Design for one of rooms in The Anti-Social Club
Here’s what the restaurant will look like… except real, not an illustration (Picture: Chris Dove/ Gingerhead Design /SWNS)

The UK’s first purpose-built socially distanced restaurant is coming to save us from the horror of cooking in our own kitchens.

After months of lockdown killing off the dining out experience, The St Moritz Hotel and Spa is offering comfort by unveiling plans for its new restaurant, nicknamed The Anti-Social Club.

This particular spot is designed entirely around allowing for social distancing, with food served to guests through hatches.

The hotel plans to open up the dining option when the government allows venues to reopen next month.

It includes 16 private rooms that can accommodate up to 96 guests, all of whom can enjoy a proper meal while maintaining social distancing guidelines.

Design The Anti-Social Club, the new dining concept will consist of 16 private dining rooms
There will be 16 private dining rooms, with food served through a hatch (Picture: Chris Dove/ Gingerhead Design /SWNS)

Staff at the hotel, in Wadebridge, Cornwall, have said that they will be able to ensure the two-metre rule is observed so they can operate under the current restrictions.

Co-owner Hugh Ridgway said: ‘Covid-19 has stopped the industry in its tracks.

‘Like all hotels, bars and restaurants across the globe, the virus has hit our business like an unbelievable sledgehammer.

‘However, as ever, we have dusted ourselves off, and risen to this unpredictable challenge in our own creative, St Moritz way.’

St Moritz Hotel Cornwall
The hotel is in Cornwall and plans to open the restaurant in July (Picture: Excess Energy / SWNS.COM)

The hotel describe their new restaurant as a part private member club, part dining room.

The layout has been designed to ensure that each dining room is accessible from the outside, with food and drink served through a series of hatches.

Hugh added: ‘Our purposeful architecture allows us to trade our rooms in a safe and socially distanced manner, however we can only sell those hotel rooms if we can feed our guests – and feed them well.

‘Simply reworking our current restaurants and bars, and operating at 30% capacity doesn’t allow that, so our specially-designed summer ‘pop-up’ restaurant, overcomes this obstacle, adding to, rather than detracting from, our stylish, VIP guest experience.’

If all goes well, the restaurant will start serving up meals on 4 July.

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