The Lamb and Trotter
The Lamb and Trotter is a brand-new city pub and restaurant with a hint of the country in its look, feel and food offering. More than your average pub, they offer warm, personal and friendly services in traditional surroundings in the heart of the city.
At The Lamb and Trotter, the sites beers and wines have been carefully selected by their very own sommeliers who regularly hold tutored beer, wine and food pairing sessions. The menu has also been meticulously created by head chef Danny Burns who is absolutely passionate about his use of fresh seasonal produce. Danny’s cooking style is all about fresh, high-quality, local, seasonal ingredients. He has previously held Head Chef positions at Smiths of Wapping, Butler’s Wharf Chop House, Cucumber at Sea Containers and No29 Power Station West in Battersea.
Premier Hospitality magazine spoke with Sarah Hardwidge an Associate at Design Coalition, the design practice behind The Lamb and Trotter, about working on the site.
How did Design Coalition get involved with this project?
“This was a new client for us. They had seen some of the projects we had done in the past and approached us about doing this project.”
Were you given a brief for the project?
“We were appointed to undertake the design and project management. We were then given quite a loose brief that was to design a city pub & restaurant with a country feel.
Because it was a bit of a looser brief, were you given a bit more freedom to throw ideas around and find what worked best in the site?
“Yes, definitely. The client was involved throughout the whole process so we met regularly to discuss our thoughts and his thoughts but we were certainly given quite a lot of opportunity to add a lot ourselves.”
Can you guide me around the space a little bit? If I were to walk in for the first time, what kind of things would I see?
“On the ground floor is the bar area, which you enter off street level, and it has a warm and welcoming feel. We have used timber flooring, reclaimed brickwork and some bronze panels to the bar front. Downstairs is a separate dining space with an open cookline, small bar area and a private dining room, all consisting of natural feel materials and local interest artwork.”
What would you say are the stand out design features?
“I think upstairs it is the bar with its copper front and large impactful back fitting. Downstairs we worked hard to open the space up and create vision throughout. There are also a few nice little touches like buckle straps on some of the fixed seating, display cabinets, and a fireplace on the ground floor.”
Have you had any feedback about the site?
“It is doing well and has had a very busy festive period, everyone is really pleased.”
How important was the project for you to be involved with?
“It has been a great experience to work on a project right in the heart of the city, working so closely with the client all the way through the process.”