Hard Rock Hotel, Malta

As Malta continues to grow and develop its tourist industry, there is a drive to increase the number of five star hotel experiences on the island, and the latest addition is the exciting new City Place Development incorporating a 463 key Hard Rock Hotel taking pride of place in San George’s bay. The hotel is described as being “three in one” with accommodation comprising adult rooms, family rooms and suites supported by a number of inspiring restaurants and bars including the 18th floor sky bar and pool terrace with stunning views of the bay. The hotel forms part of City Place development which also includes a retail mall, two high end residential towers and commercial offices.

Tricon have been working with owner developer DB Resorts and Hard Rock in delivering a development wide Food & Beverage strategy, kitchen & laundry design for the hotel and a waste management strategy for the whole site.

Planned to open in 2020 the project will commence on site breaking ground in Q1 2018.

St Regis Dubai, Al Habtoor Polo Resort and Club

The St. Regis Dubai Al Habtoor Polo Resort & Club marks the Brand’s first ever equestrian-inspired resort worldwide and Tricon was appointed to the professional team to design the resort’s notable and unique food and beverage offerings which include:

  • Andalucia – the main restaurant featuring Mediterranean cuisine, supported by a commissary kitchen and includes also a front of house show kitchen along with a hot and cold buffet.
  • The Grill Pit – a steak restaurant with show kitchen and parilla grill, meat ageing room and signature Berkel meat slicer.
  • Taperia – tapas cuisine featuring an island show kitchen with central wood burning oven, bar and wine wall

Tricon’s role, having developed a fully comprehensive detailed design package, was to facilitate the tender process and ensure the selected fit-out contractor delivered the design expectations and standards designated and required.

Restaurant Designers

ALL DAY DINING - GETTING IT RIGHT

The Ned, London

Following a well publicised opening in June 2017 The Ned is now receiving great acclaim for its great variety of Food & Beverage offerings and the ambitious scale of its delivery. For Tricon the project commenced back in 2013 when we were commissioned by the Sydell Group to work with Architects EPR and Soho House to develop one of the most iconic buildings in the City of London, the former Midland Bank Headquarters, into a luxury hotel. The Grade 1 listed building, originally designed by Sir Edwin ‘Ned’ Lutyens and built in the 1930’s, comprises 252 luxury suites and 12 restaurants and bars. The restaurants and bars are mainly located in the Ned’s former grand historic banking hall with three more, open to members only, on the rooftop bar and terrace, wine bar and private members’ club.

The vast 3,000 square meter banking hall on the ground floor has been remodelled and takes in the hotel’s reception and the numerous restaurants and bars serving food from around the world. Each of the restaurants has its own distinct theme, separated by 92 verdite columns and rows of walnut panelling. The building’s role in cinematic history will also be acknowledged with the huge vault in the basement, famously used in the James Bond film Goldfinger, forming the main entrance to the basement cocktail bar.

Tricon worked closely with the Soho House operations team in optimising the available space to support the individual restaurant and bar outlets so that food and beverage could be discreetly transported throughout the building this was managed through a central commissary kitchen located in the basement of the building supported 6 satellite kitchens and show kitchens located adjacent to the dining areas.

View Gallery of the Ned Project

On the drawing Board

We have had a busy few months with regards to new appointments and ongoing detailed design development on projects including :

  • Corinthia, Brussels
  • Rosewood, Amsterdam
  • One & Only Bahrain
  • The Peninsula, Knightsbridge
  • Art Hotel, Battersea
  • JW Marriott, Morocco
  • Address & Vida Hotels , Dubai Creek Harbour
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Grand Hyatt, Dubai

The project challenge was to evolve and create a new and unique dining experience for banquet and event guests, within one of Dubai’s iconic and long established hotels. Working alongside Executive Chef Roger Marti, the project required Tricon to design and coordinate the F&B design elements of the extension to the Baniyas Ballroom, with a key element being a ‘reveal’ partition that opens to the live show kitchen, comprising interactive cooking buffet areas.

The concept, developed for up to 2,000 guests, comprises two bespoke live cooking kitchens including show kitchen feature Tandoor ovens, charcoal burning open grills, rotisseries, wood burning ovens and buffet display counters. In addition a “glass box” reaching 7 meters high was centrally positioned in order to present chilled food, dessert displays and bespoke chocolate fountains.

View Gallery of the Grand Hyatt

Manhattan Loft Gardens Stratford East London

Tricon Foodservice Consultants was commissioned by the Manhattan Loft Corporation, they of Marriott St Pancras and Chiltern Firehouse acclaim, to develop with SOM Architects and SPACE Copenhagen Interiors a food, beverage, laundry and waste design package for their new Stratford Hotel. The Hotel comprises 150 keys plus 34 floors of exclusive residential apartments and was conceived as a new way of living and titled by The Times as “London’s sexiest new skyscraper”. Located opposite Stratford International Rail the 42 story building comprises Restaurants, Cafés and Bars, Mezzanine Club and Meeting Rooms.

The key consideration for Tricon’s design of the Ground Floor Show Kitchen was the adaptability for food concept themes and operational trends, to facilitate the flexibility required from the operators. The double cantilevered tower ensures that residents are never more than 9 stories from an outdoor sky garden with views, that at Level 7, offer both a visual compliment and respite to the surrounding Cityscape.

NUSR' ET - FOUR SEASONS, ABU DHABI

Located within the Four Seasons Hotel, Abu Dhabi, The Nusr-Et Steak House concept was developed in Turkey by Nusr-Et Gokce, the man behind the Salt Bae Memes, who was always destined to be a viral sensation as he makes steak and meat look sexy. His signature tight T-shirts and chiselled frame, along with jet black hair slicked back into a ponytail, makes him stand out from the crowd especially when performing his signature move; flicking salt down his bent-at-the-elbow, muscular forearm to put the final bit of seasoning on his perfectly cooked steaks. This ‘move’ is now copied across the world by footballers and stars alike, copying Gokce’s video.. Within 48 hours, the video had more than 2.4 million views and Salt Bae was born. The passion that oozes out of Gokce is what makes him so memorable. Gokce clearly loves his steaks and when you step inside one of his restaurants, he’s going to make sure you do too.

As appointed Food & Beverage designers Tricon’s role was to familiarise itself with the Nusr-Et concept’s Turkish origins; Robert Plumb, Design Director led the team and had responsibility for the design and construction supervision of the overall food and beverage scope. Robert researched the concept in detail and met regularly with Chef Gokce, who approved the designs throughout. The unique nature of the concept, with its open charcoal grill, presented its own challenges in respect to the services required to deliver a theatrical experience and, appease the Abu Dhabi Food Control Authority requirements. The project required Tricon’s Dubai team to design and coordinate the delivery of the kitchen and show kitchen and bar elements

View Gallery of the Nusr' Et Project

Robert Plumb : Design Director, Tricon Dubai

There are not many people who can say that they have over 30 years experience in their field of expertise but Robert Plumb is one such case. Robert has been in the Foodservice consultancy industry all his working life having started as a draughtsman back in the days of drawing boards and now being one of the industry’s most experienced foodservice designers internationally. There’s not much that Robert can’t put his hand to and hasn’t experienced over the years, having completed projects in all sectors of Food & Beverage, although he has now for many years concentrated on Hotel Food & Beverage design.

At last count he had completed projects in over 28 countries worldwide and continues to have an appetite for seeking out exciting new concepts to inspire his designs. Robert’s skill is in being able to look at a space and help a client achieve their ambition in delivering innovative and creative operational design solutions. His eye for detail is a key component to the success of his projects.

Since 2014 Robert has been part of the leadership team of our Dubai office and has been influential in its success and reputation built within the region. If you have a project and want to discuss it Robert will be only to happy to meet with you.