Agnar Sverrisson, chef patron of the Michelin starred Texture, asked us to create kitchens in his follow-up restaurant/wine bar concept, 28°-50° Wine Workshop and Kitchen. The first of these, in London’s Marylebone, presented us with a challenge. The space allocated was a small and awkwardly shaped basement area which needed to house 8 chefs, while a further potential issue was that the kitchen was open to the prestigious, 12 cover chef’s table, so had to look good as well as function efficiently.
Finding solutions for spatial challenges has always been something the Nelson design team has excelled at and, for 28°-50° we came up with a winning solution. We initially divided the space with stud walls to create defined areas for storage, wash-up and, of course, preparation and cooking.
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