Tim Mutton of Blacksheep shares his top 10 discoveries
Head of hospitality design specialist Blacksheep, Tim Mutton shares the top 10 things he’s discovered about the sector
Words by Pamela Buxton
1 I adore designing for the restaurant/bar Industry. I struggled at school - a combination of dyslexia and laziness - and was given detention when I said I'd like to be an architect, despite my low grades. But I found my forte working behind a bar, dealing with all sorts of situations and just observing. There's something very rewarding about giving someone what they want with great service and seeing them satisfied. After quite a few years I went back to college to study design and ended up on a placement working for Terence Conran, who was a massive mentor for me as someone who is a designer but into restaurants and business as well. That set me on my way. It's hard work but it's so rewarding - and at the end of the day you can see people enjoying themselves in the places you've created. I love design and I love the food and drink community, and I feel privileged to be able to put the two together and do the thing I enjoy the most. I get my kicks finding out more about food and drink. I suppose I'm a bit of a frustrated restaurant owner myself.
2 I'm fascinated by the concept of hospitality. Some clients think design is an instant commodity, and I wish some designers out there had more integrity and didn't just design something that looks just like what someone else has done before. It's a very dangerous mindset to think that restaurants are just a nice interior. Instead, restaurant design is a complex, multileveled, joining-the-dots thing. I always say designing a restaurant is like putting a man on the moon - it is extremely complex.
3 Design is not a commodity. Just designing interiors isn't sufficient. At Blacksheep, we see interiors as a component of a process, not the focus. It's all about working in partnership with our client and helping the client to grow - how do we get them to improve their organisation, their brand, and achieve growth? There is a big trust element to it and it takes time for clients to understand the value that we put into their business.
The Blanc Brasserie, Cheltenham
4 I love the client relationship. I really enjoy gaining a much greater understanding of a client and their organisation and their needs. I don't like the word client - I prefer partner. Otherwise, the language creates an imbalance in the relationship.
I don't believe in short-term relationships - they can be very exhausting. Instead, you're creating a longer term marriage. It takes a good year to understand an organisation, not three months. We've worked with Jamie Oliver for example for a good five years, both at home and abroad.
5 It's all about problem-solving. That's a big part of what we do. There are huge changes in the restaurant industry, and London is at the epicentre of what's happening. The dynamics in the food and drink world are amazing and we love the challenges that brands bring to us. I enjoy making sure we create the right solution for them - whether it's helping them find the right site, or getting the right uniforms, or improving the food. Each piece of work is hugely tailored - we see ourselves as working in the Savile Row equivalent of the design world, tailoring a bespoke collection for our client.
Red's True Barbecue, in Manchester
6 If clients don't want to change, there's no point carrying on with the project. As designers we're constantly trying to help clients to change and there is an element of risk, which we love.
7 Don't have a house style. A lot of design agencies say they don't have a house style but that's just bullshit. At Blacksheep we really don't have a house style - I want our designers to express themselves and push the boundaries. I don't want to shackle them.
8 Work for the best. I've enjoyed working with some incredible people, such as Raymond Blanc and Jamie Oliver - that experience rubs off on the whole studio. I've worked with all sorts of clients - some who are very corporate and others who are very crazy. There's an inordinate amount to learn from them all.
Jamie Oliver's Jamie, at Gatwick Airport
9 You are always learning. I'm into constant learning. The day I'm not is when I need to go off and be a decorator! Always make sure that those you have around you know more than you do. I adore the people at Blacksheep - I call them the flock - and think it's really important to provide an environment of optimism and positivity.
10 Have patience. I have a sign saying Be Patient above my desk as a reminder to me. I never used to have any patience but I am getting better - it's the biggest learning curve I'm trying to overcome. I think it comes with age.
