Woven by Adam Smith

We worked closely with Chef Adam Smith on every touchpoint of the guest dining experience for the opening of Woven. Everything a guest touches and feels is part of a considered journey, telling a coherent story. We developed bespoke designs, custom finishes and tactile textures that harmonise with each course, working both the room’s design and the culinary experience.

Woven by Adam Smith honours outstanding British produce and the narratives that shape it. Nature-led and deeply personal, it’s a warmly relaxed stage for Michelin-starred dining in Berkshire.

Detail drove every decision. We partnered with Alex Pole to hand-forge hammered ice-bucket stands that sit seamlessly with Mauviel’s copper bucket. For the bread course, we specified an AkikoKen bread basket and a Bird & Branch walnut pillow with an integrated slot for the wooden bread knife, functional, tactile, and unmistakably bespoke.

Steak knives from master maker Tobbe Lundström pair with an Odd Standard tableware collection. A one-of-a-kind project, with a culinary experience to match.

This was my first project working with Kinn Collective, and I was impressed by their unique approach within the industry.

They truly understand design and took the time to grasp exactly what I wanted to achieve.

What stood out to me was their ability to seamlessly blend different designers and materials into a dining service that felt truly special for Woven.

Since then, I’ve continued collaborating with Kinn Collective, working with their brands and designers on a bespoke afternoon tea service for Coworth Park, as well as several other exciting projects.

I always appreciate their enthusiasm, fresh ideas, and the unique talent they bring to every collaboration.

Adam Smith - Executive Chef Coworth Park and Woven