Description
A contemporary bar stool that is ideal for the modern bar area, the Piper Walnut Stool Grey Fabric & Leather is designed to contribute an interesting and relaxing touch to your kitchen island. The Piper blends elements of comfort and versatility together in one fashionable design.
Delivery & Returns
FREE Next Day Delivery on Monday, Dec 9th - Order in the next 12 hours and 27 minutes
-
UK Delivery
Next Day Delivery – Free
Before 12pm – £14.99
Saturday Delivery – £14.99
Sunday Delivery – £14.99
-
UK Offshore, Channel Islands & Ireland
UK Offshore Islands – £24.99
Channel Islands – £24.99
Northern Ireland – £24.99
Southern Ireland – £24.99
-
International Delivery
Visit our International Delivery Information for full details.
-
Easy Returns
Change of heart? You can return the item(s) to us within 14 days. Please visit our Returns Policy for full details.
Dimensions
Dimensions
Dimensions | CM | Inches |
---|---|---|
Seat Height | 70 | 27.6 | Overall Height | 99 | 39.0 | External Seat Width | 50 | 19.7 | Backrest Height | 26 | 10.2 | Armrest Height | 7 | 2.8 | Seat Depth | 41 | 16.1 | Overall Stool Depth | 51.5 | 20.3 |
Two Tone Armchair Design
A grey fabric outer backrest is decorated with lines of diamond stitch detail. This surrounds a soft grey faux leather inner back and padded cushion, presenting an elegant two-tone infusion of materials. Encompassing winglets, piped edging, and dense padding, make this a supportive stool that is sure to keep you relaxed.
Walnut Bentwood Frame
Beautifully accenting the seat above is the four-legged bentwood frame. Finished in an attractive walnut colour, with an optimal fixed counter height setting, you will always have a consistent seating experience. A circular chrome footrest offers a handy perch and protective floor plugs are a finishing touch that make the stool suitable for use on a range of flooring types.
"Don't keep it to yourself!"
- Rate & Review your recent purchases -
-
Reviewed by
John Salt on 20 September 2024Kitchen stools
Excellent service
Reviewed by
John Salt