Posts Tagged ‘Blacksheep’

Jamie’s Italian restaurant at Gatwick airport by Blacksheep, London – UK

March 13th, 2016

As always, the food is the most important part of a Jamie’s Italian restaurant, it was key to find exciting ways to display the food offers and entice travellers in. We created focal points within the three zones; the rustic grab-and-go counter in the bakery, the more refined antipasti bar in the restaurant, and nostalgia inspired ‘British pub carvery’ featured in the bar.

Bafarat branding by Blacksheep

December 5th, 2014


Blacksheep were tasked with rebranding Bafarat, a Middle Eastern coffee, herb and spice company located in Jeddah, Saudi Arabia. Bafarat’s design brief was all-encompassing, embracing all aspects of a brand evolution. This started with the development of a brand strategy and corporate identity through to stationery, product packaging, collateral, website design, signage and interiors.

Puro Hotel by Blacksheep, Wroclaw – Poland

December 4th, 2014

The reception area, with its Ligne Roset seating, ‘info wall’ showing 24 hour news and six iPads on custom made stands, is perfect for those who want to eat, drink, socialise or hold informal business meetings.

Puro Hotel by Blacksheep, Poznan – Poland

December 1st, 2014

Blacksheep commenced the process by infusing the PURO ethos into the design which aims to redefine affordable luxury as we know it. Unique and exciting zones were created that blend seamlessly into the overall scheme and contribute different offerings to make your stay not just a comfortable one but also an inspiring experience.

The Gorgeous Kitchen by Blacksheep, London – UK

September 7th, 2014

The layout of the restaurant itself is based on natural organisation and freedom of form. Taking inspiration from the formation of a rockpool, the team’s approach meant the seating arrangements provide an unhindered space, giving an overall feeling of tranquility to the restaurant.

Red’s True Barbecue by Blacksheep, Manchester – UK

March 20th, 2014

Cuts of meat hanging from the ceiling and signage displaying the availability of certain products both convey the brand’s commitment to honestly and transparency. All of these elements combine to enforce the theme of provenance and respect for the raw produce and specialised cooking methods used.

Qbic hotel by Blacksheep, London

January 10th, 2014

The kitchen area includes a giant island which acts as a pinnacle to bring people together to prepare and cook their meals. Aspirations to invite local Brick Lane chefs to host regular curry nights are just some of the plans in the pipeline to ensure the area acts as a central hub of activity, infused with local dynamism.

Novotel restaurant by Blacksheep, Manchester

November 26th, 2012

The decision was therefore taken to reference Manchester’s industrial heritage, focusing on cotton and textiles, employing a range of evocative elements including photographic abstracts of 19th century tools and large-scale bespoke artworks. Improving the logistics of the space – increasing the number of covers while making it easier for staff to move around – was of paramount importance.

BOUJIS club by Blacksheep, Hong Kong

November 3rd, 2012

Exporting a modern interpretation of British style to the East. Exporting the British design style overseas to Hong Kong, Blacksheep have designed Boujis members club, bringing a modern interpretation of traditional British style and heritage to the eastern metropolis.

Nando’s Restaurant by Blacksheep, Ashford

September 9th, 2012

The brief was to design a concept space that steered the client away from the traditional Nando’s design and put a Blacksheep signature style and twist on the well known and loved chicken restaurant. The client wanted to attract a more mid market customer base and move away from a mass market centred business structure.