BY RANGE
This summer we refloored plates on Old Street, the UK’s first vegan restaurant to win a Michelin star. Beautiful food, beautiful joinery, and an uneven tiled floor that made the tables wobble.
The old tiles were structurally sound, so we didn’t rip them out. That would have meant noise, dust and more days closed. Instead we levelled over them with compound to get a flat, solid base. A floor is only as good as what’s underneath it.
On top went a smoked, textured engineered plank from our Highbury Range, picked to look like it had always been there, with an extra coat of oil to stand up to a full service every night.
Four days later, the floor was done.