The Lock Bar and Kitchen undergoes major revamp

26th January 2012, 11:02am

The Lock Bar and Kitchen at runnymede-on-thames has reopened following a major re-design.

The result is a relaxed and informal restaurant and kitchen. International designers Conran & Partners has transformed the restaurant into a bright, comfortable space using natural materials such as oak, zinc, leather, wools and linen. 

The designers reveal in more detail:

What was your aim when designing this venture?

In order to create broader appeal to hotel guests and local custom alike, our mutual aim with the client was to reconfigure and transform the existing Lock Restaurant & Bar from what was previously a relatively dark, formal dining environment into a bright and more relaxed interior.

How did you achieve this? For example what fabric/furniture did you use?

We reviewed the existing interior finishes and pared these back to a core palette of quality materials. We then augmented these with natural materials including oak timber, patinated zinc, leather, wools and linens and this natural colour palette was then also accented with a fresh teal blue to some of the upholstery. 

The informal personality of the new restaurant and bar was also expressed through an eclectic combination of loose furniture. We wanted the new layout and furniture mix to create informal dining areas in the bar together with comfortable places where guests feel able to relax.

What would you describe as the key and unique features?

We created an open kitchen clad in glazed white tiles to bring a central focus to the interior, which links the main restaurant and bar spaces and also provides animation and a sense of connectivity between the kitchen and diners. The restaurant also has a unique location overlooking the River Thames and it was a key design strategy to remove the existing internal divisions within the interior to maximize sightlines towards the river.

Stage by stage how did you approach this project?

We initially spent an amount of time at the hotel, in particular observing the restaurant and bar operation and experiencing the current offer. We then developed the restaurant and bar layout in order to maximise the space. The layout of the existing interior was quite compartmentalized and it was important to open out and link the restaurant and bar spaces and brighten the internal areas.

Together with the client we also developed the robust and honest palette of materials as a complement to new restaurant food offer.

Where did you get your inspiration from?

We were inspired by the notion of a 'modern chophouse' and precedents where honesty and simplicity are key. Our intention was to create a synergy between the design and food offer which also supports the themes of provenance, quality, simplicity and value for money.

What is the size of the venue?

Approx. 250 sqm.

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

We were first involved in February 2011 and the project was completed in September 2011.

What are your plans for the future?

We continue to work on an exciting range of projects both in the UK and internationally on a variety of scales. We have worked extensively in Japan for many years and our work in the Far East continues to go from strength to strength. We are currently looking at a number of projects in Hong Kong which have followed the extremely successful work at Hotel Icon which was launched this year and the restaurant we designed in the Mandarin Oriental. 

In India we have had a long and successful relationship with Park Hotels and while this relationship continues to grow, we have branched out to look at very large projects for blue chip companies.

Of course we continue to work in the UK and our hotel and hospitality work continues in London and around the globe, following on from our recent success at the Boundary hotel project in Shoreditch. In central London we have designed the interiors for the boutique 80 bedroom South Place Hotel for Frogmore, scheduled to complete in Summer 2012 and operated by D&D London.

For D&D London we have also designed a series of restaurants and bars in a listed warehouse development in the City of London, which will open in early Summer. In Vienna we are also designing a luxury hotel, located a stone's throw away from the Vienna Opera House and the Spanish Riding School. This nine storey boutique development will comprise 39 guest rooms with a restaurant, bar, bakery and retail area on the ground floor.

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

We feel that opening up the kitchen to the restaurant has been a great success and this adds a genuine warmth and sense of authenticity to the interior.

If you were to change anything on the design of this place, what would it be? And why?

We are generally very pleased with the design. Whilst the materiality of the new scheme incorporated certain existing finishes, we were pleased with the resulting resourceful combination of new and existing elements.

How important is feedback from your customers? What kind of feedback were you
getting?

Feedback is very important and we have received a positive response from the client team, who in turn have received feedback from the guests. We understand that the more relaxed and informal dining environment and experience which has been created is working well and in particular has encouraged the return of increased local custom to the restaurant.

Do you think you used the space to the best of your ability?

Yes, given the constraints of the existing footprint, we feel that we have maximised the available space and successfully opened up and connected the spaces within the overall interior.

Tell me about some of your other projects?

We are working on a number of projects internationally and in the UK. Some of our major projects remain highly confidential, including high profile schemes in Central London however, we are happily confident they will hit the headlines soon. We are optimistic about our future and believe in the power of intelligent design and the value it creates for our clients.