The brief for Bessie was to create a theatrical and sumptuous dining experience that celebrates the region and puts a spotlight on some of the finest graded cuts of Canterbury meat. Bessie was to provide a single focused offering for a discerning client. It was also an opportunity to give the people of Christchurch a special experience, one they could call their own.

Meat personifies confidence, solidity and masculinity. It was essential that the interior of Bessie was a balance between masculine and feminine; for all to feel relaxed and at ease in a high-end restaurant. The permanent forms of the concrete banquette and bar define and anchor the interior. The spaces and elements in between are intricate, soft and richly detailed. Like the marbling to the cut of meat – it is what gives the flavor and is an intricate and organic form against the solidity of the flesh.

Influenced by the building and the region’s infamous brutalist forms of Miles Warren and Peter Beaven. The concrete banquettes and monolithic maroon pigmented bar form critical moments of pause and mark the beginning of our interior design process. The layering onto these forms was a true exploration of interior detailing and craft. The banquette seats and backs were created by expert upholsters and seamless transitions were made between concrete, suede and leather. The bar is wrapped in mahogany for warmth and is capped with brass that will patina over time. The delicate balance between these touch points creates an authentic and unique experience and mimics the values of the kitchen. 

One of the main challenges was around the fact the building had already had extensive earthquake strengthening – the resulting space was subsequently very industrial with extensive steel support structures throughout the building. To then introduce a premium concept into this space, while retaining the character, posed both a challenge and an opportunity. It gave us a backdrop that was robust and the opportunity juxtapose this with more delicate elements.