Four bespoke banquettes for one of London's most storied dining rooms
There are few places in London that embody the same timeless glamour and heritage as The Dorchester. Standing proudly on Park Lane since 1931, the hotel is a symbol of British refinement, and The Grill at The Dorchester has long been a destination for elevated dining. When Make Bespoke Studio was invited to contribute to the restaurant’s most recent design refresh, the brief was clear: to produce four bespoke banquette seats based on a design by the acclaimed Paris studio Moinard Bétaille — turning their vision into a physical reality through exceptional making, materials and detail.
This wasn’t about simply manufacturing furniture. It was about bringing design intention to life with care, intelligence and craftsmanship — creating pieces that honour their concept while delivering technical excellence in execution.
Realising Moinard Bétaille’s design
The Grill’s distinctive interior was reimagined in 2015 by Moinard Bétaille, the renowned Paris-based studio known for their refined yet expressive approach. Their concept for the banquette seating — sculptural, elegant, rich in detail — was an integral part of the restaurant’s layered ambience.
In this latest chapter, Make Bespoke Studio was entrusted with taking their design drawings and transforming them into beautifully crafted, fully finished objects. This involved careful material selection, construction methodology, polishing details and upholstery work, so that the final pieces reflect the designer’s intention while meeting the functional demands of service and longevity.
Material texture in a gilded room
The hand-applied Dutch gold motif on the back panels was developed in concert with the existing decorative language of the space; the outer framework and base were finished in satin black lacquer to provide contrast, structure and depth.
For upholstery, Altfield’s ‘Richmond’ leather in Shiraz was chosen for the seat and inner back — tanned in Italy using traditional wax and oil treatments, this full-aniline leather accepts wear and age with dignity, acquiring character and patina over time. For the backrests, the softer texture of Rubelli’s ‘Ruskin’ damask in Sabbia lends refinement and tonal balance. Stitching and leather matching were executed with precision, enhancing form without ostentation.
Installed before first service
Working in a venue as prestigious as The Dorchester demands discretion and precision. The banquettes were delivered and installed in the early hours before service, in collaboration with the hotel’s operations team. Each piece was positioned, levelled and polished — ready for guests by opening.
The delivery was seamless; the craftsmanship was visible, yet the execution carefully controlled so the dining experience remained uninterrupted.
A shift in the kitchen
The design refresh coincides with a significant shift in culinary leadership. In September 2025, Martyn Nail — formerly Executive Chef at Claridge’s — assumed the role of Culinary Director at The Grill, working alongside Head Chef Jacob Keen-Downs. Their shared vision is to honour The Grill’s rich traditions while bringing renewed warmth, vibrancy and contemporary nuance to the menu.
Jazz evenings, once a month
The Grill also brings an additional layer of experience through its monthly Ronnie Scott’s residency: soulful jazz evenings paired with gastronomic excellence. Once a month, a curated line-up of artists performs live while guests enjoy a three-course dinner designed by Nail and Keen-Downs — a multisensory richness of taste, sound and texture that harmonises with the renewed interior.
A lasting contribution
What we’ve created at The Dorchester is more than furniture — it is part of an ongoing narrative. Every element of the banquettes, from gilded motif to leather and damask upholstery, is designed to age gracefully with use while reinforcing the identity of the space. The design works in concert with what happens around it: the flicker of candlelight on lacquer, the glow from the chandeliers, and the creativity of the culinary team.
True bespoke restaurant design is built on collaboration — with designers, chefs, artisans and the hotel itself. For hospitality designers, this project is a reminder that genuine luxury lies in the details, the quality of execution, and in how visual, material and sensory elements come together to create a place people long to return to.
