George’s fish and chip kitchen is the first high street restaurant for fish and chip brand George’s Tradition. They have won national food awards, but in their 15 years of operation they’ve not ventured onto the high street restaurant scene – until now, with this grade II listed building in Nottingham city centre. Designed by Philip Watts Design, the interior was guided by the phrase ‘industrious tradition.’
Philip Watts Design consulted all aspects of the new brand, concept, tone of voice, packaging, graphics, signage and naturally, the interior design. The studio created a number of products and accessories in house, such as the decorative ironmongery table legs, coat hooks and even the door handles are iron fish.
Philip Watts Design also repurposed crates as planters outside and in house artist: Totie Driver created the wall art.
The interior is deliberately nostalgic, it is a celebration of seaside, industry, Britishness, and most of all: fish and chips. There is a internal shopfront at the entrance where customers can walk in and order take away fish and chips (‘blooming marvellous of you to join us’ declares the frontage) or go straight in and have a drink at the gin bar.
The space is full of subtle angling and fish memorabilia like the map and newspaper motif wallpaper, the grate-covered lights and the barometers.
Arranged over 2 floors, the space features 120 covers including booths for families and an antique Captain’s table, complete with crystal chandelier.
The décor makes it a fun place to eat, creating a ‘dining on the beach’ experience.
Upstairs you can cosy into your very own beach hut – labelled with classic beach locations; New Quay, St Ives, Brighton, Devon and Whitby – brilliant for families, where kids even get served chips in their very own bucket and spade.
There is fun to be had everywhere with ‘Please don’t feed the seagulls’ signs, mucky postcards, a huge shipping forecast and stuffed seagulls.
The most satisfying thing is it all works, the interior is in harmony with the offer, from eating your mushy pea fritter starter to polishing off your candy floss dessert, the interior presents, entertains and has established the brand.
Philip Watts says.
This project has been shortlisted in the Restaurant & Bar Design Awards category for a Restaurant or Bar in a Heritage Building. View all of the shortlisted entries.
Images © Nick Dunmur