2025

    hotel lobby design - OCCA explores sustainable surface materials

    Part 94: an (unconventional) guide to genuinely sustainable surface materials

    1024 640 Pauline Brettell

    A GUIDE TO HOTEL DESIGN PT 94:

    In an era where the term ‘sustainable’ has been diluted by overuse and greenwashing, OCCA’s approach to sourcing materials stands out as a pillar of integrity. Studio Founder and Principal Kate Mooney, along with Purchasing and Procurement Director, Karen Moon, share their thoughts on genuinely sustainable surface materials…

    OCCA has built a reputation for creating narrative-led hospitality spaces that marry cutting-edge design with meaningful environmental practices. Founder and Principal Kate Mooney, alongside Purchasing and Procurement Director, Karen Moon, has spotlighted a selection of unconventional eco materials the studio believes will redefine sustainability in design.

    Mooney explained the philosophy underpinning their selections: “The challenge today is identifying materials and solutions that genuinely live up to the promise. At OCCA, we rigorously evaluate new materials to ensure they meet the demands of our design vision and our clients’ operational needs while delivering real environmental benefits. These materials are solutions we feel confident integrating into projects without compromise.”

    hotel lobby designed by OCCA with different layers and surface treatments

    Image credit: OCCA

    Repurposing food waste in design

    To support a hospitality concept for a global brand, OCCA researched the possibility of products made from food waste – a new use of surplus resources that would otherwise contribute to global waste problems. More specifically, reusable food containers made from repurposed food waste. “These containers represent a closed-loop approach to sustainability,” Moon explains. “Not only are they made from discarded materials, but they’re also durable and endlessly reusable, which is key to reducing single-use plastics in the hospitality industry.”

    Beyond containers, furniture is also being reimagined through the lens of food waste. For example, feature tables and chairs manufactured from repurposed agricultural by-products. “The craftsmanship and durability of these pieces prove that waste can be transformed into something beautiful,” Mooney adds. “It’s this kind of material innovation that challenges perceptions and elevates the conversation around sustainability.”

    Fabrics from unexpected origins

    Eco-conscious textiles have become a focal point for OCCA, with materials derived from milk and fruit waste leading the charge. Uniforms made from milk waste are one example. They use biotechnology to turn milk into sustainable fibre that can be used to make clothing, medical supplies and packaging. “This isn’t just a gimmick,” Moon clarifies. “The fibres are soft, breathable and durable, making them ideal for high-traffic hospitality environments. Plus, they offer an alternative to synthetic fabrics that rely on fossil fuels.”

    Similarly, textiles made from pineapple leaves – an agricultural by-product often discarded – are bringing new life to soft furnishings and accessories. “What excites us about pineapple textiles is their versatility,” Mooney notes. “They can be used in everything from wall panels to upholstery, creating opportunities to incorporate eco-conscious materials in striking, tactile ways.”

    render of interior design scheme in naturals and neutrals

    Image credit: OCCA

    Nature-inspired leather alternatives

    The search for sustainable alternatives to traditional leather has unearthed a truly groundbreaking option: leathers made from mushrooms. “Mushroom leather is a gamechanger,” says Mooney. “It offers the luxurious look and feel of traditional leather, but with a fraction of the environmental impact. It’s biodegradable, cruelty-free, and incredibly durable.”

    OCCA sees this material as a perfect fit for high-end interiors, particularly in furniture, headboards, and decorative finishes. “It allows us to deliver the level of sophistication our clients expect while staying true to our commitment to sustainability,” Moon adds.

    render of deck with table and chairs and outdoor furniture

    Image credit: OCCA

    Outdoor furniture with a purpose

    For outdoor spaces, OCCA is turning to furniture crafted from single-use milk cartons, an innovative material that addresses one of the hospitality sector’s biggest waste challenges. “The transformation of disposable packaging into weather-resistant, stylish furniture is a fantastic example of circular design,” says Moon. “It’s a reminder that waste doesn’t have to end up in a landfill – it can be reimagined as something valuable and enduring.”

    Authenticity over aesthetics alone

    At the heart of OCCA’s material selection process is a deep commitment to authenticity. “We’re not just ticking boxes or chasing trends,” Mooney emphasises. “Every material we propose has been thoroughly vetted – for its environmental credentials as well as its ability to perform in real-world hospitality settings. These are materials we trust. That trust, formed from rigorous research and development, allows us to integrate them into our designs without compromise.”

    Moon echoes this sentiment: “Our role in procurement goes beyond sourcing. It’s our responsibility to ensure that every material we specify lives up to the OCCA standard. We believe our clients deserve nothing less.”

    A sustainable future for hospitality

    As the hospitality industry continues to grapple with its environmental footprint, OCCA’s thoughtful approach to materials sets an inspiring example. By cutting through greenwashing and championing genuinely innovative solutions that spark a deeper conversation, the studio is proving that sustainability and design excellence can go hand in hand. For Mooney, the goal is clear: “We want to create spaces that leave a positive impact on the world. These materials help us achieve that vision, and we’re excited to see how they shape the future of hospitality design.”

    OCCA Design is one of our Recommended Suppliers and regularly features in our Supplier News section of the website. If you are interested in becoming one of our Recommended Suppliers, please email Katy Phillips.

    Main image credit: OCCA

    Tables and lighting in Row on 5 restaurant design by Rosendale design

    Part 93: Light fantastic – the role of lighting in F&B design

    1024 640 Pauline Brettell

    A GUIDE TO HOTEL DESIGN PT 93:

    Dale Atkinson, Founder of interior and architectural design studio Rosendale Design, has recently completed on all three of celebrity chef Jason Atherton’s new restaurant openings. He talks us through the layers of lighting created to lead the diner through the culinary experience…

    At our most recent opening, Row on 5, lighting was of paramount importance in the scheme because it is used to lead the diner through their culinary experience. The idea with Row, which differs from most restaurants, was that you do not enter and sit in one place for the entirety of the meal but instead are lead on an experiential journey of the senses.

    wall lighting and chandelier in Row on 5 restaurant

    Image credit: Row on 5

    One arrives at the lower ground entrance and is welcomed to the open living room/ kitchen, which is very much like one would find in a residential setting. This immediately disarms the patron of any preconceived expectations. Lighting plays a vital role here as it is soft lighting that is layered from the feature chandelier and cove lighting, to the integral LED lighting in the wine displays. We even included a bioethanol fire to further create a homely atmosphere and of course a bit enchantment.

    staircase with recessed lighting leading guests into dining room

    Image credit: Row on 5

    Once the guests have had a couple drinks and some delicious entrees, they are invited up the winding feature staircase that has concealed lighting and creates a beacon that draws one up to the next round. Once upstairs again much of the lighting has concealed sources so one only sees the light effect as opposed to the source which can cause glare. The lighting is again layered in the raised platforms, the skirting of the open kitchen islands and the back of the banquettes. The pendant light fixtures above the table are adjustable and can be raised and lowered with the swipe of a hand (with inbuilt sensors) or the swipe of an app. This allows the chef to lower the pendants above the table that they are about to serve to. Of course, all lighting is high colour rendering, and we recommend using a CRI>95 and no lower than CRI>90.

    Row on 5 restaurant design by Rosendale Design

    Image credit: Row on 5

    Upon finishing their main dishes, the guests are invited to back to the living room, this time a feature light installation above the staircase invites them back down. Reaching the final steps, one will notice that the lighting has again lowered, created a much warmer, romantic setting, really bring the aforementioned fireplace to the fore. The wall lights have been dimmed down bar one, above the aperitif trolley, of course! The diners now experience an even more calming atmosphere and can sink into the extremely comfortable seating and truly unwind indulging in the Petit Fours and probably one too many, ‘one for the roads’.

    floral arrangement on bar with view across tables to streetside windows

    Image credit: Sael London

    In the design for Sael London, lighting again plays a crucial role but, as it is an all-day dining destination, we also needed to examine and harness the daylight which floods into the space, thanks to the cavernous ceiling height and large dual aspect windows.

    interior of restaurant and bar Sael London design by Rosendale Studio

    Image credit: Sael London

    It was crucial that the restaurant be as welcoming by day as it is by night. Again, layered lighting is key, and each light was considered and light levels individually set according to the time of day. Picture lights above the key artworks that were specifically commissioned for this project help to dictate the mood throughout the day and are supplemented by the light shelves on the waiter stations that create a feature out of the glassware.

    The large chandeliers that help to fill the volumous space are always dimmed down and are used only to create a soft ambience where one can escape the hustle and bustle of Piccadilly and indulge in the finest of British produce, by an exceptional British Chef.

    tables and bar seating with mirrors and lighting in Three Darlings London

    Image credit: Three Darlings

    Three Darlings is another all-day diner, where lighting plays such a central role. Here the idea was to maximise the daylight that enters the space by employing light colours and mirrors to help reflect the light into it. Key lighting details were employed such as picture rail lighting to help the space feel more welcoming. Here the bar plays a key role so light was used here to draw people’s attention. The back bar wall is a giant light panel with various bottles in front creating dramatic silhouettes. The open kitchen is another feature where lighting is used to catch one’s attention and highlight the theatre created by the busy chefs expertly plying their trade before your very eyes.

    marble vanity in restaurant bathroom with backlit wall into the wine cellar

    Image credit: Three Darlings

    Downstairs the toilets have an unexpected twist where they are backing on to the restaurant’s wine selection storage. Of course, integral lighting is used here to highlight the bottles and creates a special experience: it is not often one gets to see this within, essentially, the cellar!

    Main image credit: Row on 5`