Premier Hospitality

Botanic House

Botanic House
Written by Roma Publications

Botanic House

Work to transform the former pub, Botanic House, into a restaurant began in September 2018. Following its closure four years ago, the site in Dublin was taken over with the vision to re-establish Botanic House to its former glory of a community hub serving high quality food and drink.  The aim was to maintain a traditional ambiance with Victorian leanings.

Botanic House re-opened its doors in July 2018 and Premier Hospitality spoke to Charles Smith of Botanic House about the sites transformation.

How did you get involved with this project?

“We were approached by the owners of the property to take the lease as they recognised our strong background in hospitality.”

In a nutshell, what did the project involve?

“The building was completely renovated internally. It is a listed building so no changes were made to the exterior other than a change of sign to reflect the new business identity of Botanic House – Classic Food & Drink. The previous identity of the property was as a late night bar and the focus now is very much on serving quality and classic food & drink.”

Can you guide us around the space a little bit? If you were to walk in for the first time, what kind of things would you see and what look and feel have you gone for?

“Approaching the entrance, there is the option to turn right into the restaurant where the décor is rich walnut with forest green walls. The bar is highly polished wood with a display of top shelf gin and whiskey with beer on draught, including craft beers. To the right, up a couple of steps, is the library area, decorated in cream and rich ruby red. A fireplace gives a focal point with two wing back armchairs and the walls are decorated with pictures of exotic flowers. Throughout the building there are impressive Victorian light features lending a feeling of opulence to the rooms. On the other side of the building is the bar. Décor here is more traditional with high stools and buttoned low cushioned stools – again a fireplace gives a centred feel to the room.”

Are there any design features of particular interest throughout the new design?

“Soft furnishings are made up of a combination of soft leather upholstery and rich wood. The light fixtures evoke a sense of olde world grandness with many of them salvaged and restored from antique stores around the country.”

Have you had any feedback about the project – how has it been received?

“The project has been very well received as the focus is now on Botanic House as a quality restaurant rather than a late bar.”

How important is this project to you?

“It is immensely important! The area of Glasnevin has a strong community interest and many have been thrilled that the property has reopened with such care and attention.”

For more information about Botanic House, visit:

Botanic House

G Duke & Co Ltd

Based in Dublin, G Duke & Co Ltd is a leading catering equipment supplier, specialising in the supply of an extensive range of high-quality products. The company supplies products to hotels and restaurants (including many Michelin-starred restaurants), as well hospitals, nursing homes, bakeries, boardrooms, colleges, pubs, canteens and cruise liners.

G Duke & Co Ltd is large enough to provide a wide range of top-quality products, but small enough to offer a highly personal service. The company can advise clients on finding the perfect solution for their needs; can inspire them with new ideas; or if required, can plan everything down to the last detail.

Geoff Duke, G Duke & Co Ltd, said:

“We are the sole distributor for many European manufacturers, including leading brand names. We keep the product range constantly under review, and regularly introduce new and innovative products.”

Most recently, G Duke & Co Ltd has been involved with the work on Botanic House. Commenting on the project, Geoff said:

“We were delighted to be involved with the set-up of Botanic House and were able to offer Charlie and his team a bespoke design and consultation package including everything from menu design to tableware décor and presentation.”

Geoff added:

“We have been servicing catering and food-service professionals for almost thirty years and can provide a comprehensive range of tableware and kitchen and light catering equipment sourced from major manufacturers worldwide. We’ve built up a reputation for combining great quality with innovative design and we value our involvement in projects such as Botanic House.”

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Roma Publications

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