A night to remember: launch party at No.29 Power Station West
In October, a team of us from across the business headed into London after work for the official launch party of No.29 Power Station West. The restaurant by Darwin and Wallace, London based restaurant and bar group, is a stylish all-day eating and drinking space at the newly refurbished Battersea Power Station development.
When arriving at the contemporary neighbourhood-style restaurant we were greeted by a table full of cocktails – which is always a great start to the night! I had a delicious cocktail made from a concoction of gin and elderflower topped with fresh mint and lemon. Interested to see what other drinks were on offer on the menu, I looked further and was happy to see it filled with a selection of cocktails containing spirit infusions, syrups and sherbets. Throughout the evening a variety of sweet and savoury canapés were also served. As a chocolate lover I was won over by the delicious cream filled mini doughnuts accompanied by a rich chocolate dipping sauce, by far my favourite canapé of the night.
No.29 Power Station West is spread over two floors – the ground floor has a large circular bar at the front of the restaurant with grey velvet bar stools, marble and copper accessories and an outside garden terrace. In the basement there is another bar, private dining area and a ‘viewing room’. One of my favourite parts of the restaurant was the ‘viewing room’ – a chilled seating area away from the bustling main bar with velvet and leather furniture, copper lamps, wooden tables and a pink sign that reflected across the room. Another part of the restaurant that caught my eye was the outside garden terrace offering breath-taking views of the River Thames and Chelsea Bridge. The outside terrace was decorated with an array of plants and flower and white wooden furniture – I will definitely be heading here in the summer to enjoy a meal and cocktails with friends.
This opening was extra special to me, as it was the first launch party I had been invited to as Marketing Assistant at Chapman Ventilation. I’m used to working behind the scenes, so it was the perfect opportunity to network and find out how Chapman Ventilation was involved with this project. Project Manager Michael De Souza gave me an in-depth talk of our work with the client and showed me around the restaurant. The open-plan kitchen on the ground floor added to the industrial look and the feel of the restaurant, but it also has a very important function. The main feature of the kitchen in fitted with the back-to-back six metre island Canopy Containment Air (CCA) hood to control the smoke and grease within the kitchen environment – no-one likes a smoky or greasy restaurant, do they?
I felt honoured to have been invited to the launch party and was proud to see first-hand the work Chapman Ventilation had done to this site to make the restaurant a success.