Interior designer, Ian Smith, completed the project – The Honours in Edinburgh, Scotland. True enough, this hospitality design has a Scottish touch all throughout the restaurant space but in avoiding the traditional it also incorporated some modern and classic highlights so it resulted to a rather amazing restaurant that served a range of impressive dishes. It was completed in the year 2011.
The restaurant design is aimed to provide modern twist to the typical brasserie, which will cater to 70 covers with a flexible layout. The bar remained in its position – unscathed because of budget restraints but will still accommodate diners for overflow of 20 diners especially those with pre-dinner or post-dinner drink urges.
Lighting was kept adaptable to cater whatever time of day it is and this is done so to create mood throughout the space. The design was striking and impressive making it my favorite Scottish but exemplary beautiful restaurant. The entire restaurant interiors speak of quality demonstrating the reputation of the owner – Martin Wishart, a Michelin star restaurateur – especially in providing exceptional food and service to the clients he cater to.
The focal point of design is the two long narrow rooms with high ceilings within a Georgian property. They were oriented to the east and the original interior architecture was retained in order to provide the restaurant sense of space and light.
The designers made full use of stone, paneling and polished plaster which allowed them to create and established a glamorous space. They also made use of mirror to give a sense of space on what otherwise would be conceived as narrow space. The dark narrow columns and ceilings with charcoal strips created a dynamic effect – like a garden pergola which widens and unifies the individual rooms making you feel less claustrophobic – if you are.
As mentioned previously, the bar remained in its original place but clad in sophisticated oak and black corian. The gantry was designed with overhead lighting still using the black corian and the back of the bar was mirrored just above the gantry towards the cornice. It created a visual effect that pushes the rear wall back and it also reflects the light back into the bar for added lighting. This created ambient lighting to those dining at the bar.
The concepts for flooring and ceiling were continued throughout the restaurant area for the same reasons it was made at the bar. For this, I find the space less intimidating and enclosed because of the smart use of mirrored panels that reflects back light and creating a sense of widening an otherwise narrow space.