Occupant comfort, with minimal consumption, is achieved by optimising space, shading, energy efficient lighting and materials and natural air flow. Original brickwork, copper piping and concrete floor slabs remain, partially exposed, to minimise use of new building materials (plantation eco-ply pine and recycled steel RHS). State-of-the-art kitchen equipment, including low energy consumption combi-ovens, facilitates less raw product and wastage production. A higher proportion of low carbon footprint food on the menu, with a focus on organic, biodynamic and sustainable raw ingredients, completes the philosophy.
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