Foreword

The design of a restaurant is the most testing job that any designer can get involved with. You have to have a vision, but also the understanding of how to take that vision and put it in a wholly practical context. The choice of every item involves time, knowledge and research. And it is vital you don’t let the physical perfection slide, because it is inextricably linked to the quality of the food. If either slips it brings the other down. If the glasses are not polished or the service gets sloppy then you have lost it.