Shoreditch is now the epicenter for cutting edge media high flyers and the young and trendy. Uncompromising in their tastes and with access to the most diverse styles of ethnic cuisine, a ‘fried chicken shop’ would need to be outstanding in every sense of the word. A desolate pub was the chosen venue which had to be transformed quickly, but cost effectively into a fun and relaxed eatery. The interior had to reflect the on trend marketing and a healthy twist to the menu, live music and themed events also had to be accommodated.
A 'speakeasy' style bar area utilized retro fittings and lighting, a bold striped floor reflected the up-beat branding and menus. ‘Soul food’ was the buzzword, a dark green palette with accents from glimmering gold tables and turquoise seating provided a relaxed, contemporary backdrop for the diners to express themselves. A menu peppered with chicken puns was mirrored on blackboards. A fun project with a very happy ending.
Today’s diners’ are increasingly demanding. They have infinite choice. Innovative, higher quality, fresher food, stellar customer service and an environment to enhance the overall dining experience are what they have come to expect.
Din Din Kitchen embrace the new design approach in fast-food interiors, indulging their customers preference for spending time in a situation where they feel relaxed and uplifted, where fast-food no longer means cheap and unhealthy.
Din Din, have a very strong brand presence and this had to be reflected in the interior design whilst remaining adaptable in terms of scale, location and the peculiarities of each operation. Quick table service is giving way to a fast-casual hybrid concept prompting a sleek new design approach. Bold, fresh statements in colour, graphics and lighting, work with attractive modern furniture, which is practical, functional and fun. Dramatic, large-scale images of their dishes are placed as works of art, offsetting the bright, type driven wall coverings.
The tastes and expectations of fast-food customers continue to evolve, but the constant is - they want food they feel good about, served by people who care, and they want it fast.
"On Top of The World", my initial reaction as I walked onto the exposed rooftop of the Radisson Hotel in Galway, overlooking the rugged Bay of Galway.
Then, the 'light bulb' moment, the realisation that I had the task of leading a design and build team to transform this space into 2 penthouse suites, incorporating a 'State of the Art' business centre, within10 weeks. The hotel had to remain fully operational throughout the build added to the logistical challenge prompting difficult, day-to-day decisions under incredible pressure.
The conference facility had various adaptable seating areas including a bar, options for watching movies, and an expandable conference table, incorporating video conferencing, using an early version of wireless internet, cutting edge at the time. The central spacecould also transform into a party room for any function.
The finishes, predominantly natural materials, Wenge, light or dark, sawn and crown cut, leather, polished plaster and wool. Masculine, streamlined and powerful in both design and use of materials. The space is divided by floor to ceiling glass windows.
A fitting space for guests whether a president, a business executive or an engagement party for a young couple to feel 'on top of the world'.
'The Grande Dame' of Dublin Hotels was established in 1824. The last major refurbishment was back in 1860 by John McCurdy, and despite being considered one of Europe's most esteemed hotels frequented by the likes of Princess Grace of Monaco and JFK, a major refurbishment was required.
The brief, to bring to life many of the public and heritage areas, to take advantage of the latest technology whilst retaining the natural integrity of this iconic building. The hotel had to appear as if she had “naturally transformed herself ”, not obviously interior designed, but effortless.
Working with a team of specialist in historic renovation, an 'invisible guiding hand' was required to transform the rather desolate 18th and 19th century rooms to elegant, timeless spaces, retaining a sense of their grandeur and history. The verdict from the Irish Times, ‘Christina’s rooms throughout the hotel have to be the most beautiful the hotel has ever seen”, the hotel had transformed herself, effortlessly.
