i-Line Counters has overseen two installations at a new outlet of casual dining chain Le Bab.
The counter specialist was chosen for both Maison Bab in Covent Garden, London, and its ‘restaurant within a restaurant’ Kebab Queen.
At the kebab-focused site, founded by Stephen Tozer and Ed Brunet, the Dekton by Cosentino surface brand is featured throughout, from the bar to the tabletops, providing a striking repetitive design that is aimed at bringing the space together.
The 300m2, two storey space features a combination of bar, booth and table seating. Upstairs, the kitchen is on show for an element of culinary theatre and a nod to kebab shops found on every street corner in London. Exposed extraction adds an industrial vibe that is amplified by black metal racking at the bar.
A portfolio of Dekton designs were chosen for the scheme in a palette of greys and whites, further boosting the industrial feel of the space. Fabricated by Project Stone International, the design creates a collage effect, with various shapes and sizes appearing to slot together to form the surfaces.
Suitable for use in busy catering environments, Dekton is said to offer a high resistance to scratches and stains, which should make it easy to maintain and keep clean. In addition, a claimed high resistance to heat should allow chefs to plate up on the bar without fear of damaging the surface.
The Kebab Queen area is situated in the lower level of Maison Bab and hidden behind the illuminated facade of a classic British kebab shop.
The intimate space welcomes up to 10 diners at a time. Food is prepared in front of guests, with each dish plated directly onto a bespoke, heated Dekton countertop in the colour Zenith.
The restaurant’s Tozer commented: “We wanted to create a restaurant and take away the plates – we wanted to serve dishes straight on to the counter in front of people.
“When you get in to the logistics of that, it becomes quite complicated. We heard about Dekton and started speaking with Cosentino and they loved the idea of what we were doing.
“Dekton blew our minds because it’s the only material that ticked so many boxes. It needs to be heat and scratch resistance and we need to be able to wipe it perfectly clean between courses. With Dekton, we can do this. So it’s completely pivotal to the whole dining concept, there is no way we could have achieved this with anything else. It was the difference between being able to go plateless and not.”
Head chef, Manu Canales, adds, “Kebab Queen is the pinnacle of our project. We want diners to relax and get stuck in; it’s about combining the intense flavours of high end dining with the communal, elbow-to-elbow fun of the kebab shop.”