When the award-winning, Glasgow-based interior design practice IBDP (Interiors by Dominic Paul) were asked to design the latest high-concept restaurant from the Hunky Dory Group, creators of the popular Chaakoo Bombay Café, Panang and Toplabamba, the result was Zhima, a masterful blend of contemporary luxury and traditional Chinese influences.
Every aspect of the design, from the bespoke artwork and statement lighting to the carefully curated furniture, showcases meticulous attention to detail, creating a cohesive and visually stunning dining experience.
This ‘meticulous attention to detail’ extended, of course, to the floor. In a restaurant environment, careful consideration must be given to the functionality of a floor, its durability and splash resistance, as well as practicalities with regard to ongoing maintenance, but beyond these ‘mechanical’ factors, a beautiful floor serves as a foundational element, providing a canvas upon which the rest of the design unfolds, complementing the furniture, lighting, and décor. A well-chosen floor can create a sense of warmth and welcome, or project an air of sophisticated elegance, setting the tone for the entire dining experience. It can subtly guide patrons through the space, defining different zones and contributing to the overall flow of the restaurant. In essence, the floor is not merely a surface to walk upon, but a crucial design component that contributes significantly to the restaurant’s ambiance and, consequently, its success.
IBDP opted to collaborate with Ted Todd, purveyors of fine wood flooring for over 30 years, with their extensive portfolio of prestigious hospitality projects (Benihana, Six by Nico, Skof, The Alchemist) and a wealth of awards (Restaurant & Bar Design Awards, International Hotel & Property Awards, SBID International Interior Design Awards).
Ted Todd’s expert team of specification consultants provided tailored wood flooring recommendations, samples and detailed specification documents, leading IBDP to choose Bourne from Ted Todd’s Project collection, a range of floors that celebrates the natural characteristics of wood, embracing the beauty of nature.
Bourne had already more than demonstrated its outstanding credentials as a powerful partner in the pursuit of a unique and compelling dining experience as far back as 2018. Mana, Manchester’s only Michelin-starred restaurant since 1977, was the passion project of acclaimed chef Simon Martin. While the Michelin star is awarded almost exclusively for the culinary aspects of a given restaurant (quality of ingredients, mastery of flavours, cooking techniques etc), Mana has also secured accolades for its interior design. At the 2019 Northern Design Awards, the restaurant won not one but two awards: ‘Interior Design Project £500k to £1m’ and ‘Restaurant and Bar £250k to £750k’.
Bourne’s deep tones, both dark and warm, accentuate the knots, colour variation and occasional sap that are the hallmarks of this nature grade European Oak floor, and the considerable plank width (190mm) creates a broad canvas upon which to display these alluring characteristics. 14mm thick with a 3mm wear layer, Bourne offers impressive durability. A hardened oil finish that combines a natural look with a subtle sheen, augments that durability while providing highly effective splash-resistance. FSC certification, the environmental gold standard of the timber industry, is the icing on the cake (or ‘the flowers on the brocade’, to use the equivalent Chinese expression).
Ted Todd’s Bourne plays a strong supporting role in Zhima’s striking design, where grandeur, ambience and intimacy combine to create a dining experience that is not only Instagram-worthy—rich textures, intricate fretwork, thrilling gold accents—but one which is truly unforgettable, simultaneously sophisticated, sumptuous and inviting.
