Blacksheep is an independent, international and multi-award-winning design agency based in London. Over the last twelve years, this expert practice has delivered a wide range of remarkable and successful projects within the hospitality industry. Current work includes projects in Saudi Arabia, South Africa and India. We spoke to Tim Mutton, co-founder and managing director of the design firm on a self-proclaimed quest for “worldwide brilliance”, and learned more about the passion and vision behind some of our favourite restaurants in the UK.
This feature was taken from the launch issue of Warehouse Home.
To enjoy the publication in full click here
Q: Which clients have really excited and inspired you? A: First, we never look at a brief as a ‘project’ per se, we always look at the potential relationship we can have with the client. It is all about the relationship. It is a two-way street of course. What can our clients do to challenge us as designers? And how can we meet their needs by exceeding their expectations? We are inspired by all of our clients, in individual ways. For instance, Jamie Oliver is remarkable because of his brand integrity. Everything is done with honesty and humour. The Four Seasons Hotels & Resorts are inspirational because they are incredibly service-orientated.
Q: Your most recent award was for Whyte & Brown. What qualities do you think particularly marked this restaurant out for the judges of the Restaurant & Bar Design Awards? A: The individual and collective intent for Whyte and Brown was simple – alchemy. A place and a destination where the ordinary is made extra-ordinary through taste, touch, smell and sound. It is not only about what you see at this restaurant, it is about the memories we have made. Design is our tool to ultimately improve guests’ experiences.
Q: The industrial look is so popular at the moment and prevalent in both residential and commercial interior design – why do you think this might be? A: We have just come from a period of austerity. People feel more comfortable retreating back to the basics. It is about stripping things back, allowing interiors to feel more purposeful and durable rather than lavish and opulent.
Located on the edge of Islington in London, the brief for this Jamie’s Italian & Spritz Bar was to reflect the vibrancy of the area and add a Milanese flavour. Each of the three levels has its own character. Moretti beer is on tap in the first standalone bar for the brand. The main dining space fuses industrial and Italian elements, with crackle glazed terracotta tiles and zinc panelling. The atmospheric “back room” is dominated by an open kitchen, which provides the “theatre”.
Tucked behind London’s bustling Carnaby Street is a new restaurant concept, Whyte & Brown. The “hero ingredients” are free range chicken, eggs and craft beer, dishes are largely traditional but there are occasional contemporary twists. The founder’s brief for the interior was a leaning towards industrial but softened around the edges. It combines industrial and reclaimed features, tempered by leather upholstery, coloured glassware and traditional kitchen features such as butler sinks.
The motto at Red’s True Barbecue in Manchester is “low and slow”. A brand full of passion and attitude, strong religious references are used in connection with the meat and how it is cooked. This heavily influenced the interior decor. The space is humorous and irreverent. Strong industrial and reclaimed features combine with fairground-style lighting and bespoke neon artworks.
Get The Look! Take design inspiration from the award-winning work of Blacksheep. From fairground inspired lighting and vintage lamps to industrial style furniture, here are some features from Blacksheep projects that you can incorporate at home.
EAT fairground lights sign, from £695, Goodwin & Goodwin
Raffaele brass pendant lamp, £540 each, Fred & Juul
Industrial vintage style sideboards, from £390, Hegron de Carle
Harlem industrial swivel bar stool, £250, Alexander & Pearl
Ghetto superstar mirror with lights, £395, Alexander & Pearl
This feature was taken from the launch issue of Warehouse Home. To enjoy the publication in full click here or in the reader below.
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