Restaurant design at its most challenging was the order of the day for the top team behind the transformation of Michael Deane’s restaurant in Howard Street, Belfast.

The famous Ulster chef – who has enjoyed Michelin Star status for eleven successive years, the longest of any NI chef - wanted a trend-setting new image for his flagship restaurant. That’s exactly what was delivered by a top team, which included the winning companies -Triplicate design agency, Belfast architects Hackett+Hall and Patton Fit-Out.

The restaurant has been completely redesigned both inside and out. The same feeling of opulence prevails in the new look Deane's, despite a move from a traditional, classical feel to modern minimalism. Clever use of colour, soft lighting and natural materials, such as oak, has enabled Deane’s to retain its luxurious ambience.

The multi award-winning chef is delighted with the finished result and has paid tribute to the teams from Triplicate, Hackett+Hall and Patton Fit-Out. He said: "The restaurant is absolutely wonderful, very cutting edge and cosmopolitan without being sterile. We wanted to completely transform the inside as it was ten years old.


"Deane’s at Queen's University is brasserie in style and then we have the Deli in Bedford Street, so I wanted this to be a contemporary restaurant with excellent food and service 'on the street'.

"Everyone has worked really hard and brought it together very quickly. Alan Marks and Alistair Hall have given me exactly what I wanted - a new look which others will follow.

“Patton Fit-Out were very professional and did an excellent job from start to finish. They have been working since November at both Deane’s at Queens and then in Howard Street. It has been like a double-edged sword for them and I don't know how they coordinated it all, but they have done a brilliant job."

Architect Alistair Hall of Hackett+Hall explained: "It has been great to be involved on another project with Triplicate. The challenge for the design team was to retain the sensual and rich atmosphere and feel of Deane's while completely doing away with the previous elaborate style. We're delighted that the restaurant now has the very modern, clean line look that Michael wanted, but still has that distinct luxurious feel for which Deane's has been famed.

"It was a very tight timescale of just five weeks which was a major challenge to the team from Patton Fit Out who delivered, as ever on time."

This is the third project for the famous restaurateur undertaken by Patton Fit-Out.

Patton Group Marketing Manager, Alan Stewart said: "Obviously the restaurant needed to minimise disruption for its regular clients by closing for as short a period as possible. We had to entirely strip it out and refit the interior within five weeks which was a very testing job, but you have to rise to the challenge and we're delighted with the outcome."

(SP)