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New city bar in full bloom

Elegance the watchword for Speratus Group’s latest Edinburgh venue

Elegance was the operative word when Speratus Group was planning its latest venue in the Scottish capital.12
The bar group, which operates outlets in Edinburgh and Aberdeen, had a very specific look and feel in mind for Copper Blossom – its ninth venture – and recruited long-term collaborator Adam Tibbatts of design firm Tibbatts Abel to bring the vision to life.

015_Copper Blossom tables
“I wanted to create a venue that would enhance the offering for the Edinburgh community and international tourism which was innovative yet unrivalled in its design,” said Speratus Group founder and executive chairman, Garreth Wood.
“It was important to create a venue with the most elegant of surroundings which was female-friendly, offering the highest levels of attention to detail throughout all aspects of the product and service.
“The vision was to fuse cutting edge techniques and technology to create a friendly, vibrant and welcoming environment and an atmosphere that will consistently exceed our guest’s expectations.”

016_Copper Blossom bar
Birmingham-based Tibbatts, who has worked on several other Speratus venues prior to Copper Blossom, said the aim with the George Street project was to create a space that featured “beautifully floral and whimsical botanical elements, with an airy yet welcoming feel”.
“Reminiscent of a well-loved living room, earthy rattan and vintage floral fabrics, festooning foliage brings the outside in and adds to the ‘orangery-esque’ feeling which creates an intimate and inviting ambiance,” said Tibbatts.
Artist Lynsey Jean Henderson was also recruited to the project, creating hand-painted murals for the venue.

014_Copper Blossom tables2
On the food and drink side, the concept of the venue was to combine fresh produce from across Scotland with a cocktail list that includes modern twists on classic drinks.
A diverse range of suppliers were brought on board to make this a reality, including Dunns Food & Drink, butcher Simon Howie, Heineken and Bibendum.
Wood said the venue combines “locally-sourced, seasonal and specially selected ingredients from suppliers all over Scotland – crab from Shetland, beef from Aberdeenshire and haggis from Edinburgh”.
“Our cocktails are classic drinks recipes fused with cutting edge technology and techniques; elegantly presented with modern twists,” said Wood.

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