Burgess Hill Premier Inn and Beefeater Restaurant
Ben Brakes, Environmental Manager, Whitbread Group plc
Building type, sector and stage
Hotel and Restaurant, post construction, in-use monitoring, South East, Burgess Hill
BREEAM, timber frame, grey-water system, BMS, low energy commercial kitchen
The Premier Inn and Beefeater Restaurant is a £6 million development of a 60 bedroom hotel and an adjoining 220 cover restaurant in Burgess Hill. The development was built as a test bed to demonstrate and study the performance of new construction techniques and innovative building systems with the intention that those shown to be successful would be implemented across other Whitbread properties. The site was chosen to build a green hotel and restaurant in line with a 2009 Whitbread commitment to construct a low carbon hotel.
The new hotel and restaurant has been designed to deliver savings of 70% in CO2 emissions and 60% in potable water use when compared to a conventional Premier Inn. The building was designed and built to meet BREEAM Excellent.
The building is an insulated timber frame construction with low U-values; particularly for the glazing and roof construction. Thermal bridging and air infiltration paths were considered at the design stage with improved architectural detailing carried out in order to reduce heat loss.
The development is heated by a borehole ground source heat pump linked to different heat distribution systems. In the hotel heat is distributed by heating coils in bulkhead concealed fan coil units. Whilst in the restaurant heating is either via underfloor heating or by heating coils in the mechanical ventilation air handling units that serve each space.
Ventilation is provided to hotel rooms via individual MVHR units. All ventilation systems except for the kitchen extract system use heat recovery. Hot water is provided by two efficient gas boilers with preheating via heat recovery from a grey water recycling system.
During early occupancy there were a number of complaints regarding the in room ventilation system. This was in part due to the MVHR units that were installed being constant volume systems with air volume flow rates that were too high for a small bedroom. All the room MVHR units were eventually replaced with variable air volume units that produce less noise.
A greywater recycling system with heat recovery and a rainwater harvesting system are both installed on site. Recycled or harvested water is reused within WC's to reduce potable water use. Low flow showers and taps have also been adopted in order to further reduce water consumption.
The filtration process for the grey water and rainwater system was not sufficient during the early days of operation and was causing toilet siphons to stick. This resulted in toilets malfunctioning and using more water than was necessary. The toilet siphons were later changed and rainwater filters were changed in order to solve this problem.
Lighting is predominantly LED based with some fluorescent lamps in back of house areas. The project team indicated that the LED lighting had been very successful with a payback period within 24 months. Whitbread now include LED lighting as standard within their specification for new buildings.
Unregulated energy use has been reduced through the specification of efficient commercial kitchen appliances such as induction range hobs, a 56% more efficient dishwasher and 65% more efficient drawer fridge freezer.
Extensive sub-metering is in place throughout the building with particular focus given to the commercial kitchen and two sample hotel rooms. The metering will allow the project team to determine the performance of the building in-use and determine whether the efficient kitchen, for example, is operating as designed.
Key Performance Indicators
Project cost: £6 million
Floor area: 4,300 m2
Building regs estimate of CO2: 30.7 kgCO2/m2.yr
Air tigntness test: 8.4 m3/hr/m2 @ 50Pa
BREEAM rating: Excellent
EPC rating: B (30)