Two years after their first pop-up restaurant in Birmingham, Michelin starred chef Adam Stokes wanted to create a new flagship venue in Birmingham City Centre. This would be an intimate, approachable dining experience to endorse his full-flavoured signature dishes.
The refurbishment involved the refurbishment of an existing office space to a Michelin starred restaurant, which presented many challenges. Lack of access for plant and construction materials coupled with city centre embargo periods were a regular occurrence that came up during the life cycle of the scheme.
On this project specifically we had to work around planning restrictions for kitchen extraction at low level and accommodate the client’s preference to cook with electricity. The client prefers not to cook with gas because of the difficulty in maintaining a low, constant temperature which ultimately affects the quality of the dishes.
To resolve the lack of access to the flat roof-space, the air handling plant was stripped down and re-built in situ.
The restaurant will use significantly more electricity and water than the office which previously occupied the building. To achieve this increase in capacity required familiarity with the application process and often lengthy negotiations with the utilities companies.
The new restaurant covers three floors and consist of a bar, main dining room and private dining room. The kitchen and chefs take to the lower ground with a state-of-the-art showcase kitchen along with a spacious and comfortable staff breakout area.