Room provided the fine dining and we utilised the thoroughfare alongside the sushi bar and open kitchen as the street scene adorned with neon lights and climbing Japanese acers. The more relaxed cocktail lounge and dining area sat adjacent to this, allowing less formal dining experiences, creating privacy but never separated from the collective ambience.
The Mirror Room, bestowed with colourful, reflective murals along every perimeter wall, is a light-filled space that feels more like an orangery due to its multiple skylights and central domed skylight. A Japanese cherry blossom tree takes centre stage under the skylight, furnished by an in-theround banquette seat. The bespoke furniture is adorned with Japanese fabrics from the Iliv Orientalis range and Linwood Omega prints. www.qa-interiordesign.co.uk
