As an interior designer, I've always believed that it is our duty to understand that great design is about creating an experience rather than simply making a space look beautiful. 

Recently, we had the opportunity to attend a fascinating seminar hosted by Mapei and led by one of the world’s leading expert in behaviour design Karen Haller during Clerkenwell design week. It completely reinforced something I've instinctively believed throughout my career: colour isn't decoration it's communication.

The session explored how colour influences the way we think, feel and behave, often before we consciously recognise what's happening. It reminded me that every colour decision we make as designers has the potential to shape someone's emotional response to a space.When people walk into a restaurant, hotel or bar, they don't simply see the interior they feel it. Within seconds, the brain is processing colour, light, texture and spatial relationships. Those elements work together to determine whether we feel relaxed, energised, welcomed or overwhelmed. Long before guests notice the furniture, finishes or detailing, they've already formed an emotional judgement about the environment. That emotional response is exactly why colour psychology should never be an afterthought.

One of the biggest lessons we took away from the seminar was that colour never exists in isolation. Designers often talk about ‘using the right colour’, but the reality is far more complex. A single shade can create completely different emotional responses depending on what surrounds it. A deep red can feel luxurious and intimate when paired with warm timbers, soft lighting and rich textures. Place the same red beside harsh lighting, cool greys and reflective finishes and it can suddenly become aggressive or uncomfortable. It's the relationship between every colour within a space that determines how people experience it. As Karen Haller described it, colour is very much a team effort. 

There is reason certain industries repeatedly return to similar colour palettes. Warm reds and oranges naturally create energy, warmth and appetite, making them particularly effective in restaurants and social dining spaces. Greens, blues and teals encourage calmness, trust and relaxation, helping guests feel comfortable enough to stay longer. Purples, browns and blacks often communicate sophistication, authenticity and luxury, while yellows and softer pinks introduce optimism, friendliness and approachability. The important thing isn't simply knowing what each colour represents it's understanding whether those emotions support the purpose of the space.

Working within hospitality has taught me that successful venues aren't designed around aesthetics alone they're designed around behaviour. A busy cocktail bar should feel energetic and sociable while a boutique hotel lounge should encourage guests to slow down. A fine dining restaurant should feel intimate without becoming oppressive and a family venue should feel exciting without creating sensory overload.

Colour becomes one of the most powerful tools available to help influence those behaviours. Used strategically, it can encourage guests to socialise, stay longer, spend more time exploring a venue or simply feel more comfortable throughout their visit. 

Karen also explained how we've all walked into spaces that somehow don't feel right. You can't always explain why, but people often describe them using phrases like: ‘I can't settle here’, ‘It feels draining.’ or ‘Something feels uncomfortable." Those reactions are often linked to poor colour harmony. By contrast, well-balanced interiors encourage completely different emotional responses: ‘I feel comfortable here’, ‘It's so relaxing here.’,‘I could spend hours here.’ and ‘I can focus.’

We quickly learnt that as designers, that difference isn't accidental. It's created through carefully balancing colour, materials, lighting and texture so the environment feels effortless rather than demanding. 

One concept that particularly interested me was cognitive load. Our brains are constantly organising visual information. When colours compete with one another or lack hierarchy, the brain has to work harder to interpret the environment. The result can be distraction, confusion or fatigue. Conversely, when colour is thoughtfully considered, spaces become easier to understand and navigate. Guests instinctively know where to look, where to move and where to focus. This is especially important within hospitality, where a relaxed guest is far more likely to enjoy their overall experience. 

Perhaps the most valuable takeaway for me was that colour should always reinforce the purpose of the brand. Imagine walking into a premium steakhouse finished entirely in soft pastel colours. Or a children's play centre designed completely in white. Technically, both may be beautifully designed but emotionally, they feel disconnected from the experience they are trying to create.

The world's strongest hospitality brands understand this instinctively. McDonald's uses energetic reds and yellows to stimulate appetite and movement. Starbucks relies on earthy greens and browns to encourage comfort and longer dwell times. Nando's combines vibrant reds with warm accents to create excitement before guests even taste the food. 

This seminar reinforced something I'll carry into every future project. Colour isn't the finishing touch. It isn't simply about following trends or selecting beautiful palettes. Colour is one of the most influential behavioural tools available to designers. It shapes perception, influences emotion, supports brand identity and ultimately determines how people remember a space.