For this project, I proposed a design for a new fish and chip restaurant in the heart of Lace Market, Nottingham. I based this design around making the consumers more aware of ocean pollution. The materials used for this space were all recyled or reclaimed ocean waste. Furthermore, the original building was left as untouched as possible and the current materials were worked with to make the design more sustainable. 

A new concept for the design was to add an outdoor fish market in the otherwise unused courtyard area. The fish market’s purpose was to encourage sustainable eating, and to show the fish is fresh. The fish market provides a unique atmosphere to the restaurant, visitors can choose to dine within the space or takeaway the fresh fish. Moreover, those who decide they would like to order from a traditional menu, can dine upstairs. 

 

Living walls have been featured throughout the design to bring in more carbon dioxide. Also, these living walls make the space more sustainable as they keep heat in during the winter and keep the space cool during the summer months. Furthermore, herbs can be grown from these walls which can be directly used within the restaurant’s cooking.