We are Epicurean by Goddard Littlefair. A collaborative, experienced team of international restaurant and bar designers with a passion for all things food and drink.

approach

We are champions of creativity and enemies of convention. At every stage of the process, we go against the grain. We analyse, conceive, inform, disrupt, create and sustain.

we are epicurean

services

With interior design at the heart, we tackle everything from the big idea and space planning to selecting the cutlery on the tables – and we’re still here for you long after the doors have opened. We love doing it all and we’ve done it many times before.

Interior design

Architecture / planning applications

Procurement

Uniform & OS&E advice / direction

Kitchen & bar design coordination

Furniture & lighting design

team

The Epicurean studio is made up of a tight knit and international team of architects, interior and FF&E designers. Our experienced and energetic team is abound with creative enthusiasm and unique ideas. As designers, we strive to look outside ourselves for fresh and innovative design interpretations, crafting design solutions that respond specifically to each project. We are passionate about people, places and food.

Find out about the team’s favourite and most inspiring people, places and food in their bios.

Jo Littlefair, Director

Martin Goddard, Director

Lucy Robinson, Associate

Ben Eneke, Senior Interior Designer

Camilla Turner, Senior Creative Designer

Derona Moss, FF&E Designer

Marta Mantoan, Interior Designer

Jason O'Farrell, Senior Interior Designer

Jo Littlefair

Director

Jo Littlefair, Director

people

Who in the industry do you most admire and why?

Reading AA Gill’s restaurant reviews for the The Sunday Times’, ‘Style’ supplement as a teenager growing up in a rural community was one of the first glimpses I had into a life I then had little knowledge of. His English, acerbic wit was captivating and though his presence was likely dreaded by many chefs but his passion for food, drink and a convivial space enjoy both in, unquestionable.

places

Where is your favourite place to eat?

(One… pudding.)

The food was completely indulgent and tied in with the mood of the day and the simplicity of the interior. It was one of those magic moments when all the key ingredients, please pardon the pun, are aligned and it amplifies each element of the dining experience.

food

What’s your favourite meal?

I am incredibly appreciative and nostalgic about my Mum’s baking. In the north of England, we’re renowned for having a sweet tooth and my Mum is a real farmhouse cook. Feeding people and baking are second nature and there was a need at harvest time to provide for the helping hands who gathered in the crops. I remember the pride and precision that presided when my Mum and grandmother prepared sandwiches and three types of cake that were created every day! It was a rustic for of hospitality which has resonated with me since.

Martin Goddard

Director

Martin Goddard, Director

people

Who in the industry do you most admire and why?

A few years ago I spent some time in St Petersburg with Michel Roux looking at a project. He was very knowledgeable, down-to-earth and respectful of people in the industry. He shows that you can be incredibly successful yet remain humble.

places 

Where is your favourite place to eat?

I had a fantastic dinner at Scully in St. James’s Market recently. There was a wonderful use of pickles that was quite different – the team created flavours I hadn’t experienced before. The open kitchen was a great experience, sitting and watching the chefs cook and interact with diners was memorable. 

I’m a fan of Corbin and King. My taste is quite traditional and they create instant classics with their restaurants. Across the board, they’ve consistently been able to produce great spaces and food that have an old school charm. 

food

What’s your favourite meal?

My Nan’s Christmas dinner – nothing beats it.

Lucy Robinson

Associate

Lucy Robinson, Associate

people

Who in the industry do you most admire and why?

I ate at Brigade Bar + Kitchen in London Bridge in 2016 and was introduced to Simon Boyle, chef patron and founder of Beyond Food. The restaurant was set up to teach people experiencing homelessness or at risk of homelessness skills from the kitchen and food industry so they learn a trade and go on to find full-time, stable employment. When speaking to Simon I was blown away and meeting all of the chefs in the kitchen was mesmerizing. I would thoroughly recommend Brigade Bar + Kitchen and any of the special chef events they have in their calendar.  

places

Where is your favourite place to eat?

This question is near on impossible to answer as it changes so frequently, so I’m going to go with one of my most ‘memorable places’ rather than favourite places. It was my very first Michelin star experience and I went in with a bang: Frantzen in Stockholm. Everything about the meal was different. The service was impeccable, there were handbag stools, we had our own waitress and the meal lasted hours. We were served a small nest of ‘hay’ as an appetizer which turned into leek soup as it melted in your mouth and the way the flavours changed how hungry or full you were throughout the meal will forever stay in my mind.  

food

What’s your favourite meal?

My Mum’s Shepherd’s Pie will always be top of the list. She’s made it the same way for ever and it is not like any other shepherds pie I’ve ever eaten, with completely random ingredients (like red pepper!!). My brother and I always request it whenever we head home. 

Having worked out in Copenhagen for the last year or so, I have also gained a small obsession with Smørrebrød!

Ben Eneke

Senior Interior Designer

Ben Eneke, Senior Interior Designer

people

Who in the industry do you most admire and why?

Ryan Chetiyawardana, known in the industry as Mr Lyan, opened the first cocktail bar in the world that doesn’t use perishables; no fruit and not even ice. His style is an explorative journey into sustainability and innovative ingredients. He has a number of bars and collaborations, including Cub with Doug McMaster, the chef behind the pioneering zero waste restaurant, Silo. There are many great cocktail bartenders, but Mr Lyan shows that you can be sustainable without compromising on producing the highest quality cocktails.

places

Where is your favourite place to eat?

The Sussex Peasant is a mobile farm shop offering local produce from small farms and suppliers to locations in and around Brighton. It’s the local green grocer re-imagined for the twenty-first century, bringing fresh quality food to local communities. You can’t miss their massive converted truck when its parked up in a small suburban street, it encourages people to interact and think about local food. You can always have a chat with Ed and the guys and they have a great knowledge of what’s in season and know where all their food comes from so the experience is more than just picking up your weekly food shop.

food

What’s your favourite meal?

My Nana Pam’s chicken curry. Born in Wales and perfected in Africa, it’s the only food from my youth that still sticks in my mind, like most Granma’s, mine was a feeder so there was always seconds and it was a big factor in why I love eating and cooking African & Indian food.

Camilla Turner

Senior Creative Designer

Camilla Turner, Senior Creative Designer

people

Who in the industry do you most admire and why?

Rose Ashby, Head Chef at Spring Restaurant, Somerset House. In the space of three years Rose has risen from chef de partie to head chef of Spring, founded by Skye Gyngell.  Not only are both the interiors and food exquisite, but Rose has helped drive the restaurant to be free of single-use plastics and approach food waste creatively – Spring’s ‘scratch menu’ is a three-course set menu made entirely of food that would otherwise be thrown away.  Each ingredient that Rose uses has been carefully sourced with fruit and vegetables being delivered from Fern Verrow, a sixteen-acre biodynamic farm in Herefordshire.

places

Where is your favourite place to eat?

Carlo e Camilla, Milan. This is a restaurant that we always go to during the Salone del Mobile and every time that I go, I always notice something different.  Created by Michelin-starred chef Carlo Cracco, the food is completely beautiful and typical of his innovative take on classic Italian foods. There is a powerful contrast between the polished dining experience and the old sawmill’s pared back, industrial look.

food

What’s your favourite meal?

Burrata and San Marzano tomato’s with unhealthy amounts of Ligurian Olive Oil! Home grown British asparagus and my mum’s hollandaise sauce.

Derona Moss

FF&E Designer

Derona Moss, FF&E Designer

people

Who in the industry do you most admire and why?

Grace Dent – I was a Grace fan long before I even knew what the term “foodie” meant. The acerbic wit and dash of humour in her witterings always makes for a pleasurable read. Beyond that she has impeccable taste and I trust her judgement completely.

places

Where is your favourite place to eat?

Waku Ghin, Singapore – A phenomenal experience and quite possibly the best meal I have ever had. Course after course of beautifully presented, incredibly tasty and inventive dishes ranging from the sublime (a melt in your mouth braised lobster) to the courageous (sea urchin anyone?) served in an intimate setting.

We were two of five guests in our dining room, strangers sat in a row with the drama of the chef only just on the other side of the table. The chef was happy to chat and answer any questions and we left feeling like we had all known each other for years.

Hambleton Hall, Oakham, Rutland – The restaurant at this boutique hotel holds a special place in my heart as it was where my now husband proposed to me. We have returned every year since, and sometimes with family in tow. Set in the small village of Hambleton, and on the largest reservoir in England it has the longest retained Michelin star in the UK and the first in the Midlands.

My personal rule is that each meal should end with walk around the impressive surrounding gardens, all the way down to the reservoir (wellies and umbrellas provided of course) followed by a glass of champagne in front of the fire in the cosy bar.

food

What’s your favourite meal?

All things conch – A staple in the Bahamas where I grew up and I miss it every day. The texture is not dissimilar to calamari and it can be prepared in a multitude of ways. My favourite “cracked conch” is tenderised, breaded, fried and drizzled in lime. It’s served with chips and drenched in ketchup – our own version of fish and chips if you like.

Marta Mantoan

Interior Designer

Marta Mantoan, Interior Designer

people

Who in the industry do you most admire and why?

Alessandro Borghese – Alessandro Borghese is an innovative and eclectic chef who loves discovering new styles and techniques. His cuisine is generous and creative, satisfying those who love refined food but don’t want to lose sight of tradition. He is very keen on technology and his tv show “Quattro ristoranti” (Four restaurants) gives the viewer a window on the restaurant world.

places

Where is your favourite place to eat?

Al Garghet, Milan – Dining at Al Garghet feels like being on the set of a vintage movie, where it is possible to relive the old Milan. The building is composed of several parts, but my favorite is the chiosco, which features floral tablecloths and stone tables under a pergola, which gives you a view over the garden. The menu at Al Garghet is rigorously in the Milanese dialect, hand-written in a childish calligraphy on the lines of an exercise book. The tradition has its glorious moment already with the starters: nervetti, lard on toasted bread and liver paté, fried pumpkin flowers. The main dishes are even more triumphal: from the orecchia d’elefante schnitzel to the risotto alla Milanese. Al Garghet is a timeless jewel with an enviable authenticity.

food

What’s your favourite meal?

Crostata with homemade jam – The Crostata is a simple sweet and tasty dessert, typical of Italian home cooking. Cake is filled with delicious homemade jam – my personal favourite are those with apricot jam. The delicate and harmonious scent of this dish takes me back to my childhood and memories of days spent with my family. It is a very popular cake for athletes and my mother used to prepare it on Sundays mornings, when I used to play football, to give me energy.

Jason O'Farrell

Senior Interior Designer

Jason O'Farrell, Senior Interior Designer

people

Who in the industry do you most admire and why?

William Lowe founded Cambridge Distillery and is a pioneering gin producer. He pushes the boundaries of what is possible with gin to achieve “outstanding” flavours. My personal favourite is Anty Gin; each bottle contains the essence of approximately 62 red wood ants and comes with a complimentary Ant Essence diffuser! Once tried, not forgotten.

places

Where is your favourite place to eat?

Lupins, London. The all-women owners and staff of this modern British restaurant serve stunning traditional British food with a globally-inspired twist. Even better, their food is accompanied by beautiful organic wines. Set over two floors, Lupins’ interiors cater to all: a large café style atmosphere on the ground floor and a stylish, yet cosy attic-style upstairs.

food

What’s your favourite meal?

Oysters @ fish! Borough Market: Hands down the most enjoyable oysters I have found in London so far… I am lover of these little gems in their layered shells. At fish! you get a good selection of different garnishes, but I have to say these are best natural.

selected clients

Cadogan Estate
Nordic Choice Hotels
Kimpton Hotels & Restaurants
The MacRobert Trust
Hilton Hotels
The Lowry Hotel
Schroders