The Kirkhouse Inn in Strathblane, owned by former chef Brian Home, has certainly seen some change in recent months. As well as a refurbishment of their bar and restaurant areas, award winning chef Sagar Massay has launched his new dining concept ‘Sanja by Sagar Massey’ within the venue.
With a heritage spanning back to 1601, The Kirkhouse Inn also features 15 bedrooms as well as the 1601 bar and restaurant, and a landscaped beer garden. The new look has been created by interior designer, John Amabile and his team, and the results are nothing short of stunning. Much like Sagar’s food, the design is an Indian/Scottish fusion.
John Amabile told DRAM, “The nice thing about this project was that we could be so creative, push the boat out and produce something very different. The Kirkhouse Inn wanted to celebrate that Sagar Massey was joining them and they wanted the design to be a talking point. However, it still had to sit under the umbrella of a Scottish hotel aesthetic. The result is eye-catching, unusual and looks great.”
Within Sanja, new natural wood flooring has been fitted alongside faux wood window blinds which give the appearance of wooden shutters and create the illusion of a balmy Asian breeze drifting through the windows.
John adds, “Sometimes you can overdress the windows and I didn’t want that to be the case here. The layers and the mirrors give a bit of reflection on the contemporary look but we’ve also incorporated nature through the use of faux planting and the floral design aspects throughout.”
Sage green wall panelling is inset in parts with beautiful statement Asian inspired floral and leaf wallpaper. The way the wallpaper fills the panels gives the illusion that this is a hand painted oil painting. Some of these areas have been further enhanced and layered with large gold framed round mirrors. You are definitely surrounded by captivating patterns and pops of colour, but there is also a warmth and tranquillity throughout the design.
One of the most striking additions are the fluted orange sofas which are elegantly trimmed in gold. The gold theme continues through intricate metal bar stools with green cushions and intricate shelving. Soft furnishings such as cushions in orange, and others echoing the leafy patterns, have been used to dress the room and add warmth.
The other dining chairs have been specifically designed by John for the venue. Some of these are wooden with a muted tartan pattern and others are orange with contemporary leaf printed material on the rear so that guests can take in the full effect whilst dining.
Opulence is certainly the word of the day and all the elements blend together seamlessly.
Says John, “Design trends have gone from not really using gold, to going gold crazy – so I wanted to pay my own little homage to that in the design. Plus, it is used a lot in Indian culture and design, so it really fit the aesthetic. I wanted it to be opulent. The money shot for me is the big room divider, which is almost art deco. I wanted it to be a real blend of things you weren’t expecting, but that sat so well together.
“The décor has been carefully curated right down to the little pots and accessories which are meant to look like expensive spice jars or precious objects on the shelves.”
Everything about the restaurant is spectacular, but one of my favourite elements was the plant stands and holders. These are simple black tall geometric frames that hold pots with a warm coppery tone. Gold and green planting and ferns cascade out the top creating a real tropical feel. I was surprised to hear John had originally ordered them as ice buckets, but decided they were too nice for that purpose! I asked John about his favourite part of the design project.
He smiles, “My favourite part of the design was working with a client that trusted me and let me experiment. When I showed them the mood boards there was spicy orange and green with tartan, gold and wooden blinds! However, I could see the fusion of finishes – they take your eye through the space and together they just work. It certainly doesn’t look like any formulaic country hotel. We wanted people to walk in and see something they weren’t expecting.”
John adds, “Our design approach is about getting it right for the client. We pride ourselves on doing something individual and offering a quality, tailormade service. The proof is certainly in the pudding with Sanja.” I couldn’t agree more.
