Shaftesbury Notting Hill Hotel


A basic description of the project and building
The building is constructed from two structural systems, the lower ground sub‐structure is a mass concrete frame within a piled perimeter enclosure, and the upper floors are constructed from a post tensioned concrete slab. The post tensioning system is a low impact methodology as it reduces the floor depth, its material content and its carbon footprint. The proposed building will comprise five above-ground storeys, containing the hotel bedrooms, reception and conference rooms, and a double basement which will house the restaurant, bar and staff areas.

BREEAM Target Rating and Score
The building is being assessed under the BREEAM Bespoke 2008 Scheme, with a “Excellent” rating predicted, and a targeted score of 70%.

The key innovative and low-impact design features of the building
The embodied energy represented by the retention of the building is a significant fact in its sustainable credentials. With this project, the existing building have been demolished and replace with a Michelin Star Restaurant and Hotel.
Innovative bespoke façade system comprising of High performance solar control coated double glazed units acoustic laminated Class and thin GRC board marked panels. Green roofing system incorporating RW attenuation.
Light sources have been chosen for their efficiency, and the use of electric light is very low in the building. The studios are wired with multiple circuits to allow a reduced level of lighting to be maintained for safety without having to incur the cost of operating the full lighting installation. The choice of external light sources was also carefully controlled since any light pollution would be inappropriate. Lighting is used to signal entrances and escape routes, and have been confined to downward directed fittings.
Good U-value and insulation, natural ventilation where appropriate, exposed thermal mass and air permeability well beyond that required by building will also help the hotel to record usage and hence reduce specific energy usages.
This is a building well served by bus and train routes, which are described prominently in the hotel lobby. The project also introduced space for members of the public to enjoy this unique Michelin experience.

Basic Building Cost - £3,965/sqm

Services Costs - £568.69/sqm

External Works - £11.89/sqm

Gross floor area - 9000 sqm

Total area of site – 0.185 hectares

We’ve applied the refurbishment design and build model to create extraordinarily efficient spaces that are delivered on time and on budget.

Function areas and their size in squaremeters


G.01 Services Yard 52
G.02 Linen 12
G.03 Security Office/Store: 7.31
G04 UKPN 15.52
G.06 Lift Lobby 14.68
G.07 Disable WC 4.91
G.08 Hotel Reception and bar : 131.62
G.09 Guest Lift Lobby: 14.16
G.10 Manager Admin Office: 19.81
G.11 Luggage Storage: 7.53
G.14 Kitchen 37
G.16 Restaurant Lobby 36.53
G.17 Conference/ Ballroom :186
G.18 Hotel Lounge


B1.01 Store 2.87
B1.02 Switch Room 25.90
B1.04 IT Room 25.00
B1.03 Mist Plant Room 23.51
B1.08 Plant Ventilation Room 91.84
B1.10 Plant Heating Room 78.42
B1.11 Studio 34.18
B1.13 Gym 67
B1.16 Lift Lobby 8.54
B1.19 Spa Reception 12
B1. 36 Treatment Room 3 11.98
B1.40 Mens Changing Room 11.23
B1.42 Ladies Changing Room 11.04
B1.46 Treatment Room 2 7.65
B1.47 Treatment Room 10.69


B2.01 Housekeeping & Laundry: 58 sqm
B2.02 Waste Management: 42 sqm
B2.04 Accounts Office: 25 sqm
B2.06 GM & Meeting Room: 14 sqm
B2.09 Disable WC: 7 sqm
B2.10 Bike Storage: 14 bicycle Spaces
B2.11 Sales & Marketing: 25 sqm
B2.14 Lockers F:14 sqm
B2.15 Lockers M: 18 sqm
B2.16 Canteen: 47 sqm
B2.30 Prep Room: 17 sqm
B2.32 Room Service: 21 sqm
B2.33 Beverage Store
B2.36 Warewash: 31 sqm
B2.39 Kitchen: 64 sqm
B2.44 Furniture Store : 9 sqm
B2.42 Restaurant Zone A: 108 sqm
B2.45 Restaurant Zone B: 58 sqm
B2.47 Restaurant Bar Zone C: 95 sqm
B2.50 Bar Store: 14 sqm
B2.51 Unisex WC’s: 60 sqm
B2.69 Courtyard: 8137 sqm
Garden: 11 sqm

Area of circulation - 633 sqm

Area of storage - 84 sqm

% area of grounds to be used by community - Public Garden at 5%

% area of buildings to be used by community - Function spaces as set out above at 13%

Predicted fossil fuel consumption - 291.43 kWh/sqm

Predicted electricity consumption - 89.93 kWh/sqm

Predicted renewable energy generation - 49.21 kWh/sqm(CHP)

Predicted water use - 17.26 m3/person/year

% predicted water use to be provided by rainwater or greywater - 2% (for landscape area only)

The steps taken during the construction process to reduce environmental impacts, i.e. innovative construction management techniques
A list of any social or economically sustainable measures achieved/piloted.

A central, dedicated space was provided during construction for the storage of the building’s recyclable waste materials. Site waste material was segregated and skips were covered where appropriate. Site Clearance and tree felling was under taken out with the nesting season. Existing tree was protected during the construction works. A clean tidy site was maintained.

An economic impact assessment for the project estimated that the hotel will generate 130 FTE jobs, directly and indirectly during the construction phase and 90 FTE job, directly and indirectly on a permanent basis.

The main reception area of the building (The Bar and Lobby; 168 sq m) is designed to be open, accessible and welcoming to all, and holds of travel information displays. Tour guides of the site during the construction stage were conducted with local neighbours.