Double cavity slider doors in the same timber veneer as the rest of this kitchen provide a wide opening to the scullery when in use, but also mean it’s hardly noticeable when closed. With a double oven, dishwasher and sink, the scullery is fully equipped as a secondary cooking area.
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The world of hotel design is changing, with a move away from bland repetition of a chain’s design template to giving guests a unique experience that reflects the location they’re visiting. In this issue of Commercial Design Trends, we look at how that’s been implemented in three quite different hotels – the TWA Hotel in the iconic 1960s TWA terminal at JFK Airport, the Sudima Christchurch City and Montreal’s new Hotel Monville.