Darwin & Wallace

Sector: Hospitality
Details: No.29 Power Station West Independent neighbourhood bar and restaurant
Location: Unit 29 Circus West, Battersea Power Station, London

London based group Darwin and Wallace operate a collection of unique neighbourhood style bars, including No.29 Power Station West which opened in summer 2017. The bar and restaurant is spread over two floors – a house bar and river terrace on the ground floor and in the basement another bar, a private dining area and ‘the viewing room’. The garden terrace area is complete with white furniture and a variety of plants, overlooking the River Thames and Chelsea Bridge. The restaurant has an overall industrial feel with bare walls, wide open windows, soft velvet furniture and copper and marble accessories on the bar.

"I am grateful to have worked with such an amazing team - the success of this project is down to their support. The restaurant is truly outstanding and located at an up-and-coming location next to the Chelsea Bridge with brilliant views. I’m happy that the site was handed over in time and I look forward to seeing what Darwin & Wallace do next!"

Michael De Souza, Project Manager at Chapman Ventilation

The Concept

No.29 Power Station West dedicates itself on serving fresh food that is cooked from scratch with a focus on well-sourced ingredients. As with all Darwin & Wallace properties, they’ve taken inspiration from the local surroundings and this is reflected in both decor and menu. Brunch and all-day dining options are served daily, offering a huge variety of dishes that utilise sustainable produce and local ingredients. The chefs at No.29 Power Station West are committed to reducing food waste and use ‘wonky’ fruit and veg that may otherwise be discarded. This has resulted in them being recognised with a 3* award from the Sustainable Restaurant Association. At the weekends diners can enjoy a delicious Sunday roast or get involved in a Bottomless Brunch complete with a live DJ.


Canopy Containment Air

The restaurant is fitted with a full heating, ventilation and air conditioning (HVAC) system. A back-to-back six metre island Canopy Containment Air (CCA) hood was installed to minimise heat spillages, reduce exhaust air flow rates and stop the spread of impurities and heat across the restaurant. An Electrostatic Precipitator (ESP) was also installed on site. The ESP removes smoke, grease and dirt particles from the air by applying a high voltage electrostatic charge to them, so that the restaurant and kitchen environment is left with clean and cool air. To eliminate noise vibrations for the above residential apartments a full acoustic ceiling was installed. To ensure that the restaurant remains well ventilated eleven air conditioning units were installed – five fully ducted units on the first floor and six on the ground floor four of which were wall mounted.

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