a pub and a restaurant. The building was stripped back to shell state and was comprehensively reconfigured,
“The directors chose
Southend to open their flagship restaurant, because they consider it an up-and-coming town with a large amount of regeneration investment.”
“We saw an opportunity to create a including
the installation of new walls, ceilings, and flooring, new electrical systems including a state-of-the-art sound system and light- ing, plus two new kitchens (one for food preparation and the other for finishing) – both incorporating all the latest stainless steel equipment. Main contractors RDD led the refurbish-
ment alongside architects West, working to an initial concept designed by the restaurant’s four directors. The restaurant, which takes its name
from the work ‘bourgeois,’ incorporates a reception area, pre-dinner drinks area, bar, main dining section and two kitchens.
NOVEMBER 2014
new market for affordable luxury dining which does not exist anywhere else in the country” said James, before adding: “We have invested a lot of time and effort into creating a very special experience for our customers.” On entering the venue, diners will en-
counter a stunning glass foyer, incorpo- rating a water wall. Soft piped music will herald the start of a relaxing experience as they progress into a beautifully lit sumptuous bar designed to be the heart and soul of the restaurant and featuring a huge black topped bar with an illuminated gold front, plus a wine and champagne station displaying the various brands available, together with a selection of
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