CIDERLAND S eason T se F ourth Y ear F inal P roject B et wixt and B et ween D esign S tudio 4.2
ACKNOWLEDGEMENTS I would like to express my gratitude to my tutors Martin Gledhill and Hugo Marrack for their inspiration and encouragement throughout the project; I would also like to thank the following consultants for their expertise and guidance. Dyfed Griffiths // Tectonic Tutor Tim Osborne // Landscape Design Gennady Malishev // Structural Tutor Diana Ng // Environmental Tutor Dave Woodall //Regulatory Compliance
**Ciderland is a seventeenth-century term for the western counties that made cider. The term is used by John Phillips in his poem ‘Cyder’ (1708).
CONTENT
Acknowledgements Chapter 1 Introduction - Brief & Analysis Craft and Machine Bring ‘making’ back into modern towns The West Country Pride - Cider Origin of Apples & The Rise of Microbreweries The Client
Chapter 2 Urban, Contextual Historical Study
&
Weston-super-Mare The declining Victorian seaside town The seaside town renaissance Bring Industry Back Into Weston City Context Site Choice Historical Context Existing Conditions Site Response
Chapter 3 Apple Cider History of Somerset Cider The Orcharding Year Making Process of Cider Programme Research Programmatic Concept Schedule of Accommodation
Chapter 4 Design Principles Cultural Overlap Concept Principles Precedents Landscape Principles Concept Windbreak & Shelterbelts
Chapter 5 Design Proposal Schematic Diagrams Site Plan Ground Floor Plan First Floor Plan Landscape Plan Visuals View from Promenade Long Sectional Perspective Process Route Section Apple Orchard Cider Garden Park Place Street Fermentation Hall The Cellar Cider Exhibition
Chapter 6 Tectonic Structural Strategies Material Palette Exploded Isometric Diagram Construction Sequence Concrete Frame Detail Façade Detail Fermentation Hall Exhibition Area Internal Wall Detail Environmental Strategies Daylighting & Ventilation Strategies Heating Strategies & Water Management Material, Landscape & Energy
Chapter 7 Regulations and Compliance Part B Fire Safety Part M Access Strategy Construction Design & Management Regulations Cost Calculations
Chapter 8 Conclusion
4
CHAPTER 1 5
INTRODUCTION B R I E F & A N A LY S I S
6
INTRODUCTION
Craft and Machine
“The dignity of Mankind is laid into thy hands.”
– Friedrich Schillder, German philosopher
7
The Industrial Revolution, which took place from the 18th to 19th centuries, was considered as one of the key drivers of the modern movement and sociological evolution. Factories represented the trading power of one’s country and also captured the political, social and technological changes since 18th century. Mechanical production had fundamentally challenged the traditional way of making, the efficient and precise machines swiftly replacing smaller scale domestic manufacturing. The industrialisation brought increased amount and variety of manufactured goods and improved the quality of living for many. Undoubtedly, Industrial Revolution was a catalyst for modernity and represents a distinct phase of human history. However, industrialisation has lead to profit-driven society, which has fundamentally corroded the social and cultural structures. The campaign of William Morris was directed against the complete lack of feeling for mass-produced items and the Art and Crafts movement began to emerge. The consequences of Capitalism and Materialism have lead to homogenised cities and atomised communities; the globalised chains and brands have gradually polluted the identities of individuals, towns and cities. More importantly, the role and value of crafts seem to be fading way.
Craft is not just about “making object”, it is a language of material, provenance and making. The appreciation towards a “made” object only comes from the understanding of how something is created and why it has made that way. Since the Industrial Revolution, the manufacture processes have gradually diminished from our daily lives and the radical aspects of craft appear ambiguous and uncertain. We ought to try to become “the masters of our machines”, and use them “as an instrument for forcing on us better conditions of life.” In response to the project title, Betwixt and Between, I wish to challenge the paradoxical qualities of craft and machine, fragmentation and entirety, nature and manmade.
8
INTRODUCTION
Bring ‘making’ back into modern towns
Crafts make us feel rooted, give us a sense of belonging and connect us with our history. Our ancestors used to create these crafts out of nescessity, and now we do them for fun, to make money and to express ourselves. -Phullis George 9
In the past decades, industrial landscape has gradually diminished from the heart of the cityscapes. Due to rising land price in cities, improved transportation and the negative impacts associated with industrial facilities, such as pollutions, industries have been moving to countryside or even have migrated to other countries. Nowadays, factories are often relegated, quiet and self-contained; the production process has never been so distance to the community. Forcing industries out of towns and cities upsets the balance of the urban eco-system of the place. I believe that ‘making’ is crucial to a city’s development. Give the place an identity, a sense of pride in what they are producing, create employment opportunites and more importantly, generate a vibrate and energetic place.
10
INTRODUCTION
My Interpretation of Modern Factories
“Modern industrial architecture] should be a true and convincing expression of its purpose, function, and life within. . . . The common goal is to create a body for the inner life that is organic, expressive, and convincing.” -Adolf Behne
11
As the world has turned into an economical driven society, the importance and identity of industrial architecture seems to be fading away. There is a need to define the essential qualities of a contemporary factory. One must look into the past for industrial inspiration, to remind us what went right and what went wrong, in order to redefine the post-industrial city. For my history and theory essay I have analysed some key architectural approaches, I believe that the High-Tech architecture has got those ideal qualities which future generation of industrial buildings should follow. For example: - Modular construction, Repetition of components & Prefabrication - Flexibility of layout to allow for changes in production and manufacturing processes - Expression of externalised technical elements - Integration of sustainable technology - High quality, yet low-cost
The Architectural historian Reyner Banham once said a successful contemporary movement should “embody the functionalist tenets of modernism as a form of aesthetic expression”, which I agree with. A well-designed factory is a combination of all aspects of design, from concept, programming and construction, to urban, social and cultural contexts. It requires the highest levels of design thinking and project coordination. There should be a fine balance with functionality and aesthetic, both aspects should complement each other. The form and materiality must respond to the history and traditional culture yet also with its context. With the aid of state-of-art technologies, the manufacturing process should be as efficient and sustainable as possible; as well as taking great consideration of the labour well-being and morale of the people who will use the building. Industry is fast-evolving business, responding to precise conditions for specific need, the buildings should therefore be flexible and able to adapt to the future need.
12
INTRODUCTION
The West Country Pride - Cider
‘Their orchards might well be styled as temples and apple trees their idols of worship.’ - William Marshall, 1796
13
Cider is a long-established traditional drink which is produced naturally from apples. Especially in the south-west of England, it is justly famous for its wide variety of delicious ciders. However, in some 30 years ago the number of outlets for real cider is diminishing, even in the West Country. Partly it is because of the national taste has changed, but also the dramatic decrease in the number of apple orchards in the UK. We are in danger of losing, not simply in cider and apples, but in the richness and diversity of landscape, ecology and culture too. The National Trust and Natural England survey shows there is a 60% decline in traditional orchards in England since the 1950s. The key reason of the decline in ancient orchards is due to agricultural and urban development and the pressure on smallscale producers from commercial fruit growing. Although there is a historical tradition in growing apples in the UK, surprising, nearly 70% of our apples are imported. Not only apples orchards are at risk of dying out in the UK, many other local varieties such as pears, cherries and plums are in danger too.
The UK cider and the apple industries are presently at the crossroads. The aim of the project is to revive this estate’s historical tradition and raise awareness of the importance of orchards to our landscape and culture. Also to celebrate and appreciate in the provenance and traceability of food.
14
Principle Area of Cider Making and Orchards
INTRODUCTION
15
Origin of Cider Apples Dessert and culinary apples are grown in most parts of England and Wales, but the greatest concentration is in south-east and the West Country. With optimum rainfall, sunshine and relative stable climate, it allows apples to grow steadily, hence produce some juicy, high in sugar content and rich in favour.
The Rise of Microbreweries The diagram above shows all the breweries (blue) and cider mills (red) within a 30 mile radius from Weston. There is an even distribution of cider mills in the rural areas. The increasing trend of beer mircro-brewpubs in city centres and the raising number in cider-lovers means there is potential market to bring the production of craft cider into the heart of the cities.
16
INTRODUCTION
The Client
Cider and perry are notable beverages in sea voyages... A wonderful refreshing drink... an assured remedy for sickness taken at sea. - Fracis Bacon, New Atlantis, 1626
17
NACM, CAMRA & North Somerset Council
Cider & Weston
NACM promotes cider and perry industry in the UK and represents both the larger producers and the many hundreds of smaller scale cider makers. The NACM itself is a member of the Association of the Cider and Fruit Wine Industries of the European Union.
Cider is traditionally a drink associated with summer. Westonsuper-Mare is the geological centre of the South West of England and a town with a beautiful seaside. The NACM, together with CAMRA (Campaign For Real Ale) and North Somerset Council, have expressed their a very keen interest in bring this rural base production into the city centre, fusing the the making of this traditional craft into people’s daily life. It will become the new, central venue for celebrating real cider production and hosting cider festivals to gather many cider makers and lovers.
In recent year, the English style of cider is proving more popular worldwide and NACM identified the opportunity to develop cider into a contemporary drink. Gradually, there are larger scale investments in place and cider makers have continued to satisfy the ever changing consumer tastes while maintaining the superior product quality. However, there are issues which can profoundly affect cider’s growth. NACM has spotted that there is a lack of cohesive organisation, scattered research facilities/ resources and communal facility within the cider society. Also, cider makers have very few opportunities to sell directly to or interact with the consumers.
Budget The estimation of the building cost is around £12 million to £14 million and the capital cost would be raised and funded by NACM. The maintenance costs and operating costs will covered by income generated by selling cider and renting out event space venue.
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CHAPTER 2 19
URBAN, CONTEXTUAL & HISTORICAL STUDIES
20
WESTON-SUPER-MARE
The declining Victorian seaside town Weston-super-Mare is located in the Bristol Channel, which contain elements that are unusual in this country. The headlands formed by the tips of Mendips Hill create a dramatic sweep of bay which has fine distant views towards Wales, Flat Holm Island and Steep Island. With the world’s second highest tidal range, the dramatic oscillating tides continue to bring vivid energy and life to the Weston beach front.
Marine Lake, Madeira Cove, c1938
In the Victorian time, Weston was famously known as a seaside resort, which was seen as a place for escape for those of who can afford it. Since then, Weston was largely dependent on the tourist industry for means of income. For working people in Weston, employment prospects were limited.
21
Nowadays, with greater mobility and foreign travel, this English seaside resort is difficult to compete internationally on climate, it mostly depends on the domestic markets. The terminal decline in tourists has damaged to its social and cultural development as with many British seaside towns. levedon Bea Sands & Grand Pier, c1907
Grand Pier, Weston-s-Mare, c1911
22
Current entertainments in Weston
WESTON-SUPER-MARE
The seaside town renaissance
Bring Industry Back Into Weston
In recent year, Weston-super-Mare is undergoing a major urban regeneration that aims to stimulate economic growth through improve existing infrastructure, upgrading public and private spaces and redevelop the coastline, which could potentially attract new visitors. Some seafront regeneration has already taken place, such as the Knightstone Island development, the recent enhancements to the Promenade and Marine lake.
Despite the tourist industry remains alive and seems even to have been growing over the last decade, it is important to introduce other types of industries to town in order to become a self- sustain community.
One of the major issues in Weston is the lack of employment opportunities in town. Until 19th century, there was barely any or no industrial buildings in Weston, due to the ugly appearance, pollution and other negative aspects associated with it. The employment prospects was limited to trade and services, market gardens and farming on the outskirt of town. As a result, a large portion of locals have to commute elsewhere to work. On the Weston-superMare Town Centre Area Action Plan (2009), it heavily emphasises on the delivering new office development in town centre as a regional office location and further deliver new houses to cope with the increasing demand.
Creating a complex economies in Weston is vital for a future proof development. By induce a varying degrees of tourism, commercial, retirement, residential and industrial functions can lighten the fluctuation on the economy and increase town’s distinctiveness.
23
Summer with a pint of cider on the beach.
A
24
C
B
0
50
100
150
200
250 M
D
CITY CONTEXT
25
A Birnbeck Island
B Knightbridge Island
Knightbridge Island
Holy Trinity Church
C Royal Crescent
The Site
D Grand Pier
Weston Wood
Weston College
Winter Garden
SITE CHOICE
26
The Melrose Car Park It is located on Knightstone Road fronting the seafront. Currently, the site is around 13,000m2 and divided into three parts: a car park to its east, an open grassed playground and a crazy golf green to its west. It is bounded by hotels and residential properties with Marine Parade to the south. Adjacent to the site, to the north east is the Royal Crescent, a grade II listed building of great character and historic interest within Weston. I feel that the site has a huge potential for development. It is at the heart of the city and sit in between the sea, residential units and commercial sector - a urban dent that lies between the urban fabric and the sea coast.
2 27
1 Existing Golf Court
Existing Playground
Existing Car Park
Royal Crescent
3 1 Promenade 2 Residential 3 Commercial
HISTORICAL CONTEXT
1880
1900
1930
1950
28
City Grain The grain of this part of the city has been set since 19th century. Due to the northern development and raising demand for car parking space on this end of Weston, the private garden (originally own by the Royal Crescent owner) has turned into a car park.
29
The Private Garden Park place was built in the early 1840s. Together with Greenfield Place and Royal Crescent it formed an elegant square with private gardens in front. These gardens were planted with specimen trees and shrubs and paths wound down to the seafront.
The Royal Crescent The Royal Crescent, built by Henry Davis, was begun in 1847. The giant arches is in the Roman style, which looked to the architectural tradition of Bath. The design echo the grandeur of palaces, within which the individual houses defer to the whole.
The Melrose Car Park Today most of the properties in Park Place are hotels or nursing homes. The private gardens that once fronted all these buildings have given way to a putting green and a council car park, only a few of the original specimen trees are remained.
EXISTING CONDITIONS
Promenade Road
Site
Road
Residential Area
Beach
Existing Long Site Section A
30
Existing Short Site Section B
0
10
20
30
40
50m
A B iv
v vi
ii
i ii iii iv v vi
iii
i
South-east view from promenade South-west view from promenade North view showing the residential units & Weston Wood in distance View towards Grand Pier Park Place Street View towards Royal Crescent
i
ii
iv
v
31
iii
vi
Car Park Green Space
SITE RESPONSE
Beach Sea
Residential Car Park
Hotel
Green Space
Restaurant/ Bar
Beach
Weston College
Sea
Public Space 32
St. John Church
Built Fabric Residential Hotel Restaurant/ Bar Weston College Vechicle Access & Promenade
St. John Church
Restore green space & Increase biodiversity The Royal Crescent has historical significant to Weston but I think it is currently being undervalued. The green garden, formally own by the Crescent, has been eaten away and developed into car park. I feel there is a potential to restore the green space in front of the Vechicle Access & Promenade historical building.
Enhance outdoor dining/ drinking culture Adjacent to the site there are a row of outdoor sitting area provided by the restaurants and bars (shown in yellow). There is an opportunity to become the linking piece of the two sides and potentially become a terminus point to the new food district.
Threholds & Boundaries
Residential Hotel Restaurant/ Bar Weston College
Vechicle Access & Promenad
St. John Church
Threholds & Boundaries
Vechicle Access & Promenade
Vehicle Access & Promenade
Thresholds & Boundaries 33
Frontage
Threholds & Boundaries
Create an inviting journey down to the seafront The site has good access for vehicles and pedestrians. However, on this part of Weston there is not a direct pedestrian route from the city to the seafront. People often need to walk through narrow streets or the car park in order to get to the coast.
Create a more accessible green space
Frontage
The existing playground and golf court are underused at the moment. They fenced off by a meter high stone wall which appears to be offensive and uninviting. An more attractive public green space is desired on this part of Weston.
34
“It’s time to walk to the cider mill Through air like apple wine, And watch the moon rise over the hill, Stinging and hard and fine. - Stephen Vincent Benét
CHAPTER 3 35
APPLE CIDER
HISTORY OF SOMERSET CIDER
55 BC
36
CIDER DRINKING WELL ESTABLISHED IN EUROPE
NORMAN CONQUEST
11TH CENTURY
9TH CENTURY
1300 BC
APPLES TREES KNOWN TO BE FOUND NEAR NILE DELTA RIVER
ROMAN ARRIVED IN ENGLAND. LOCAL KENTISH VILLAGES DRINKING A CIDER-LIKE BEVERAGE MADE FROM APPLES
CIDER CONSUMPTION IS WIDESPREAD IN EUROPE ORCHARD SPECIFICALLY ESTABLISHED TO PRODUCE CIDER APPLES MONASTERIES REGULARLY SOLD CIDER TO THE PUBLIC
20TH CENTURY
17TH CENTURY
PEAK OF THE ENGLISH CIDER MAKING BEFORE ITS DECLINE DUE TO MAJOR AGRICULTURAL CHANGES GREATER ATTENTION PAID TO THE APPLE VARIETIES USED TO MAKE CIDER AND ITS QUALITY FIRST CIDER TAX IMPOSED BY THE LONG PARLIAMENT
IMPROVEMENTS WERE MADE
MASS PRODUCE OF CIDER FACTORY PRODUCTION FIRST LEGAL DISTILLING TAKES PLACE IN SOMERSET FOR OVER 150 YEARS.
LOSS OF MUCH OF THE ART OF CIDER MAKING DEVELOPED DURING THE 18TH AND 19TH CENTURIES
37
21TH CENTURY
INCONSISTENCY IN PRODUCTION ESPECIALLY IN THE FERMENTATION CONDITION RESULTS IN CONDEMNATION
19TH CENTURY
18TH CENTURY
METHODS OF CIDER MAKING CONDEMNED BY MARSHALL
REGAINED OF POPULARITY OF APPLE CIDER DRINKING
TIME TO REVIVE THE TRADITION AND RAISE THE AWARENESS OF THE IMPORTANCE OF THE ORCHARDS TO OUR LANDSCAPE AND CULTURE.
THE ORCHARDING YEAR
38
January:Wassailling
February: Pruning
April: Grafting
MAy-June: Blossom
Usually Jan 5th, the eve of Twelfth Night. Shotguns, mulled cider, wassail songs, wassail mugs, boys and toast in trees. Offerings to the orchard spirits. Trees beaten with sticks to wake the spirits up. Old Customs revived for fertility and prosperity. Time for testing last year’s cider and blending. Some songs are original and continuous.
Essential tasks if the orchard is to survive winter storms and can double the yields if done well. Letting the light in and allowing good branches to mature and spread without over crowding.
It is essential and is the only way to propagate successful cider trees on certain root stock. Best when the sap is rising just before blossom time. Great care in selection and propagation needed.
One of the most beautiful times in the orchard. The whole success of the year’s crop depends on the weather when the blossom sets. There are three nights in May around the 21st called Frankan nights when frost can severely harm the autumn’s crop. Bees are essential for propagation of pollen, many people put hives in orchards at this time.
March: Planting Many orchards have been grubbed out because of urbanisation. The new planting has been very successful and many old varieties have been brought back from extinction.
39
JulyFruition
August:
Grass has to be mowed by sheep or machines and the crop slowly comes to fruition. Another magical time of year when you can see how the apples are forming.
September:Picking The main month for eating apples which are either sold directly to the public or stored ready for the lean months. The first bite of certain varieties is one of the great pleasures of life. Apple picking is at its peak, the packing sheds working overtime.
October- November Harvesting Cider apple harvest either with manual pickers or with machine picking. Tree shaking and great trailer loads of apples on the move. The wonderful smell is out of this world. Cider making starts in earnest to keep ahead of the crop. Some cider farms work round the clock pressing apples whilst they are in prime condition.
December: Celebration Last of the apples crushed before they go rotten. The year is measured in thousands of gallons. Some of the oak vats hold 10,000 gallons or more. Time for a well earned rest and a pagan feast.
MAKING PROCESS OF CIDER
During Autumn, apples are handpicked or collected by tractor mounted machines from orchards. The apples are then stored to reach an optimum point in their maturity before being pressed.
Modern machinery consists of stainless steel drums into which are fitted sharpened blades or centrifugal mills. The apple must be well milled to release the juice. The resulting semi-liquid pulp is called pomace.
By Product The apple pomace can be modified to editable product or produce biogas for energy generation or fed to local sheep and cattle.
40
Harvesting
Washing Sorting
&
The apples are then transported to the cider mill. They are fed into a tank where washed with by recycled water and also remove any debris and poor quality apples.
Grinding
Pressing The apple juice pours off the hydraulic press out of the cheese, which consists of about a dozen layers of pomace. The juice is then transferred into a container, either be stored or proceed to the next stage.
Settling Racking
&
The juice is pumped to the fermentation tank. Wild yeast is added to transform natural sugars into alcohol. The secret of blending before fermentation is to get the right levels of acidity, sugar and tannin to allow the natural process to take place.
The cider can be stored as draught in its original oak barrels, pipes or vats or it can be rack off, filtered, refined and bottled, according to the requirements.
41
Fermentation
Maturing The cider is then matured in old oak vats to develop its full character and unique aroma. It usually takes around 3 to 8 months depending of the recipe.
Flittering & Bottling
Pasteurisation & Carbonation Carbonation is the introduction of carbon dioxide under pressure to give the cider fizz and sparkle. Usually the bottles are pasteurised to maintain the stability of the cider.
Packaging Delivering
&
PROGRAMME RESEARCH Henry Westons Cider Mill, Much Marcle
G C A
D
F E
A. Traditional Orchard
E. Cider Mature Vats
B
42
Production Line B. Pressing & Filtering Room
F. Bottling Area
H
Office/ Administration Area Visitor Facilities Westons Garden
C. Fermentation Tanks
D. Blending Tanks
G. Kegging & Packing Area
H. Delivery & Visitor Entrances
Henry Westons is one of the largest cider producer in the UK. Last year, 24,000 tonnes of home grown and locally sourced apple were pressed to produce over 40 million litres of cider. The mill continues to use traditional principles of cider making with the latest technologies to produce a large range of variety of cider. The mill continues to expand over the years, several modern extensions were added to the traditional farm houses. The vast vessels were expressed and sit very nicely in the landscape. From my observation, because of the scale of the factory and the later addition of facilities, the cider would need to travel relatively far between stages. For a new built cidery, it is important to simplified the process to make it more straightforward and efficient.
BAth Ales, Warmley
Waste
Mill
Mircrobrewery Equipment
Lorry Parking
Microbrewery
Main Brewery
Boiler
43
For Future Use Visitor Entrance Car Parking
Storage Area
Brewing Equipment Storage Administration Area Shop
Bath Ales is a well-known independent brewery famous in making craft ale. The brewery is housed under a partially heated industrial shed. Beer is usually brewed twice a day and able to produce 2200 gallons each time. A large warehouse (near one- third of the total area) with extensive shelving are required for second fermentation and dual purpose storage. Generous circulation is needed for fork-lift trucks movement. Waste management is as important as the making process. The spent grain is collected and fed to local cattle. For a modern factory, it is ideal to
3D Illustration of the Brewing Equipment
The scale of production is a lot smaller than I expected and as a visitor’s point of view, the visitors’ facilities was not as developed and exciting than the Henry Westons Cider Mill.
P R O G R A M M AT I C C O N C E P T
Cidery With the modern production techniques, the cider making process is far more efficient and less labour intensive. A tons of apple can produce up to 175 gallons of cider. The apples are sourced from local farms and very little amount of apple comes from the on site orchard. 44
There will be 8 fermentation tanks and each can hold up to 12,000 gallons of cider (about 96,000 pints per tank!). The estimated annual volume produced is 185,000 gals, which require roughly 1057 tons of apples! The whole process takes between three to nine months, depending on the desired alcohol level and character of the cider, hence storage plays an important role during the process.
Pub With the total capacity of 400, the estimate cider consumption on the busiest nights in the summer and winter is around 150 and 90 gallons respectively, base on the figures from The Apple Cider Boat in Bristol. The draught/ bottled ratio is around 80/ 20 in the winter and 55/ 45 in the summer. The estimate annual in house sell will be 24000 gals which is roughly be 15% of the overall production export sell.
Cider Garden The Cider Garden provides a more intimate outdoor sitting area for the pub. It will be a flexible outdoor area which holds events throughout the year, such as farmers’ markets and music festival. For the annual Cider Festival, all the local cider makers will have the opportunity to showcase their products, sell directly to and interact with the consumers.
Education Area The aims for the project is about the preservation of this traditional beverage and the ecology. This can be done by educating the public. The visitors will be taken through in a working factory to understand the modern way of making cider. Also, be able to take part in the making process. An exhibition area to showcase the history of cider making in the UK and display a collection of important equipment and artefacts. It will become a communal facility which gathers orchard groups, cider-related organisations and members. It will be the new venue to have presentations and meetings.
S C H E D U L E O F A C C O M M O D AT I O N
Cidery - Apple Process Area washing & sorting fruit - Milling & Pressing Room milling machine & hydraulic press - Fermentation Hall 2 blending vessels, 8 12,000-gallon concrete vessels & 19 3000-gallon oak vats + barrels - Bottling Room (2 lanes) filter, carbonator, bottle rinsers, steriliser, bottle fillers, pasteuriser, capping machines, labelling machine & keg filling machine - Storage for initial juice & finished product - Laboratory - Plant Room - Vehicle Access Bays SUB-TOTAL
PUB 35 m2 35 m
2
1200m2
100m2
- Kitchen preparation & cooking freezer refrigerator dry food store - Bar - Sitting Area for 250 people Total capacity 400 - Toilet - Outdoor Garden SUB-TOTAL
100 m2 15 m2 15 m2 15 m2 50 m2 600m2 40 m2 835m2
300m2 45
85m2 100m2
ADMINISTRATION OFFICE
1855m
2
VISITOR/ EDUCATION AREA - Reception - Display Gallery - Shop - Cafe - Multifunctional Room - Tasting Area - Library/ Archive - Toilet - Storage
10 m2 500m2 70 m2 115m2 150m2 30 m2 300m2 30 m2 15 m2
SUB-TOTAL
1220m2
- Office - Meeting Room for staff meeting for presentations & marketing events - Kitchenette - Toilet - Storage
120 m2 40 m2
SUB-TOTAL
195m2
Allow
5% Plant Room 20% circulation (both excluding cidery)
110m2 450m2
TOTAL
4665m2
15 m2 5 m2 15 m2
46
“Here’s to thee, old apple tree, That blooms well, bears well. Hats full, caps full, Three bushel bags full, An’ all under one tree. Hurrah! Hurrah! “ - from a traditional Wassailling song
CHAPTER 4 47
DESIGN PRINCIPLES
48
49
C U LT U R A L O V E R L A P
50
Inject Diversity into Weston Tourism itself is a superficial industry which fluctuate a lot during the year. Weston hosts a range of outdoor activities during the summer, yet very little is happening during the rest of the year. Therefore, there is a need to introduce a more diverse economy in order to become self- sustain community. The seaside Cidery is an all year round industry which will host many events during the year. The visitors and locals will be able visit the production line, pick their own apples, participate in cider making and celebration in different time of the year.
EASTER BANK HOLIDAY
DONKEY RIDE
GRAND PIER
ENDURO BEACH RACING
T4 ON THE BEACH
SAND BUILDING
WESTON AIR FESTIVAL
SAND BUILDING
ALL YEAR ROUND JUN
JUL
GRAFTING
AUG
SEP
OCT
NOV
DEC
PICKING CELEBRATION
HARVESTING
MAY
FRUITION
APR
BLOSSOMING
MAR
PLANTING
FEB
PRUNING
WASSAILLING
JAN
JAN 51
CONCEPT PRINCIPLES
Bring making back into town 52
PRECEDENTS Anthony Gormley’s Studio
FORM
BY DAVID CHIPPERFIELD Industrial aesthetic, contextual with clarity.
Bordeaux Law Courts By Richard Roger The structural skeleton becomes a frame that captures the entities inside.
Reveal the process of making
Collective Experience
BMW Central Building By Zaha Hadid Making process is integrated & becomes the internal aesthetics.
Bernd & Hilla Becher Bold expression of the machine’s mechanism. it becomes a piece of sculpture that sits in the landscape.
EXPERIENCE
PROGRAMME
53
Antinori Winery By Archea Associati An orderly visiting route with memorable pausing points to enhance visitors’ experience.
Hedmark Museum, Norway By Kjell Lund An elevated walkway that provide a unique perspective into the exhibit below.
LANDSCAPE PRINCIPLES
The idea is to create informal plaza and landscape that provide pockets of public green spaces for public use, enhances biodiversity and landscape character and improves the quality of life of residents. For the proposal, the aim is to be able to blur the boundary between the built form and landscape, sea and land, and connect them as a coherent entity that form a pleasant experience.
54
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Conceptual Site Section
LANDSCAPE PRINCIPLES
Windbreak & Shelterbelt Prevailing Wind
Living Shelterbelt
Metal Mesh Windbreak
Apple Orchard
Proposed shelterbelt
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The site is in an exposed location where strong prevailing coastal wind can potentially damage the apple orchard. Windbreaks and shelterbelts are semipermeable barriers that reduce wind speed, damage from salt-laden winds and provide shelter for plants. Also, it reduces noise from the traffic and create a more private, introspective environment for the locals and visitors. Solid barriers are unsuitable, leading to damaging eddies of wind on each side. Living windbreak of planted trees and shrubs is the most attractive and long-lasting option. Together with a metal mesh windbreak, it is guaranteed that the wind speed would decrease to an optimum level. It may be possible to grow a wide range of coastal-tolerant plants to provides a habitat for wildlife, such as Alnus Glutinosa and Populus Alba. It is best to have alternate rows between deciduous and evergreen plants to provide about 50-60% porosity for slowing wind speed.
Quai Branly Museum
By Jean Nouvel
South-West Prevailing Wind
Wind Turbulence Caused By Build Form
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Artificial Windbreak
Living Shelterbelt
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CHAPTER 5 59
DESIGN PROPOSAL
S C H E M AT I C D I A G R A M S
Pub
Visitor
Admin/ Lab
Process
Courtyard/ Beer Garden
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PROGRAMMING
Landscape & Wildlife
Apple Orchard
Pubs/ Restaurants
Plaza/ Market
Beach/ Cider Festival
Pubs/ Restaurants
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Vehicle & Pedestrian Access
Outdoor Activities
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SITE PLAN
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10
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7
19
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16
17
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14 11c
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19
18
12
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11b 11a 11
5
3 2 4 1
GROUND FLOOR PLAN
Cidery 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Apples’ Entrance Washing/ Sorting Area Milling/ Filtering Area Storage Tanks Fermentation Tanks Cellar Bottling/ Packaging Room Storage Area Loading Bay Plant Room
Public 11. 11a. 11b. 11c. 12. 13. 14. 15. 16. 17. 18. 19.
Pub Bar Kitchen Pub Storage Visitor Entrance Shop Foyer/ Reception Exhibition Multipurpose Room Library/ Achieve Cafe WC
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5 4 2
3
7
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8a 8 1
1
6
FIRST FLOOR PLAN
Cidery 1. 2. 3. 4. 5. 6. 7.
Fermentation Hall Cellar Tasting Area Office Meeting Room Laboratory Plant Room
Public 8. 8a.
Pub Bar
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vii
LANDSCAPE PLAN SEDUM ROOF
ii i Outdoor Sitting ii Cider Garden iii Apple Entrance iv Green Belt v Apple Espalier vi Apple Orchard vii Planters
i
V I S U A L CONNECTION
TEMPORARY MARKET
VIEWS & LINKS WITH THE SEA
vii v
vi
KEY
TOWN
VIEW
iii
iv SEA
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i
ii
v
iii
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iv
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viii
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Bo Fra
ordeaux ance
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View from the Promenade
Law
Courts,
Anthony Gormley’s Studio, London By David Chipperfield
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The interlinking relationship between the built form, public realm and landscape.
THE CIDER ROUTE
The linear process route
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APPLE ORCHARD The Apple Orchard will become a new public realm which form a new route from the city to the promenade. Different apple varieties (in total 160 trees) are planted here which would attract a mosaic of habitats and increases biodiversity. Depending the time of the year, visitors are able to prune trees or pick apples to make their own apple juice.
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C O U R T YA R D
CIDER GARDEN The Cider Garden provides a more intimate outdoor sitting area for the pub. You are able to appreciate a pint of cider while enjoying the views towards the sea or looking at the silhouette of the fermentation tanks through the louvres. The Cider Garden is a flexible outdoor area which holds events throughout the year, such as farmers’ markets and music festival, and of course the annual Cider Festival which is held every June.
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PA R K P L A C E S T R E E T A new and opposite elevation is formed on Park Place. The widen street allow delivery trucks to pass by. Full height glazing is used in the library and mutlipurpose room to maximise north light reaching working surfaces and also increase engagement with the street. The roofscape will become the fifth elevation where it will be overlooked by adjacent buildings. The low lying block would be covered with sedum which will further attract habitats into this part of Weston.
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F E R M E N TAT I O N H A L L It will be a unique experience to see behind the scenes of a working cidery. Guided tours are offered to everybody. Visitors are able to circulate around and interact these tanks. When you are on the gantry level, you will be able to have an elevated view into the work area. It might be hard to believe that you will be surrounded by 185,000 gals (1,480,000 pints) when the fermentation tanks are operating at their full capacity. The cider will sit in the tanks for 3 months, from September to December. About 30% of the cider will then be transferred to the cellar and the rest are bottled as draught cider.
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THE CELLAR The cellar is always filled with rich smell of maturing cider. Occasionally, this will become a venue for cider tasting. This is a unique experience to able to be surrounded by these sculptural vats while having some freshly made taster. The oak vats are regularly maintained in order to prevent cracks occur on the oak. The temperature and moisture levels are constantly recorded to ensure optimum fermentation rate is reached.
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CIDER EXHIBITION The exhibition corridor displays a wide range of artefacts associated with the history and science of cider making. Here, it is the intersecting point of the visitor facility and cidery. After \initial fermentation, cider is pumped and transferred across by overhead pipes which are supported by the gantry.
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CHAPTER 6 89
TECTONIC
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“The level of detail and craft is something that’s inscribed within the original design concept. And so when I begin to draw, I know what kind of detailing I want the building to have.” - Tadao Ando
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S T R U C T U R A L S T R AT I G I E S
Overview Farmshed Aesthetic The simple, functional ‘shed’ shelters the tanks which provides security and weather protection. Due to the industrial nature of the building, the structure should be robust and ideally fire resistant.
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Entities The fermentation tanks and storage tanks are structurally independent to structural frame, supporting their own weights. The tanks become entities in space. As a visitor’s, it is inviting to be able to circulate and interact with these tanks.
Framing The spacing of the structural frame corresponds to the arrangement of the tanks. The concrete structure is articulated to become a series of frames that frame these entities in space. Internally, the simple structure is left exposed inside.
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Development Tectonic Model @ 1:100
M AT E R I A L PA L E T T E
Structure
External Cladding
Internal Cladding
Internal Cladding
Internal Walkway
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Concrete
Majority of the structural elements are precast concrete and in-situ concrete will be used to form circulation core and stability walls. Concrete creates a robust structure that allow manoeuvring of heavy items, yet able to remain exposed internally. The heaviness of concrete gives a sense of earthiness, in contrast with the lightweight cladding materials.
Terra Red Seam Zinc Louvres
Standing Panels &
The facade is clad with terra red pigment zinc, inspired by the golden-brown tonality of cider. Zinc is a low maintenance and durable material which echoes the industrial vernacular of cider making industry. The tone of the facade is welcoming and attractive. It subtlely reflects the surrounding tones and colours and changes in luminosity over the duration of the day.
FSC Siberian Strips
Certified Larch
The majority of internal cladding is Siberian larch, which reference the rural cider production and reflect the English barn aesthetic. The larch is attractive and has a tactile quality the annual rings are quite pronounced, and showing a stunning variation in colour shades, from light reddish brown through to golden browns. The larch is sourced from a FSC-certified forest.
B o a r d m a r k Concrete Precast boardmark concrete panels are used on the ground level of the north production block and exhibition area where robust wall surfaces are required. The grain of the timber from the formwork is engraved onto the surface and given a unique texture. The use of boardmark concrete refers to the cider maturing process where the cider is ‘cast’ in the oak containers and gives its unique character and favour.
Stainless Metal Grid
Steel
The industrial gantry is used as a linking element on the first floor level which provides an elevated views in the production and exhibition area. The appearance of the metal walkway enhances the industrial quality of the space and the texture differentiates and hightlight the production route from the rest of the building.
Standing Seam Zinc Roof
Stainless Steel Gangway
Vertically Laid Serbian Larch Slat Lining
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Precast Concrete Frame
Standing Seam Zinc Facade with Fixed Zinc louvres
Polished Concrete Floor
CONSTRUCTION SEQUENCE
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1
Site
Preparation Foundation
&
Contractor Mobilisation. Protective fences are put up for acoustic separation and safety. Site access will be on the South side of the site. Demolition and site clearance. Excavation for new foundation and underground services, such as rainwater storage tanks. Cast concrete loadbearing raft slabs, aggregates from the excavation are used within the foundations.
2 Superstructure The concrete structure connected and erected in stages - cores and sheer walls are casted in in-situ concrete, providing lateral structural stability. Precast concrete columns, primary and secondary beams are then put up; columns are fixed to the foundation footings, manoeuvred by cranes.
3 Internal Walls & Slabs The precast concrete floor and gantry walkway are installed which provide further lateral stability. Part of the gantry is suspended and supported by the roof beams.
4 Roof & External Finish Roof deck are constructed and panels are fitted to enclosed building. The facade and roof then cladded with standing seam panels.
wall the are zinc
The sedum roof and PV panels are installed in stages.
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5
Internal Finish & Openings
External glazing, louvres and sliding doors constructed to create complete water tight, external barrier. Internal partition walls are fitted. All the services are connected and finalised. Applied prefabricated internal cladding.
6 Equipment & Fittings Cider-making equipment installed. Other interior structure are fitted, including toilet, kitchen and stores.
7 Landscaping
0 End of Life Cycle
During the construction period the eastern side of the site would become site storage, which minimise the number of delivery and large vehicles from disturbing the seaside route.
At the end of the building life cycle, it will eventually be demolished. The vast majority of the materials can be dismantled and easily be recycled or reused. The precast concrete connections are simple loadbearing connections, the prefabricated timber and concrete internal wall panels can be unbolted. This hugely reduces the carbon footprint of the future project.
Excavated soil from western side will be clean and reused on the apple orchard.
C O N C R E T E F R A M E D E TA I L Upstand for Supporting Rooflight & Ventilation Lourvres
The building is a reinforced concrete frame structure made with precast units. The structure is based on a 4.8m grid and structurally split into four sections; in-situ cores and shear walls are placed in strategic places in order to take horizontal load and as fire separation. The following diagram shows the construction sequence for a typical frame. Roof Beams (Brace by SIP)
A typical connection (reinforcement shown in purple)
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precast detail bars
Precast Connection Pieces
Columns & Shear Wall
Primary Beams
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Structural Zoning
Key Structural Columns Stability Walls & Core Primary Roof Beam
1
FA C A D E D E TA I L
2
3
100
1 2
Double Glazed Rooflight with Kall Wall Insulation Roof, consists of: Standing Seam Terra Red Zinc Panel Waterproof Layer with Ventilation Gap 200 mm Structural Insulation Layer Damp Proof Membrane 50 x 50 mm Treated Softwood Batten Siberian Larch Board Cladding
3 4 5
Zinc Lined Insulated Gutter with Rainwater Outlet 350 x 250 mm Precast Concrete Beam 600 x 300 mm Precast Concrete Column behind
6
Wall Panels, consist of: Standing Seam Terra Red Zinc Panel Waterproof Layer with Ventilation Gap 230 mm Structural Insulation Layer Damp Proof Membrane 50 x 50 mm Treated Softwood Batten Siberian Larch Board Cladding
7 8
75 x 30 mm Fixed Terra Red Zinc Lourvres Triple Glazed Window set in Aluminium Frame
9
Floor, consists of: 75mm Polished Concrete 150mm Rigid Insulation Damp Proof Membrane 300mm In situ Concrete Slab Raft Foundation
4
6
4
7
8
9
1:30 Facade Detail
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1:100 Sectional Detail
FA C A D E D E TA I L
1
2
102
1
Roof, consists of: Modular Sedum Roof Trays sit on Separation Layer Waterproof Layer with Ventilation Gap 200mm Structural Insulation Panels Vapour Control Layer 18mm OSB Board 150 x 50 mm Treated Softwood Batten Siberian Larch Board Cladding
2 3
Zinc Flashing 300 x 250 mm Precast Concrete Beam
4
Wall Panels, consist of: Standing Seam Terra Red Zinc Panel Waterproof Layer with Ventilation Gap 230 mm Structural Insulation Layer Damp Proof Membrane 50 x 50 mm Treated Softwood Batten Siberian Larch Board Cladding
5 6
Triple Glazed Window set in Aluminium Frame 300 x 300 mm Precast Concrete Column behind
7
Floor, consists of: 75mm Polished Concrete Underfloor Heating Pipes Seperating Layer 150mm Rigid Insulation Damp Proof Membrane 300mm In suit Concrete Slab
3 4
5
6
7
1:30 Facade Detail
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I N T E R N A L WA L L D E TA I L
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1 2 3 4 5
Roof, consists of: Modular Sedum Roof Trays sit on Separation Layer Waterproof Layer with Ventilation Gap 200mm Structural Insulation Panels Vapour Control Layer 18mm OSB Board 150 x 50 mm Treated Softwood Batten Siberian Larch Board Cladding
6
Wall Panels, consist of: 150mm Precast Boardmark Concrete Panel 200 mm Thermal Insulation Siberian Larch Board Cladding
5 6 7
Triple Glazed Window set in Aluminium Frame 300 x 300 mm Concrete Column behind Stainless Steel Metal Grid Walkway supported by I- Beams & Suspension Cables
Double Glazed Rooflight with Kall Wall Insulation Zinc Lined Insulated Gutter with Rainwater Outlet 300 x 250 mm Precast Concrete Beam 600 x 300 mm Precast Concrete Column behind
2 3
1
4
5
6
105
7
1:30 Internal Wall Detail
E N V I R O N M E N TA L S T R AT E G I E S
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Daylighting
Ventilation Strategies
Natural light is encouraged in order to minimise energy consumption. For workplaces, to achieve a minimum daylight factor of 3 on the working plane. Therefore in most areas, such as the production area and library, extensive rooflights are used to allow natural light to flood into the working spaces and be able to see the sky.
The bottle-shape roof allows with stack ventilation to occur in the production area, pub, laboratory and library. With low level openings and mechanised louvres on the upstand of the roof, it allows a better control with the air exchange, dependant on the needs on the inhabitant.
North-facing windows are used in the office are in order to bring constant northlight on work surfaces and provide views out. The building has considered amount of south-facing glazing to provide visual connection to the landscape and the promenade. The glazing walls are shaded by the apple trees in front. During summer, direct sunlight is blocked by the trees, which reduced solar gain but also allow defuse light to filter through into the exhibition and cafe areas. During winter, the low lying sunlight is able to penetrate through the branches of the trees.
In the exhibition/ cafe area, the space can also be naturally ventilation through the door openings and skylight. In the office and multi- purpose room, windows can be opened for single side ventilation, driven by the pressure difference from the prevailing wind.
High-level ventilation duct with mechanically adjustable louvres Summer
Winter
2
5
2
5
5
1
1
1
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4
4
Key 1 2 3 4 5 6
Cool air is drawn through openings Hot air rises and leave through high level ventilation duct Mechanical ventilation to regulate temperature to be around 15 Co Natural daylight entered through the rooflights and side windows Rainwater is collected by gutter and directed into the closest underground collection point Th e G re e n R o o f a c t s a s a t h e r m a l insulator, increasing the U-values of the roof.
4 5 5
5
2
6
5
3 4
1
E N V I R O N M E N TA L S T R AT E G I E S
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Thermal Control
Rainwater Harvesting
The production of cider only happens 2-3 months in a year and therefore the cidery (except cellar) is designed to be unheated. Optimum insulation is used for avoiding condensation to form internally.
The large roof area is ideal to capture rainwater to reduce fresh water demand and rainwater runoff. Watering the orchard will require large amount of water. Rainwater collected from the roof would be filtered and used for irrigation and flushing toilets. The two underground rainwater collection points are strategically placed and the roofs are sloped towards these locations.
A more controlled environment is needed in the cellar room, where the room is kept around 15Co for ideal fermentation rate. Therefore the cellar requires minimum heating and cooling throughout the year.
Grey Water Reuse Heat Recovery System Heat recovery systems are located in areas where the internal gain are highest, such as kitchen and central service core. The heat from exhausted air is recycled and transferred to the incoming cold air from outside.
Relative large amount of grey water is generated from apple washing and washbins. In order to reduce the need for fresh water and reduce the amount of wastewater entering sewers, grey water is collected and filtered for irrigation and flushing toilets. The nutrients in the greywater (such as phosphorus and nitrogen) provide an excellent food source for these plants.
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Rainwater Harvesting
Grey Water Reuse
E N V I R O N M E N TA L S T R AT E G I E S
Sustainable Concrete
Biodiversity in Orchards
The 70% GGBS concrete has very low embodied carbon and is made using recycled aggregates. The aggregates from site excavation can be recycled and used within the foundations.
The orchard has been part of the English landscape for many centuries .Traditional orchards tend to be in small areas of land. They contain a mosaic of habitats important to wildlife. They provide food, shelter and potential breeding sites for many different species. The orchard will attract new wildlife in Weston-super-Mare
Zinc Panels 110
Zinc is considered as one of the most sustainable available. Consumption of energy required to manufacture zinc metal from mineral is lower than that required for any other metal used in buildings. It is 100% recyclable and requires almost no maintenance.
Siberian Larch Timber Panels The timber is sourced from a well managed forest with a FSC certified. All of the timber panels are prefabricated off site, resulting in fewer waste materials and quicker construction time.
Extensive Sedum Roof The Green Roof acts as a thermal insulator, increasing the U-values of our roofs. During the summer though, the evaporation of rainwater which soaks into the sedum will provide a cooling effect. It can also help capture carbon, reduce rainwater surge and provide a bio-diverse, wildlife habitat.
Traditional Orchard Configuration The apple orchard is organised in a traditional configuration that is planted at low density, around 150 trees per hectare. Differ to commercial orchard, the orchard will be managed extensively, which means little or no use of fertilisers or herbicides beneath the trees, or chemical insecticides and fungicides among the branches. By using fewer chemicals, the orchard will attract a diversity of insects and wildlife, for example, predators like ladybirds and hoverflies will be attracted to the area and help to reduce pest populations. Also, the loosely planted orchard will provide a pleasant experience to visitors and a perfect experimental ground for the researchers.
Fertilizer
The Waste Apple Pulp Electricity
In cider production, about 75% of apple is utilized for juice and the remaining 25% is the by- product, apple pomace. The waste fruit pulp from pressing could be potentially turned into edible products and generate energy. Dried apple pomace can be utilized as fuel which will help to make a significant contribution in non-renewable energy reduction. Fermentable sugars in apple pomace such as glucose, fructose and sucrose can be converted to methanol using yeast. Methanol is considered as a possible alternative fuel source for powering the apple mill and the rest building. The heat generated during the process can be captured and used as underfloor heating. The remaining from the digester can be used as compost to fertilise the orchard.
Methane
111 Apple Pulp
Digester
Underfloor Heating
Animal Fed
Accommodated in the main plant room, providing adequate storage and delivery facilities for the storage of the waste apple pulp. Modification Human Food
Photovoltaic Panels By placing PV panels on our roof in strategic locations can generate renewable energy to power the LAD artificial lighting. The electrical power would be stored during the summer and an overall net loss over power during the winter.
for
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CHAPTER 7 113
R E G U L AT I O N S AND COMPLIANCE
PA R T B F I R E S A F E T Y
Overview The fire strategy remains to be straightforward as the plan of building is comparatively simple; it only extends over two storeys, with sufficient level access to ground level. The cidery should be compliant with fire regulation to ensure the occupants and neighbourhood’s safety.
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B1_ Means of Warning & Escape
B2_ Internal Fire Spread - Lining
B4_ External Fire Spread
The building would be fitted with an automatic fire detection and alarm system accordance with BS58391. The fire alarms will be both visual (in the form of warning lights) and audible.
All larch cladding panels, other internal linings and fixtures to be fire retardant. Precast concrete cladding panels and concrete cores are inherently fire resistant.
The glass facade is predominately south-facing, which is far enough from the neighbouring buildings.
Individual heat and smoke alarms will be fitted in every room as well as all doors being fitted with automatic closing devices. As the building will be used by general public, adequate fire exit signs will be provided showing all the potential exits. Manual call points complied BS 5839-2:1983 to be installed by the exits and near high risk zones such as kitchen, in accordance to BS 5839-1. Hand-held fire extinguishers are distributed throughout the building. For most of the areas, there are more than one fire exit available, where the escape distance is less than 45m. Less than 18m escape distance where one fire exit is available. All fire exits and stairs are of minimum width of 900m. Emergency lighting system to be installed to illuminate escape routes to the closest exit. Clear emergency exit signage to be installed in all fire exits.
All doors and openings will have a 60 minutes fire rating. Additional hand held extinguishers provided in higher risk areas, kitchen and plant.
All external cladding and openings are 60 minutes fire rating. Sprinkler system is installed and shower heads are equally distributed throughout the building.
B3_ Internal Fire Spread - Structure The primary structure, precast concrete, is inherently fire resistant. Since the structure is exposed in most of the areas, an addition of fire retardant layer will be applied.
B5_ Access For The Fire Service
The protected, structural escaped cores will have a minimum rating of 60 minutes fire protection.
Two fire fighting shafts are provided (near multipurpose room and pub), with easy access to outside.
The building is subdivided by fire- resisting structural walls to prevent fire from spreading and reduce likelihood of progressive collapsed. Fire-resisting ductwork in ventilation ducts are used.
Fire and rescue service vehicles can access to three sides of the building (except eastern side).
First Floor Plan
Key Escape Route & Fire Exit Enclosed Fire Stair Unenclosed Stair Ground Floor Plan
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PA R T M A C C E S S S T R AT E G Y
Access
Sanitary Provision
INTERNAL ACCESS
Disabled toilets provided in all inhabited levels, positioned less than 40m apart.
Unlike most of the industrial buildings/ breweries, where tours are not accessible to people with mobility issues and young children, the cidery (including fermentation hall and cellar) should be designed as open and accessible for everyone. Clear vertical access to first level can be found near the cafe area. All stairs and lift core are complied with Part M Regulation. Handrails provided in all internal stairs. All corridors are at least 1200mm in width to allow wheelchair user to move around freely. 116
Optimum light level to ensure good visibility, facilitating navigation and security in the building.
Key Elevator Stairs Main Entrance Delivery Entrance Visitors’ Route Delivery Route
EXTERNAL ACCESS Since the topography of the site is relatively flat, external ramps and stairs are not required. Public transport links within 500m of project site. Anti- slip lining applied to all landscape features. All external entrances with 1600mm wide automatic doors. During autumn several trucks will arrive and drop off apples to the Fermentation Hall,staff with visible vest will be on site inspecting to ensure the safety of the pedestrians.
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CONSTRUCTION DESIGN & M A N A G E M E N T R E G U L AT I O N S
Overall Management
During Construction Period
A Construction Design Management Consultant would be enrolled into the design team as early as possible to ensure all regulatory requirements are met to a satisfactory level throughout the design and construction of the building, according to the latest Construction (Design and Management) Regulations 2015.
To ensure builders’ safety and welfare, they should be equiped with appropriate safety equipment at all time, such as the visible vests and hard helmets.
For CDM to be thoroughly integrated throughout the design and construction of the building, the CDM consultant must attend design team meetings on regular intervals with good level of communication.
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Safety belts to be worn and anchored at times in construction of the roof structure. Skilled workman must be employed to lead and supervise work. Scaffolding must be erected in order to prevent worker from falling.
Site Management & Welfare
Maintenance
Site office to be erected on south-east of the site, parallel to the Old Colonial Hotel to ensure security and a visible point for information and control.
All roofs will be accessible by ladder from ground level and from level plant room for access to gutters, rooflights and PV panels.
The site compound should include clear signages for efficient communication. Appropriate guidelines should be displayed in the site office. Adequate welfare facilities will be located on site, including meeting room, food prep, lavatory units and changing area/ shower. Hoarding would need to be installed surrounding the site boundary to prevent unauthorised access, with an optional 24 hours on site security staff. All guests should be taken to the site office for monitoring and recording.
Zinc cladding is a hardwearing material which would require little or no maintenance. All high-level windows are specified as self-clean glass to minimise the need of maintenance.
C O S T C A LC U L AT I O N S Because the specification for different area varies, the building cost estimation can be divided into 3 categories. Construction Estimation: Building Cost: =Units Rate x Gross Floor Area Processing Area = 1805 m2 x £1500 / m2 = £2,707,500 Circulation + Service Area = 1810 m2 x £1800 / m2 = £3,258,000 Public + Admin Area = 1303 m2 x £2200 / m2 = £2,866,600 Subtotal = £8,832,100 Landscaping (7.5% of above) = £662,408 Subtotal = £9,494,507 Contractor Preliminaries + Profit (Add 12%) = £1,964,350 Subtotal = £10,633,848 Design + Construction Contingencies (Add 10%) = £1,063,848 Subtotal = £11,697,233 Consultants + Statutory Fees (Add 15%)
= £1,890,710
Project Cost Estimation (excluding VAT )
= £13,451,820
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CHAPTER 8 121
CONCLUSION
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C R I T I C A L A N A LY S I S
Overall, I am pleased with the progress I have made through out the project and it has been enjoyable. For me, the magical aspect of the project was to experience how an idea was taken and grown into an architectural form, it all seemed daunting at first, but the result was extremely satisfying. During the four months, I have particularly enjoyed the research element of the project, and I feel that I have a wide understanding of the place, which really helped me to make informed design decisions. I undertook a wide range of trips and research, which also fed into the design. I think one of the highlights of project was visiting three factories (a brewery, micro-brewery and cider mill). It was a bold decision placing a factory into the heart of Weston-super-Mare. I find it particularly challenging to design because it was surrounded by residential architecture, and the interface between the two vernacular styles was particular challenging. I sometimes lack the confidence to explain my narrative fully in the Crit situation, something that affects the level of presentation. This will improve through practice and experience.
If I had more time, I would like to present more renders showing all the qualities of all the spaces. Landscape plays an important role in the scheme and I think the overall landscaping strategy is contextual and integrated with the built form. However the character for the public realm is yet to be defined. Identifying the pattern of use would help make the design decisions. More close up details and relative perspectives would also help to visualise the approach. The character of the outdoor realm yet to be characterised in depth, something I would explore further if we had more time.
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