The gastropub was designed to emit a warm feel, that would carry the space through its all-day dining lifecycle - from early morning breakfast to late-night dinner. To cater to busy guests on the go, it also has a grab-and-go counter. Materials and FF&E were chosen for their cosy and inviting qualities, such as the reclaimed timber panelling and comfortable homely furnishings.
Extending the welcoming look and feel into the dining area, we designed the chairs and banquettes to be a complementary mix of classic and comfortable. Through our FF&E and material choices, we orchestrated the Dining, Lounge and Bar to feel like a family drawing together in one cohesive space.
We sourced all the products and styled the shelves to evoke a homely and traditional atmosphere.
We created the focal point of the pub to be the kitchen display cabinet, with its strong seductive colour, plates and crockery.
A central sharing table hosts The Pickled Hen’s abundant daily breakfast spread and is flexibly used for group sharing during the lunch and evening service. We designed the breakfast area to be closed off after the end of service through the use of barn doors.
It was important that we utilise the existing features within the space, such as the existing bar top, which we wrapped in pewter and extended with an illuminated display. Throughout the space the lighting is elegant and industrial, with oversized pendants, classic flexible wall lights and clusters of cut-glass pendants.
For The Pickled Hen’s branding, we designed a curved simple logo to enforce the traditional vibe of the brand. We created the logo collection to be easily displayed with different applications: swinging sign, windows, menus and collateral. The branding was applied to unique and interesting materials to leave a lasting and substantial impression on the guests.
'We have worked with Mark and his team for a number of years on restaurant and bar projects across our brand portfolio and continent, and have always received great ideas together with a professional service and project management.'
Gustaf Pilebjer – Director of F&B, Marriott Hotels.