Can you introduce yourselves and tell us a little about your background and experience in design?
I’m Aisling, an interior designer specialising in commercial interiors. A graduate of Chelsea College of Arts (UAL), I bring over a decade of experience designing restaurants, bars, and coworking spaces, creating environments that are both functional and memorable.
What attracted you to working on Edgbaston Priory Club’s bar and bistro refurbishment?
Edgbaston Priory Club is an iconic institution with a rich sporting heritage and a wonderfully diverse membership, so it was a project we were immediately excited to be part of. The club’s beautiful setting, strong sense of community and long-standing legacy provided a fantastic opportunity to create spaces that honour its history while supporting how members use the club today.
We enjoy projects that bring together heritage, hospitality and social connection, and this refurbishment offered exactly that balance.
What was the inspiration behind the new design, and what feeling did you want the space to create for members and guests?
The inspiration was to create a brighter, fresher and more welcoming environment that reflects the energy of the club and its sporting spirit. We introduced more feature lighting, with different settings for different times of day, and clear zoning to improve how members move through and use the spaces.
We wanted members and guests to feel proud of their club and to experience a renewed sense of comfort, warmth and vitality. The design brings fresh life to the bar, bistro and family lounge while ensuring the spaces remain familiar, sociable and easy to enjoy.
How did you balance creating a fresh, modern space while keeping the legacy and identity of the clubhouse?
While the existing building itself is not 150 years old, the club’s history and heritage are incredibly important. We looked for meaningful ways to celebrate that legacy through the design, using timeless materials, classic detailing and traditional patterns within the upholstery and finishes.
Existing features, such as the traditional honours boards, have been retained and integrated into the new scheme to maintain a strong connection to the club’s history. One of the most distinctive new features is the bar front, which incorporates a tiled mural inspired by the heritage and sporting legacy of Edgbaston Priory Club.
What are some of the key design features or details that you’re most excited for members to see?
I’m particularly excited for members to experience the beautifully upgraded bar, which has become a real focal point of the space.
Also for them to see all the new feature lighting , which will add warmth and atmosphere throughout the day and into the evening. Then there’s the carefully selected furniture and bespoke booth seating make the spaces feel far more comfortable and inviting.
More than any individual feature, though, I’m looking forward to members dining in the new bistro. I think it will feel like a completely new experience – somewhere that feels relaxed, contemporary and welcoming, while still very much belonging to Edgbaston Priory Club.
Were there any challenges during the design process, and how did you overcome them?
One of the biggest challenges was working with existing elements that needed to remain, including timber features and floor finishes that run throughout the clubhouse. These existing materials influenced the colour palette and design decisions.
Rather than seeing these elements as limitations, we used them as a starting point, carefully selecting colours, finishes and furnishings that complement the existing character of the building while giving the spaces a fresh new identity.
What are you most looking forward to seeing when the refurbishment is complete?
Seeing members enjoying the new spaces is always the most rewarding part of any project – people meeting friends, relaxing after sport, enjoying great food and feeling proud of their club.
If you could describe the new bar and bistro in three words, what would they be?
Classic. Comfortable. Welcoming.
