With a week to go before The Ivy Victoria Quarter opens its doors, we snuck inside to see what all the fuss is about…
It’s a year and a half since The Ivy Collection first announced their move to Leeds, but now the opening is just days away – and anticipation is gathering. Luckily, we were invited in to see what they’ve done with the place and we’ve got the photos to prove it. This is your first look at the restaurant we’ve waited so long to see, so without further ado, let us introduce The Ivy Victoria Quarter.
As you walk in the door, you’ll find yourself faced with the first of two onyx bars. It’s undeniably swish – lined with mirrors along the top to reflect the morning sun, this is where they’ll be whipping up their speciality cocktails, like the Salted Caramel Espresso Martini.
Past the bar, you’ll find the restaurant. Cosy leather banquettes line the floor to ceiling windows and chequered marble flooring gives way to polished parquet. It’s cool, sophisticated and incredibly eclectic. Mustard yellow, deep teal and burnt orange take centre stage, but this is a riot of colour. Bright velvet chairs and bold floral patterns are complemented by a mish-mash of bespoke artwork, with everything from limestone lithographs to botanical prints and big monochrome pieces.
Follow the wonderfully old-fashioned spiral staircase to the second floor and you’ll find yourself in a different space entirely. It has the same obsession with bold colours, its own onyx bar, an original fireplace and two separate rooms where you can grab a bite to eat or catch up with friends over a drink. Here, the duck egg blue walls are accompanied by bespoke wallpaper inspired by Victorian hothouses made especially by Adam Ellis, The Ivy Collection’s Design and Art Consultant.
There’s one more thing. They have two terraces – an outdoor area that spills out onto the street and an enclosed space on the concourse, under the Victoria Quarter’s stunning stained glass roof.
The Ivy Victoria Quarter opens on Tuesday 25th September 2018 – book your table now.