Neolith by TheSize is fast establishing itself as a surface of choice for restaurateurs. The past 12 months has seen this sintered stone brand used by a host of world-renowned chefs including: Albert Adrià at Enigma, James Martin at The Kitchen at Chewton Glen, Italo Bassi at ConFusion and Sonia Peronaci at Sonia’s Factory.
Holistic design is a key to today’s successful restaurant interiors. From the restaurant’s exterior, through to the menu and front of house experience, all facets of design play into the appeal of the overall dining experience. Interior décor, and the correct specification of surface finishes, is now seen as an integral part of the package.
Mar Esteve Cortes, Marketing Director at TheSize, comments: “A restaurant’s interior forms part of the wider dining experience. Neolith is proving popular with cookery schools through to high end restaurants and casual dining outlets for its clever combination of durability and deluxe elegance of its finish. Flowing from kitchen through to table, Neolith can create a harmonious finish, especially where the kitchen and chefs are on show to diners. It really adds to the overall theatre of eating out. We’re proud to bring our ‘know-how’ to the sector with our innovative and versatile surface.”
When it came to designing The Kitchen, part of the luxury Chewton Glen hotel, Neolith slabs were chosen for their scratch- and heat-resistance. They also had to withstand the impact of knives and hot pans at this purpose-built cookery school that offers a selection of classes overseen by popular TV chef and alumni James Martin. 100% natural, Neolith’s sintered stone designs are ideal for commercial kitchens. The surface is wear-, scratch- and heat-resistant, while also being hygienic and easy to clean; the paramount concern in food preparation areas.
Neolith also offers a bespoke service which is why 2017 Pritzker Prize winners RCR Arquitectes specified it for Enigma, the latest vision of world-renowned Catalan chef Albert Adrià. A unique design and a strong aesthetic is a key part of the overall experience which aims to increase footfall and appeal to new consumer. For this project, Neolith developed the technology to print a unique watercolour design onto slabs, producing a perfect replica of the drawing which was used to create a unique surfacing material for the new restaurant.
A sustainable supply chain is another key objective for many of today’s restaurants. This adds to the appeal of Neolith which offers a long-lasting solution that is 100% natural. Neolith was specified by architect Naia Eguino for being eco-friendly, as well as possessing hygienic and waterproof qualities, for Eneko Atxa’s internationally-recognised Michelin 3-Star Azurmendi restaurant in Spain.
A new post by Joe Simpson, Diary of a Tile Addict, October 2017.
