Need motivation to exercise? This space will get you moving!

 
Photography: Damian Bennett.

Photography: Damian Bennett.

 

The Well, designed by Tom Mark Henry, a concept that embodies a holistic approach to wellness and health in both aesthetics and feel.

"Our aim was to create a sense of calm on arriving to the space, where you can leave your stress at the door and focus inwardly on your health and well being."

The design brief was to totally transform the existing site, which was dark and restrictive, to a light-filled wellness centre that radiated health and happiness.

The brief was realised by ensuring natural light travelled deep within the space and used a very soft palette to ensure that light was maximised. A 5-meter tall Ficus Hilli sits under a light-filled atrium, and a circular staircase made from white powder coated perforated mesh wraps around the tree to carry visitors from the ground floor café and reception to the first-floor gym, yoga studio and Pilates studio. This sculptural piece serves as the backdrop to the reception counter and can be seen from the café space.

 
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Tom Mark Henry won Emerging Interior Practice of the Year at the WIN 2017 Awards hosted by World Interior News. Cushla McFadden, co-director of Tom Mark Henry, attended the annual ceremony in London in February to receive the award.

“It is a real ‘pinch-us’ moment to be recognised on a global scale after only four years of business,” said co-director Jade Nottage. “It is an acknowledgement of the whole Tom Mark Henry team as everyone is imperative to our success and has worked very hard over the last four years. We are committed to our craft and it is gratifying and flattering that our passion and dedication has been recognised, particularly amongst the calibre of the other shortlisted practices,” Nottage said.

Judge Fiona Naylor commented: “For a relatively new practice Tom Mark Henry shows an energy and ability to deliver and retain the integrity of great design on what are probably high-pressure or low-budget commercial and hospitality projects… Their work is not overdesigned; there is a certain restraint and solid decision making going on.” 

 
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