2022 - present
I have been working with the landlord to curate the space for an 85,000sqft department store set over 3 levels. The first element was to create the concept and name for the project including all branding and websites. Then tasked to lease units on the ground and first floor for food and beverage operators. I sourced and let units to Black Sheep Coffee (2,500sqf), Pendergast Steakhouse (4,000sqf), Ruddies Pizza (1,000sqf), Brass Monkey Sports Bar (6,500sqf), Brighella Gelato bar (800 sqf), Krapow Thai Kitchen (750sqf). Additionally created the Nectar Co-Working offices www.nectaroffices.com on the first floor and in phase 1, let over 3,000sqft for permanent and co-working space.
To develop the upper floors, I engaged a company to undertake a Hotel feasibility report. Then set about sourcing and engaging an operator to help us with our planning application for a three storey extension to house a 107-bedroom boutique hotel, conference & banqueting for 280 persons, 2,100sqft spa and a rooftop garden for 150 persons.
At the rear of the property and lower ground, I created the Honeycomb Dark Kitchen concept, a three-phase development to create 15 serviced kitchens for delivery only. Phase 1 is underway with 1,000sqf already let to Burgerism.
To date I have sourced and acquired two more properties for the developer, a 45,000sqft unit for a second 'Hive' site and a 5,500 sqft unit to house 6 apartments and a ground floor retail space. All the above achieved since February 2022