AfroditiKrassa was approached by celebrity chef, Heston Blumenthal, to design his new restaurant located in Heathrow Terminal 2. The three-Michelin-starred chef is expanding his portfolio of restaurants, following the success of The Fat Duck in Bray, Berkshire and Dinner by Heston Blumenthal in Central London.
The design concept is taken from the menu itself. Modern British signature dishes that distinguish Great Britain from the rest of Europe were born in the 1960’s & 1970’s. This and the timeless elegance of the era is what inspired the design, reviving what travel was 50 years ago.
Celebrating the famous chef, the open and theatrical kitchen creates a centre point from which the layout radiates. The kitchen is divided in zones: the ice cream parlour offering Heston Blumenthal’s iconic liquid nitrogen ice cream, a first in an airport. Finally the protagonist of the kitchen is the exposed wood fired oven, believed to be another first in an airport.
The layout of the restaurant is based on sensorial experiences and different paces across the restaurant. The front of the restaurant is dynamic, combining high seating, flexible tables & hard surfaces such as tiles and marble.
One of the main features in this area is the communal table, shaped as a propeller, a subtle reference to airplanes & travel in general. It is anchored on a hexagonal pattern, which refers to Heathrow Airport itself. An aerial view of Heathrow taken in 1955 shows the airport runways creating a hexagon. As customers progress into the space, the pace slows down to a more relaxed dining experience. Hero seats in the house are the observer booths, from which customers can see the planes taking off and landing. The interior is rich in materials with dark timber, black and white marble, perforated metals, leathers and Formica, an iconic material of the 60’s.