Restaurant & Bar Design Show
Restaurant & Bar Design Show

Presenting classic British cuisine in a refined, historic setting, Holborn Dining Room & Delicatessen is housed within the newly opened Rosewood London.

Situated on the ground floor of the hotel, with direct access from High Holborn, the new restaurant is the latest venture from renowned restaurateur Des McDonald and serves up considered cuisine in a fantastic setting.

The restaurant’s kitchen is overseen by Lee Bull, Executive Chef for Des McDonald Restaurants Etc Ltd. Meanwhile, Steve Collins – previously Head Chef of Quaglino’s – and David Burke – the former Executive Chef of Le Pont De La Tour and The Wolseley – are the Head Chefs at Holborn Dining Room & Delicatessen.

Commenting on the new eatery, Des McDonald, said:

“I am delighted to open Holborn Dining Room & Delicatessen. It is a truly exciting project – an amazing room set in midtown London, featuring a menu of classic dishes with a few modern twists, using the best of British ingredients.”

The restaurant’s interior was designed by Martin Brudnizki Design Studio (MBDS), a London based interior design studio which designs projects for the hospitality and retail sectors, creating exceptional hotels, bars, restaurants and private clubs. In addition to Holborn Dining Room & Delicatessen, MBDS also worked on the hotel’s Rosewood Bar, which opened in late 2013.

Speaking to Premier Hospitality about the venues, Martin Brudnizki, said:

“We are always passionate about creating interesting places for people to enjoy and the Studio was extremely excited to have designed the Rosewood Bar and Holborn Dining Room. Creating a vibrant youthful atmosphere amongst the refined elegance of the building, we aimed to design a space which was both stylish and familiar.”

The restaurant measures 440m², whilst the deli covers an area of 25m². The dining room includes a bar and dining counter which seats 40, each topped with aged copper and patina brass. The dining room is complimented by the Terrace – which also seats 40 – and is located within the hotel’s peaceful inner courtyard, where guests can dine alfresco.

Adjoining the brasserie is Holborn Delicatessen, which opens directly onto High Holborn and features a range of coffees, teas, sandwiches, soups and salads. Guests are also able to choose from an array of handpicked British products including bread, charcuterie, marmalades, clotted cream and locally produced cheeses.

The design for Holborn Dining Room & Delicatessen was carefully considered, to benefit both the hotel and its guests, taking into account the site’s existing features to enhance the offering.

The ceilings, floors and walls of the restaurant are all Grade II Listed and so MBDS had to avoid fixing anything into these. The design Studio also matched the proposed marble flooring with the existing heritage flooring.

The hotel was also in operation during works, so access to the site and noise levels during the final phase of the project were restricted.

Features of Holborn Dining Room & Delicatessen include impressive chandeliers, reclaimed oak furnishings, antique mirrors and leather upholstery. Two bespoke fridges were also created for the venue with one in use as a wine cabinet within the brasserie and the other as a crustacean display in the delicatessen.

Holborn Dining Room & Delicatessen is open seven days a week for breakfast, lunch and dinner. The menu at Holborn Dining Room & Delicatessen is comprised of traditional British dishes made from the finest locally sourced ingredients and divided into eight sections: cured meats, cold counter, crustacean, hot counter, hot kitchen, sides, sandwiches, afters and high tea.

Starters on offer include Pressed Ham Hock and Goats Cheese & Red Onion Tart, whilst main courses include Hereford Sirloin Steak, Wild Halibut and the HDR beef burger. For guests with a sweet tooth, desserts include retro favourites such as steamed jam sponge and banana with custard. A high tea menu, serving up fish finger sandwiches with tartare sauce, Welsh rabbit and cake of the day is also on offer.

For more information about Holborn Dining Room & Delicatessen, please visit: www.holborndiningroom.com.

 

Martin Brudnizki Design Studio

Martin Brudnizki Design Studio (MBDS) was established by interior designer, Martin Brudnizki, in 2000. The Studio now employs over 50 people across London and New York and provides designs for the hospitality and retail sectors worldwide.

In addition to its work on hospitality and retail projects, MBDS works with a select number of private clients to create their dream homes. The Studio provides a variety of services including interior architecture, interior design, furniture and lighting design.

MBDS’ most recently completed site is Jackson + Rye, located within the heart of Soho. Jackson + Rye is a multi-functional space which allows guests to enjoy a comfortable experience in a distinctive setting. Taking inspiration from the spirit of a 1920’s speakeasy and the moody sophistication of an old Brooklyn bar, Martin Brudnizki Design Studio aimed to create an interior which brings something new to an area of London renowned for its hospitality.

 

Tricon Foodservice Consultants Ltd 

“Working with chefs and food and beverage operators makes the design process a much more enjoyable process” said Mike Coldicott Managing Director, Tricon Foodservice Consultants. “This collaborative approach allows us as designers to challenge convention, optimise use of space and develop a detailed understanding of what the client wants to achieve to ensure a successful restaurant operation.”

At Holborn Dining Room and Rosewood London Hotel, Tricon worked closely with the team from Des Macdonald Restaurants and Rosewood Hotel food and beverage development team to ensure that the kitchens corresponded to their own individual requirements. The end results use space and equipment effectively to deliver efficient and ergonomic working environments.

Tricon are a creative food and beverage, kitchen and laundry design consultancy operating internationally out of office locations in London and Dubai. The largest of its kind, it was established 35 years ago and has built a reputation for design excellence and experienced client support.

Providing clients with professional support it delivers services from business conception to completion, developing business case strategies, operational concepts and detailing kitchen designs working with many of the renowned hoteliers and interior designers from around the world.

Tricon work across all sectors of the food and beverage industry but excel in hotel and restaurants.

Remarking on the Holborn Dining Room and Rosewood London project Mike said “It was a delight working with such an enthusiastic team that wanted to share and collaborate over design solutions.”

 

Suffolk Glass UK Ltd

Suffolk Glass UK Ltd is a scientific glass blower providing services to construction projects across all sectors. The company produces a vast array of glassware, from lighting, electronic glassware and giftware, to scientific industrial glassware and everything in between.

Working on the Holborn Dining Room & Delicatessen project, Suffolk Glass UK Ltd provided the restaurant with a fantastic bespoke glass piece.

Commenting on the work, Suffolk Glass UK Ltd Managing Director, Brian Croll, said:

“We had to buy different machinery to produce the piece and we had to implement some techniques which we had never utilised before. This is quite a significant piece. It was a peculiar shape and size to blow and cut, and was just about the maximum size for us to produce using our machinery.

“We find ourselves with considerable challenges, but the work at Holborn Dining Room & Delicatessen was by far the biggest to date. The project was a tremendous challenge but we got involved because we really wanted to.”

Brian added:

“If a client approached us with a project that we felt that we could not complete then we would tell them that it was not within our sphere, however, we will give most jobs a go. We always strive to give everyone the best service that we can and I do this job because I absolutely love what I do.”

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