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Lighting à la carte
If you want to save energy but maintain an ambience, you should consider all the options.
Pennie Varvarides visits a restaurant that combines LED and tungsten halogen sources
Gordon’s Ramsay’s latest restaurant is in a
striking warehouse-style room at the One
New Change shopping centre in the City
of London.
It was essential for the lighting to complement the
interior design, which is evocative of an eatery in
the meatpacking district of New York. Bread Street
Kitchen has glossy tiles and exposed concrete,
services and wiring. It also has strict low carbon and
energy requirements.
Russell Sage Studio invited Hoare Lea Lighting to
collaborate on the lighting design for the restaurant,
which includes both functional and decorative
lighting, blending LED sources with tungsten
halogen. Given the strict energy consumption
Architect And interior designer Russell Sage Studio … Lighting designer Hoare Lea Lighting … Project And cost mAnAgers Gardiner
& Theobald … contrActor ISG … eLectricAL contrActor ISG PLC … suPPLiers … ACDC Lighting, LightGraphix
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EXCLUSIVE
BREAD STREET KITCHEN, LoNDoN Project
The lighting had to complement the interior design, which is
evocative of an eatery in the meatpacking district of New York
restrictions, tungsten halogen sources would not
have cut the mustard for general lighting and the
team felt metal halide and fluorescent would not
create the ambience required.
To comply with Part L of the Building Regulations,
One New Change sets a maximum load for internal
lighting of about 20W per square metre. The Bread
Street Kitchen scheme came to a total of 10W per
square metre per 100 lux – the restaurant itself is
only being lit to 150 lux.
Daylight linking
Jonathan Rush, associate lighting designer at
Hoare Lea, says: ‘Part L compliance was achieved
by the addition of daylight linking. The interior
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Project BREAD STREET KITCHEN, LoNDoN
22 | www.luxmagazine.co.uk | April 2012
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is encompassed by six-metre-high windows,
which let us use linked control to reduce energy
consumption. This was used in conjunction with
scene-setting control to create atmosphere and
further cut energy use.’
Without daylight linking or scene setting, the
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scheme – including back-of-house lighting –
consumes about 20W per square metre. This
included the reclaimed decorative feature lights,
which were dimmed considerably. Excluding the
reclaimed decorative features, the fixed lighting
installation load was under 11W per square metre 〉〉〉
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Project BREAD STREET KITCHEN, LoNDoN
Daylight linking and scene setting are
essential to the scheme’s efficiency
〉〉〉
and functional downlighting alone was 4.85W
per square metre.
Hoare Lea worked with ACDC to choose the
best LED chip for the project based on colour
temperature, efficacy, spectral distribution and beam
angle. The LED luminaires emit light at 2700K – good
colour distribution in visible wavelengths that shows
food at its best.
Design objective
A key interior design objective was to use reclaimed
chandeliers and low level Anglepoise-style lamps
for table lighting. For these elements, Hoare Lea did
not believe LED retrofit lamps could offer the colour,
impression or dimmability needed, so it specified
efficient halogen candle lamps instead. Hoare
Lea says the restaurant will be updated when the
‘technology catches up’.
Rush explains: ‘Bread Street Kitchen is a snapshot
of the current situation with energy-efficient lighting
and high-end aspirational interiors. A full LED
scheme would have compromised the ambience
and so a hybrid solution was developed. It is energy
efficient, feels comfortable and adds to the appeal of
the restaurant.
When the functionality and light quality of LED
retrofit lamps catches up with the energy savings
available, it is likely that Bread Street Kitchen will
actually get more efficient.’
24 | www.luxmagazine.co.uk | April 2012
Operations manager at Gordon Ramsay Holdings,
Alex Pitchford, was pleased that the scheme
is so efficient. He says: ‘Hoare Lea Lighting’s
solution complements the interior design concept
developed by Russell Sage Studio and gives an
added dimension to the dining experience at
Bread Street Kitchen while achieving an energyefficient
scheme.’
ENERGY DASHBOARD
52 lm/W
Lamp lumens
Linear LEDs in the handrail of the staircase downlight
the stair treads and wash the mesh side panels
4.85W/m2 Energy
48 lm/W
Luminaire lumens
The restaurant conforms to Part L of the Building Regulations 2006, which demands
that lighting in new commercial buildings achieve 45 luminaire lumens per circuit
watt. Planning regulations meant the designers were not allowed to categorise any
lighting as ‘display’, which would have allowed 15 lm/W. Without daylight linking
and scene setting the scheme’s energy consumption totals just under 20W per
square metre, with a total consumption of 19.9kW for all lighting – decorative and
functional. If only the functional lighting is considered, the total energy consumption
drops to less than 5kW.
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