Entrepreneur James Welling and Celebrity Chef Mark Baumann developed the Bourgee concept after recognising a gap in the market for chic, yet relaxed dining, coupled with entertainment. We were briefed to create the brand identity and interior concept for their first site in Southend-on-Sea, then Chelmsford, and soon, one in Bury St Edmunds.
The Bourgee Concept
A sophisticated visual theme of dark grey walls, ceilings and bar, dark wood floor, emerald green wallpaper and gold highlights is softened by revealing the natural beauty of the existing brickwork.
In Southend, key features included an entrance lobby with a waterfall wall and a greeting desk, a large 'U' shaped bar area servicing both the restaurant and bar, and a DJ booth and dance floor for late nights.
The custom-designed, illuminated back bar houses the service kitchen that is accessible from both sides, creating a real sense of life at the heart of the space.
The second Bourgee Restaurant opened in 2016 in Chelmsford, Essex - one of four restaurants in The Exchange, at the recently refurbished High Chelmer shopping centre.
The two-storey space was received as an empty shell, with only a ground-floor shopfront and incoming services. During the initial space planning process, a two-storey restaurant was envisioned, making it unique to the area with its neighbours occupying only ground-floor spaces.
This necessitated very careful space planning to incorporate bars on both floors, dumb waiter vertical connection and a new, relocated feature staircase, whilst retaining the essence of the original Southend Bourgee Restaurant.
Initial design work has begun on a new Bourgee location in Bury, St Edmunds. The new dining outlet will be housed in Cupola House - an amazing Grade 1 listed building.
Cupola House will be a wonderful addition to Bourgee’s portfolio - as an affordable luxury hospitality brand with a modern, chic vibe, the beauty and charm of this building will certainly accommodate it well.
We’re very excited to get started with this project - watch out for further updates as it progresses.