A cookery school run by British clients based in the Mediterranean.
The property is a former restaurant in a shared block, with restricted ability to make structural changes.
The brief was to design the space into several discrete areas: workstations for eight students plus wash-up area; demonstration kitchen for professional chef/tutors; back kitchen for behind-the-scenes preparation, clean up and storage; dining area; two areas for the display of merchandise and books; and service area with a small admin office and two toilets.
