Situated in the heart of East London, Ara Restaurant is the newest venture from chef Murat Kilic, who brings a menu of globally inspired dishes all within a setting that embraces radical sustainability and regenerative design. 

The space was created by Nina Woodcroft of Nina+Co, a design studio renowned for its commitment to circular design and material innovation. Murat chose the studio after experiencing Nina’s interior for the zero-waste restaurant Silo in Hackney, founded by chef Douglas McMaster, who also created a zero-waste pop-up at the 2017 Salvo Fair. At Silo, mushroom-grown furniture and recycled-glass lighting blend to create a design that is as inventive as it is sustainable.

Benches made from salvaged elm wood designed in collaboration with Craftworks. Photo: French + Tye

The design vision for Ara was to create a space that felt crafted, not manufactured, with a focus on natural and responsibly sourced materials. The team prioritised provenance, sourcing locally and supporting independent makers as well as vintage suppliers. The eclectic selection of natural, innovative materials with reclaimed elements creates a layered interior which communicates the story of the restaurant. 'We didn’t want Ara to feel like it belonged to a single place or tradition — it’s borderless, both in food and design. It offers a warmth and familiarity common to many cultures in the melting pot of London,' explains Nina, Designer and studio founder. 

Vintage furnishings include rush-seated dining chairs and bar constructed recycled plastic Photo: French + Tye

Salvaged terracotta tiles add a weathered patina to the bathrooms and corridors and wall lights, crafted at a local metal workshop, were made from offcuts of the kitchen’s stainless steel cladding. Elm wood forms bespoke banquettes and booths designed in collaboration with Craftworks. The wood was salvaged from diseased trees in and around London that would otherwise be chipped and burned. The seat pads are constructed from a textile made from waste pineapple leaves, and with natural latex foam filling.

The modular bench has been designed for flexibility, allowing it to be rearranged to suit different layouts in the restaurant or in future spaces.  'Built-in banquette seating doesn’t wear well and is rarely salvageable or adaptable to new spaces after the lease is up', says Nina 'Ara’s benches are extremely solid and endlessly refurbishable, as solid wood is. Each module is connected to the next with a chunky block that simply slides on and clamps the legs together with no need for any other fixings'.

Furniture designed to be repaired and reconfigured Photo: French + Tye

The curvaceous bar is formed from slabs of terracotta-toned recycled plastic and echoes the rest of the interior, designed to be dismantled when needed. Mechanical fixings have been used throughout, replacing adhesives to allow future reuse of the materials.

Wall sconce crafted from steel offcuts Photo: French + Tye

With circularity at its core, the team’s considered approach stands as an exemplar of conscious design in a hospitality sector often known for its high turnover in fit-outs. Every detail of Ara has been shaped by an awareness of environmental impact and true cost, resulting in a space that is not only beautiful and functional today, but also future-proof.