Restauranteur Oliver Peyton of Peyton & Byrne has launched the 150-cover Restaurant at Royal Academy, complete with an interior by Tom Dixon‘s design practice, Design Research Studio.

RESTAURANT AT THE ROYAL ACADEMY

Royal Academy of Arts, Burlington House, Piccadilly, London W1J 0BD (020 7300 5608)

The 250 square-metre refurbishment references the long and illustrious history of the Royal Academy of Arts with materials chosen to complement the existing fabric of the Regency building including Tom Dixon’s signature material palette – marble, brass and velvet.

The dining area is divided into different zones, with each area inspired by the work of a different Royal Academy ‘Great’, such as Turner and Sir John Soane. A dramatic free-standing unit stands in the centre of the space, consisting of a number of glass cubes. Each cube houses a selection of artefacts dating back to 1897. The pieces belong to the Royal Academy of Arts permanent collection but have long been stored out of public view.

The restaurant is open Sunday-Thursday 10am-6pm, and Friday + Saturday 10am-11pm.

Chef Jamie Oliver, in partnership with New York chef Adam Perry Lang, has opened a new restaurant called Barbecoa. Located in the Jean Nouvel-designed One New Change near St Paul’s cathedral, the interior is by Tom Dixon’s Design Research Studio.

BARBECOA

20 New Change Passage, London EC4M 9AG (020 3005 8555)

Barbecoa is a ‘celebration of the relationship between fire and food.’ Dishes are based on traditional cooking methods from around the world, using wood pits, Robata grills, tandoors, and smoking. The interior aims to reflect this style of food with a colour palette of rich, earthy tones.

The space includes a 200 seater restaurant, 40 seater bar, a take-away venue and onsite butcher shop. The scheme maximises views of neighbouring St Paul’s cathedral with a furniture layout that allows every customer to see the London landmark.

Be warned: it would seem this restaurant is a victim of its own success as it is apparently impossible to book a table. Hopefully this will ease after a few months.

Tom Dixon opens the doors to its first shop, in a converted Wharf Building at Portobello Dock, Ladbroke Grove. The former Victorian goods depot is now home to the full Tom Dixon range of lighting and furniture as well as a selection of work from other international designers and brands.

TOM DIXON

Wharf Building, Portobello Dock, 344 Ladbroke Grove, London W10 5BU (020 7400 0500)

Premiering for the first time in the UK is the Tom Dixon Etch collection, a digitally manufactured brass pendant light and candle-holder. Inspired by the logic of pure maths, Etch is made using an industrial process that allows for intricate patterns to be cut directly onto the metal.

The designer Tom Dixon has handpicked a number of designers from around the globe to premier their work at  this space. The concession brands will alternate quarterly throughout the year to add variety to this retail destination. The first group of concessions include acclaimed Dutch designer, Piet Hein Eek, who is showing his scrap-wood cabinet collection.

A dedicated materials library opens within the shop, available to professionals looking for reference and inspiration for architectural and interior design projects.

Lunch, dinner and tea is served at the newly-expanded Dock Kitchen where chef Stevie Parle cooks carefully sourced, honest food overlooking the Grand Union Canal. The kitchen has relaunched as a permanent 80-seater restaurant designed by Design Research Studio. The new concept includes a deli, take-away coffee bar and private dining room.

Hosted by British designer Tom Dixon at the Portobello Dock development, the ‘Global Industry’ exhibition brings together a diverse collection of international design entrepreneurs during the London Design Festival.

GLOBAL INDUSTRY AT THE DOCK , 20th-26th september 2010

PORTOBELLO DOCK

344 Ladbroke Grove, London W10 5BU

Showing indoor and outdoor installations, exhibitions and pop-up shops, the Portobello Dock transforms into a inventive and creative centre for multiple design brands.

Specially designed for The Dock, a temporary cross-laminated timber pavilion showcases the work of award winning designers from Metropolitan Works. For relaxation, there is a specially-constructed outdoor area designed by Belgian manufacturer Extremis. During the event, bike enthusiasts have the possibility to buy or have free trials of Tom Dixon’s limited edition copper-plated bikes for Brompton Bicycles. Across the canal, Dutch furniture and lighting brand Moooi is launching its first dedicated London showroom.

Tom Dixon has handpicked an international mix of concession brands to be sold in the new Tom Dixon Shop at The Dock. Designers and brands such as Dutch designer Piet Hein Eek, Areaware, Simon Hasan and New Caribbean Design are showing their products. Visitors also have the opportunity to buy Tom Dixon’s latest additions to the ‘Industry’ collection – the Etch candleholder and pendant light are being produced live onsite for the occasion as ‘Flash Factory’ kick’s off.

In case you’re hungry, visitors can eat in the Dock Kitchen, which is designed by Design Research Studio.

Circus is now open – Covent Garden’s new restaurant, bar, and ‘entertainment experience’, the design of which has been created by Design Research Studio, headed up by British designer Tom Dixon.

CIRCUS

27-29 Endell Street, London WC2H 9BA (020 7420 9300)

The idea behind this venue is to add spectacle to the dining experience by hosting ‘surprising and intriguing acts’ throughout the evening, the details of which are under wraps at this time. Judging from the design of the space, we are imagining cabaret/pole dancing/singing divas and generally vivacious performances. 

The idea is that performances are dotted around the space, rather than being focussed on a single stage. Drinkers and diners can be involved in the performances should they wish – those seated at the specially commissioned wide main table will find their dining space transformed into a stage once they have completed dinner.

Open for lunch and dinner, Circus accommodates 140 covers with a Pan-American menu. Chef Nik Biok (previously of Gaucho, St. Judes in Glasgow and Industrie in Sydney) has been inspired by his travels across the North American continent and his love of New York restaurants. Expect dishes such as snapper ceviche, baby coconut, sriracha chilli, mooli and carrot salad; smoked stuffed chicken wings, chipotle and tamarind, lime relish and sour cream; or seafood jambalaya with annatto, oregano, sun-blushed tomato and chorizo.

Circus can also boast an impressive cocktail selection at the bar.