We turned the ground floor of a listed brick mill into a 120-seat restaurant and bar, with a new commercial kitchen, extraction and washrooms.
Working with the heritage officer, we kept the brick walls and iron columns exposed.
How the job ran
- Weeks 1–2Strip-out and approvals
- Weeks 3–4Kitchen, extraction and services
- Weeks 5–6Bar, joinery and lighting
- Week 7Snagging, inspections and opening