Sunday, October 16, 2011
Bib Gourmand awarded for The Box Tree, Stepaside
Only a year ago, we completed the design of The Box Tree in Stepaside for chef Eamonn O'Reilly. We are thrilled to hear that it has been included in the Bib Gourmand section of the famous guide, being the only new entry in the latest edition of the Michelin Guide.
23rd ANNUAL GOLD MEDAL AWARDS 2011
We were delighted to see that two restaurants designed by fineline have been shortlisted for the best Fine Dining Restaurants in the Hotel and Catering Review Gold Medal Awards this year, for the second year running. Best of luck to both La Boheme in Waterford and One Pico in Dublin 2 in the awards which will be held in the Burlington Hotel, Dublin on the 24th October!!
Thursday, September 8, 2011
Steve Jobs on Design
With the news of Steve Jobs stepping down as CEO of Apple, I came accross this quote from him. His thoughts on Creativity really are quite true.
“Design is a funny word. Some people think design means how it looks. But of course, if you dig deeper, it’s really how it works. The design of the Mac wasn’t what it looked like, although that was part of it. Primarily, it was how it worked. To design something really well, you have to get it. You have to really grok what it’s all about. It takes a passionate commitment to really thoroughly understand something, chew it up, not just quickly swallow it. Most people don’t take the time to do that.
“Creativity is just connecting things. When you ask creative people how they did something, they feel a little guilty because they didn’t really do it, they just saw something. It seemed obvious to them after a while. That’s because they were able to connect experiences they’ve had and synthesize new things. And the reason they were able to do that was that they’ve had more experiences or they have thought more about their experiences than other people.
“Unfortunately, that’s too rare a commodity. A lot of people in our industry haven’t had very diverse experiences. So they don’t have enough dots to connect, and they end up with very linear solutions without a broad perspective on the problem. The broader one’s understanding of the human experience, the better design we will have. [Wired, February 1996]
“Design is a funny word. Some people think design means how it looks. But of course, if you dig deeper, it’s really how it works. The design of the Mac wasn’t what it looked like, although that was part of it. Primarily, it was how it worked. To design something really well, you have to get it. You have to really grok what it’s all about. It takes a passionate commitment to really thoroughly understand something, chew it up, not just quickly swallow it. Most people don’t take the time to do that.
“Creativity is just connecting things. When you ask creative people how they did something, they feel a little guilty because they didn’t really do it, they just saw something. It seemed obvious to them after a while. That’s because they were able to connect experiences they’ve had and synthesize new things. And the reason they were able to do that was that they’ve had more experiences or they have thought more about their experiences than other people.
“Unfortunately, that’s too rare a commodity. A lot of people in our industry haven’t had very diverse experiences. So they don’t have enough dots to connect, and they end up with very linear solutions without a broad perspective on the problem. The broader one’s understanding of the human experience, the better design we will have. [Wired, February 1996]
Monday, February 7, 2011
A Seaside Retreat
Here's a lovely little boutique hotel I discovered on a recent weekend trip to Brighton. The Oriental - just half a block from the seafront in a fabulous period building. The bar is small but funky, doubling up as a breakfast room - very relaxed and casual. 
The rooms were a real surprise. Refreshing colour schemes and decor combined with tasteful one-off items of furniture, successfully ecclectic!
The rooms were a real surprise. Refreshing colour schemes and decor combined with tasteful one-off items of furniture, successfully ecclectic!
Monday, November 29, 2010
The Box Tree Restaurant and Wild Boar Gastropub
Our office recently completed the design of a gastropub and adjoining restaurant in the rural setting of Stepaside, at the foothills of the Dublin Mountains.
Identifying a clientele of hillwalkers and tourists, as well as a local community and residents of nearby affluent afeas, we endeavoured to create a dining experience to cater for both markets. As a refurbishment project, we worked within the limitations of the existing premises which was originally a bar and lounge.
In order to maximise potential and increase trade, The Wild Boar Gastropub opens from morning as a cafe through to lunch and afternoon teas, on till evening. As such, we used a painted backbar and panelling to ease the transition from cafe to pub. Careful visual merchansiding of food and drink in the backbar merge both. Pale colours and the use of mirrors give brightness and light to the space, important to attract a daytime trade. Black and white artwork decorates the walls, and a commissioned work of a Wild Boar is also used in the logo, creatively directed by fineline design.
In order to maximise potential and increase trade, The Wild Boar Gastropub opens from morning as a cafe through to lunch and afternoon teas, on till evening. As such, we used a painted backbar and panelling to ease the transition from cafe to pub. Careful visual merchansiding of food and drink in the backbar merge both. Pale colours and the use of mirrors give brightness and light to the space, important to attract a daytime trade. Black and white artwork decorates the walls, and a commissioned work of a Wild Boar is also used in the logo, creatively directed by fineline design.The adjoining Box Tree Restaurant offers a bistro dining experience. A slight 'highland' theme was adopted using grey linen wallpaper and a mix of tartans and leathers. The scheme is warm and textured with scatter cushions for added cosiness. Custom made natural fibre lamps shades give an atmospheric glow and antler lighting compliments the theme. 
The light and activity from the open kitchen is screened with a display cabinet filled with wines, chutneys and preserves. A feature seating unit in the centre of the floor gives privacy and intimacy to diners, at the same time breaking up the floor space. Locally sourced black and white photography of the surrounding countryside works well alongside the black and white artwork.
The light and activity from the open kitchen is screened with a display cabinet filled with wines, chutneys and preserves. A feature seating unit in the centre of the floor gives privacy and intimacy to diners, at the same time breaking up the floor space. Locally sourced black and white photography of the surrounding countryside works well alongside the black and white artwork.Crucial to this project was using the exterior to advertise that the premises had changed owners and had indeed been refurbished. Traditional drop-arm awnings draw attention to the entrance integrating the new logos and signage. French wall lights give an enticing glow and extensive planting soften the exterior. Parisian cafe furniture was chosen both for comfort and aesthetic.
Tuesday, November 23, 2010
Iceland and my Northern Light
Some weekends back, I took a trip to Iceland. Staying at the 101 Hotel was a good choice. It's central location along with it's beautiful design was a perfect haven from the cold Reykjavic breeze. The design is simple yet elegant. The start black and white colour scheme throughout the hotel is warmed with natural woods in the lobby and flourescent pink accents in the bar. Both areas transform easily into a very stylish bar-restaurant on Friday and Saturday nights for Icelandics cool crew. Bedrooms are similar in theme and are simple, yet leave you wanting nothing. The hotel, as with most of Reykjavic I'm told, benefits from the natural underground heating and therefore the stark colour palate doesn't make you feel cold.
The northern lights escaped me, thanks to overcase skies, but I did get to sample some of the finest Icelandic restaurants and Nordic cuisine. The first restaurant was the acclaimed Dill. As I arrived, I was sure I was in the wrong place - it's located in what initally looks and feels like a community hall, but is actually a centre dedicated to all things Nordic. The building itself was designed by Alvar Aalto but arriving in the dark to a remote spot by a lake, it was hard to tell. 
The restaurant is suprisingly small, seating only thirty people on some rescued original Aalto chairs. The style is beautiful - the colour scheme of white walls and black furniture accented by wood (definitely an Icelandic thing!) but something was missing. Perhaps the room was too small - it held no mystery as everything, including the kitchen, is on display; or perhaps it was the small number of diners with no background music. The food however, was the main event. The restaurant was concieved by Gunnar Karl Gilason and somelier Olafur Orn Olaffson. Food was served only in Nordic-designed delf and glassware. I think to serve in indigenous tableware is a lovely idea for any restaurant. Though we sampled local produce such as puffin and cod, the thing that still makes my mouth water was the bread and butter. The first malted bread was served with butter whipped with buttermilk. The second was a sourdough, dipped in - wait for it - burnt butter. Divine! 
Reykjavic itself is pretty small, and the centre is limited by way of design. That being said, Iceland has so much to offer by way of geysers, glaciers and waterfalls, not much time is spent indoors.
http://www.dillrestaurant.is/
The northern lights escaped me, thanks to overcase skies, but I did get to sample some of the finest Icelandic restaurants and Nordic cuisine. The first restaurant was the acclaimed Dill. As I arrived, I was sure I was in the wrong place - it's located in what initally looks and feels like a community hall, but is actually a centre dedicated to all things Nordic. The building itself was designed by Alvar Aalto but arriving in the dark to a remote spot by a lake, it was hard to tell. The restaurant is suprisingly small, seating only thirty people on some rescued original Aalto chairs. The style is beautiful - the colour scheme of white walls and black furniture accented by wood (definitely an Icelandic thing!) but something was missing. Perhaps the room was too small - it held no mystery as everything, including the kitchen, is on display; or perhaps it was the small number of diners with no background music. The food however, was the main event. The restaurant was concieved by Gunnar Karl Gilason and somelier Olafur Orn Olaffson. Food was served only in Nordic-designed delf and glassware. I think to serve in indigenous tableware is a lovely idea for any restaurant. Though we sampled local produce such as puffin and cod, the thing that still makes my mouth water was the bread and butter. The first malted bread was served with butter whipped with buttermilk. The second was a sourdough, dipped in - wait for it - burnt butter. Divine! Reykjavic itself is pretty small, and the centre is limited by way of design. That being said, Iceland has so much to offer by way of geysers, glaciers and waterfalls, not much time is spent indoors.After a day of snorkeling (in 2 degree water between continental plates!), all I needed was a hot sauna and a good meal. Fishmonger is located in the downtown of Reykjavik and is, very obviously, famous for it's fish. The restaurant is cocooned in a basement, down a flight of steps. Stone floors and walls are warmed with unfinished woods and gold fabrics. My particular favourite were the copper lights, which provided an appealing picture when viewed from beneath. Again, the bread and butter were amazing! 
My northern light.......
http://www.dillrestaurant.is/ www. fiskfelagid.is
Friday, August 20, 2010
A night at The Loft
Some months back I read in Elle Decoration about an underground restaurant, run by chef, Nuno Mendes and his partner Clarise. The concept started as a way for the ex-El Bulli chef to try out menus for his new restaurant in The Town Hall at Bethnal Green. The article featured photos of a fabulous loft-style kitchen and dining space, with a discrete staircase leading to their sleeping accommodation.
As Nuno Mendes took up residence at Viajante, the model for the restaurant changed, to invite celebrated chefs from the world’s best restaurants for guest-chef nights. The idea is that these chefs try out menus on guests who then have the opportunity to ask questions and chat to them about the menu. The Loft accommodates up to twelve people at a communal table, so the experience is ‘pot luck’ – literally!
The Loft is situated off a busy street in a quiet courtyard. The front façade is a double-height glazed wall and inside the walls are that beautiful mellow-yellow London brick. A large rustic dining table with vases of summer flowers and miss-matched chairs was the appropriate focal point. The space has an industrial, edgy feel, in keeping with this part of London near Shoreditch. It was sparsely furnished with a very organic oak bench; a purpose-built wine trolley of steel and glass, and cast iron radiators. Quirky photos were blown up and posted to the walls – a clever way to change the space and replace artwork regularly. The kitchen sits under the mezzanine, interactive and very much part of the experience.
So, our fellow guests arrived and we had the opportunity to chat to our chef over a glass of champagne. When he asked was there any particular food we disliked, my partner-in-crime replied ‘I’ll try anything, as long as its not testicles!’ Our chef glanced away, ‘Ahem, I’m needed in the kitchen…….’
As he conferred with his commis chefs in our view across the open-plan space, what we thought was his attempt to wind us up - unfortunately, wasn’t! The meal started with warm malted bread and a serving of sweetmeats and oyster, followed by liver parfait. Then, was belly with pickled cockles, before a course of tongue with scallop. Next we were served devilled kidney and cucumber, following on with pollock and trotter, more sweetbreads and then heart. With each course was a glass of wine, carefully chosen to compliment the ‘subtle’ flavours of each dish, and very welcomed! The meal finished off with a slice of Birkswell cheese with chutney, then sheep’s milk yogurt with sourdough and finally a chocolate and grapeseed granache with, of course, sheep’s milk jam and barley icecream…nose-to-tail cooking at its extreme!
The idea of sharing a dining experience with people you have just met for the first time was really fun, and the atmosphere and the setting was really unique and beautiful. I think though I’ll need to double check the menu before I go again!
As Nuno Mendes took up residence at Viajante, the model for the restaurant changed, to invite celebrated chefs from the world’s best restaurants for guest-chef nights. The idea is that these chefs try out menus on guests who then have the opportunity to ask questions and chat to them about the menu. The Loft accommodates up to twelve people at a communal table, so the experience is ‘pot luck’ – literally!
The Loft is situated off a busy street in a quiet courtyard. The front façade is a double-height glazed wall and inside the walls are that beautiful mellow-yellow London brick. A large rustic dining table with vases of summer flowers and miss-matched chairs was the appropriate focal point. The space has an industrial, edgy feel, in keeping with this part of London near Shoreditch. It was sparsely furnished with a very organic oak bench; a purpose-built wine trolley of steel and glass, and cast iron radiators. Quirky photos were blown up and posted to the walls – a clever way to change the space and replace artwork regularly. The kitchen sits under the mezzanine, interactive and very much part of the experience.
So, our fellow guests arrived and we had the opportunity to chat to our chef over a glass of champagne. When he asked was there any particular food we disliked, my partner-in-crime replied ‘I’ll try anything, as long as its not testicles!’ Our chef glanced away, ‘Ahem, I’m needed in the kitchen…….’
As he conferred with his commis chefs in our view across the open-plan space, what we thought was his attempt to wind us up - unfortunately, wasn’t! The meal started with warm malted bread and a serving of sweetmeats and oyster, followed by liver parfait. Then, was belly with pickled cockles, before a course of tongue with scallop. Next we were served devilled kidney and cucumber, following on with pollock and trotter, more sweetbreads and then heart. With each course was a glass of wine, carefully chosen to compliment the ‘subtle’ flavours of each dish, and very welcomed! The meal finished off with a slice of Birkswell cheese with chutney, then sheep’s milk yogurt with sourdough and finally a chocolate and grapeseed granache with, of course, sheep’s milk jam and barley icecream…nose-to-tail cooking at its extreme!
The idea of sharing a dining experience with people you have just met for the first time was really fun, and the atmosphere and the setting was really unique and beautiful. I think though I’ll need to double check the menu before I go again!
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