Step by step guide to The Tommyfield

30th June 2010, 11:16am

Tom Peake, Mark Reynolds and Nick Fox of Renaissance Pubs, the team behind renowned venues such as The Avalon, Abbeville and Stonhouse in Clapham as well as The Bolingbroke in Battersea, opened their latest venture, Tommyfield, in May. Peake takes time out to explain how they designed the venture in a way that it would appeal to the gastropub market.

What was your aim when designing this venture?

The starting point was to think through from scratch what we wanted this pub to be all about. Not just revert to the usual gastro thing. A strength of ours has been iconic dishes such as steaks, fish & chips, pies, burgers. We also had a desire to create a pared down venue, focusing on three or four interior elements. It made sense to combine these two trains of thought and create a venue which is immediately, obviously a British pub, and combine that with a fresh, refined aesthetic. We had to appeal to the gastropub market, and wanted to build from that to draw in the after work drinkers and friday & saturday late evening/ destination crowd.
 
How did you achieve this? For example what fabric, furniture did you use?
 
The three or four elements previously mentioned are the timberwork, tile, metalwork and leather. We used aged iron in the bar, high drinking tables and menu boards. Other metalwork features in the bespoke copper & brass light pendants and wine cage. Crackle glaze tiles are used conspicuously. The silvery-blue timber cladding on the entrance lobbies and bar surround are particularly effective and provide a contrast to the oak floor and mahogany bar. The tan leather banquette is a strong element which softens the space, as does the bar stools. The debossed leather menus give a luxurious yet utilitarian feel.
 
What would you describe as the key and unique features?
 
Pretty much described above. I have never seen the iron menu boards, pendants or bar cladding before. The silvery-blue timberwork is unique as far as I'm aware, as is the way we used pieces of leather for the menus.

Does your team have a particular signature style? 

Not something I've ever thought about. I suppose I aim for a juxtaposition of classic and utilitarian with luxurious. 
 
Stage by stage, how did you approach this project?
 
I spent time talking my initial thoughts through with freelance designers Olly Simpson and Adam Ellis, and spent an evening or two on the move in town, checking out some relevant venues, to get the creative juices flowing. We really took it from there, bolting it together piece by piece into a cohesive whole.
 
Where did you get your inspiration from?
 
The key to both the menu and design was the focus on iconic British food - fish & chips, pie & mash and grill. From this the connection to Victorian street market food was made, and the market influence on the design was made. The Tommyfield name came along and further inspired the whole direction. In terms of existing venues: The Avalon (Clapham), Quality Meats (NYC), Wright Brothers (Borough Market), Pizza East (Shoreditch).

What is the size of the venue? 

95 covers plus 100 standing capacity Master Room upstairs

Timetable, how long did it take from start to finish?

Design: six weeks. Build: three weeks.

If you were to change or improve anything about the design, what would it be?

I'm tempted to say nothing at this stage - we've just finished and given the cost, time and other limitations, I'm very happy with The Tommyfield.

Who are the key members of the design company?

 We're not a design company; I am a director of Renaissance Pubs and oversee development/ design for Renaissance Pubs. Olly Simpson is a freelance designer who worked on both The Tommyfield & The Avalon. Adam Ellis again is freelance and I work with him on identity/ branding/ design for Renaissance.

What are your recent projects?

The Tommyfield - April 2010
The Abbeville - refurbishment August 2009
The Avalon - October 2008
The Bolingbroke - August 2008

What are your plans for the future – are you working on any other hotels, restaurants?

Being a small company we are able to remain very flexible with our growth. Fundamentally we plan to open at least one pub a year.

What do you like the most about the design of the venue? 

I think it's an elegant design and fulfils the brief with a quiet flair and minimum fuss.
 
What made you use the tones and shades you went for?
 
The tiles help The Tommyfield feel light and airy space during the day. As the evening comes on it becomes progressively more 'moody' due to the type of lighting and reflection off the tile. Paint finishes have a similar effect - we chose rich mid-tones which react well to the amount of natural light in the space.

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