Project Concept
After reconsidering the project direction after the initial interim review the final project concept has been decided for development. The concept to create a restaurant space within the existing building - Number 10, Short Hill, Nottingham. The building is to include a deli shop, cafe space, cooking school, bar and restaurant space over the available four floors. After looking at allergies there is to be background theme for providing food for those with allergies. Giving them the choice and comfort that might not be available within other restaurants. The building also will look at how spaces can connect with the senses and how space can make people feel. With the combination of social and private eating the space will all be different to each other. Although the project direction has changed this idea of food education will remain through the cooking school, cookery book library within the cafe space as well as using sustainable and local food that will educate customers.
Creating small private restaurant spaces that can be comforting, closed off and dark to open, light and clean spaces where a number of people would dine. These spaces are all the be different and unique to create an individual experience each time the customer visits - something that in other restaurants can not be achieved especially for those with allergies having to pick the same items off the menu each time. Different style cooking methods would also be used within the concept such as fine dining food that would be prepared within a kitchen to food that is cooked in-front of the guest.
There would also be a deli shop and cafe the idea is to allow people to purchase refresh produce from the shop on a daily basis such a fresh bread and eggs etc that would allow people to cook and create their own food. This would also allow people to take food away such as rustic sandwiches and cakes.
Sight, Hearing, Touch, Smell and Taste are our five senses that we use on a daily basis. They set the tone for the space we are within, give us our impressions of a place. The taste aspect would be considered through the food served whilst the other senses would be played with to create an atmosphere within the building. Tactile materials, unexpected scents, dark and light spaces as well the combination of sound and no sound within spaces will work together to create a unique and educating eating environment
Creating small private restaurant spaces that can be comforting, closed off and dark to open, light and clean spaces where a number of people would dine. These spaces are all the be different and unique to create an individual experience each time the customer visits - something that in other restaurants can not be achieved especially for those with allergies having to pick the same items off the menu each time. Different style cooking methods would also be used within the concept such as fine dining food that would be prepared within a kitchen to food that is cooked in-front of the guest.
There would also be a deli shop and cafe the idea is to allow people to purchase refresh produce from the shop on a daily basis such a fresh bread and eggs etc that would allow people to cook and create their own food. This would also allow people to take food away such as rustic sandwiches and cakes.
Sight, Hearing, Touch, Smell and Taste are our five senses that we use on a daily basis. They set the tone for the space we are within, give us our impressions of a place. The taste aspect would be considered through the food served whilst the other senses would be played with to create an atmosphere within the building. Tactile materials, unexpected scents, dark and light spaces as well the combination of sound and no sound within spaces will work together to create a unique and educating eating environment