Mr Pete Lewis was approached by owner Sean Martin to turn an empty shell in north London into a smokehouse and bar.
He helped to name the venture One Sixty. This is based on the optimum inner temperature (160˚F) of meat when smoking.
Using the concept of charcoal throughout the design, Pete incorporated a wood charring technique similar to the Japanese Shou-sugi-ban method on the interior and exterior. Portrait photographs of some of London’s top butchers adorn the walls including restaurant supplier O’Shea’s Butchers. Pete designed and art directed all aspects of the job including the logo, interior, website and photography. And learnt a lot about pickles.