The design for this restaurant focused on sustainability and up-cycling of materials. This was achieved by: Leather off-cuts salvaged to create banquette upholstery; used tires re-purposed as planting containers; plant based fabrics sourced from a local grower/ manufacturer; a solar array installed on the rooftop; wall tiling fashioned from recycled glass and electronics; use of renewable cork cladding and reclaimed timber for the ceiling feature and tile; and timber off-cuts from the site re-used in-situ during the fit-out. Andy co-designed this space with the principal of STAC and guided it through the tender phase.

Photos: John Reid https://www.arch.photos