The Dawnvale team had previously worked at Ocean’s Edge back in 2015 when it was known as the Blackseal. The Ocean’s Edge team invited us back to their seaside location with a brief to redesign the restaurant interior and commercial kitchen in order to optimise operations and give guests an even smoother, more enjoyable dining experience. A key feature of the brief was to ensure the back of house kitchen performed as efficiently as possible, with an optimal layout and workflow.

Following submission of the initial concepts, Dawnvale was appointed to design, build and project manage the revamp, with works scheduled to begin in April for a September handover.

The existing commercial kitchen was ripped out, along with the old extraction system. The old layout meant the Ocean’s Edge was not comfortably able to extend its menu offering, something that the chef was keen to instigate. To enable enhanced prep and cooking capacity to support a larger menu, we altered the kitchen’s layout to create a larger, more workable space. This gave the kitchen team the additional storage, prep and cooking areas required to create a greater number of dishes for diners.

Throughout the kitchen, we prioritised the use of energy saving technology, ensuring the building was operating as sustainably as possible. New additions to the kitchen included a Blackwood pizza oven, smoker and warmer – equipment that the restaurant’s chefs have been able to use to create dishes such as smoked chicken wings and Neapolitan wood fired pizza.

Front of house, we sourced, designed and fitted all new furniture, including stylish wooden dining tables and chairs, upholstered in the Ocean’s Edge’s signature sea blue shade.