David Collins Studio’s Post

The Georgian restaurant at Harrods will relaunch next month after a full renovation by David Collins Studio. Learn more about the new Art Deco inspired interiors, theatrical afternoon tea experience and evening menu by famed chef Calum Franklin in the link below

We had the privilege to conduct a one-day workshop empowering the entire team of a real estate advisory firm in Mumbai. Workshop Highlights: Personal Branding: Unleashing the power of authentic self-expression to build a strong professional brand. Dining Etiquette: Mastering the art of fine dining Grooming & Corporate Styling: Transforming professional presence with precision and style #ProfessionalDevelopment #LeadershipSkills #GreeshmaThampi #CorporateStyling #PersonalBranding #CommunicationSkills

Which one would it be? 🙌 Drop the number of your favorite kitchen in the comments Are you going with the - 1️⃣ The elegant and traditional style of number one 2️⃣ The warm and inviting vibe of number two 3️⃣ The sleek luxury of number three 4️⃣ The unique character of number four 5️⃣ Or the classy Mediterranean style of number five? Personally, I'm loving the upgrades in #4 But I'd love to hear which is your favorite - let me know! #diningroominspo #dining #staginginspo

Presentation Matters: A Reflection on Standards in Boutique Hospitality When you advertise your establishment as “boutique,” every detail counts—especially the presentation of your dishes. Guests expect elegance, refinement, and creativity to match the premium experience they’re paying for. Take, for example, the below lobster dish. This should be the star of the menu, plated with artistry that highlights its vibrant colors, textures, and freshness. Unfortunately, I recently encountered a presentation that fell short of these boutique standards. It lacked the finesse and thoughtful design one would expect, diminishing the perceived value of an otherwise premium product. In boutique service—whether in hotels, restaurants, or on cruise ships—presentation is not just an afterthought; it’s a promise of quality and attention to detail. Poorly plated dishes can undermine even the finest ingredients, while well-executed presentation elevates the dining experience and leaves a lasting impression. Your thoughts on this lobster presentation dish?. Not a great presentation!!.

🚀 Revitalizing The Old Place! Facing declining foot traffic and competition from a national lounge, our restaurant owner was determined not to let winter take them down. A chance conversation with Carl led to a game-changing solution: a merchant advance that allowed them to revamp the place by paying back small amounts from daily sales. With fresh decor and a vibrant atmosphere, The Old Place felt like a brand-new establishment! As word spread, new customers flocked in, proving that sometimes all it takes is a bold idea to breathe life into an old dream. 🌟 #RestaurantRevamp #BusinessGrowth #InnovativeSolutions

A very relevant question. As more of the best dining experiences around the world are themselves less formal, why do so many restaurants and other businesses (i.e. private clubs) cling to out-dated dress codes that don't reflect today's notions of smart casual or semi-formal. Great article by Ethan Kan for Tatler Asia Singapore and one I hope all of my friends in F&B and hospitality take the time to read. Thank you also to Lepinoy Sebastien, Hayden Winch, Hirofumi Imamura, Wendy Long, Sze-Liang Lim, Aaron Jacobson, and Michael Wilson for speaking to Ethan for this story.

NEXT ON STAGE: ARTUSI As the weather turns, so did our taste buds and a warming bit of Italian food was the latest spot to try out for our monthly team lunch. The two South London devotees of Artusi’s Peckham outlet (Leo Marmion and Jessie McAllister) thought it would be wise to check out their new Soho spot, housed upstairs as part of the Underbelly Boulevard Theatre. Talking of bellies (come on, the segway works), the menu had ours rumbling.   Jessie McAllister speaks for us all in describing the burrata as “a bit of me!”. Leo Marmion was wowed by the arancini, his standout dish. Adam Bowers doesn’t miss a chance to order ragu, so the duck tagliatelle ragu was his winner. Obviously, none of those things were photographed, so here is a portrait of a squash, which was also lovely.   Whilst the food hit the mark, we did find the environment totally different aesthetically, and in atmosphere, to the beloved Peckham location. The ambience of a restaurant within the theatre bar / holding area had us all a little bit stumped. And because we wouldn’t want this post to simply be about us bragging about eating another lovely meal – there is an actual message. The message here, for operators thinking of partnering with a theatre, or hotel, or housing their restaurant within ‘someone else’s space’, is to make sure the partnership works. That the fit between the brand, décor and vibe of the space matches the identity of the restaurant. Often, opportunities will arise for operators to take space as part of a more extensive operation, in exchange for a concessionary deal on a fitted space. But it’s important to make sure that there is alignment between all parties. In terms of the onepoint2 party, we were all aligned: excellent food finds a way to shine through. But if you want to talk further about the opportunities to position your hospitality concept within a multi-purpose destination, you can meet us for some burrata and arancini above the Underbelly. #property #leisure #hospitality #opportunitiesunlocked #onepoint2

Michelin stars, but for restaurant bathrooms? ⭐🚽 I'm kind of obsessed with this campaign by Cashmere. Here’s why it works so well: 1️⃣ It gets people talking. 💬 I saw the campaign on YouTube, where they asked people to nominate the best bathrooms. It worked—I messaged two people about it, and now I’m posting about it here. 2️⃣ It builds a luxury association. 🤵 They’ve created a real award system for bathrooms, complete with plaques. Imagine walking into a restaurant bathroom and seeing it labeled as “Cashmere UltraLuxe-approved.” That’s branding genius. This campaign is brilliant because it plays off something we all know—the Michelin Star system—and ties it directly to their product offering. What do you all think? P.S. Sean Riley, I think it’s time to make the inverse play now. 😉

L'eSsentiel : Where Every Detail is Essential At L'eSsentiel, we believe that true luxury lies in simplicity, where every detail is thoughtfully considered to create an experience that is nothing short of extraordinary. Situated in an ambiance of refined elegance, we are the destination of choice for business professionals who value the art of fine dining. Our philosophy is simple yet profound: everything is essential. ✨ Monoproduit Excellence – Our culinary focus revolves around the mastery of singular ingredients. Each dish is a testament to the beauty of simplicity, where one star ingredient is elevated through creativity, precision, and respect for its natural essence. ✨ Seasonal Creations – Our menu evolves with the seasons, showcasing the finest ingredients at their peak, transformed into vibrant, unforgettable dishes. ✨ Elegant Atmosphere – Designed for meaningful moments, our setting strikes the perfect balance between sophistication and comfort, offering a luxurious escape tailored to your professional and personal needs. ✨ Signature Simplicity – Every dish tells a story of restraint and refinement, allowing bold flavors and carefully curated ingredients to take center stage. Whether sealing a deal, celebrating a milestone, or savoring life’s finest pleasures, L'eSsentiel is more than a restaurant — it’s an embodiment of what truly matters. Come and discover how we make every moment essential. #SeasonsOfLuxury #SingleAndSimpleElegance #EssentialFlavorsOfTheSeason #LuxuryMadeSimple #SimplicityRedefined #OneWithTheSeason

My very first objective is to get to know my clients, really know them. How they live, what about their home makes them happy, what makes them unhappy..... It's in the small things like a morning routine. Is it coffee in a favorite chair? Is it a cup of tea in bed? Do you eat at the dining table or the kitchen bench? And so it goes on, until I understand who they are and what happy living means to them. This is my foundation for creating a design that brings my client's dreams for their home to reality.