CHALLENGE

To create a destination restaurant and take-away bar within an unused section of a grade B listed Victorian fishmarket. This was a new venture set up by restaurateur  Roy Brett, who runs Ondine, Edinburgh’s most popular sea food restaurant, in partnership with the Welsh fishmongers - a family who have supplied many of Edinburgh’s top restaurants for decades.

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APPROACH

Working closely with the client a strategy for inserting a restaurant to the front façade of the existing Fishmarket was brought to life. The aim was to create a high-end fish and chip shop come restaurant experience, which offered the comforting delight of a fish supper by the sea. The restaurant overlooks the Newhaven Harbour, with its historic harbour walls, flotilla of fishing and tourist boats, and its landmark Newhaven lighthouse, it only felt natural for the interiors to draw on the buildings history and surrounding character.

 

The walls are fully tiled in jade green and white, brass wrapped bar top and fittings to timber clad ceilings highlighting the ornate metal work & the buildings heritage. The front facade has floor-to-ceiling windows looking out over the harbour and allows light to flood into the dining room. There’s a classic metal takeaway counter as you enter and, beyond that, a simple dining room where Textured glass screens create visual dividers with a nod to classic Victorian stain glass windows.