If you want to save energy but maintain a certain ambiance, you should consider all the options. Pennie Varvarides visits a London 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 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 and scene setting are essential to the efficiency

Daylight linking

Jonathan Rush, associate lighting designer at Hoare Lea, says: ‘Part L compliance was achieved by the addition of daylight linking.

The interior 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 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 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.

Linier LEDs in the handrail downlight the stair treads

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.’

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 energy efficient scheme.’

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