Design Focus: Wild Cabaret and Wicked Lounge, Candleriggs, Glasgow

March 4th, 2014 | Posted in: Features

Glasgow has a new entertainment venue which walks on the wildside. Susan Young reports.

The opening of Wild Cabaret and Wicked Lounge in Glasgow’s Merchant City must have been one of the most anticipated events for years. The new venue, at 18 Candleriggs, is in a new building, and covers an extensive area.
It’s not often you get to start from scratch but the people behind Wild Cabaret certainly did. This brand new venue, which houses a large restaurant and cabaret area, a foyer-style bar and the Wicked Lounge bar has a capacity of around 400 which includes 120 covers for dining.
It’s glass-fronted facade stretches the length of the venue – and there are two doors which lead in.
The first door leads you into a reception area with a small bar and black leather cubes and black leather chairs. They surround strategically placed round black and gold tables, which feature the Wild Cabaret logo, which features throughout the venue on glass, menus and on the bar.
As you come in, to the left there is the entrance to the restaurant and cabaret club which rather spectacularly has a mosaic mirrored entrance. Inside …as the name suggests, think South Africa game park meets Art Deco… and you only have to take one look at the massive mural on the wall of the restaurant and cabaret club to see what I mean. This hand-painted mural depicts leopards intertwined with the art deco logo. It just about fills the whole wall. And along this back wall there is a gold banquette, which allows the restaurant to fit a table seating around 16 along the length of it. All the banquettes, seating, furniture and soft furnishings have been supplied by Suite Illusions.
Along the left wall there are large booths which again feature gold upholstery with antique studs. The gold of the upholstery is picked out by the inside of the lights above which are quirky bowler hats with a gold interior. The tables are all dark rosewood accompanied by opulent crushed velvet seating. The tables also feature gold painted rhinoceros’ – hand-painted by Managing Director Kimberley Scott.
Of course – the focal point of the room, if you haven’t been captured by the mural, is the stage which, although not large, has a fair presence due to the lightbulbs that surround it.  The effect is similar to that of a make-up mirror in a stage dressing room.
Says Kimberley, “The venue has been designed specifically for the purpose of bringing together a five-star fine dining experience and a world-class cabaret experience.” She explains, “I like to travel and I’ve been influenced by what I’ve seen. It’s not just deco, and its not just cabaret. I think it’s a modern take on art deco.”
The roof is interspersed with gold curtains which hang about a metre down presumably this is to help with the sound, which obviously in a venue of this size and with cabaret on offer, is important. But the fabric also matches the gold leather-like upholstery.
The Wicked Lounge is situated on the right hand side of the venue, and has its own entrance. It is a huge open space, with a full length bar running the width of the room the top of which is suspended from a plinth. Your attention here is perhaps not the bar but the huge signage above it which leaves you in no doubt that you are in the Wicked Lounge.
Round the walls are large pewter booths, with D-shaped fluted backs and there is a large area with modular seating which consists of some 13 units pieced together, curved around a pillar. The main feature here is a huge semi-circular booth which is made slightly more private by the sheer gold voiles that surround it. This is an area obviously built for large groups of people and there is also plenty of space to be entertainment by musicians, which is the plan. The décor is opulent, but quite minimalist too. It’s certainly not fussy. The seating in the Wicked Lounge is predominantly pewter while in the cabaret area the predominant colour is gold and black, all the colours of the art deco era with the warmth of wild.


Gold Medal Student Lands job at Cali Bruich

Tue 18th December 2018

A Gold medal winning City of Glasgow College student is celebrating after landing a job as a pastry chef at the city's Cali Bruich restauran... Read more.

Raasay Distillery unveils Barrel Christmas Tree

Tue 18th December 2018

The team at the Isle of Raasay Distillery on the beautiful Inner Hebridean island are an enterprising bunch, so when the festive season appr... Read more.

The Three Chimneys’ Scott Davies returns to the MasterChef kitchen

Fri 14th December 2018

A head chef from one of Scotland’s leading restaurants is making a return to the MasterChef kitchen this festive season.... Read more.

Scottish budget: Rates increase capped at 2.1 %

Thu 13th December 2018

Scottish Finance Secretary Derek Mackay has announced in his Scottish budget that the non-domestic poundage rates paid by licensees will see... Read more.

Molson Coors & Matthew Clark distribution agreement comes to an end

Thu 13th December 2018

After five years of working together Molson Coors and Matthew Clark have “mutually agreed not to renew their free trade distribution agree... Read more.

WORLD’S BIGGEST BARTENDING COMPETITION REVEALS GLASGOW AS LOCATION FOR 2019 GLOBAL FINALS

Tue 11th December 2018

The very brightest and best of the drinks community will next September descend on Glasgow to see the Diageo Reserve World Class Bartender o... Read more.

EVERY DOG HAS ITS DAY

Wed 5th December 2018

Quiet Man Taverns, aka brothers Daniel and Finbarr McNally, has taken over The Dogs restaurant in Edinburgh and renamed it The Perch.... Read more.

Design Feature: Jacques

Wed 5th December 2018

Brel’s wee brother Jacques is the new kid on the block in Finnieston. Owner Oli Norman’s latest offering to the Glasgow bar world (he al... Read more.

MSP Letter

Wed 5th December 2018

Dear xxxx As my local MSP, I’m writing to make you aware of the crippling rates bills that myself and others in the hospitality indust... Read more.

It’s time to rattle your local MSP about rates

Wed 5th December 2018

Life sucks. But that doesn’t mean that you need to suck it up when you’re getting a raw deal? Like the amount licensees are payi... Read more.

Design Feature: The Bell Jar

Wed 5th December 2018

The Bell Jar is a novel by Sylvia Plath. It’s also the name of a new bar on Glasgow’s Dixon Avenue, on the city’s south side. It’s t... Read more.

Design Feature: The Old Schoolhouse

Wed 5th December 2018

Belhaven Pubs debuted the refurbished Old Schoolhouse on Glasgow’s Woodlands Road last month and in the process of researching this featur... Read more.

Key to the Loch: licensee interview with Sandy Fraser

Wed 5th December 2018

Gabriel Oak is a character in Thomas Hardy’s Far From the Madding Crowd. As the name suggests, he’s the sturdy, reliable character at th... Read more.

TURNING UP THE HEAT IN THE KITCHIN

Wed 5th December 2018

Michelin-starred chef Tom Kitchin, wife Michaela and business partner Dominic Jack of Castle Terrace are now the proud owners of a brand new... Read more.

Greene King profits up

Mon 3rd December 2018

Belhaven owners Greene King has reported £1,051 million in revenues in the last six months, up 1.9% on the previous half, after a strong sa... Read more.

ENERGY COMPANIES ‘HOLD MILLIONS’ IN UK HOSPITALITY BUSINESS’ CASH

Thu 29th November 2018

Energy companies are holding more than £24 million belonging to Britain’s hospitality businesses. That’s according to an independent st... Read more.

Scottish government plans to ban alcohol advertising before 9pm

Wed 28th November 2018

The  Scottish government plans to curb alcohol abuse by banning drink adverts on TV before the 9pm watershed, while drinks manufacturers wi... Read more.

BUZZWORKS WHET CHILDREN’S APPETITE FOR GOOD FOOD AND HOSPITALITY

Tue 27th November 2018

One of Scotland’s leading hospitality groups, Buzzworks Holdings, welcomed school children from Glenburn Primary this week, to its Bakehou... Read more.

Restaurants could face curb on portion size and calorie count

Thu 22nd November 2018

Food Standards Scotland (FSS) has launched a consultation on limiting portion sizes, maximum calorie limits and calorie labelling. They are ... Read more.

Brora Distillery set to re-open after 35 years

Wed 21st November 2018

Brora distillery, which last operated in 1983, is set to reopen and back in production by 2020.  The copper pot stills have been transport... Read more.