Hidden away on Chapel Place, London, Beast is an exciting new dining venture expertly designed by award-winning practice, designLSM for its longstanding client, the Goodman Restaurant Group.
Following on from the success of Goodman Restaurant Group’s Burger and Lobster concept, Beast’s menu offers diners shared dishes of the finest Norwegian king crab, along with 2k cuts of steak.
Inspired by the meals shared by Norwegian fishermen in rustic huts, the communal concept of this fine dining menu was a key consideration for the designLSM team in constructing a fitting environment.
The space draws heavily upon a medieval banqueting hall, featuring six gargantuan tables, each with a thick slab of oak measuring 6m in length.
Long benches run the length of each table. Expertly made from green oak with scalloped seats, they create a raw and quite brutal effect, in line with the simplicity and quality of the food offering.
The team opted to soften the interior somewhat with rows of rustic candle chandeliers and ornate candelabras dotted along the tables.
Diners are surrounded by dramatically-lit tanks housing live king crabs, fridges with large cuts of steak, wine cellars and an open kitchen to create a truly immersive experience. The food is opulent and messy, so diners are invited to use the concrete hand basins piled high with napkins, scented soaps and lemon chunks.
Beast works differently to most fine dining restaurants, so each and every aspect of the project was carefully planned by designLSM and given the appropriate time to develop to ensure the unique restaurant could operate as intended.
“We are delighted to see the amazing space now being enjoyed by diners, and look forward to continuing our work with the innovative Goodman Restaurant Group on their popular Burger and Lobster restaurants and the upcoming Lobster Roll concept,” designLSM tells Hospitality Interiors.
