Greater Manchester, Cheadle
Cosmopolitan Bar
Having already successfully designed properties for this client previously, we were delighted when we were asked to convert an existing bank building into a new concept bar and restaurant with a rooftop cocktail lounge.
This exciting new venture will be based in the popular village of Cheadle in the heart of Cheshire, Greater Manchester.
The brief
The brief was a fully fledged design and construction package that involved every square inch of the property. This meant that we had to create a unique identity for the brand, something that would reflect the food and beverages served as well as portray an environment that oozes sophisticated luxury with an aspirational ‘on trend’ appearance and finish.
Location
Cheadle, Greater Manchester
Size
371 m²
Project
Commercial Bar
Duration
12 Months
Commercial
The driving factor in all commercial projects is obviously revenue and therefore the initial concepts were focused on providing the operator with a number of different styles that run throughout the three floors.
Each providing a different feel and style as well as appeasing to a variety of peoples needs. Drawing on inspiration from the far east to indulgent gold glamour.
Spectacular statement focal points
We designed a spectacular three storey sculptural, elliptical staircase wrapped in a hammered bronze finish which allowed fluid, flowing access between the different floors.
Not only does it create a beautiful focal point but it also harmonises the different styles of each floor and brings them together.
Challenges
Our team has vast experience in this sector and have successfully completed many commercial projects.
One of the fundamental challenges we had to over come was the triangular shape of the building which created a number of difficult pinch points. We had to ensure that we maximised the capacity of the space.
… Challenges continued
Alongside the spatial planning we also had to balance the front of house revenue opportunities by providing suitable and efficient back of house operational facilities.
Careful consideration of the menu led to kitchen spatial design, prep areas and cellars and how service would be optimised to produce food and beverage across each floor.
Further design projects
