Δεν νομίζω να είμαι ο μόνος που θα ήθελα να φάω σε αυτό το μέρος που βλέπεις στις φωτογραφίες. Το Mosimann’s, ένα από τα μεγαλύτερα private club του Λονδίνου, ετοίμασε ένα νέο prive δωμάτιο το οποίο έχει εμπνευστεί από την Bentley.
Το δωμάτιο μπορεί να φιλοξενήσει έως 28 άτομα έχοντας μια τραπεζαρία 14 ατόμων και έχει σχεδιαστεί από τον Caulder Moore, τον ίδιο άνθρωπο που έχει σχεδιάσει και το “Bentley Living Room” στο εργοστάσιο της εταιρίας στο Crewe. Φωτογραφίες και περισσότερες λεπτομέρειες για την διακόσμηση του δωματίου στη συνέχεια.
BENTLEY ROOM AT MOSIMANN’S – A FRESH FACE WHEN DINING IN STYLE
(Crewe, England, 25 August 2011) The Bentley Room at Mosimann’s, the renowned private London dining club, has been updated with a new dash of Bentley décor and detailing.
A calming colour scheme of neutrals with accent details of racing green and purple silk evokes a contemporaneous sense of the racing marque’s illustrious history as well as its contemporary design flair.
Mark Mosimann, Managing Director, Mosimann’s, comments: “We are delighted that Bentley will have a new room at Mosimann’s; it is a relationship that has been established over nearly a decade and the synergy between the two Royal Warrant Holding organisations is based on achieving perfection in all the finest details.
“Bentley is at the heart of Mosimann’s and the room reflects what members enjoy about their private dining club in Belgravia. It is warm, cosseted and positively oozes with charm.”
The splendid room, an inimitably British blend of style and tradition, reflects an innovative and fresh aspect of the Bentley brand, combined with unique Bentley accents reflecting the individual essence of the world’s leading luxury carmaker.
Seating 14, with standing room for 28, the room was designed by Caulder Moore, which also designed the Bentley Living Room at the company’s headquarters in Crewe, in 2010.
The walls are decorated with wonderful photographs of great racing moments and Bentleys old and new, to include a mixture of current and heritage imagery together with original art from the styling team based in Crewe.
The update features a new table and wall unit made by Matthew Collins Furniture, chosen for its high quality furniture, and originally a company founded by the Prince’s Trust, one of Bentley’s chosen charities. The centrepiece table is surrounded by classic green leather dining chairs, each seat handcrafted along the original designs for a 1926 Bentley. The table is finished in Bentley burr oak, burr walnut, and stained burr walnut veneers with picture framing marquetry to echo veneers used in the flagship Mulsanne model.
In addition to the new table, the room boasts an array of accents and accessories designed to reflect Bentley’s passion for craft and quality. A new wall unit employs dark stained burr walnut veneer with Mulsanne handles for drawers and Bentley leather lined shelves (shortbread hide) to echo details on the flagship four-door saloon.
The new mirror is finished in Burnt Oak Bentley hide with shortbread stitching; the door panel panel is finished in Burnt Oak Bentley hide with shortbread stitching, with Bentley logo embroidery to echo the personalisation of the model.
The door handle has been made at Crewe with Bentley knurling detail to echo the gear knob and switches; while the Pendant light encompasses sketches depicting Bentley’s coupé and four-door heritage from the earliest Bentleys to the new Continental GT and Mulsanne.
Mosimann’s, an exclusive dining club in the heart of Belgravia, is situated within a converted Scottish Presbyterian Church. Founded by Anton Mosimann OBE in October 1989 it is renowned for its excellent food and wine. Discretion is the by-word at Mosimann’s and for this reason many captains of industry, royalty and celebrities choose to entertain at the Club. There are seven private dining rooms, each sponsored by a luxury brand and decorated in their eponymous style.
Anton Mosimann OBE was the first chef to receive a Michelin star for restaurant within a hotel in the UK when he was the Chef des Cuisines at the Dorchester in London. He created a style of cuisine that was ahead of his time, which he called Cuisine Naturelle – it does not use salt, butter, alcohol, sugar or fat. However, by insisting on using the freshest and best ingredients cooked in the most simple way, that the taste of the food is the most important element.
In 2000 Anton Mosimann received the Royal Warrant of Appointment to HRH The Prince of Wales for catering services and in 2004 he was honoured to receive the OBE from HM The Queen.