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restaurants & bars project report
Multidirectional hardware specified in Madrid
area, creating two zones within the large space. In the hospitality sector, venues can use P C Henderson’s Flexirol Multidirectional hardware to provide customers with unique experiences. When specified alongside insulated leaves to create a moving wall, the system could be used to temper external noise from other parts of the venue to form intimate and secluded areas which are ideal for private events.
0191 377 0701
www.pchenderson.com enq.144
When renovating the De Maria restaurant in Madrid, local refurbishment experts, House Mobel Decoración, took full advantage of P C Henderson’s Multidirectional hardware. The project brief demanded a cost effective, flexible and adaptable solution to effectively divide the restaurant floor
City Multi helps out underneath the arches
The Herb Garden, an artisan pizza restaurant under railway arches in central Newcastle, has solved the problem of summer overheating with the installation of a heat recovery VRF air conditioning system from Mitsubishi Electric. A single City Multi outdoor unit has been installed in an empty space to the rear of the building and this can send simultaneous
heating and cooling to the indoor units installed throughout the restaurant to maximise the efficiency of the whole system. PAR-31 hard-wired controllers were used for three control zones. These are aesthetically pleasing, intuitive to use and offer energy saving functions along with a programmable time schedule.
01707 282880
www.mitsubishielectric.co.uk Acoustic ceiling pops up in world famous restaurant
The design of the NOMA Pop-up Restaurant at Barangaroo near Sydney in Australia was most unusual – unusual because it was designed to operate only 10 weeks, just like another temporary Japanese one which popped-up for a short time in Tokyo. The idea of the restaurant was to interpret Noma’s bespoke culinary creations and gave them a unique Australian identity. References to elements of the Australian landscape, as well as Rene’s in-depth investigation and sourcing of natural Australian ingredients, also provided the foundation for the underlying design theme of Land and Water. Materially, Land was interpreted by the use of rammed earth, charred/charcoal surfaces and dark colour selections, deep within the restaurant. The notion of Water was suggested in the control of natural light and shadows, glass surfaces and spatial volume expressed on the frontages of the restaurant. References to Noma Copenhagen and the Danish origins of the restaurant and its Chef were subtly incorporated in the restaurant design. In this context, the review of materials and furnishings included only a limited number of selected Danish sourced options, chosen for their outstanding quality, performance and aesthetics. For example, the dining furniture was designed by Carl Hansen while the ceilings were lined with acoustic panels from Troldtekt, widely specified in Denmark and worldwide to reduce noise and create a quiet and peaceful environment.
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