Box 9 Utilizes Recycled Bricks for Soho Restaurant Kid
London studio Box 9 integrates sustainable K-Briq materials into a Turkish-inspired restaurant design.
1Unified Architectural Concept
Box 9 combined two separate units on Frith and Bateman Street to create the 307-square-metre Kid restaurant. The design team utilized a shared material approach to bridge the gap between the Victorian-era architecture on one side and the contemporary elevation on the other, effectively merging two distinct historical building styles into one.
2Material Selection Strategy
The studio chose K-Briq, a product from Kenoteq, to clad surfaces ranging from the central grill to the wine room. This material is composed of at least 90 percent recycled construction and demolition waste. By avoiding traditional firing processes, the bricks reportedly release only one-tenth of the carbon emissions of standard clay bricks.
3Cultural Heritage Integration
Brick was selected to honor the Turkish cooking heritage of chef Sertaç Dirik, whose background is rooted in family-run restaurants like Mangal II. The material evokes the historical relationship between traditional hearths, kitchens, and fire-based cooking methods. This choice serves as a narrative link between Soho’s merchant history and Turkish culinary traditions.
4Functional Interior Layout
Guests enter through a discreet Bateman Street door, immediately encountering a large central grill constructed from recycled bricks. The upstairs area features a wine room seating 14 people, while the downstairs space houses an open bakery. Bespoke moveable tables by Jan Hendzel Studio allow the bakery area to function flexibly as an events space.
5Technical Design Variations
Box 9 employed specific masonry techniques to differentiate the restaurant's two distinct zones. The Victorian side utilizes a traditional bond with a standard joint, while the contemporary section features a soldier bond with a raked joint. These subtle variations in brickwork help define the atmosphere of each room without disrupting the overall aesthetic.
6Focus on Raw Utility
Co-founder Lou Davies emphasized that the design philosophy prioritized raw humbleness over luxury materials. By using brick on every surface, the studio aimed to replicate the functional, utilitarian aesthetic of traditional wine cellars and kitchens. The goal was to select the most appropriate material for the specific purpose of fire-based cooking environments.
7Contextual Market Trends
The opening of Kid follows a recent trend of new restaurant launches in London, including projects by Cassette and Isern Serra. These developments highlight a broader movement in the capital toward highly curated, concept-driven dining spaces that leverage specific architectural narratives to differentiate themselves within the competitive central London hospitality market.
8Design as Culinary Support
The primary objective for Box 9 was to create a unique environment that complements the specific cooking style of Sertaç Dirik. By grounding the physical space in the history of fire-based cooking and recycled materials, the studio successfully aligned the restaurant's interior identity with the chef's personal background and professional culinary training.
Original article: Interior design | Dezeen — Box 9 Utilizes Recycled Bricks for Soho Restaurant Kid