Avoca, Dunboyne

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Oppermann Associates have just recently completed the fitout of Avoca’s biggest store development to date in Ireland at Dunboyne, Co. Meath. Oppermann Associates worked closely with Rosalind Walsh, Creative Director in Avoca in the execution of the project.

The massive store at the former Plantagen (previously Gardenworks) premises on the old N3 at Piercetown will include the Fork Café, food market and retail area delivered in an innovative way.
It will be will be Avoca’s 12th store and will be the largest in the group with 35,000 square feet of retail space.

It is the first major investment in Avoca by its new owners, the US Aramark empire. According to a company blog this week, themes include a dedication to quality, Irish provenance, locally sourced, a sense of adventure, pride of place and of course a sense of colour and fun, with the interior featuring some interesting and eclectic features.
We made use of the floor space and floor-to-ceiling space to incorporate the farm to fork concept, created by dividing the interior space with indoor structures such as a garden shed which is home to Joeanna Caffrey flowers and a barn which will house the store’s range of books. A silo, a structure used for storing bulk materials in agriculture, stands in the centre of the retail section, re-purposed for hanging and displaying clothing. The exterior also embraces the same concepts, with vintage tractors in Avoca’s signature bright colours at the entrance, which take full advantage of the scale of the premises.
Men’s and women’s fashion and accessories, gifts, jewellery, books, stationery, beauty, kids, homeware and lifestyle, and Avoca’s signature range of throws and knits will be in stock. In the Food Hall, you will find a gourmet juice bar, artisan breads and pastries, home made pastas and a deli to die for.
Similar to Kilmacanogue’s Sugar Tree Café or the Birdcage in Avoca Rathcoole, Fork Café will be a self-service café. The café will seat 200 indoors with additional outdoor seating terrace with its own pizza van.

The Design team were as follows:

Oppermann Associates – Architects
Rosalind Walsh – Creative Director, Avoca
Lafferty – Project Managers
Flynn Management – Main Contractor
MEA – Structural / Services Engineer
Buildcost – Quantity Surveyors

More info