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This month in Premier Hospitality-Issue 7

Premier Hospitality- Issue 7- Click Here!

Dear readers,

Welcome to the latest edition of Premier Hospitality. This issue is filled with another selection of imaginative projects; from new restaurants to […]


Dear readers,

Welcome to the latest edition of Premier Hospitality. This issue is filled with another selection of imaginative projects; from new restaurants to a rather unique guest house.

Located within the heart of Chelsea, Five Fields is a fine dining 44-cover restaurant which takes its name from the five fields which originally ran from Chelsea up to Knightsbridge. Split across three floors – including a lower ground kitchen – Five Fields takes inspiration from those sprawling green fields and provides diners with an elegant yet informal experience.

Discussing Five Fields, Robert Angell Design Studio Owner, Robert Angell, said:

“Everything has been carefully considered in the design of Five Fields, so that we can make best use of the space available and this has been a great project to be a part of.”

Meanwhile, situated in a prime location within Manchester city centre, The Albert Square Chop House is the latest dining pub and British restaurant from the Victorian Chop House Company. The new diner has been installed within the 1864-6 Memorial Hall, a Grade II* Listed building designed by Thomas Worthington.

In addition to a public house and restaurant, the newly transformed Memorial Hall is soon set to include an eight-bedroom boutique hotel.

And finally, The Balancing Barn is a four bedroom house built on a magnificent site beside a Suffolk nature reserve. The building was built as a one-off structure for Living Architecture and boasts a truly quirky interior – and exterior – design.

As the name suggests, The Balancing Barn does exactly what it says on the tin; it is a barn which pretty much balances on the landscape, or rather it balances across a 5 meter drop in the landscape. The building accommodates up to eight people and comprises four double bedrooms, along with a kitchen/dining room, washrooms and a living room.

Commenting on the project, Mole Architects Senior Associate, Ian Bramwell, said:

“The idea was to make this as spectacular as possible and for us it presented the opportunity to work on a design that was a little out of the ordinary.”

Now, with all that and more it’s time to sit back with another edition of Premier Hospitality.

Enjoy!

Alex

 

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