Hospitality and workplace interiors shortlist 2013

Dabbous, for Ollie Dabbous by Brinkworth

Brinkworth took inspiration from the minimal and natural presentation of the food to create a raw industrial space for restaurant Dabbous. The interior design uses steel, concrete and wire mesh, while Brinkworth-designed furniture includes waxed timber tables and timber and black leather chairs. A free-standing, floor-to-ceiling metal framework gives a sense of division, while the site also features a timber staircase and concrete bar.

BaySixty6, for Urb-Orbis on Behalf of Nike, by Brinkworth

Appointed by event agency Urb-Orbis on behalf of Nike, Brinkworth was tasked with resurrecting one of London’s most iconic skate-parks and updating it for a new generation of skaters. The consultancy reworked the layout of the site, adding a shop and a canteen that doubles as an educational space, housed within painted shipping containers. A communal zone is clad in recycled decking and features bench seating.

London South Bank University Student Centre, for London South Bank University, by HawkinsBrown

HawkinsBrown was briefed to creatively reuse an existing bridge-level café and external undercroft car park to provide a useful and exciting space for the university. The aim was to bring previously disparate elements of the Student’s Union and Student Services into a new ‘first-stop shop’. New elements of accommodation are conceived as ‘market stalls’ sitting in the space, while two ‘front doors’ were created to connect the public street and inner campus. The first-floor façade was reclad with perforated aluminium, while the interior features varying timber tones and a large-scale graphic artwork.

The Wahaca Southbank Experiment, for Wahaca, by Softroom

The Wahaca Southbank Experiment is a two-story temporary Mexican restaurant on London’s Southbank. Softroom was briefed to develop a design inspired by the food and markets of Mexico – and it was also vital that the restaurant could be easily deconstructed and moved to another location following its 18-month tenure on the Southbank. The restaurant is constructed from eight recycled shipping containers, while other materials used include bamboo slats and mesh aluminium.