The last button in the lift, to the top of the South Place Hotel: the Angler Restaurant is an elegant gourmet surprise at the upper floor of the building designed by Allies and Morrison, between Shoreditch and The City. Though the hotel unleashes all the creative energy of the East End in a lively concentrate of business, art and design, the Angler stands out for its quiet atmosphere, full of light and immaculate tablecloths. A place said to be exempt from the business buzz that drones on through the lower levels.
At the helm of this popular prize-winning temple there is executive chef Gary Foulkes, while the creators of the spaces in which to savor his gourmet offerings are part of the British team of Conran and Partners. The interior blends compositional solutions based on a refined decorative scheme of transparency with the soft, functional counterpoint of seating by Bross, with enveloping lines and a distinctive game of curves created by subtle stitching to enhance the upholstered backs.
The dining room takes on rhythm from enormous panoramic windows facing onto a large terrace and the rooftops of the sparkling architectural icons of the city. Light pours into the space, vibrating in a kaleidoscopic effect thanks to mirrored ceilings – a structural art installation by Grace & Webb – and metal laser-cut surfaces decorating the walls.
The furnishings are essential: floor lamps, tables with pure lines, including one with an excellent view of the frenzy in the kitchen, flanked by the refined design of the Break collection from Bross, designed by Enzo Berti. The designers have chosen the versions with and without armrests, with a black lacquered wooden structure and a shell covered in violet fabric.
