Hospitality & Restaurants

The brief

In hospitality the joinery works a double shift: it carries the operation —bars, waiter runs, storage, exposed services— and at the same time it is the first thing the guest sees on walking in. We design curved bars, counter fronts, backlit display cabinets, ceilings and panelling as one continuous piece, integrating plumbing, electrics, refrigeration and lighting from the outset so no improvised access panels are left behind.

Materials and detail

Solid timber and veneer, lacquered metal and brass, reeded and toughened glass, stone surfaces, with linear lighting recessed into the cabinetry itself. We choose materials for how they age: solid edges in areas that take knocks, moisture-resistant boards where there is water, high-durability lacquers that stand up to daily cleaning with chemical products and calibrated worktops that do not show the impact of glassware.

How it is made

Curving a bar is not a matter of bending a board: a structure of ribs is machined on the Biesse Rover centre, veneered over and pressed in the mould until the curve is continuous and the grain does not break at the joints. The rest of the process is the same as for a home —beam sawing, AirForce edgebanding, lacquering in a pressurised booth— but to tighter tolerances, because the pieces are installed over finished floors.

Installation and programme

A closed venue loses money every day, so manufacture overlaps with the build: we measure as soon as the setting out is in place, dry-assemble the complete bar in the workshop, break it down into numbered modules and reassemble it on site in as few days as possible, coordinated with the other trades. We leave maintenance access designed in and hand over cleaning instructions for every finish.