Hospitality

64 Degrees: Realising the ambitions of a chef with a different dining vision

This bold restaurant concept was designed to immerse diners in the excitement of live cooking, with most seating arranged around an open kitchen. The menu featured a British take on tapas—small, shareable dishes packed with flavour.

The site was small, on two levels and with a tiny servery counter. Our interior design team cleverly used a simple layout to maximise the space and ensure the kitchen was the focus of the design. The interior finishes were kept stripped back and honest with highlights of copper to warm the intimate space. With a raw palette of natural materials, the focus is kept on the exciting activity in the kitchen, where the chefs have literally nowhere to hide.

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SERVICES PROVIDED

Stickland Wright’s interior design team were appointed to create a fresh new concept to match the innovation for chef Michael Bremner and his vision for his restaurant. With such a small site, the devil was in the detail, and we worked closely with the chefs and kitchen supplier to ensure the design was the most efficient in use of space. We also obtained the required planning consents for its historic setting within the Brighton Laines.

Our SW+ service transformed the vision into reality with a comprehensive fit-out package for tender, covering every detail—from lighting and electrical plans to bespoke joinery construction and curated specifications for furniture and equipment. We worked alongside specialist fire consultants, kitchen contractors and extraction suppliers to ensure compliance and oversaw the fit out on site to a tight programme.