The thought of eating at an airport is rarely appetising. Concourses filled with ubiquitous sandwich chains, greasy fast-food or faux pub grub leave little to get excited about, but Blacksheep and the team at Jamiea��s Italian wanted to break this mould.
Our challenge was to push the boundaries not just of airport F&B but also of the Jamiea��s Italian concept. Unlike previous project sites, this manifestation had to cater to a much broader audience a�� be it early morning breakfast or a lone business traveller wanting a quick snack, right through to families and large groups in search of three course meals. Therefore the offer was an evolution of a standard Jamiea��s Italian and the space was split into three distinct zones a�� the main restaurant, a grab-and-go offer (known as the bakery) and a separate Union Jacks bar located overlooking the departure lounge. This created not just a unique space, but a unique experience too.
As always, the food is the most important part of a Jamiea��s Italian restaurant, it was key to find exciting ways to display the food offers and entice travellers in. We created focal points within the three zones; the rustic grab-and-go counter in the bakery, the more refined antipasti bar in the restaurant, and nostalgia inspired a�?British pub carverya�� featured in the bar. These were united through a a�?super rustica�� approach, which was carried across the three offers using reclaimed furniture and timbers offset against luxurious upholstered furniture and brass detailing. These factors all combined to capture Jamiea��s own authentic, honest approach and set a new benchmark for airport design and dining.
In the short time ita��s been open Jamie Olivera��s Gatwick has won a place on the list of the worlda��s best airport restaurants, ranked 18th on the poll conducted by The Daily Meal website, one of only two UK restaurants in the listings. Ita��s also scooped Best Transport Opening at the Peach Hero & Icon Awards for excellence in the UK eating and drinking-out market.