Fortnum & Mason, London, UK
Country/Region
Project Summary
Davis Langdon were engaged to provide Cost Management, Project Management and Engineering Services for Fortnum & Mason
Project Description
Scheduled to coincide with Fortnum & Mason’s tercentenary in 2007, the £26m refurbishment of the world famous store on London’s Piccadilly has been a major undertaking.
The last refurbishment to the store was in 1998 and since then the store has continued to suffer poor customer circulation with too much emphasis on the ground floor.
The emphasis was to increase the size of the food hall and number of restaurants to offer a broader range of food to significantly improve sales and profitability.
THE PROJECT
Phase 1, pre-Christmas 2996, involved the creation of a new atrium rising from the refurbished lower ground floor up to a light well on the second floor; as well as a new wine bar and substantial (M&E) engineering services infrastructure work. In Phase 2, the remaining five storeys and three restaurants were refurbished to the highest standards. The store continued trading throughout.
The refurbishment of all 6 trading floors including the creation of an atrium located in the centre of the store and a grand staircase connecting ground and lower ground floors. The works will involve the formation of a structural opening in the floor between four columns with a new atrium void connecting the lower ground floor, ground floor, first and second floor. A new roof light will provide natural light into the atrium and also assist in smoke ventilation.
The retail floors will be refurbished to create a unified, calm and neutral background with bespoke shop fitted units displaying merchandise and food assortments.
The 5 restaurants will be completely refurbished to the highest specification and include timber panelled walls, marble bar counters, floor finishes ranging from timber to mosaic and bespoke type tables and chairs.
THE RESULTS
Quite apart from its high standards, demanding timescale and difficult location, a notable feature of the project was that five design firms were involved: the lead designer was architect Jestico & Whiles, with Kinnersley Kent Design responsible for the food hall, HMKM for non-food areas, David Collins Studio for restaurants and Cambell Design for lighting.
Davis Langdon provided Project and Cost Management Services including specialist Engineering Cost Consultancy.