“As we begin the first working week of the new decade, it seems like a great time to consider the trends that will be important in the year ahead. We predict a real decline in the shades of grey which have so dominated interiors in recent years. Warm, natural earthy tones will be used increasingly, with bold shades of terracotta, burnt orange, ochre and buttery tan. The trend for botanical influences will evolve further with an increased use of colour, faux flowers and fauna.

“Geometric shapes and clean lines have dominated tiles, fabric and wallpaper patterns for some time, and we expect these will give way to curves, softer patterns and colours and more floral designs. vOrganic forms and texture will be evident in furniture and accessories – bouclé fabric and woven rattan will be prominent and lighter shades of timber will replace commonly used dark oak and walnut.

“The UK bar and restaurant sector has gone through something of a transformation over the last decade and it appears that smaller and sub-brands are gaining market share at the expense of larger groups. The other standout segment of the licensed sector has been cafés and wine bars, and hybrid concepts that morph from daytime coffee shop to a cocktail or wine bar by night are emerging.

We’re working with a the newly-launched Amba Grosvenor Hotel in central London to design a space that will function as the Executive Lounge by day, giving VIP guests an upgraded check-in experience and a premium space in which to work and relax. By night it will become an exclusive bar area, with lighting and furnishings selected to give the appropriate ambiance at different times of the day.

The casual but premium wine bar is a sector that seems set to enjoy continued growth. Bar and restaurant chains are moving away from a branded feel – the provenance of food and drink are now more important than ever and can inform the design and space, with timeless, considered design that references the local area and feels authentic is always more successful than a one-size-fits-all approach. “