Hilton London Metropole

The London Metropole Hotel originally opened in 1972 with a 16-storey third wing added in 2000, which included a conference and events centre which can accommodate up to 3,000 delegates. With direct access to Heathrow and proximity to London’s West End, the hotel is a popular destination for visitors and the corporate market. Tricon were commissioned by Lead Design Consultant JRP to work alongside the professional design team, including Perkins&Will and HDR consultants to develop the strategy and design for a number of the back and front of house F&B areas within the Hotel. These comprised:

Bow Bar, a new destination bar where the style is ‘Order meets Chaos’ featuring artistic, decorative and complex cocktails with stunning visual presentation created by Pietro Fania and Francesco Betti. The Bow Bar is a vibrant space serving late-afternoon and night-time drinks, including quality spirits and East London crafted beers, and shareable, creative small plates made with British ingredients and featuring the East End’s iconic Jellied Eels.

Tyburn Kitchen an All-Day Dining Restaurant, able to accommodate 400 diners, and designed with the flexibility to transform from a buffet style service to traditional à la carte seamlessly, where in the evening the show kitchen features a Josper Charcoal grill.

Tyburn Market was designed to provide a ready-to-eat menu, morphing during the day with breakfast classics such as granola pots and smoothies to a waffle with chocolate sauce and maple syrup. Lunch provides a selection of fresh paninis, crunch salads, poke bowls, rice paper wraps and cake. On to the evening where curries, salads and Bento trays are served alongside beer and wine in handy on-the-go sizes.

Additional areas as part of Tricon’s brief included the West Wing Monarch Event Room and the Executive Lounge where we developed the designs for the support pantry/kitchen. The laundry and linen operation area also formed part of the scope.

ClientHiltonSectorHotels & Restaurants