Denise Ryan on Design

Bib Gourmand awarded for The Box Tree, Stepaside

2011-10-16T13:42:00.000-07:00

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

2011-10-16T12:35:00.000-07:00

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!!

Steve Jobs on Design

2011-09-08T08:01:00.000-07:00

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]

A Seaside Retreat

2011-02-07T12:46:00.001-08:00

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 Box Tree Restaurant and Wild Boar Gastropub

2010-11-29T02:24:00.000-08:00

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.

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.

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.

Iceland and my Northern Light

2010-11-23T13:40:00.000-08:00

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.

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

A night at The Loft

2010-08-20T08:23:00.000-07:00

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!

Gastropubs don't come any better than this!

2010-08-11T09:04:00.000-07:00

So many places adopt the name ‘gastropub’, to indicate that they serve food – without giving the title the respect it deserves. (I have a similar pet hate with the name ‘café-bar’, when Celtic-tiger pubs decided that having this on their signboard suddenly changes their design, their service and their market, but that’s for another day!) Here is one such place, truly deserved of the name….
While on a visit to Galway recently, I happened upon Bar 8, on Dock Road. The large plate-glass windows overlooking the docks in the Friday evening sun enticed me in, and I could see the place was buzzing with an eclectic mix of customers.

With industrial architecture of polished concrete floors and unfinished grey walls, there is a very ‘thrown together’ feel about this place. It’s a bit like Galway itself… it couldn’t care less what people think, it will do its own thing.
While waiting for a table to come free, my buddies and I sat on worn antique chaise-longue-style sofas in the window enjoying the view with really good pints of Guinness. We moved from there to a dining space which transformed into bar as the evening grew on, with diners lingering and drinkers mingling. All of the furniture appears as if it’s been pulled together from an old store, but it works. So many times, bars and restaurants try this look, overlooking the fact that the furniture first needs to serve its purpose.
Outside a sign boasts good organic food, reasonably priced, and it is. The place was humming with the chatter of happy customers enjoying their food. I went for the steak – and it was one of those steaks that your mouth will forever water when you think back on it. Sides were sautéed mushrooms with dill, and green salad with mint leaves. This is a menu by someone who really cares, and I have since discovered her name is Jess Murphy. All her food is sourced, as much as possible, from within Ireland and from local suppliers – organic and sustainable.
The bar itself is discretely tucked in the corner, and as an inky darkness fell outside and the silhouette of the boats against the skyline was no longer visible, music started in the corner. Irish pubs have changed a lot in recent times, but I’m happy to say that this one has captured what many have lost.

FRESH APPROACH TO DESIGN WITH ZEST! AT THE MARKET

2010-08-06T05:50:00.000-07:00

Handsome Foodhall and Deli offers a wholesome alternative in Ennis, Co. Clare. As producers of quality fresh food, Zest’s ethos is to provide fresh, convenient food, using only the best available ingredients.This concept, along with their culinary innovation of combining unusual ingredients, inspired fineline design to create Zest! At the Market - Deli and Foodhall.
‘”When we embarked on the development of our first retail unit, we looked long and hard for a designer who would and could interpret a brief to translate our ‘Zest!’ brand and concept into a suitable design” says Ean Malone of Zest! “From our first meeting with Denise, we were confident that fineline design would deliver and they did.” All furniture was custom designed to suit each and every item to be displayed. Smoked solid oak joinery, combined with bespoke corrugated metals give a natural, unfinished effect while their muted grey tones allow the brand and the logo to stand out. Handwritten blackboards provide flexibilty in the display of seasonal produce and menus. Included in the design, is small cafe area and quirky, comfortable seating for customers to sample fresh produce and enjoy the relaxed surroundings.

A perfect weekend break at the Cliff House...where even the dolphins are on cue!

2010-08-04T07:51:00.000-07:00

Some months back I visited the Cliff House Hotel in Ardmore, West Waterford. It's taken me until now to put this up, but if you get the chance, go!

We arrived into Ardmore through Dungarvan, with spectacular views of the bay in the best of the springs weather. The sky was perfectly blue and the tide was lapping on the shore. We checked into the Cliff House Hotel with a warm reception. After a quick glance through the full length windows overlooking the sea we decided that the terrace in the sun was the best place to be. As the sun set and the warmth waned, we went indoors to the cosy bar for a bite to eat. The bar is sophisticatedly nautical with original campaigne furniture and retro touches. It crossed easily from dining to bar as guests and others settled in for the evening. The next morning at the Michelin Star restaurant headed up by Martijn Kajuiter, we indulged once again – this time in freshly baked scones that melt in your mouth with lemon curd and blackberry jams, followed by fresh fruit and yogurt and then (space permitting) waffles/full english/scrambled eggs with salmon/organic porridge.
The weather was perfect and warm so we set off for the Cliff Walk –starting through the village rather than along the cliffs. We checked out Ardmore Pottery which really is one of the best Irish Craft Shops I have seen....the most beautifully made and quirky items, defying the old fashioned image of Irish Crafts. From there, we made our way to St. Declans Tower and from there along the cliffs.
That afternoon we took a spin over the coastal road to Ring, the ‘Gaeltacht’ area. I use inverted commas as it is a Gaeltacht only as far as the government-funded signage is concerned. I used my Irish as I asked for a plastic bag and thanked the shop assistant – only to be met with a bemused look! The same applied in the pub – everyone, including the barman, talking English!
We returned to the Cliff House and sat on the terrace where dolphins swam as the lights came on over the darkening headland across the bay. We dined with the same view – course after course of an inseason menu with appropriate wines to match. The rhubarb candy floss still makes my mouth water when I think of it...and made freshly from armfuls of rhubarb that we had seen Martijn carrying in, earlier in the day.
The hotel is in a spectacular setting and the décor is relaxed and cosy, but the experience is more than that. The staff are exceptional and their hospitality is full of personal touches and warmth…. and that’s something you can’t design!

Bound Bar, Paris

2010-06-10T13:51:00.000-07:00

When in Paris earlier this year, I checked out Bound .. the latest and hippest venture from the creators of Budda Bar. Very cool, very sophisticated. The interiors are dark and sexy, with accents of pink lights and crocodile leather. Just as well, as it will keep you engaged while waiting for service!

A Weekend in London

2010-05-28T04:34:00.000-07:00

Earlier this month I visited London. I love an injection of the vibrancy that is found in London. There is always so much going on and so much to see. On Saturday afternoon I had lunch at Japanese Restaurant Roka http://www.rokarestaurant.com/ on Charlotte St.. The restaurant is centred around a central open kitchen with rustic benches looking in on the action. The food is cooked right there - both sushi and barbequed dishes. Large plate glass windows let in plenty of light and merge the outdoor & indoor seating.
That evening I went to one of my favourite spots for an apperitif - the Electric Brasserie in Notting Hill http://www.electricbrasserie.com/, before heading to a dinner party with friends.
The next morning I had brunch in the most amazing little cafe Lantana, in Fitzrovia www.lantanacafe.co.uk. Though small and crowded, the menu was amazing and I would have eaten anything and everything it offered!
That afternoon was spent browsing through Heals, which is celebrating 200 years of furniture design. My favourite piece at the moment is their 'Tipple' American Walnut Drinks Cabinet which may be finding itself in my living room very soon! As the rain poured down, there was only one way to spend the afternoon - at the very stylish Charlotte St. Hotel for a cocktail.

The next day I called to The Botanist http://www.thebotanistsloanesquare.com/ in Sloane Square for tea. I love this place. Inspired by the works of the botanist after which Sloane Square is called, this bar/restaurant is filled with sketches of plants in interesting presentations. The decor is light and airy, and incredibly fresh despite being open a few years.

Later, I visited the Irving Penn Exhibition at the National Portrait Gallery, and had lunch at their 'Portrait' Restaurant http://www.npg.org.uk/ with rooftop views of London. A very styish restaurant with muted grey walls and clean lined furniture giving a crisp finish. That evening was spent at Tom Aikens in Chelsea, which was designed a number of years ago by Anouska Hempell. While the design is still very fresh, the seating is a little formal and the service could do with being a little more relaxed. The food was outstanding though, and certainly deserved of it's two Michellin stars! http://www.tomaikens.co.uk/

On Tuesday I called to Pizza East in Shoreditch for lunch http://www.pizzaeast.com/. Located in an old tea warehouse, and a converted nite-club, this space has a raw, industrial feel. I particularly liked the bar, which is more like a large kitchen counter and you feel that you could pour the drinks yourself. After that I called to Terrace Conrans The Boundary for a coffee on the rooftop terrace. http://www.theboundary.co.uk/

Thanks to volcanic ash, I found myself in London for a little longer than anticipated. And so, as The Ledbury was recommended to me, I made my way there for lunch. As we were the first there for lunch it took a little while for atmosphere to develop, not helped by the absence of any background music. The food however, did not disappoint. The decor, again, is a little formal but perhaps this is the aspiration of Michellin-starred restaurants? While I like the ceremony of the service and the matching decor, personally I prefer a more relaxed environment. http://www.theledbury.com/

A fantastic few days sampling the best of Londons cuisine & decor!! My bank account and I are off to go on a diet....

Hospitality Show 2010

2010-04-29T02:24:00.001-07:00

We were delighted with the response we received at the Hospitality Show 2010 in the RDS in March. The mood was very positive and optimistic and we can report that there is plenty of movement again in the commerical interior design sector!

Redesign of One Pico for Eamonn O'Reilly

2010-04-19T10:03:00.000-07:00

ONE PICO RESTAURANT REOPENS FOLLOWING REFURBISHMENT BY AWARD-WINNING DESIGN COMPANY
Following lengthy planning and an intense eight day refurbishment, Dublin’s renowned One Pico Restaurant has reopened with an elegant design by Fineline commercial interior designers. The new design compliments the unique and sophisticated style of Chef and Proprietor Eamonn O’Reilly.
The refurbishment included a complete redesign of the existing Reception and Bar, the Ground Floor Restaurant and Private Function Room. ‘’The design has subtle influences from the Art Deco period reflecting the style of the 1920s and 1930s.The décor combines the glamour of this original movie star era with luxurious touches’’ describes Denise Ryan, Creative Director of Fineline Design. “The restaurant, while reminiscent of New York and Parisian elegance, maintains a relaxed atmosphere.’’
According to Eamonn, “One Pico has a loyal and regular clientele, and we wanted to create a fresh and stimulating experience for them yet also appeal to new customers or those who have not been for some time.’’
Fineline have created a continuous theme encompassing multiple design elements from logo and graphic development to uniform design; from flower displays to music for the interior.

Further highlighting the end to end creative services offered by Fineline, One Pico features a bespoke soundtrack tailored to achieve harmony between the award winning culinary experience and the ambience of the tasteful décor.
Recently featured with Ryan Tubridy on The Tubridy Show, ‘Fineline Sounds’ is a unique and custom service informed by an in-depth understanding of the customer, a passion for music and the nuances and intention of the design goals. Fineline partners with a range of experts from the music industry and media to develop this distinctive offering.
In the case of One Pico, Fineline teamed up with journalist and editor Tony Clayton-Lea whose cultural and travel expertise complimented the desired design aesthetic.
‘Fineline Sounds’ offers an invaluable alternative to the rental systems offered by audio companies or CDs preferred by staff.

Tower Hotel Refurbishment

2010-04-19T09:56:00.000-07:00

FINELINE DESIGN WINS CONTRACT TO REDESIGN BEDROOMS FOR TOWER HOTEL, WATERFORD. Award-winning commercial interior design company, Fineline Design, have completed the fit-out of a sample room for Waterford’s Tower Hotel, winning the contract for their upcoming refurbishment. The room, which was judged against an identical shaped room designed by another design company, was completed in December within a tight time frame and brief.

The contemporary style was designed so as to appeal to both leisure and business visitors to the hotel. In addition, Fineline sought to create an energy efficient design that would be in keeping with FBD Tower Hotel Group’s policy to reduce carbon footprint.

The current refurbishment will be carried out across 37 bedrooms and all corridors, to be completed in two phases with a finish date of mid May.

Fineline Design was founded by Interior Architect Denise Ryan in 2000, celebrating their 10th birthday this March. Since then have become renowned with the design of award-winning bars, restaurants and hotels throughout Ireland and abroad.

Busy Busy....

2010-03-22T14:55:00.000-07:00

It's been a while since I've had the chance to write. I'm glad to report that our office is very busy at the moment, and that the industry is on the up and up! Some of the projects that have been keeping me away from here are the refurbishment of One Pico Restaurant, along with the refurbishment of bedrooms for The Tower Hotel Waterford and a cafe & a restaurant that should be opening in the near future. We've been to Maison D'Objet and took in lots of great designs in Paris. One of my favourite haunts there is Le Train Bleu. Everytime I visit Paris I have to have a glass of white wine with a bowl of olives in their beaten up lounges, followed by excellent french cuisine in exquisite surroundings. Here's a little idea of what it's like..

60 Thompson & 6 Columbus

2010-01-05T09:35:00.000-08:00

I've become a fan of Interior Designer Thomas O'Brien of Aero Studios http://www.aerostudios.com/. I just adore his retro-modernism style. He is the man behind the design of 60 Thompson, New York (Thompson Hotel Group) - lobby and bedroom images below If these images aren't enough then check out their website http://www.thompsonhotels.com/ and make sure you have the sound turned up for maximum impact! There you'll see it's sister hotel, 6 Columbus by Steven Sclaroff http://www.stevensclaroff.com/

Landmarc

2009-11-23T10:43:00.000-08:00

When writing about Clo Wine Bar in the Time Warner Building, I recalled visiting a great restaurant 'Landmarc'. The lighting was absolutely perfect; the furniture rustic and warm, yet somehow modern. Food and service was great too, but who needs food when you have design that good!It was designed by the U.S. based Irish Interior Designer Clodagh, who is renowned for her 'visionary blending of leading-edge technology, innovative materials and ancient techniques'. www.clodagh.comRustic table & StoolsBespoke Light

After a bite here you can pop to the very stylish Stoneroses Bar (owned by Randy Gerber and frequented by George Clooney and Brad Pitt, apparently) but I can't say it appeals to me. It's very 'hotel lobby' with a great view overlooking the city but lacks soul.

Clo Wine Bar

2009-11-23T10:29:00.000-08:00

This is a great wine bar, lcoated in Time Warner Building (odd place for restaurant & bars if you ask me but anyhow..). Not alone do they have fantastic gifts for any wine lover, but there is a super-cool interactive wine counter where you can find out about the wines before you sample. The walls that encase the winebar are of frosted glass with all their products on display. This image appealed to me as it reminds me of his sketches of 'male' and 'female' glassware in Alain de Bothans 'Architecture of Happinesss' http://www.clowines.com/

Savannah Hotels

2009-11-23T09:47:00.000-08:00

While in Savannah in September I was stuck by how different it is to anywhere else I've been in the U.S.. The character Miss Harty in the book 'Midnight in the Garden of Good & Evil' accurately describes the party town 'We're not like the rest of Georgia. We have a saying: If you go to Atlanta, the first question people ask you is 'What's your business?' In Marycon the ask 'Where do you go to church?' In Augusta they ask you your grandmother's maiden name. But in Savannah the first question people ask you is 'What could you like to drink?'

Savannah strikes me as a place where the people embrace individuality and eccentricity. It's ok to be different and this is seen in the design of many of their bars & restaurants. Two hotels that work well in translating this into something commercial are the Mansion on Foysythe Park and the Bohemian Hotel on the waterfront, both locally owned by the Kessler Group.

The Mansion, ExteriorThe Mansion Interior

Both remind me of The Faena in Buenos Aires (my favourite hotel ever, and Starcks finest!) - The Mansion for it's drama and quirkiness and The Bohemian for it's warmth and texture.

The Bohemian, Exterior

These photos don't do them justice, so if you can't visit, check them out on:
http://www.mansiononforsythpark.com/
http://www.bohemianhotelsavannah.com/

Interior Design Company Offers Bespoke Music to Suit Interiors

2009-10-23T02:33:00.000-07:00

Award-winning Fineline Design collaborates with recognised music expert Tony Clayton-Lea to design bespoke soundtracks to suit commercial interiors.

As a designer of bars, restaurants and retail outlets for over fourteen years, Denise Ryan of Fineline Design saw a need for a custom-made music service that is symbiotic with interior design. Tony Clayton-Lea, having designed one-off soundtracks for high-end hospitality environments, also recognised this importance and the pair teamed up with their combined expertise.

One of the most important yet overlooked elements of a contemporary public space such as a bar, café or restaurant is the music content. From the moment a person enters a room, the music has to be right. If it jars and/or irritates, then whatever mood or tone the space wants to engender is at risk of disappearing.

‘’We’ve had queries from clients who are looking for alternatives to generic music systems – or worse, such as CDs that are very often chosen by staff. Very often when out for lunch or dinner, unsuitable music will be played - more often than not on repeat - without a thought given to the customer’s experience,’’ says Denise. ‘’Because music activates the limbic system of the brain, it creates an emotional response. This emotional response should be tapped into, so that customers come away with a complete and satisfying impression that makes them want to return.’’

By taking the client’s preferences and requirements, Denise and Tony will design a soundtrack to reflect the interior. With experience of an extensive collection of music styles, genres and characters, Tony will compile a sample selection which will then be enhanced and expanded. This will be guided by customer profile, time of day and the desired mood.

According to Tony, ‘’Music is, of course, a subjective thing, yet it’s important to be aware that whatever music is chosen is balanced to reflect not just cool, style and sophistication, but also to make the listening experience inclusive. In other words, you do not want the music to be so unfamiliar and (so-called) cutting edge as to alienate the customer. Irrespective of whether or not the customer is a music fan, the music has to have a familiar base that can be defined as melodic and accessible.’’

An award-winning journalist and editor, and a recognised expert on contemporary music, Tony Clayton-Lea specialises in writing about popular culture and travel. In his line of work (which regularly takes him to the UK/Europe/US) he stays in a wide range of hotels, and visits an even wider range of bars, cafés and restaurants. In the majority of these, he regularly (and all too quickly) discovers that one of the most important elements of the modern, contemporary open space – the music – has not been strategically thought about or executed. He lives in County Meath, passing the time when he isn’t working by creating the perfect soundtrack for the perfect bar/café/restaurant.

Fineline Design was founded by Denise Ryan in 2000 and specialises in the design of bars, restaurants & hotels in Ireland, Europe & the U.S.. She gains her inspiration from music-inspired travel which has taken her to locations such as Cuba and Argentina. Recent projects include The Coachhouse and Carousel Restaurant, Gorey, Co. Wexford.

A date in New York

2009-10-15T13:25:00.000-07:00

While in New York, I took myself off on a date.
I've only since discovered that this is recommended in 'The Artists Way', but for me, this is my Golf. I can think of nothing I enjoy more than sitting in a beautiful interior with a notebook, taking it all in. My first stop was The London NYC.

London NYC Lobby

Designed by David Collins, this is a very elegant space. I was there late afternoon, but I'm afraid to say that I don't think Collins would have envisioned the clientele that was there at that time. Shorts & runners; t-shirts and baseball caps - not exactly the tweed-jacket sophisticats that the promo shots show. In true Collins style, everything is meticulously detailed. I found the pale green a little cold but perhaps as darkness falls and candles are lit, the space becomes more welcoming.London NYC Bar

Not far away is the Royalton Hotel. This is a place I'll go back to, and bring a bunch of friends. The original style is miles away from anything I've seen in recent years. At times, there appears to be inspiration from the 1970s but it's designed in such a way that it looks completely original. The lighting is perfectly incorporated into the design rather than being an afterthought. The Royalton, Lobby

Brasserie 44, The Royalton.

And so to the Grammercy Park Hotel. I'd been looking forward to this visit for a couple of years but I'm afraid I was disappointed. Yes, it's a beautiful building, but there was nothing very special about the design.The Grammercy Lobby

The lobby was nice, but the bar was poorly designed. The backbar was weak and the furniture uncomforable and short. The lounge is much better but was very empty the night I was there; and without a lit fire, not the kind of place you'd linger. The toilets were also very disappointing with poor finishes and not in keeping with the impression you expect from an Ian Schrager Hotel. All was not lost however. An entertaining barman from Ballyfermot gave the place the character it was lacking; you can't go anywhere...The Grammercy Bar

Porca Miseria! Chandelier

2009-10-06T10:42:00.000-07:00

While in New York last month, I visited the Museum of Modern Art. It's such a treat to walk the halls looking at famous and familiar art and objects and then being surprised with new works. For me, the hilight was seeing Ingo Maurers Chandelier.....

The inspiration for this light was inspired by a revolt against the slickness of contemporary design, in addition to slow motion cinematography. Only 10 are produced every year, each one individual. The porcelain plates are dropped or smashed with a hammer, and it takes four people five days to make.

44th Annual Irish Antique Dealers Association Fair

2009-09-28T06:02:00.000-07:00

The Interiors Association have been invited to design a stand at the 44th Irish Antique Dealers Association Fair in the RDS in Dublin with the theme ‘Antiques in a Contemporary Setting’. The Interiors Association represents professionals working within the Interior Architecture and Interior Design Community in Ireland.

Vice-President Sarah Brown and PRO Denise Ryan embraced the task and have been very excited in putting the concept together. Both designers run their own successful practices.

‘Customers have less disposable income’ adds Sarah Brown. ‘They want to ensure the product they invest in is durable and will hold its value over time, even if resold – that’s why antiques are such a great option. A solid piece of furniture can always be refinished to restore it to its original appearance – a huge advantage over many of the veneered options today’.

The design, which displays a Living & Dining Room, is based on the concept of using core classical items of furniture combined with contemporary furnishings. With advice and experience from members of the Irish Antique Dealers Association, the designers have selected antiques that will work in a stand alone setting or integrated with one another. All items are different styles and eras to push aside notions that everything should match.

‘We’re using innovative vinyl flooring from The Flooring Consultancy which gives a clean finish to maximise the impact of each antique’ says Sarah. ‘With this, we have vibrant silks and metallic damask wallpapers from Designers Guild. These are perfect to illustrate the concept – taking a traditional element and revitalising it with modern technology and materials’.
Italian pendant lights from Nirvana Lighting in Kilkenny will be on display for the first time in Ireland. ‘They compliment the modern furnishings and ‘funk up’ the old. It’s all about context really’, according to Denise. ‘We want visitors to the stand to think about how they can mix things up in their own homes. If you inherit an antique, or buy it just because you love it that doesn’t mean that it has to dictate the design for the rest of the room. It shows a confidence if you can take that piece and work it with other furnishings’.

During the show, members of both the Interiors Association and the Irish Antique Dealers Association of Ireland will be on hand to advise on the concept and the individual antiques. The Interiors Association will also answer any questions you may have on how to choose an Interior Designer. All members of the Interiors Association must meet minimum standards regarding education and experience to become accredited. To see a list of members, or become a member, please visit http://www.theinteriorsassociation.ie/.

The Coachhouse, Gorey, Co. Wexford.

2009-09-16T14:37:00.000-07:00

FINELINE DESIGN TAKE AN ORIGINAL TWIST ON BAR AND RESTAURANT DESIGN WITH THE COACHHOUSE, GOREY, CO. WEXFORD. The original Coachhouse Bar, owned by Kevin and Tara Ann Bolger, had been completely gutted and extended, with a restaurant and function room installed on the first floor. The development, which took nine months to complete, opened mid- August.

While the brief was to completely re-design the existing premises, the clients were anxious to retain the existing customers that have been loyal to the original bar. In addition to this, Kevin and Tara Ann wanted to provide an area where day-time food could be served. This area would also need to lend itself to hosting live music and a younger clientele, particularly on weekends. ‘’ From the outset, our clients knew they didn’t want a traditional bar, yet they wanted the warmth and intimacy that a older bars give. I was very much inspired by the cosiness of the speakeasys from prohibition times in the likes of Chicago’’ says Denise.’’ While the style is a little different, the use of lamp lighting, booths and intimate areas help to create this’’.

The Carousel Restaurant on the first floor above the bar has a different, yet complimentary ambience. Denise explains ‘’ the concept for this restaurant was taken from the parlours of Ireland years ago. We’ve used eclectic 1940s style furniture and combined them with antiques, and custom-designed, quirky pieces. Each area has an unusual element which adds intrigue and fun’’.
Noticing the current trend towards more classical design in bars and restaurants, Denise adds ‘’ Clients want designs that will stand the test of time. Minimalist detailing has been replaced with the warmth and character of ornation and stainless steel and chrome are being replaced with antique brass and burnished bronzes. There is a leaning also towards the past – vintage, antique, retro. In the current climate – both economically and environmentally – reusing is very much in vogue. This style embraces this’’.

Wagamamas image by Funnyoldlife on Photobucket

2009-08-24T03:07:00.000-07:00

Wagamamas image by Funnyoldlife on Photobucket:
I love the concept of this table and benches! Great for groups or couples and allow for great interaction.

The Market Bar, Dublin

2009-08-10T10:18:00.000-07:00

This place in Dublin is a favourite of mine. The atmosphere is always good. It’s light and airy, yet has depth and warmth to it. I love to pop in here early evening with a pal or two and indulge in a bottle of wine and the most satisfying tapas in the world! You can loll for hours enjoying the chat or people watching. If you get the chance to go, taste their meatballs or the chicken & chorizo skewers…..mmmmm.

Jo Burger Rathmines

2009-07-13T11:12:00.000-07:00

A friend of mine recommended this place to me – Jo Burger in Rathmines, Dublin 6. Last week a colleague & I popped in for a quick bite after work. What a great place! Funky, retro, eclectic – and with DELICIOUS food. The seating could be a little more comfy – benches with no backs, so you’re not inclined to loll, but it’s probably designed that way to increase turnover. Walls are covered in retro wallpaper & hip graffiti by SUMS. Menus are held within second hand Beano annuals (not quite sure about this, I have a thing about hygiene & eating). And catching the eye - a mix of vintage lighting pendants and bizarre coat hangers. But Go, for the food. I had the most tasty burger with homemade tomato sauce (in a wrap rather than a bun) and perfect chips. Oh, and Organic Cola. It’s definitely low-key and casual, suiting Rathmines. Check out more photos on www.flickr.com/photos/7259490@N06/

James O'Keeffes Bar & Lounge Ennis

2009-06-29T03:11:00.000-07:00

As promised, here is a little bit about the pub we just completed last month!
James O’Keeffe’s Bar & Lounge is located in the heritage town of Ennis in the West of Ireland. The bar, which was inherited from our client’s father, had been in the family for many years and the refurbishment needed to be sensitive to this. Our client was very impressed with our past projects, and wanted a style which carried our signature attention to detail. There was much work behind the scenes to reconfigure the space to incorporate a new smoking area, toilets & corridors. These areas also needed to be accessible to an adjoining pub, also owned by our client. The spacial planning to the ancillary areas was a very tricky brief. The accomplishment of this has expanded the possibilities for our clients two pubs and increased trade beyond his expectations.
We took a quirky twist on the traditional pub, retaining the existing clientele and attracting a wider customer base. In a town such as Ennis, it was also very important to appeal to the tourist market. Influences were taken from classical bars from Victorian & Georgian times - now regarded as traditional, but the bar is far from this. During the daytime, the front bar caters for the racing fan with discretely placed plasmas & select sporting images. As the lights are dimmed, this area transforms into a perfect venue for a trad session. The rear lounge is more plush – carpeted floors, leather seating & timber-panelled walls creating a Cigar Lounge ambience. The style of bar we have created is very unique. It really takes the traditional Irish Pub to another level.

Five keys to designing an Irish Pub

2009-06-24T14:27:00.000-07:00

Following the good news that Ma Nolans Nice has been voted no. 3 in an online poll in the Lonely Planet Guide & Singha beer Worlds Best Bars list, it got me thinking about what makes a pub successful.
When I first started designing bars over 10 years ago, I learnt that to create a successful Irish Pub (and there are many variations on the definition of Irish Pub!), you need five core elements:

1. You need the design to be right, and this really needs to be done by an Irish designer - who not only understands the design & decoration, but also understands what the essence of an Irish Pub is. For me, there are small things, like building in 'bottlenecks'. It's all very well creating efficient traffic flows, but how then does the accidental conversation, the chat & the craic occur?
2. You need then to have the correct product. Without a doubt Guinness is synonymous with Irish Pubs, but there are many more drinks - Jameson, Paddy, and for the more discerning palate (me!) the likes of Tullamore Dew, or Galway Hooker Ale. These days even the coffee-houses are seeking more artisan & fairtrade products, why not let let this translate to your bar?
3. The Staff, (or as Ikea would call them!), the co-workers. The staff just need to be Irish, or at least have a little bit of Irish in them! One of the things that the Celtic Tiger has lost us, is our profession of Irish Bar men & women. Part of the thing when going for a drink is the chat & the banter with the barman. This is really something that I feel is inherently Irish. The ability to start a conversation about the weather, and let it lead to wherever it may go, not challenging, never inappropriate, just comfortable.
4. The music. Ok, I have a few thoughts on this. While I essentially believe that an Irish Pub should have Irish Music (Mick Flannery (big fan at the moment), Tommy Flemming, U2 etc..) I know that it depends on the clientel you hope to attract. I suppose it depends on whether the customer is expecting an 'Irish-themed' experience or a decent bar, that just happens to be Irish. Either way, I think that with the likes of The Script, and Mick, a more hip-and-now feel can be translated to the pub.
5. The food. This depends on the vibe you're trying to create, but I think even Ireland has succumbed to the concept that bars need to serve food to keep up with the competition. The food needs to be appropriate to the location (potato skins in the U.S. & tapas in EspaNa) but have an Irish influence.
The Irish Pub is something unique. It is a representation of what we are, and our heritage. Let's protect it.

Lonely Planet Poll / Ma Nolans Nice

2009-06-24T14:15:00.000-07:00

Some good news! Read on.........

In an online poll sponsored by Singha Beer and International travel guide, Lonely Planet Publications, readers have voted Ma Nolans Pub, Vieux Nice in the south of France number three out of more than 1,100 bars worldwide.
The pub, located on the sunny Coeur Soleil in the heart of the Old Town, was designed by fineline Design in 2005. Principal designer Denise Ryan explains ‘’ We were inspired by the architectural features of the building and set out to make the most of these. The brief from our client was to create a pub which happened to be Irish-owned, not necessarily an Irish Pub. The result was very successful’’ According to the voting website, ‘’Ma Nolan’s has a large terrace, high vaulted ceilings, authentic bar counters and wooden floors. The atmosphere is always buzzing, generated by friendly staff, excellent beer and food, live music in the evenings and a genuinely warm, typically Irish welcome to all.’’ Following the success of Ma Nolans Vieux, fineline Design created a second pub overlooking the Port in Nice for client, Thady Nolan: ‘’ Fineline always deliver stunning results while keeping the bars utterly functional and meticulously well planned out. They understand what their customer wants and consistently exceed expectations with their creativity, reliability and efficiency’’.

Images of La Boca, Buenos Aires

2009-06-24T14:06:00.001-07:00

In writing about La Boca last week, I remembered some photos I had from the area of La Boca in Buenos Aires.....

These buildings are typical of the impact of the architecture - created out of necessity being the mother of invention, and the passion of the people who settled in this area.

These images capture the essence of La Boca & the vibrancy it exudes...

A visit to La Boca - - Belfast

2009-06-11T13:00:00.000-07:00

I followed tango to Buenos Aires four years ago after taking lessons here in Ireland. That started a love-affair with Buenos Aires and all things Argentinean. Having spent much time there since, I cannot pinpoint exactly what it is that drew me in, but I know that it’s all the little things I miss.

I love the mix of cultures of the city – a bit like Paris, Barcelona & New York all rolled into one. I love the cortados (like macchiatos with a dash of milk); the smell of barbequed meat on a Saturday afternoon as families prepare the ritual of the asado; the energy, the potential of the city. I miss the gems to be discovered in the antique district of San Telmo while ducking out of the hot sun on a Saturday afternoon & the feeling that comes when walking into La Viruta on a Friday night, much later followed by a submarino and media-luna as the sun comes up.

All of this was brought back more sharply in my memory as I ate with friends in a restaurant in Belfast named in honour to La Boca. As an Argentinean restaurant, I expected token gestures to the country and its traditional menus. I was more than impressed. The menu not only offered picadas, empanadas & chimichurri served alongside excellent steak, it also is the only place in Ireland serving Quimes (beer, so they say!). The wine list offered plenty of choice too of excellent wines from Mendoza.

The design was obviously inspired by the colourful corrugated iron cladding synonymous with La Boca, and cleverly done. The tables and chairs were basic but gave a functional, utilitarian appearance. While we were very close to an adjoining table, no conversations could be overheard, perhaps because of the acoustic benefits of the corrugated shapes. Small gestures to the famous Che Guevarra and Maradona graced with walls but didn’t overpower or theme the place. The only thing out of place was the Cuban music, but then, I’m probably the only one who noticed!

One Pery Square

2009-05-17T10:43:00.000-07:00

While in Ennis recently for the completion of the refurbishment of a pub - James O’Keeffes Bar (photos to follow shortly!), I stayed at the latest addition to Limericks’ hotels, One Pery Square. Only open 6 months, the hotel has already made it onto the Conde Nast Travellers Hot List 2009.

From my very first introduction to the hotel, in making my reservation with a lady named Susan, to my checkout, the experience was perfect.

The hotel is located in a Georgian House, once owned by Lord Barrington, overlooking Pery Square. The building was purchased by Limerick-woman Patricia Roberts in 2003 and carefully restored.

The design respects and compliments the character of the building. It is subtle and soothing; fresh yet familiar. There are no mistakes with the design, nothing that is out of place or inappropriate. You know everything has been carefully and lovingly chosen.

On arriving we were brought into the waiting bar overlooking the park. While the room also caters for an informal lunch downstairs, my colleague and I opted for the restaurant on the first floor. A lovely waitress attended to our every need and we enjoyed a fantastic meal. The décor here is simple yet classical – a pale canvas with strong wine-coloured fabrics. Mirrors add interest and intrigue to the room and modest chandeliers give elegance.

Rooms have the same pale canvas but the scheme is extremely soothing and relaxing. Guests want for nothing – One Pery’s own beautiful mineral water, L’Occitaine toiletries, even an umbrella for use during our stay.

The next morning, I spent an hour in their thermal suite in the old cellars of the building. This included use of their herbal treatment rooms, steam room and sauna. An added bonus was the relaxation room with ambient lighting, loungers & headphones allowing customers to select their preferred music. This is one of the best spas I have ever used. Every facility was beautifully designed and to high specification.

Breakfast too was at the same standard as everything else. Again, great service from another lovely waitress and a buffet like no other, along with toast; eggs, fry or whatever else we might have wanted.

Seldom is an experience so consistently perfect. The brand of the hotel is carried through to the food and the service, which so many places miss. This holistic approach is what will guarantee One Pery Square success. http://www.oneperysquare.com/

Sunday in Milan

2009-05-07T15:23:00.001-07:00

Arising to weather reminiscent of home (wind & rain!) we headed into the Duomo, at the heart of Milan. I’ve visited many cathedrals before, including the Dom in Cologne, but none quite like this one. Perhaps it was the candle lit interior with the rain pouring down outside or the hum of the mass and the choir. The architecture certainly inspires prayer. What amazes me is the detail, and how (it appears) the detailing of the finishes were considered from the commencement of the build. Everything is perfectly sized and shaped. Taking over 300 years to build and many generations of architects, all carried on the relay that was to become the third biggest cathedral in the world. All of the drawings that needed to be done, by hand. Then all of the labour to bring those drawings to life, by hand. Sometimes I think that despite having advanced with technology, we have receded with detail and skill.

We took a stroll through Galleria Vittorio Emanuelle II, the famous shopping arcade and saw the famous Zucca (dating back to 1867) with it’s inlaid bars. From there to The Gray Hotel, the contemporary boutique hotel nearby. Not far away from here are the Armani Stores, including Armani Casa (selling select homeware from Armani) and Armani Café. What strikes me about Milan is the importance of brands such as Armani, D&G & Prada. I admire how the Italian Fashion houses have not been bought up and they’ve branched out to create venues and ‘lifestyle’ products. I was very conscious however, of how important it is for the Milanese to be seen with these labels and also those of Louis Vuitton & Fendi. For such a hive of creativity, there is a lack of originality.
Our next port of call was The Bulgari Hotel. From the outset, this place has something special. From a design point of view, it reminded me very much of The Morrison Hotel in Dublin but the added bonus is the gardens, overlooked by the lounge and restaurant. I can only imagine what these are like at night. Finally to Bar Trussardi, a very stylish bar & restaurant located in an old building but given a very modern touch. The foyer welcomes customers with white walls and sofas. To the left is the entrance to the first floor restaurant, to the right is the bar with floor to ceiling wine displays in steel & glass cabinets. An island bar with clean, sharp lines sits in the middle of the floor. Walking by here, you exit the building but into a glass box extension, where the café is located. The detailing and furniture is minimal and contemporary yet the original building gives a complimentary warmth.

Saturday in Milan

2009-05-05T11:45:00.000-07:00

Making our way by metro to the Brera District, we stopped for a slice of pizza at the famous Princi bakery. Featured in the book ‘One-Off’ by Clare Dowdy the bakery is a excellent example of success of the individual design. The queue out the door was testament to this! Though no seating within, the bakery has a great outdoor terrace where trendy Italians (and also ourselves!) brunched in the April sun. http://www.princi.it/

10 Corso Como - overlooking the courtyard

We strolled around the mostly cobbled streets of Brera taking in the boutique shops and trendy coffee shops. All along the route Fritz Hansen chairs on crates promoted the copyrighting of furniture design. We made our way to 10 Corso Como which, though a little out of the way, is more individual for being so. Entering the courtyard is like entering an oasis of creativity. The ground floor houses coffee shops and a restaurant, then a retail area selling mostly ‘10 Corso Como’ branded goods. All unusual, all bohemian. On the first floor is an exhibition area and then, a haven for any designer – books on architecture, interiors, graphic & fashion design. I could easily lose a weekend here!

Cafe at 10 Corso Como
From there we took a metro to Gold, the Dolce & Gabana bar & restaurant. The location surprised me as it was in an area that seemed to be between office & residential, and the façade wasn’t particularly obvious. Inside however was a surprise. The restaurant located on the Ground Floor has the most magnificent silver and gold shutter system, which I can only imagine comes to life at night when the lights are on. White circular booths snake down the centre of the floor overhung by glass-ball chandeliers reflecting in the mirrored tabletops. While beautiful at day, I’m sure it’s even more so at night. Naturally, Gold is the order of the day here so everything you can imagine has been given the Midas touch. The bar too, although I admit the mirrored walls took me back to late nights (and early mornings) in Leggs of Leeson St. a long time ago! http://www.dolcegabbanagold.com/

That evening we ate at Pan e Acqua. If you like original & quirky, as I do, this is the place to come. The walls were rough plaster, pared back in some places to expose the brick beneath. Multi-coloured floor tiles; random tables & chairs, odd accessories and embellishments give this place a homely, personal touch. The décor has changed slightly since the photos on their website were uploaded, which I feel refresh the place for regular customers and provide a good talking point – for example, the watering cans covered in plaster of paris…bizarre, I know! The service was very personal also, and completed the experience. http://www.paneacqua.com/

Stem holders at Pan e Acqua - an adaptation of an upturned wine glass

We finished off the evening in the Navligi District, the canals that were purpose built for the construction of the Duomo. The canals are now lined with bars and restaurants, and even at night the street traders sell their wares adding to the carnival-like atmosphere. Design week was in force, and even the canals were decorated with chairs.

Friday in Milan

2009-05-05T10:58:00.000-07:00

On Friday night, after the show, we visited The Sheraton Diana Majestic Hotel for a drink before a meal at Da Giacomo Restaurant. The sophisticated lobby of the hotel is a hint of what lies ahead. Though the main h-club Bar was closed for a private function by furniture company Baxter, the Black Label Room was open and so too the amazing gardens. The Black Label Room (which I believe is redecorated every few years by different sponsors, currently Samsonite) typifies Milan – cool, hip, sophisticated. Elegant customers graced the B&B sofas that sat against black lacquered walls with subdued lighting. I loved the gardens – a central pond surrounded by seating to suit the mood you’re in or the company you’re with, canopied with antique wisterias. The area looks into the h-club, where you could see the magnificent art deco bar and detailing.

http://www.starwoodhotels.com/sheraton/property/dining/index.html?propertyID=53

From here we went for our meal – accidentally Da Giacomo Bistro first before we found the main restaurant around the corner (If I go back, I’d definitely try the Bistro, the décor was really inviting). The restaurant was very crowded which added to the atmostphere, though perhaps a little too crowded for a romantic meal. An institution in Milan, the it hasn’t changed much over the years and it still retains the same decor by the late Renzo Mongiardino. The food was excellent and the service too, though I have to admit that the hilight of the evening was realising David Beckham was dining a few tables away!

Having read great things about Chandelier, we made our way here for a nightcap. Though quirky and obviously very cool, I felt the décor didn’t live up to all the reviews I’d read. ‘An outrageous fusion of décor, light and sound, walk into Chandelier and you almost forget you're here for the food and drink. One part Fellini film, one part Louis XV Palace, many parts Moulin Rouge, it's a lavish red-carpeted lounge containing several rooms that drip with baroque thrones, glittering candelabras, gilt-edged tables and of course, the eponymous chandeliers’ (www.worldsbestbars.com). Not quite!

Salone Internazionale del Mobile - Milan Furntiure Show 09

2009-04-28T09:27:00.000-07:00

Having finally found a hotel which only costed a small fortune instead of a large one, I made my way to the Salone Internazionale del Mobile in Milan last week. The worlds biggest design fair attracts over 350,000 people every year, more than half of whom are visitors to Italy. As a result, rooms in the city are precious and Milan’s hotels take advantage of the fact that mostly companies are footing the bills.

I arrived at Rho Feria and considered my plan of attack. With 24 halls broken into Classic, Design, Modern, Euroluce (Lighting) and Satellite (new innovative designs) it is a daunting task to visit each stand in just a matter of days.

The Classic Halls in themselves are designed in a very exclusive manner. The first third of the halls (nearest the central thoroughfare) are high-end Italian, with private entrances and receptionists to filter the visitors - for fear of copying. The rest of the hall leads back to less expensive and often imported manufacturers. More suited to the domestic market, the furniture is traditional and heavily detailed. Excess and opulence is the order of the day. Think Versace!

The Design and Modern Halls were more inspiring. Fresh designs and funky fabrics lifted the spirit as the feet grew weary. I was very aware on the emphasis on furniture - and particularly chair – design. At other shows such as Maison D’Objet & Birmingham the stands display different products from lighting to tiles. This is a furniture (Mobile) exhibition however and most Italian companies use it to launch their new ranges.

http://www.calligaris.it/

Calligaris (above) had some great new designs versatile for both the domestic and commercial markets. So too did Offecct whose dark stand was punched with colour (below). Bross Contract introduced a little fun to their wall-mounted seats in the shape of hands and Swedish Company Kallemo displayed a future-classic by Mats Theselius.

http://www.offect.se/

http://www.moebel-bross.de/

Just when I thought that I’d collapse if I saw another chair, I discovered this bed by Lago. I had to hold myself back from climbing in and taking a hard-earned nap. Apart from its’ fun design, both the bed and the locker appealed to me - I need no longer worry about my 5 month old niece rolling off the bed while her two year old brother pulls at everything on the bedside locker! (To my sister - that’s a joke by the way).

www.lago.it

Euroluce took over four halls and while there were a number of notable designs – such as Jacques Garcia’s quirky lights for Zonca (called ‘Les Botanics’ - www.zonca.com) I prefer to look for lights when I’m sourcing. Looking for lighting is very specific and I think you need to know the application to choose the correct light.

The most inspiring area of the show was the SaloneSatellite. Small, basic stands display the more creative elements of the show. There were delicate pendants & table lamps by Japanese designer Shige Hasegawa (above) and fabulous suspended LED plates by Kazuhide Fukushima (below).

http://www.marujafuentes.com/

I loved these plant-holder wall tiles by Puerto Rican ceramic artist Maruja Fuentes (above) - perfect to lift any smoking area or rear garden wall. There were also cute wall seats (designer unknown) by which no-one who passed could resist!

Overall the products at the show were fabulous and inspiring. It may have lacked a little bit of the sexy atmosphere present in both London & Paris shows as Salone del Mobile is very business-like but, without a doubt, much business is done!

Designing the Brand

2009-04-14T15:08:00.000-07:00

On Saturday I booked a table at a restaurant in Bray for that night. I was pleasantly surprised to find that there was no problem with availabilty for a Bank Holiday weekend. I was even more surprised when I arrived to find one couple paying for a meal and four others (one a child) finishing theirs in a restaurant that accomodates about 40. We were the only customers there for the night.
The décor is amazing. It was my second time here and it is truly stunning. This restaurant would not look out of place in New York or Milan, yet has an informality in it’s unupholstered chairs and bare Trend Cristillano tables. The food is also very good, so why was it empty?

In my mind there are three reasons, which became apparent as the evening wore on. The first was the menu. Though it catered for everything from starters to paninis; pizzas to pastas and mains, there was no difference between the day and evening menu. While this is a continental norm, I think we, in Ireland like to make an occasion of a meal out. There was nothing about an evening meal here that made it more special than that during the day.
The second was the staff - the face of the business. The first impression they make should be one of competence. They need to be attentive at all times, without being intrusive; pleasant and courteous. A good impression of a waiter or waitress becomes part of the overall impression of the restaurant and it’s brand.
The third was the music. As is widely acknowleged, music is mood-altering. On this occasion, the staff were selecting the music they like – which might make them happy in their work environment but should be chosen to ‘set the scene’. In this instance, relaxing music that encourages customers to linger over their meal (and thereby drink more!) should be played. It also matches the experience that the restaurant is trying to create – had they played music that complimented the décor and the food there would have been a greater feeling of harmony and better ambience.
When opening a new restaurant many owners pay great attention to the chef or the design. But these are not the only ingredients. The initial concept should be the brand. What customer do they want? What experience do they want to have? What belongs with this experience? Get this right and everything else will follow!

Siam Thai

2009-04-14T14:13:00.001-07:00

After three recommendations in as many weeks, a colleague and I visited Siam Thai in Dundrum last week for lunch.
Dundrum Town Centre, by the way, showed no signs of suffering the effects of the recession or the Tuesday’s budget announcements - not a space to be found in the carparks.

Personally I’m not a fan of the units at Dundrum Town Centre that overlook the ‘pond’. Without the signage of Milanos, Rolys or Mao – the facades are bland and characterless.

Though a little uncertain of our direction, we found Siam Thai through a lift. A copper reception desk and a welcoming Maitre D made us feel at home and led us to our seats.
The interior is primarily browns and greens, with very successful accents of purple in the form of silk shades overhanging the banquette seating. The furniture is quite contemporary, but as we waited for our lunch listening to Italian tunes, I felt that without the ornamnents, how Thai would the décor be?
The upper floor of the restaurant, where the bar and the toilets are located is more impressive. Blown glass shades overhang the stairs which feature a tile backdrop. The toilets are beautifully decorated with tile and a vintage black wallpaper with a pattern of birds. It is refreshing to see the attention to detail carried through to the toilets – usually neglected for practical or budgetary contraints.
With good décor, excellent food and good service it’s no wonder this restaurant comes so highly recommended.
www.siamthai.ie/dundrum

Field of Light by Bruce Monro

2009-04-01T10:27:00.000-07:00

With last weekend came the change in time that marks the start of Spring. While most of us delight in the end of the long dark evenings, it also marks the end of one of the most magical light sculptures I have seen - Bruce Monro's Field of Light for the Eden Project in Cornwall. Like glowworms that mystically come to life on warm summer evenings, his fibre optic stems illuminate - like poppy seed heads - as darkness falls.
http://www.fieldoflight.co.uk/video.php
http://www.brucemonro.co.uk/

A Weekend in Belfast

2009-03-26T14:27:00.001-07:00

Having spent the weekend in Belfast, I thought I’d share some venues of notable design & atmosphere.

The first was Judes on the Ormeau Road where I had a glass of wine before a bite to eat at the Bengal Brasserie. It has a lovely combination of old and new, simple and opulent. The exposed ceiling, painted black, combined with brick walls gives that feeling that the building was stripped down to reveal these worn, warm elements. The extravagant touches of the Murano Glass chandeliers and the Louis XIV style furniture work really well in contrast. The brown emperador marble counter to the bar is a substantial element and strong enough to carry the minimalist backbar of mirror frames.
This was my third trip to Judes and while the atmosphere was good but I feel that the place is showing signs of being worn – not helped by the fact tables weren’t cleared of glasses or the bar wiped down.

The Bengal Brasserie, just a short walk away. When you get past the daunting draught curtain at the entrance, a busy Indian restaurant awaits. While the waiting area is a little small – and doesn’t cater for the queues of people waiting for a table, it’s worth the wait. Warm woods and atmospheric lighting grace the interior, which is furnished with rows of tables. While this initially gives a ‘canteen’ like appearance, the effect is that the dining is relaxed and informal – that this is a place you can come to any night of the week as well as on special occasions. Overall it has a clean-lined contemporary feel. The one critique, which I’m reluctant to add, is that the ordering counter (they also do take-aways) is in the centre of the restaurant – meaning these customers have to walk through the restaurant. The advantage to this is that the front windows act as advertising space – not that they need it!

The Cloth Ear, adjoining The Merchant Hotel, was my third stop. While this place doesn’t have any traditional detailing in particular (apart from the painted timber panelling in the lobbies) it feels traditional. Elements such a strong backbar and intimate snugs are reflective of a traditional Irish Pub but they’ve been given a contemporary treatment. Tom Dixon lights over the bar give a nice touch. Walls and ceilings too have been clad with what looks like timber flooring - I’m still trying to figure out how the Fire Officer permitted so much! It’s a great spot and a good example of the future of Irish Pubs.
http://www.worldsbestbars.com/city/belfast/cloth-ear.htm

In Praise of Pub

2009-03-18T15:48:00.000-07:00

I recently bought a beautiful book - ‘The Irish Pub’ by James Fennell and Turtle Bunbury – ‘a nostalgic and entertaining tour of nearly forty pubs from all four provinces that epitomise the essential charm of Ireland’. The book includes some of my favourite haunts such as Berminghams in Navan and Geoffs in Waterford.

Carved corbels, warm woods and the touch of the owners pride give each premises it’s own personality. Even if visiting these pubs for the first time, there is the familiarity of home. Or maybe I’m just Irish.

As the front jacket points out though, in 21st Ireland the traditional Irish Pub is rapidly disappearing.
It’s funny; at the start of the nineties we couldn’t get enough of the Irish pub. Pastiche pubs imitated the real thing with their salvaged brick and stained glass. Our pub concept was such a success that it became one of our most popular exports.

Within ten years and coinciding with our economic boom, we wanted something more sophisticated, more cosmopolitan. Established pubs were ripped out and replaced with ‘contemporary’ bars. Contemporary, by it’s very name, indicates that it will date.

I appreciate that to a certain extent we have had to move with the times and publicans have had to adapt to the markets. But if the design doesn’t stand the test of time, there will be no market and there will be no pub.

They say that in times of recession we look inward to our own cultures and heritage. An example of this was the resurgence of the tango in Argentina and a boost to their indigenous industry after their economic crisis of 2002. Let us look at our own culture, our own heritage. Let’s embrace and preserve the Irish Pub. And let’s look to create pubs, whose design will stand the test of time and will survive this, and many more recessions.

Hope for Waterford Crystal

2009-03-16T05:05:00.000-07:00

I read with great hope last month about Clarion Capitals bid for Waterford Crystal.
Sparked by Michael Cullens opinion which appeared in The Irish Times on the 14th January, I don't believe that the failure of Waterford Crystal was due to the product being 'seen as something older customers collected and that people of a certain generation gave for wedding presents'.

I believe that Waterford Crystal have been misguided in their product development. Crystal has had a huge resurgence in recent years, especially in interiors and jewelery. Never before has it been so popular to have Swarovski crystals hanging from a ceiling pendant, studding wallpaper or encrusting a handbag.
Baccarat have gone a step further and in 2003 opened a restaurant designed by Philippe Starck to show off the magnificence of their crystal and homewares. They have also opened new residences in Dubai, complete with crystal chandeliers.
Crystal is still as popular as ever. And Waterford Crystal is still as strong a brand.

Rather than blame the market for the failure of the product, why not embrace it and adapt?