Apricity
Conscious cooking in Mayfair
Summary
Chantelle Nicholson’s first solo restaurant and a chance to take her acclaimed sustainable-led approach to a new level.
Story
Working in conjunction with Chantelle and Grosvenor, we developed a true benchmark in sustainable design and fitout by applying the principles of a circular economy. Crucially, we also measured the embodied carbon footprint for the design, which achieved a 41% reduction compared to a typical fitout of this nature.
Details
We reused as much of the previous retail fitout as possible including reworking the old timber staircase into beautiful wall cladding; saving the architraves and using them as the frontage of the bar; sourcing pendant lamps made from recycled oyster shells and coffee grounds; working with the social enterprise Goldfinger to make the bespoke chef’s table.