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Broyage at the Hilton, Dublin

Broyage at the Hilton, Dublin

Broyage at the Hilton, Dublin

Broyage at the Hilton, Dublin

Broyage at the Hilton, Dublin

Overview

Hilton Kilmainham was built as part of a large residential and hotel scheme in the early 2000’s on the site of the Old Chocolate Factory (Rowntree’s). The Hotel has operated in its location in a very historic area of Dublin – adjacent to the Museum of Modern Art at the Royal Hospital Kilmainham and opposite the historic Kilmainham Gaol. However in later years the Bar & Restaurant offer was becoming dated and tired hence needed a new lease of life.

Douglas Wallace Consultants were appointed by the Hotel’s owners TIFCO Hotel Group, to design a new concept for the F&B offer on the ground floor. Working very closely with the client on all design aspects, the finished result, appropriately named ‘Broyage’ – referring to the process of grinding the cocoa beans, a nod to the sites history – has newly opened.

Client

Tifco Hotel Group

Project

New restaurant and groundfloor

Sector

Hotels & Hospitality

Location

Dublin

Broyage at the Hilton designed by Douglas Wallace Architects seating

Our Role

The new fit out creates a brand new warm comfortable and sophisticated environment catering to the early morning breakfast right through to evening bar food. Sumptuous tones of royal blue tinted with gold adorn the new paneling to the bar and are complemented with a hardwood parquet floor and antique patterned floor tiles.

The furnishings in shades of blues and tans provide comfort and warmth whilst the deliberately simple French styled bar provides for a clear and approachable drinks area. The offer is zoned into casual dining and soft seating areas in order to complement a variety of guests.

The bold move of installing a new ‘shopfront’ leading from the Hotel lobby space to the new Bar/restaurant succeeds in marking ‘Broyage’ as a new and exciting F&B offer both for the Hotel and the area in general.

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