Restaurant interiors with the detail diners feel, not see.
Dining rooms, pass counters, private dining, washrooms and the services behind them — delivered by one team, from drawing to first service.
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Front of house
Seating, tables and fixed banquettes, host stands, wine display, wall panelling and lighting that flatters both food and people. Flooring specified for spills and chairs. Acoustic treatment so a full room still allows a conversation.
Back of house
Kitchen and pass areas prepared for the equipment specialist, extract and ventilation coordination, drainage, power and wash-down finishes. Our M&E team coordinates with kitchen designers so services land where the equipment needs them.
One accountable team
A restaurant fit-out touches every trade at once in a small footprint. Carrying them all in-house removes the coordination gaps that cost time in the final fortnight before opening.
- Do you supply kitchen equipment?
- No. We prepare the space and coordinate services with your kitchen equipment specialist.
- Can you refurbish while we trade?
- Where possible we phase works to minimise closure, agreed with the operator at the planning stage.