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bars cafes and restaurants

Projects
Profiles
  • Embassy Gardens

  • Temper

  • Brickfields

  • Spiritland

  • Burro e Salvia

  • Fredericks, London

  • CITTAMANI

  • Verdi Italian Kitchen - Royal Albert Hall

  • Mission Foodhall

  • Testbed1®

  • Kilburn Ironworks

  • Soho Rooftops

  • Bridgeview Station Restaurant - Riverside Drive - Dundee

  • William Curley

Common Ground Workshop

Embassy Gardens

Common Ground Workshop have been commissioned to design two restaurant units in the prestigious Embassy Gardens development by Ballymore, located adjacent to Battersea power station and the new American Embassy building. Each unit will create a unique offer and enliven the recently completed public realm, and will help to mark out the development as a destination in the rapidly changing context of Lambeth.

Gundry & Ducker

Temper

Restaurant in Soho

Gruff

Brickfields

Gruff was appointed to design the fit-out and shop-front for Brickfields, a cocktail bar in London. The client owned a successful family-friendly restaurant and was looking to expand and establish a new bar nearby with a more intimate and sophisticated feel and a late licence - a venue which, before Brickfields, didn’t really exist in the area. Gruff were excited to take on the task of reconfiguring and refurbishing both the interior and exterior as well as developing a brand for Brickfields, in particular focusing on the design and fabrication...

Fraher and Findlay

Spiritland

Situated in a double ground floor unit within the listed Granary Building in Kings Cross, Fraher have completed this project in collaboration with Spiritland. Spiritland is a new music brand founded in London, built around excellence in culture, curation and listening. A unique hi-fidelity, hand-built sound system delivers an unparalleled audio experience with a cultural and musical programme to match. Spiritland re-frames the bar and listening experience, delivering drinking, dining, socializing and musical enjoyment in a relaxed setting.

Guarnieri Architects

Burro e Salvia

Our team developed an interior shop concept for Burro e Salvia ‘pastificio’ (fresh pasta shop) in London. The design responds to the challenge of creating a domestic yet contemporary atmosphere. The front of the commercial unit houses the retail component of the business and the rear is dedicated to the eating and testing of the fresh pasta products prepared on the premises. A section of the slab in the rear room was removed allowing natural light to shine through, enhancing the quality of the space, and creating a double height feature space.

Mackenzie Wheeler Architects

Fredericks, London

Fredericks is Islington’s longest established restaurant, operated by the Segal family since 1969.

Green Tea Architects

Verdi Italian Kitchen - Royal Albert Hall

Restaurant in the Royal Albert Hall - London

William Tozer Associates

Mission Foodhall



aLL Design

Testbed1®



Collective Works

Kilburn Ironworks

Converting a traditional pub into a contemporary bar.

SODA

Soho Rooftops

This project will see three adjacent buildings on a vibrant corner of Soho remodelled to create new restaurant and retail space at ground level, upgraded workspaces across four floors and an additional sculptural rooftop level.

Lindsay Gray Alan Beaton Partnership

Bridgeview Station Restaurant - Riverside Drive - Dundee

Set on Dundee’s prominent waterfront the Victorian inspired railway station is encapsulated by unparalleled panoramic views over the Tay estuary and infamous Tay Rail Bridge. Nominated for two Architectural awards, Bridgeview Station was based on the original design of Dundee’s old Magdalen Green Railway Station demolished in the early 60's. The building incorporates many period features which is complimented by the authentic 1870's railway carriage which has been skillfully refurbished into the

Jonathan Clark Architects

William Curley

This is a new shop and dessert bar for renowned chocolatiers William & Suzue Curley - William is the holder of the ‘Best British Chocolatier’ award for 2007, 2008 and 2009 by the Academy of Chocolate.