HOSPITALITY DESIGN, SYDNEY
Cornersmith will inspire tribe members from far and wide to escape to a place where people dream of dining. A place to forage for wild edibles, embrace natural elements and to feel optimistic, nourished and grounded.
The final design not only inspires whimsy, foraging and activism through design and function, but a marketing and branding plan to ensure the name Cornersmith, and the essence of the brand, is known across the country.
Forage: (verb) the act of gathering wild food or provisions to eat or use.
The design for Cornersmith will be synonymous with the raw rich textures of the countryside. Clay rendered walls, timber finishes, colours as vibrant as the rising sun, mixed with a country-chic aesthetic. The ceilings and surfaces will be adorned with stunning Australian foliage and homegrown edibles.
A contrast of colour, texture and light create drama within this hospitality space for Cornersmith. Louise was tasked with transforming an industrial warehouse space into a stunning restaurant, bar and store for the client in Marrickville.
The black timber walls and ceiling cladded in black Porta Timber panelling is striking against these lemon encaustic tiles. The final touches of preserved florals and flourishing lemon trees take on the concept of forage - bringing the farm direct to table in Sydney.
Great design in interior design starts with a floor plan. The floor plan is a roadmap of design that showcases the spatial relationship between rooms, spaces, and elements such as windows, doors, and furniture.
In a hospitality project it is particularly essential to nail this part of the design to ensure smooth flow between the front and back of house. This floor plan not only ensures ease for the staff of Cornersmith but creates a magical world of design that encourages guests to explore, forage and relax.