Recently, Deirdre Hayes, Founder of Studio Hayes, has been speaking with operators exploring the US market. Hawksmoor and Sexy Fish have helped demonstrate the appetite for UK hospitality in the US, while Dishoom's planned New York opening suggests confidence in the market is still growing. Competitive socialising concepts such as Flight Club and Electric Shuffle have also shown that the model can scale successfully in the US. I worked in-house on US projects for several years, leading interiors for Flight Club's expansion into the American market and overseeing the rollout of Electric Shuffle from its first US site onwards. It gave me a direct view of the commercial reality of delivery across different markets, not just from a design perspective but from an operator perspective too. Having worked across a range of US markets, what follows are some of the insights I gained from that experience.
Many operators begin a US expansion conversation with the brand and the city, but not every market presents the same level of opportunity or complexity. For some, faster-growth US markets may offer a more accessible first step than cities such as New York or LA, where costs, competition and delivery complexity can all be higher. Market selection often needs as much strategic thought as the concept itself.
What became clear on projects was how long it could take to find the right site, and how much site selection shaped everything that followed. The building stock in US cities can be quite different from what UK brands are used to. In the locations likely to be targeted by operators, the available space is often in newer mixed-use developments, with floor-to-ceiling glazing, larger open footprints and less built-in character to draw from.
Many UK venues benefit from the texture and spatial character of older buildings. In newer US shells, that backdrop is often absent, so the interior has to work harder to create warmth, depth and atmosphere. This becomes even more challenging where full-height glazing is present, as it changes how a space feels and performs. Light is harder to manage, intimacy is harder to achieve, and the right atmosphere may take more work to create. For competitive socialising concepts, it can also affect technology, projection and other digital elements that rely on controlled light levels.
Brand adjacencies play a part too. The surrounding operators and uses influence footfall, perception and overall fit. If a similar offer has already found traction nearby, that can give greater confidence in the location.
Including a design feasibility review as part of due diligence is worthwhile. Floor space, column grid and glazing all have a bearing on how the space functions and performs, and the commercial impact can be significant. The lease process can add to this complexity, particularly where landlord design approvals are required at several stages.
The brands that perform well in the US have a clear grasp of their own DNA. They know what is fundamental to their concept and what can be adapted thoughtfully to suit a new market, a different building type and different guest expectations.
Bar seating was one of the clearest examples of that for me. In the US, bar seats are often used for full dining occasions, not just drinks or waiting for a table. That makes the bar a more important part of the guest experience and affects how it should be planned, from comfort and proportions to service and food delivery. If it is not considered at planning stage it may never perform as well as it should.
Scale presents its own challenges. US sites often offer larger footprints and different spatial conditions from what operators may be used to at home. An interiors scheme that reads well in one setting can land very differently in another. Layout, lighting, acoustics and circulation all need to be reviewed carefully, particularly for competitive socialising concepts where activity, dining, bar and technology all need to work together.
The ones that translate best feel rooted in their location rather than simply transferred into it. That comes from making the right adaptations from the beginning, so the result is a concept that feels integrated, commercially sound and true to what made it successful in the first place.
Once a site is secured, the delivery process may feel broadly familiar. In practice, however, US projects often require more time for documentation, approvals and permitting ahead of construction. Permitting often needs to be treated as a programme stage in its own right, as timelines and requirements can vary significantly between cities and jurisdictions. Local code input can help teams identify compliance, fire life safety and accessibility requirements before they become a source of delay, redesign or added cost.
Construction costs in major US cities are higher than in the UK, so it is worth building in additional contingency. Labour structures and local requirements can all affect cost and programme. Joinery is worth resolving sooner rather than later, as some operators prefer to work with UK makers who know the brand and understand the level of quality and detail expected, while others source locally for speed, simplicity or programme reasons. The decision should be measured against quality, lead times, shipping, customs and the current tariff landscape. Lighting warrants the same consideration: some operators may want to work with UK suppliers to maintain consistency in look and quality, but fittings still need to be suitable for the US market and aligned with the relevant technical requirements. Clear documentation and change control can make a significant difference as the programme progresses, especially when multiple teams and time zones are involved.
Many operators will manage at least part of a US project from the UK, so the time difference needs to be factored into resourcing planning. From my own experience, even small decisions could take longer across time zones, and if UK projects were running at the same time, it often meant switching between different markets, priorities and working rhythms while also covering more than one role.
For some operators, a short-term relocation during key stages of delivery may make sense, so someone from the home team is on the ground when decisions need to be made quickly.
In the US, the equivalent of snagging is usually referred to as a punch list. The principle is similar, but the closeout stage is often more formal and closely tied to documentation and final payment. Defining what “done” looks like before construction, in terms of finish, sign-off and handover requirements, helps avoid ambiguity at a stage when time and goodwill can both be in short supply. A post-opening review is worth allowing for once the venue is in use, when lighting, acoustics and service flow can be tested under real operating conditions.
No project is ever completely plain sailing. There are long days, late phone calls, problem solving on site and points when delivery can feel relentless. But there is a moment when the project starts to turn a corner. Joinery is fitted, refinements are made and details that have existed on paper for months begin to emerge in the built space. The scheme reveals itself and the pressure lifts. In those quieter moments on site, as the build team resolves the last few details, the outcome becomes more tangible. In the end, that is the part people remember: not the approvals or paperwork, but the atmosphere, the detail and the experience of a space carefully brought to life.
The US remains an exciting market for hospitality brands. American guests have a real appetite for what UK brands often do well: bringing more than a menu, with a distinct identity, rich storytelling, design confidence, attention to detail and a sense of occasion that makes the experience worth seeking out.
What often separates a venue that opens well from one that struggles is not the offer itself, but the level of preparation behind it: understanding the market before committing to a site, building the right team from the start and going into delivery with realistic expectations.
This is where UK hospitality can be especially effective. At its best, it combines a clear design point of view with good food and drink, thoughtful detailing and a well-considered guest experience. With the right groundwork in place, more brands can succeed in the US. The venues that feel effortless are usually the result of good decisions made early, long before the doors open.
About Studio Hayes
Studio Hayes is a London-based, director-led interior design consultancy specialising in commercial interiors, including hospitality, leisure, and retail environments. With over eighteen years of experience across Ireland, the UK, USA, and Australia, the studio delivers distinctive interiors that balance creativity with commercial insight. Every project is overseen at director level from concept through to completion, ensuring consistency, quality, and a deep understanding of each client’s vision. Studio Hayes partners with brands and individuals to create spaces that are purposeful, beautifully crafted, and designed to connect people, from small refurbishments to large-scale hospitality rollouts and unique one-off projects.
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This week’s instalment of the Project of the Week series features a lively and cosy restaurant design by 2025 SBID Awards Finalist, Studio 502.
Studio 502 was commissioned to reimagine Villa Tončić, a protected 1920s Secessionist villa in Split, as a contemporary dining destination. Bound by preservation rules, the studio retained the villa’s historic fabric, introducing subtle interventions to enhance the atmosphere and improve the flow. Subtle interventions defined the villa's character without disruption. Outdoor furniture found on-site was restored and reintegrated. Working within a modest budget, the team focused on high-impact gestures. The result is an inviting, layered space that honours the building’s legacy while meeting the needs of a modern, all-day restaurant, welcoming guests year-round and restoring its civic and cultural relevance.
Category: Restaurant Design
Design Practice: Studio 502
Project Title: Mokosh Restaurant
Project Location: Split, Croatia
Design Practice Location: London, United Kingdom
The client wanted a restaurant that felt cosy and lively — an inviting, comfortable atmosphere that would also be an experience for guests. With a limited budget and sustainability in mind, we reused much of the furniture found on site and worked with the villa’s existing conditions rather than replacing them.
Kamil Tončić, a celebrated Secessionist architect in Split, built the villa. His legacy set the tone: most spaces were preserved and enhanced, while two new interventions — the Green Salon and the bar — were designed as contemporary additions. We were inspired by the way Tončić originally engaged young artists from the School of Applied Arts, which led us to collaborate with Croatian artist Jelena Bando to reinterpret the villa’s spirit in a modern context.
The building is listed, so heavy interventions were impossible. Combined with budget restraints, this meant working around existing finishes; instead, we had to turn those limitations into part of the design language.
Working with restoration specialist Giuseppe “Pepi” Sava, who had been involved in the villa’s earlier restoration, was a highlight. He introduced us to original wall paintings and old techniques, giving us a deeper connection to the building’s craft. Revitalising the garden was another — repainting and reusing original outdoor furniture, paired with new textiles, to extend the dining experience outdoors.
Because the project shows how heritage and modernity can co-exist without compromise. SBID offers a platform to share that approach with an international design community.
It has reinforced Studio 502’s ability to work with heritage responsibly while delivering expressive hospitality spaces. The recognition strengthens our international positioning and motivates our team.
Questions answered by Andrea Yateem, Founder & Lead Designer at Studio 502.
We hope you feel inspired by this week's design!
If you missed the last instalment of Project of the Week, featuring a dynamic restaurant design, click here to read it.
This week’s instalment of the Project of the Week series features a dynamic restaurant design by 2025 SBID Awards Finalist, LXA Projects.
Pirana is a visionary restaurant concept that redefines the dining experience through immersive and dynamic design. Thoughtfully crafted to enhance guest interaction, the space seamlessly blends luxury and entertainment, setting Pirana apart from its Mayfair competitors. Guests are invited to indulge in an exclusive restaurant with champagne room, destination bar, and intimate private dining room, all contributing to a one-of-a-kind experience. Pirana makes a bold statement transitioning effortlessly from an elegant and inviting daytime setting to a striking evening venue. The washrooms feature a striking six-meter water tank housing live piranhas.
Design Practice: LXA Projects
Project Title: Pirana
Project Location: London, United Kingdom
The client asked us to create an immersive destination restaurant that would draw in a highly networked crowd and establish itself as a go-to spot in Mayfair. The vision was to design a space that delivered a distinctive and elevated dining experience, while also becoming a social hub. The brief called for a bold blend of innovative design, exceptional service, and a sense of theatre, ensuring the restaurant would command attention and stand out as a premier venue in an already competitive market.
The design had to embody the spirit of its name, drawing on the allure and intensity that comes to mind when people think of a piranha: sharp, bold, and impossible to ignore. This translated into a layered aesthetic that is luxurious yet provocative, with moments of drama carefully woven throughout the space.
A key part of the brief was for Pirana to function seamlessly across the day and into the night. By day, the venue needed to feel elegant, welcoming, and refined, a destination for sophisticated daytime dining. By night, it was to transform into a striking, high-energy hub, alive with music, theatre, and spectacle. This duality was achieved through spatial planning, materiality, and a dynamic lighting scheme that allows the atmosphere to shift effortlessly as the day progresses.
Entertainment is embedded into the very fabric of the design. A discreet ceiling track allows operators to deliver theatrical surprises, like champagne bottles arriving in dramatic fashion, ensuring that every visit feels distinctive and memorable. Elevated dining zones and private areas strike a balance between openness and intimacy, while bold focal points, from the sculptural front bar to the bespoke wave ceiling, pull guests deeper into the experience. A live DJ stage anchors the evolving atmosphere, reinforcing Pirana’s position as both restaurant and nightlife destination. The daring edge of the design culminates in one of Pirana’s most striking moments: a six-metre water tank in the washrooms, home to live piranhas. This unforgettable feature encapsulates the restaurant’s ethos, immersive, unexpected, and undeniably bold, securing its place as a standout venue in Mayfair’s competitive dining scene.
The toughest hurdles our team faced were bringing the drama of Pirana to life while ensuring it remained seamless, safe, and sensitive to its prestigious Mayfair setting. A defining challenge was the integration of the six-metre piranha tank, a striking focal point that required meticulous planning. Beyond its theatrical impact, the installation demanded complex engineering, specialist collaboration, and strict regulatory compliance to ensure safety and functionality without compromising the immersive experience.
Equally intricate was the integration of lighting and services. Pirana’s design relies on creating moments of surprise, features that shift the mood from day to night and appear as if from nowhere. Achieving this effect required careful coordination of lighting systems, mechanical services, and structure, ensuring the technology vanished into the architecture while still delivering drama.
Sound management posed another major challenge. With Pirana’s high-energy evening atmosphere, it was essential to prevent disruption to neighbouring properties. Situated in a conservation area near Buckingham Palace, the project demanded advanced acoustic solutions that contained the energy inside while respecting its surroundings. By overcoming these challenges, the team delivered a restaurant that pushes creative boundaries while remaining considered, immersive, and perfectly tuned to its Mayfair context.
The highlight of Pirana was seeing a daring concept come to life and transform into a fully immersive reality. For the team, watching the materials, textures, and finishes we had carefully curated come together so seamlessly was incredibly rewarding, everything felt effortless, as though it was always meant to be. The front bar and lounge emerged as a defining moment in the project. The bespoke wave ceiling and sculptural wall installation created an immediate sense of drama, guiding guests into the heart of the restaurant while setting the tone for the bold identity of the venue. Their integration into the back-bar setup showcased the strength of the detailing and the precision of the craftsmanship. Elsewhere in the restaurant, a commissioned artist travelled from overseas to hand-install a striking sculptural wall feature over the course of a week. This bespoke piece became a focal point in its own right, elevating the space with a unique layer of artistry and character. Beyond the design itself, the collaborative spirit across the consultant and contractor teams was a highlight in its own right. The journey of problem-solving together ensured Pirana became not just a project, but a collective achievement.
Pirana is a project that’s very close to our hearts, and as a team we felt strongly that it deserved recognition. Entering it into the SBID Awards, specifically the Restaurant Design category, felt like the natural platform. The SBID represents the highest standard of interior design and reaches an audience in more than 85 countries, giving Pirana the opportunity to be celebrated on a truly international stage. To have our work placed alongside some of the industry’s most accomplished projects is not only an honour but also a chance to share our design story with a global community. Equally, entering the awards encourages reflection. It allows us to step back and look at the wider industry, how other designers are pushing boundaries, interpreting briefs, and crafting experiences in their own unique ways. That perspective is invaluable, sparking dialogue, inspiration, and fresh ideas that feed back into our own practice. For us, the SBID Awards are about more than recognition; they are about being part of a collective celebration of design at its best. To see Pirana included within that context is an achievement in itself, and one we are immensely proud of.
Being named an SBID Award Finalist is a genuine honour, and it carries real meaning for our team. While the recognition itself is significant, what matters most is what it represents: the value of design that goes beyond aesthetics to create spaces with impact. At LXA, we are deeply committed to designing environments that are not only visually bold but also immersive, functional, and socially engaging. To see Pirana recognised at this level reinforces that ethos, it validates the belief that design has the power to shape how people connect, celebrate, and experience a space. It has also given us the chance to pause and reflect. As designers, we are often absorbed in the detail and intensity of project delivery. Being a finalist encourages us to step back and appreciate the wider journey, the vision, the collaboration, and the trust that allowed us to push creative boundaries and bring Pirana to life. Above all, this recognition is a reminder of why we do what we do: to create meaningful spaces that leave a lasting impression. That perspective makes the achievement even more rewarding, both for our business and for the people who experience our work.
Questions answered by Sammy Bikoulis and Jo Aitken, Associate Designers at LXA Projects.
If you missed the last instalment of Project of the Week, featuring an impressive retail design, click here to read it.
Deirdre Hayes, Founder of Studio Hayes, has given her insights into the industry.
My route into interior design began with a fine art background, where my focus was painting and drawing. Beginning a degree in Interior Architecture was a significant shift, and adapting to technical drawing and structured design principles took time. However, it opened a new way of thinking about creativity within the built environment.
A defining moment came when I spent a summer as a student living and working in London. Coming from Ireland, the scale, pace and cultural diversity of the city was eye-opening, and exposure to other design disciplines broadened my understanding of design as a wider profession.
I spent much of my free time exploring London’s museums and galleries and was struck by how strongly buildings and interiors could influence how you feel, from the quiet, cathedral-like galleries of the V&A to the industrial drama of the Turbine Hall at Tate Modern. That experience confirmed that I wanted to design the spaces people move through and experience every day.
I enjoy the moment when a concept truly clicks, when brand, operational needs and user experience align in a clear design direction. I am particularly drawn to the strategic side: understanding how a space must perform commercially as well as emotionally, and translating that into layouts, details and atmosphere.
Collaboration is also a major highlight. There is nothing better than problem-solving live on site with a contractor or builder, navigating constraints and finding smart, buildable outcomes together. A strong collaborative team or lack of one can make or break a project, and when collaboration works well, it is one of the most motivating parts of the process.
The standout highlight this year has been launching my own practice while continuing to work at a senior level on hospitality and experiential projects. After many years leading an in-house design team and delivering projects for international brands, stepping into my own studio has been a major milestone.
A particular highlight has been the positive response from clients and peers to a more hands-on, director-led approach, with senior expertise embedded throughout each project. Reconnecting with past collaborators, building new relationships and shaping my own way of working has made this year feel like a real turning point. While starting a business is not always the easiest path, investing my time and energy into something of my own has proved to be the most rewarding aspect of my career.
I am especially drawn to hospitality and social spaces such as bars, restaurants, leisure venues and hotels. These projects are centred around connection; they are where people come together, celebrate, relax and create memories. I enjoy the complexity that sits behind the atmosphere, from circulation and operational efficiency to layouts that support a strong commercial return, paired with the challenge of making the final experience feel effortless, welcoming and atmospheric.
I also enjoy working with heritage and older buildings. Their construction, detailing and layers of history bring a depth of character, and part of the design challenge is respecting that while adapting the space for contemporary use. Through recent residential work, including renovating my own Victorian terraced house in North London, I have developed a deeper appreciation for how these buildings are put together, with each layer revealing a different story. Balancing old and new adds a richness that cannot be replicated.
Balancing ambition with reality is always a challenge. Budgets, programmes and existing buildings do not always cooperate with the initial vision, so you need to be resourceful and solutions focused. Managing expectations and communication across large teams, including clients, operators, contractors and stakeholders, can be demanding, especially when things change late in the process. However, those challenges are also what make the successful moments so satisfying.
I wish I had fully appreciated how much time is spent on coordination, communication and detail rather than purely on design. A strong concept can fall flat if the technical information, drawings and site coordination are not robust. I would also tell my younger self that understanding how projects are financed, procured, built and operated is just as valuable as a good eye; commercial awareness and curiosity about the wider process make you a far stronger designer.
I have also learned the importance of understanding different perspectives. Clients, designers and contractors often approach a project from different standpoints, and acknowledging those differences early on makes collaboration more productive and outcomes more successful.
Spend as much time as possible in real spaces, rather than relying solely on mood boards and digital references. Visit sites and new venue openings, observe how people use them, speak to staff, and take note of bottlenecks, quiet corners and missed opportunities. Form your own design opinions and let those observations guide your thinking.
Seek out a mentor for support, whether within the industry or someone with strong leadership experience. Build strong relationships with your peers, and do not be afraid to ask for what you want or to articulate the direction you want to grow in. Enjoy the wins and learn from the setbacks.
I expect a continued move toward spaces that support fluid, real-world use: places that can transition naturally from day to night, from work to socialising, and from private focus to shared experience. Clients are looking for environments that feel authentic and uplifting, not formulaic. Sustainability will also move further into the mainstream, with increased focus on longevity, reuse and responsible specification.
In hospitality, people are craving connection and shared experience in a world that feels slightly unsettled. This is evident in the rise of concepts rooted in familiar traditions and nostalgic social rituals, from competitive socialising to modern reinterpretations of the corner shop, pub or clubhouse. There is a renewed appreciation for places with heritage, soul and a sense of belonging, which may prompt a return to more timeless design, craft and spatial storytelling, even within larger brands.
AI will become more integrated into the design process, supporting research, visualisation and efficiency. Its value lies in enhancing human creativity and informed decision-making, rather than replacing the designer.
Being an SBID Accredited Interior Designer represents professional credibility, accountability and a commitment to best practice. Accreditation by the Society of British & International Interior Design provides reassurance to clients and collaborators that my experience, training and approach meet recognised industry standards.
It reflects the importance I place on integrity, ethics and continued professional development. Interior design balances creativity with technical knowledge and responsibility, and accreditation reinforces the need to uphold all three consistently.
On a personal level, SBID accreditation acknowledges the breadth of my career to date, from leading in-house design teams to establishing my own practice. It also connects me to a wider professional community and supports my commitment to delivering thoughtful, well-considered design that responds to people, place and context.
II BY IV DESIGN is proud to announce the opening of SAMMARCO, a refined Italian steakhouse now open in downtown Toronto. This marks the third culinary venture by Michelin-starred Chef Rob Rossi and highly esteemed restaurateur David Minicucci, following the celebrated success of Michelin-starred Osteria Giulia and Michelin recommended Giulietta.
Rossi and Minicucci have established a reputation as industry pioneers by experimenting with colourful, fresh ingredients that honour their individual backgrounds. Together, their ties to the people and places that have influenced them throughout their prosperous careers have shaped the SAMMARCO experience.
Rooted in emotion rather than geography, SAMMARCO invites guests on a personal journey through memory, storytelling, and sensory immersion. Here, interiors and cuisine speak in harmony—each enhancing the other to create a richly layered experience where design, history, and culinary artistry intersect.
It began with a sketch—an idea rooted in the client’s desire to create a place that doesn’t exist, yet feels instantly familiar. SAMMARCO is not defined by a person or a place, but by a feeling. The experience unfolds like a memory wrapped in heritage, inviting every guest to find their own connection. Here, design and cuisine exist in dialogue, reframing how we understand space, storytelling, and the sensory power of hospitality.
The design draws inspiration from Italian heritage and contemporary luxury. Guests are greeted by an amber glass portal, leading into the bar area that is layered with deep wood tones and Barolo-hued upholstery. It’s a place where the first sip of a carefully chosen wine feels like an invitation to slow down and savour every moment.
A nod to Italy’s automotive legacy, custom furnishings with sleek leather seating are inspired by iconic marques such as Ferrari, Alpha Romeo, and Lamborghini. The terrazzo is hand poured and precisely swept into place replicating an arial macro view of Italy’s cobbled streets. This use of terrazzo flooring was not only a choice of aesthetics, but to awaken the senses. Beneath the hum of excitable guests, listen for the tapping of waiters’ shoes as they glide from table to table.
At the heart of the space lies the clover fountain, a bespoke sculptural centerpiece surrounded by intimate booth seating. Its curved form doubles as acoustic softening, while a polished illuminated orb is suspended beneath a sculptural ceiling that fans outward like sunbeams reminiscent of a Tuscan sunset. Light pours from the orb, casting a soft, diffused glow that accentuates the geometry above and anchors the space below. This ceiling isn’t just a finish—it’s a statement. It transforms the atmosphere, inviting guests to look up, linger, and feel immersed in a space where every detail has been carefully choreographed. A fusion of design and art, function and emotion, it sets the tone for an unforgettable hospitality experience.
More than a visual triumph, SAMMARCO champions generational craftsmanship and local production. Many of the restaurant’s key elements—woodwork, stone, glass, and metal—are handcrafted by Canadian artisans, echoing Italy’s legacy of master fabrication through a local lens.
The space also features the largest collection of Canadian art ever installed in a restaurant setting, a testament to the country’s rich creative spirit. This curated display spans from abstract to traditional, forming a cultural dialogue and reinforcing SAMMARCO'S role as a platform for both culinary and creative expression. Each work was personally curated by II BY IV DESIGN’s founding partners Dan Menchions and Keith Rushbrook to enhance the restaurant’s immersive ambiance, crafting a setting where art and cuisine come together in seamless harmony.
Named in honour of revered Toronto restaurateur Michael Carlevale—an influential figure who helped shape the city’s dining scene throughout the 1980s and 1990s and is often credited as a driving force behind Toronto’s modern culinary identity—this space pays tribute to his enduring legacy. For Minicucci and Rossi, who were profoundly shaped by Michael’s friendship and inspiration, it felt only fitting to celebrate him in this way.
The private dining room is a sanctuary of elegance and reflection. Its walls reflect the sunwarmed golds of an Italian vineyard, while regal blue leather chairs encircle a striking bespoke table. Crafted with individually veneered pattern pieces and installed by hand on-site, the table mirrors the unique floor it rests upon—a testament to the care and craftsmanship at the heart of this space. Much like Carlevale himself, the room offers guests a dining experience defined by warmth, refinement, and unforgettable detail.
SAMMARCO is more than a restaurant—it’s a landmark of cultural storytelling, craftsmanship, and immersive hospitality. Through the convergence of food, design, and emotion, it sets a new benchmark for dining in Toronto.
About II BY IV DESIGN
Founded in 1990 by partners Dan Menchions and Keith Rushbrook, II BY IV DESIGN is a multi-disciplinary global design studio creating vision-forward, iconic and transformative designs that stand the test of time. Driven by passion and dedicated to constant innovation and excellence, Menchions and Rushbrook have been recognised as industry leaders, earning the title of “Designers of the Year” five times, along with over 500 international interior and product awards in the hospitality, residential, retail, restaurant, commercial, marine and product design sectors.
This week’s instalment of the Project of the Week series features a striking and glamorous restaurant design by 2025 SBID Awards Finalist, TNN Studio.
This project transforms a Grade II-listed building in Bishop’s Stortford, UK, into a bold, multi-level Asian fusion restaurant that blends historic character with contemporary glamour. The interior concept draws inspiration from Art Deco and Bauhaus design—celebrating the building’s heritage while creating a striking new destination for dining and nightlife.
Design Practice: TNN Studio
Project Title: No.14
Project Location: Bishop's Stortford, United Kingdom
The client wanted a high-concept Asian fusion restaurant that felt like a true destination — a place that could rival a night out in London while remaining rooted in the community. The brief included multiple layers of experience: refined fine dining, lively cocktail lounges, and a private wine room for intimate gatherings.
The Roaring ’20s and the glamour of the Art Deco era were central inspirations. We wanted to capture that sense of celebration, sociability, and timeless style, while translating it into a contemporary setting. Our aim was to create a layered journey, where guests could move through different moods and atmospheres as the evening unfolded.
Working within a Grade II listed building always brings challenges, particularly balancing modern services and multiple functions within a heritage shell. Coordinating distinct experiential zones across the levels — each with its own identity, yet all tied together with a cohesive design language — required careful planning and collaboration with contractors and conservation teams.
Seeing the space come alive and witnessing the community embrace it has been incredibly rewarding. From intimate dinners to lively nights upstairs, No.14 has quickly become a new local landmark. The positive feedback and the way people are using the venue exactly as we envisioned — gathering, celebrating, returning — has been the highlight for us.
The SBID Awards are internationally respected and celebrate design excellence across disciplines. Their unique balance of expert judging and public voting offered us a way to showcase No.14 both within the design industry and to a broader audience. It felt like the right platform to share a project that is ambitious, vibrant, and rooted in community.
It’s been a significant milestone for us. As a boutique studio, being shortlisted affirms that our approach — where craftsmanship, architectural expertise, and storytelling are central — resonates within the wider design industry. It has given us greater visibility, strengthened client trust, and motivated us to keep pushing creative boundaries.
Questions answered by Tulin Naltekin, Founder and Creative Director of TNN Studio.
If you missed the last instalment of Project of the Week, featuring a calm and sleek kitchen design, click here to read it.
This week’s instalment of the Project of the Week series features a mesmerising restaurant design by 2024 SBID Awards Finalist, Bishop Design.
Sereia, meaning 'Mermaid' in Portuguese, made it's debut on February 29th, 2024, in Miami's Coconut Grove. Chef Henrique Sá Pessoa and Sault Hospitality birthed this culinary gem, vowing excellence. Under Bishop Design's direction, the restaurant dazzles with bespoke interiors. Picture gracefully curved furniture and an ocean-inspired palette—blues, greens, and sandy hues merging seamlessly. The ambiance is mesmerising, both unique and welcoming, mirroring the culinary delights it serves. Among its charms, Sereia offers an intimate private room, accommodating up to twelve guests, ensuring every dining experience is as extraordinary as the Iberian Peninsula, from which it draws its inspiration.
Design Practice: Bishop Design
Project Title: Sereia
Project Location: Miami, United States
Design Practice Location: Miami, United States
The client envisioned a sophisticated yet approachable dining destination that would celebrate the ocean and Iberian coastal culture, mirroring the culinary vision of two-Michelin-starred Chef Henrique Sá Pessoa. They wanted a space that would feel elegant yet inviting, with a natural flow between intimate indoor seating and a sun-dappled outdoor terrace. The goal was to craft an immersive environment that complements the refined simplicity of the menu while embracing the charm and warmth of Coconut Grove’s evolving dining scene.
The design of Sereia is a subtle love letter to the sea, capturing the movement, textures, and colours of the ocean without being overtly thematic. Inspired by the Iberian coastline, we integrated a soothing Atlantic palette of rich blues and greens, complemented by natural woods, curved furniture, and textured elements that create a sense of depth and warmth. Soft, ambient lighting beneath banquettes and the wave-like bar adds an ethereal, floating effect, reinforcing the fluidity of the design. The cobbled flooring, reminiscent of the charming streets of Portugal, brings an al fresco dining essence indoors, seamlessly connecting the space with its coastal inspiration.
One of the challenges was achieving a balance between intricacy and simplicity—creating a space that felt refined and luxurious while maintaining an inviting and effortless ambiance. Ensuring that the organic curves, textural contrasts, and layered lighting worked harmoniously required careful consideration and collaboration with craftsmen and contractors. Additionally, integrating the omakase-style crudo bar within the restaurant’s flow without disrupting the intimacy of the main dining space was another design challenge that we successfully navigated.
Seeing the vision come to life and witnessing the seamless interplay between the culinary artistry and the design was incredibly rewarding. The moment guests step into Sereia, they are enveloped in an ambiance that feels both transportive and welcoming. The integration of natural materials, soft lighting, and carefully curated details creates a space that doesn’t just serve as a backdrop but enhances the overall dining experience. The floating effect of the bar, in particular, stands out as a beautifully executed design element that elevates the space.
Bishop Design has always been dedicated to pushing boundaries and redefining the hospitality experience through design. The SBID Awards are an incredible platform that celebrates excellence and innovation in the industry, and we wanted to showcase how Sereia embodies these principles. Entering the awards allowed us to share our creative approach with the global design community and recognize the incredible collaboration that made this project possible.
Being an SBID Award Finalist is an honour that validates our commitment to design excellence and storytelling through space. It highlights the dedication of our team and the passion we bring to each project. This recognition has not only strengthened our industry presence but has also reinforced our mission to create inspiring, immersive spaces that leave a lasting impact.
Questions answered by Paul Bishop, Founder of Bishop Design.
If you missed the last instalment of Project of the Week, featuring a luxury rental building design by CHIL Interior Design, click here to read it.
This week’s instalment of the Project of the Week series features a futuristic and fluid restaurant design by 2023 SBID Awards Finalist, KAI Interiors.
Curve Club is a new members club concept focused on combining both digital and physical locations for the most influential people in the world. KAI Interiors were appointed to design the interior of their first luxury clubhouse, which celebrates cutting-edge design and seamless hospitality. The design incorporates sculptural shapes and innovative lighting techniques while embracing organic materials to mesh with the existing building. Digital art is used to create a ‘dreamland’ feel that rings true to the future-focused Curve Club ethos.
SBID Awards Category: Restaurant Design
Practice: KAI Interiors
Project: Curve Club
Location: London, United Kingdom
Our client is building a members club that combines both digital and physical locations to the most influential people in the world. Their membership is a freely tradable NFT that gains lifetime access. The design brief called for organic materials & sculptural shapes with seamless details, while bring in beautiful digital art to create a futuristic 'dreamland' feel.
Fluidity and water became a reference we continued to draw inspiration from, to achieve the organic feel. We have used water effect materials and lighting in key spaces, and we echo these fluid shapes throughout the interior.
We were working with a limited budget, so it was crucial that we allocated the budget efficiently to achieve the premium outcome. By utilising existing features, we managed to allow for the high end design features.
Pushing the boundaries and being able to create something unique. The vast majority of the furniture was bespoke which gave us the opportunity to be creative.
To be able to share this project with the SBID community of designers and gain insight into the other wonderful interiors that studios across the globe are designing.
We have been able to connect with leaders in our industry and gain invaluable recognition for our work.
Questions answered by Rebecca Crossling, Interior Designer at KAI Interiors.
If you missed the last instalment of Project of the Week, featuring a contemporary and sustainable office design by MAWD, click here to read it.
Designed by 4SPACE, Moli by SHI tells a tale as old as time, weaving traditional Chinese architecture with modern extravagance. The name “Moli” meaning "jasmine" in Chinese, carries profound symbolism associated with purity, grace, and elegance, immersing visitors in a feeling of opulence and sophistication right from arrival.
Upon entering the restaurant, guests encounter traditional architectural elements reminiscent of a Chinese temple. Greeted by two guardian lion statues right at the reception, the statues set the tone for the immersive cultural experience that awaits.
Walls adorned with classic carvings create a mesmerising backdrop, while plush banquettes featuring intricate Chinese artwork set the stage for a lavish dining experience. The central floor illuminates with a subtle glow as night descends, creating a magical atmosphere for refined dinners.
The interior of the space showcases a captivating architectural feature deeply rooted in Chinese tradition—the Dougong system. Originating from ancient Chinese construction techniques, Dougong represents a distinctive method of interlocking wooden brackets that provide structural support within a building's framework. This intricate and time-honoured element is prominently featured in the columns, contributing to the structural integrity of the space and its aesthetic appeal.
The restaurant’s wall cladding is a testament to the meticulous artistry and cultural richness inherent in Chinese craftsmanship. Adorned with wood engravings, the surface becomes a canvas that elegantly tells a visual narrative, with each intricately carved detail capturing the essence of tradition and the enduring legacy of Chinese culture.
Above, the ceiling features prominently hanging light features shaped in jasmine flowers, providing gentle and ambient lighting, further emphasising the essence of Moli.
A metallic bead curtain flows into the space, merging the walls with the ceiling, gracefully mimicking the fluid movements of a dragon, as it weaves through the restaurant space and around the columns, starting from the entrance toward the end and grinding the guest gracefully through the space.
In crafting the design concept, careful consideration was given to the selection of furniture; each piece was crafted to the small. The chosen furniture complements but actively implicates and portrays the underlying concept, seamlessly blending functionality with the rich cultural narrative.
The seating arrangements and furniture are expertly crafted with a nod to traditional Chinese woodworking techniques. They are adorned with jacquard velvet fabric that presents an interpretation midway between a figurative depiction of magical tigers and the Chinese mythological realms.
About 4SPACE
4SPACE is committed to high quality of work and superior care in all aspects of our business. One of the Top 20 interior design firms in the Middle East in reference to the Commercial Interior Design Magazine published last February 2019. Led by major partners Amjad Hourieh and Firas Alsahin, our company has become one of the region’s most respected firms, with more than 20 years of industry experience. We have helped create environments that inspire and impact users by providing the local industry with our extensive practical knowledge, be it for retail, hospitality and commercial spaces, or residential and living spaces. Our mission is to achieve success through delivering quality service steered by our passion for excellence, to define the region’s industry practices and to create market benchmarks of international standards.
Akabeko, the latest creation from award-winning design studio 4SPACE, introduces a fresh take on traditional Japanese yakiniku dining. Located in Dubai, Akabeko blends the elegance of Japanese heritage with modern design, offering an immersive and captivating dining experience that appeals to both design aficionados and culinary enthusiasts alike.
Akabeko is inspired by the iconic Akabeko cow, a symbol of strength and endurance in Aizu folklore. The restaurant’s name and central design element – the striking Akabeko statue – celebrate this cultural symbol while anchoring the restaurant’s identity. The Akabeko cow, with its deep red hue, infuses the space with cultural significance and establishes a connection between Japanese tradition and modern dining aesthetics.
The design of Akabeko is guided by the Japanese philosophy of wabi-sabi, which finds beauty in imperfection and the transient nature of life. This philosophy is reflected in the choice of natural materials, subtle textures, and organic forms that permeate the restaurant’s interior. The design seamlessly fuses Japanese tradition with contemporary elements, making Akabeko a visually compelling space where diners can connect with both the past and present.
The interior of Akabeko showcases meticulous craftsmanship and attention to detail. The contrast of textured black walls against warm wood tones creates a welcoming yet sophisticated atmosphere, while strategically placed, indirect lighting adds depth and warmth to the space. These carefully considered design elements contribute to a sense of tranquility, allowing guests to fully immerse themselves in the dining experience.
Cultural storytelling is a key component of Akabeko’s design. The restaurant’s layout and décor are inspired by traditional Japanese architecture, from the use of bonsai trees as living art pieces to the intricate light patterns that play on walls and surfaces. The Akabeko statue serves as a focal point, imbuing the space with a narrative that ties the restaurant’s design to its cultural roots. The integration of these symbolic elements goes beyond aesthetics, offering diners an enriched experience that resonates with Japanese heritage.
Akabeko reimagines the yakiniku dining experience by combining the finest Japanese wagyu with state-of-the-art culinary technology. At each table, smokeless grills are seamlessly integrated, allowing guests to enjoy an interactive and intimate cooking experience. The presence of highly skilled chefs adds a personal touch, guiding diners in preparing their meal while showcasing the art of yakiniku.
Akabeko’s menu emphasises quality and authenticity, with a focus on premium cuts of wagyu, celebrated for its marbling and flavor. The combination of traditional Japanese culinary methods and cutting-edge technology ensures that each dish is prepared to perfection, offering diners a taste of Japanese gastronomy at its finest.
The spatial layout of Akabeko is designed with the diner in mind. Carefully arranged booths and tables provide a balance between privacy and connection, allowing guests to enjoy an intimate meal while remaining engaged with the restaurant’s overall ambiance. This thoughtful design creates a welcoming environment where diners can savor their meal while feeling connected to the cultural and social energy of the space.
In addition to its design and culinary achievements, Akabeko emphasizes sustainability through the use of natural materials and energy-efficient technologies. 4SPACE’s commitment to sustainable practices aligns with contemporary global values, making Akabeko not only a celebration of Japanese tradition but also a model for responsible design and consumption in the hospitality industry.
Akabeko by 4SPACE is more than just a restaurant - it’s a journey into the heart of Japanese culture, redefined for modern times. With its thoughtful integration of tradition, craftsmanship, and innovation, Akabeko offers a one-of-a-kind dining experience that resonates on both sensory and cultural levels. Whether through its design that celebrates wabi-sabi, its menu of world-class wagyu, or its commitment to sustainability, Akabeko invites guests to enjoy a truly immersive dining experience.
– Size: 240 sqm – Location: Dubai, United Arab Emirates – Contractor: Laads Contracting LLC – Design: 4SPACE
Collaborators: – Furniture by Interior 360 and Al Huzaifa – Lighting by Huda Lighting and Folio Lighting – Marble Granule Flooring by Colortek – Facade covering solution by I-Mesh – Wood flooring by Lignum – 3D printed Akabeko cow by Proto 21
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