Our Hotels Events & Experiences Private Hire Read All About It The Cotswolds Festive Season
BEHIND THE DESIGN: LINWOOD’S HEAD OF DESIGN ON THE BEDROOM WALLPAPERS AT THE ORANGE

BEHIND THE DESIGN: LINWOOD’S HEAD OF DESIGN ON THE BEDROOM WALLPAPERS AT THE ORANGE

We recently had the pleasure of speaking with Ella, Head of Design at Linwood, the renowned British fabric, wallpaper and cushions brand behind the eye-catching wallpaper gracing the newly redesigned boutique bedrooms at The Orange in Belgravia. Linwood’s commitment to timeless design and meticulous craftsmanship shines through in their work, and we were eager to delve into their creative process. In this interview, Ella walks us through the fascinating journey behind their stunning designs, from inspiration to execution, and sheds light on what makes their bespoke wallpaper service truly unique.

Image

What is the typical process behind developing a new wallpaper design?
Each collection takes at least 12 months of hard work. We draw our inspiration from an array of sources, from museums to the natural world. The walls of our studio are covered with our ‘finds’, from small fragments of archival documents to pieces of clothing such as an exquisitely coloured kimono.

What craftsmanship techniques or technologies do you use to bring your ideas to life?
We believe in traditional techniques. We still sketch by hand, exploring different effects in watercolour or gouache until we find the right look for each design. It takes time, but at Linwood, we believe in creating original and beautiful designs that will stand the test of time.

Image

What inspired this particular design?
The Linwood creative team blended a contemporary aesthetic into the design while honouring the original stylized fern pattern, which was derived from 17th-century domino paper.

 How do you know what design will work well with a particular space?
We concentrate on a scale for each pattern that will function across a spectrum of interiors, from residential to commercial settings, in order to give our designs a more universal appeal.

Image

What was your favourite part when developing The Orange’s project wallpaper?
Linwood’s design philosophy places a strong emphasis on colour, so playing with the many colour combinations of each design was definitely my favourite part of the project. Each collection we produce celebrates the beauty of both bright hues and softer neutrals.

What advice would you give to someone considering commissioning a bespoke wallpaper design for their space?
Linwood provides a bespoke design service for commercial projects Think about the scale of the design and if you want it to take centre stage in the room’s overall aesthetic. The capacity to produce a unique focal point in any space is the greatest benefit of custom wallpaper designs.

Why does the Helter Skelter design work so well in The Orange Bedrooms?
The Orange is a stunning example of period architecture, thus the custom wallpaper needed to pay homage to its classical past while yet being modern in terms of colour.

Book Your Stay

Related Articles

MEET THE MAKERS: Q&A WITH MURRAYS SEAFOOD MEET THE MAKERS: Q&A WITH MURRAYS SEAFOOD

Our Heroes

MEET THE MAKERS: Q&A WITH MURRAYS SEAFOOD

CUBITT HOUSE X NEVILL HOLT ESTATE CUBITT HOUSE X NEVILL HOLT ESTATE

Our Heroes

CUBITT HOUSE X NEVILL HOLT ESTATE

PENTIRE – DISTILLED COASTAL BOTANICALS PENTIRE – DISTILLED COASTAL BOTANICALS

Our Heroes

PENTIRE – DISTILLED COASTAL BOTANICALS

View All Articles

Join our family to find out more on our exciting parties, exclusive feasts, chef series and much more.

Follow our instagram @cubitthouse
Day 9: For those glorious in-between days, where time slows and the sofa calls. This Christmas Pudding Fudge makes clever use of your leftovers - just pop everything in a pan, stir gently and let the magic happen. Best enjoyed in socks, with something good on the telly.

Ingredients 

400g caster sugar
400g double cream
120g golden syrup
60g salted butter
120g white chocolate
1 tspn mixed spice
250g Christmas pudding, crumbled

Method

1. Line a shallow 24cm x 20cm tray with parchment paper.
2. Place everything except the chocolate and Christmas pudding in a heavy pan and bring to a boil, while whisking gently.
3. Bring to 121 degrees. Don’t leave the mix alone as it will catch and burn.
4. Remove from the heat, before adding in the chocolate. Whisk well until thickened. 
5. Quickly fold through the Christmas pudding, before pouring the mix into a parchment lined tray.
6. Cut into 2cm squares once set.
Day 8: All the charm of a summer Spritz, dressed up for winter. Locally sourced, effortlessly delicious @haymansgin. Save and share the recipe for this winter warmer now.

Ingredients: 

50ml Hayman’s Sloe Gin
15ml Aperol
150 ml Double Dutch Soda Water
Orange peel and a Rosemary sprig to garnish
Day 7: A retro bite with a Cubitt House flourish. These perfectly seasoned canapés, topped with a bold anchovy and just the right amount of nostalgia, are guaranteed to win over even the most discerning grandparent.

Ingredients (Makes 12 halves)
• 6 large free-range eggs
• 2 tbsp good-quality mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• A pinch of smoked paprika
• A pinch of cayenne pepper
• 1 tsp finely chopped chives
• 6 anchovy fillets (salt-packed or good-quality jarred), halved lengthways
• Finely grated parmesan (for finishing)
• Sea salt & cracked black pepper

Method
1. Place the eggs in a pan of cold water. Bring to the boil, then simmer for 8 minutes. Drain and cool under cold running water. Peel carefully.
2. Halve the eggs lengthways and scoop out the yolks into a bowl. Mash with mayonnaise, mustard, vinegar, paprika, cayenne and seasoning until smooth and creamy.
3. Spoon or pipe the mixture back into the whites. Lay a sliver of anchovy on each egg half, then finish with a fine dusting of parmesan and a sprinkle of chives.

#easyrecipesathome👩🏻‍🍳❤️ #christmas #christmasrecipes #devilledeggs
Day 6: Good things take time -  and this one’s well worth the wait. Our slow-cooked Red Cabbage is the ultimate winter side: rich, gently spiced and just the right balance of sweet and sour. A proper cold-weather companion.

Ingredients (Serves 6–8)
• 1 medium red cabbage (about 1kg), finely shredded
• 2 red onions, thinly sliced
• 2 apples, peeled, cored, and diced
• 50g butter
• 2 tbsp olive oil
• 100g soft brown sugar
• 150ml red wine vinegar
• 150ml red wine
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 tsp allspice
• Sea salt & cracked black pepper

Method
1.	Heat the butter and olive oil in a heavy-based pan. Add the onions and cook gently until soft and sweet - about 10 minutes.
2.	Stir in the apples, sugar, vinegar and wine. Add the spices and bring to a gentle simmer.
3.	Fold in the shredded cabbage, season well and cover with a lid. Cook slowly over a low heat for 1½–2 hours, stirring occasionally, until the cabbage is tender and glossy.
4.	Remove the lid for the last 15 minutes to let the liquid reduce and become sticky. Season and serve warm.
Day 5: No one wants a dry roast. But thin gravy doesn’t do much better. Enter our Bread Sauce, rich, silky and elevated with a whisper of Truffle. Perfect for mopping up those golden roasties. It’s not just a side. It’s a statement.

Ingredients (Serves 6–8)

• 600ml whole milk
• 100ml double cream
• 1 small onion, peeled and halved
• 2 bay leaves
• 1 sprig of rosemary
• 3 cloves
• 100g fresh white breadcrumbs (preferably sourdough)
• 40g unsalted butter
• 1 tsp truffle paste or a few drops of truffle oil 
• Finely grated parmesan
• A pinch of grated nutmeg
• Sea salt & cracked black pepper

Method
1. Pour the milk and cream into a saucepan. Add the onion, bay leaves, rosemary, and cloves. Bring to a simmer, then remove from the heat and let it infuse for 20–30 minutes.
2. Strain the milk into a clean pan and bring back to a gentle heat. Stir in the breadcrumbs and cook slowly until thickened and silky - about 10 minutes.
3. Add the butter, nutmeg and seasoning, before stirring in the truffle paste or oil sparingly - just enough for an earthy depth. 
4. Whisk in the parmesan and serve in a warmed silver jug.